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
If pepperoni pizza and a pan of lasagna had a baby, it would be this 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 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 Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 346Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 590mgCarbohydrates: 28gFiber: 2gSugar: 1gProtein: 15g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
Thank you Constance for the nice recipe. Have a Wonderful Day and Week!