Pepperoni Pizza Rigatoni
Servings: 6 -8 servings
Ingredients
- 1 lb rigatoni cooked just al dente according to package directions
- ¼ c unsalted butter
- ¼ c all-purpose flour
- 3 c milk
- 5 oz mozzarella cheese
- ½ c Parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon marjoram
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 24 oz marinara sauce 1 jar
- ⅔ 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!
See This Recipe:
https://cosmopolitancornbread.com/pepperoni-pizza-rigatoni-5/Nutrition
Serving: 1c | Calories: 346kcal | Carbohydrates: 28g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 53mg | Sodium: 590mg | Fiber: 2g | Sugar: 1g
