If pepperoni pizza and a pan of lasagna had a baby, it would be this Pepperoni Pizza Rigatoni.
To Make This Recipe You Will Need:
- rigatoni
- unsalted butter
- all-purpose flour
- milk
- mozzarella cheese
- Parmesan cheese
- oregano
- marjoram
- black pepper
- salt
- marinara sauce
- turkey pepperoni
- saucepan
- baking dish
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°(F). 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!
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Pepperoni Pizza Rigatoni
Ingredients
- 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 teaspoon oregano
- 1/2 teaspoon marjoram
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 24 oz marinara sauce, 1 jar
- 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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Thank you Constance for the nice recipe. Have a Wonderful Day and Week!