Jan 012004
 
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Boiling the pepperoni removes most of the grease, as well as tenderizes it. The difference in taste and texture is worth the extra step to boil it! My family loves this recipe… I hope yours will too!
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Recipes

1

2

3

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6

Servings

6

12

18

24

30

36

Ingredients
Pepperoni, sliced 1/4-inch thick

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Water

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Small shell pasta, dry

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Butter or margarine

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Medium onion, chopped

1

2

3

4

5

6

Tomato sauce

14 oz.

28 oz.

42 oz.

56 oz.

70 oz.

84 oz.

Canned mushroom pieces

10 oz.

20 oz.

30 oz.

40 oz.

50 oz.

60 oz.

Dried oregano

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Dried basil

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Grated Parmesan cheese

3 T.

1/4 C. + 2 T.

1/2 C. + 1 T.

3/4 C.

3/4 C. + 3 T.

1 C. + 2 T.

Shredded mozzarella cheese, divided

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Assembly Directions:
Combine pepperoni and water in a medium saucepan. Bring to a boil. Simmer for 4 to 5 minutes. Drain and set aside. Cook pasta according to package directions. Meanwhile, melt the margarine in a skillet. Add the onion and sauté until soft. Stir in the tomato sauce. Drain the mushrooms, and add them. Add the oregano and basil. Stir to combine and remove from the heat. Drain the pasta and put it in a 9” x 13” pan, or a 3 quart casserole dish. Add the Parmesan cheese to the pasta, and toss well. Sprinkle with 1 C. mozzarella cheese. Scatter pepperoni slices over the top. Cover with the tomato-onion sauce. Sprinkle with the remaining 2 C. mozzarella cheese.

Freezing Directions:
Cover unbaked casserole with wax paper, and then foil. Put the whole dish in a 2 gallon freezer bag, if desired. Seal, label and freeze.

Serving Directions:
Thaw at least overnight in the refrigerator. Bake uncovered at 350 degrees for 30 minutes, until bubbly and lightly browned.

Comments:
1-1/2 C. pepperoni is about a 5 oz. stick, sliced
2 C. is about 8 oz. of dry pasta

Nutritional Info:
Per Serving: 490 Calories; 27g Fat (49.7% calories from fat); 25g Protein; 37g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 1385mg Sodium.
Exchanges: 2 Grain (Starch); 2-1/2 Lean Meat; 1-1/2 Vegetable; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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