Pepperoni Pizza Rigatoni

If pepperoni pizza and a pan of lasagna had a baby, it would be this Pepperoni Pizza Rigatoni.

Ever since I was a kid, pepperoni pizza has been one of my favorite things to eat, and continues to be one of my favorite variations of pizza. This dish takes the flavor of a pepperoni pizza and marries it with a nice dish of baked pasta.

To begin, preheat your oven to 400 degrees. Cook a one pound package of rigatoni to just al dente according to package directions.

Meanwhile, melt 1/4 cup of unsalted butter in a sauce pan. Add in 1/4 cup all-purpose flour and whisk together. Let it cook for one minute.

Add in 3 cups of milk. Stirring continually, bring this to a gentle boil. The sauce will thicken nicely. Turn off the heat. Give the sauce a stir every couple minutes so that it doesn’t form a skin on top.

Grate 5 ounces of mozzarella cheese.

Put about 1/3 of the mozzarella into the sauce, along with 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted in.

Add in 1 teaspoon or oregano and a half teaspoon each of marjoram and black pepper and a quarter teaspoon of salt.

Pour in a 24 ounce jar of your favorite marinara sauce. Stir together.

Put half of your cooked & drained pasta into an oiled baking dish (9 x 13 or similar).

Top with half of the sauce.

Top with a layer of turkey pepperoni, about a third of a cup. Repeat with the remaining pasta and sauce.

Layer the remaining mozzarella on top and another layer of pepperoni. Bake uncovered for 30-35 minutes or until golden and bubbly.

Allow the dish to rest for 5-10 minutes before serving.

Enjoy!

Pepperoni Pizza Rigatoni

Constance Smith – Cosmopolitan Cornbread

If pepperoni pizza and a pan of lasagna had a baby, it would be this Pepperoni Pizza Rigatoni.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 -8 servings

Calories 346 kcal

Ingredients

  

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• 1 lb rigatoni, cooked just al dente according to package directions
• 1/4 c unsalted butter
• 1/4 c all-purpose flour
• 3 c milk
• 5 oz. mozzarella cheese
• 1/2 c Parmesan cheese
• 1 tsp oregano
• 1/2 tsp marjoram
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 jar, 24 oz marinara sauce
• 2/3 c sliced turkey pepperoni, divided

Instructions

 

• To begin, preheat your oven to 400 degrees.
• Cook a one pound package of rigatoni to just al dente according to package directions.
• Meanwhile, melt the butter in a sauce pan. Add in the all-purpose flour and whisk together. Let it cook for one minute.
• Add in the milk. Stirring continually, bring this to a gentle boil. The sauce will thicken nicely. Turn off the heat. Give the sauce a stir every couple minutes so that it doesn’t form a skin on top.
• Grate the mozzarella cheese.
• Put about 1/3 of the mozzarella into the sauce, along with the Parmesan cheese. Stir until the cheese is melted in.
• Add in the oregano, marjoram, black pepper, salt and marinara sauce. Stir together.
• Put half of your cooked & drained pasta into an oiled baking dish (9 x 13 or similar).
• Top with half of the sauce.
• Top with a layer of pepperoni, about a third of a cup. Repeat with the remaining pasta and sauce.
• Layer the remaining mozzarella on top and another layer of pepperoni. Bake uncovered for 30-35 minutes or until golden and bubbly.
• Allow the dish to rest for 5-10 minutes before serving.
  Enjoy!

Nutrition

Serving: 1cCalories: 346kcalCarbohydrates: 28gProtein: 15gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 53mgSodium: 590mgFiber: 2gSugar: 1g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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