Pepperoni Pasta Bake Casserole: 3 Cheese
February 26, 2023
Categories: Pasta, Angel Hair, Vegetables, Peppers, Italian, Spices more
"Credit to Half Baked Harvest cookbook- I had been eyeing this recipe for a while but the kids are not big pepper fans. I finally made it and it was worth it. I prepped the pepper/onions and the oil/herb mixture earlier in the day so it was easy to throw together in the baking dish when dinner time rolled around."
- Serving Size: 1 (431.4 g)
- Calories 812.7
- Total Fat - 42.2 g
- Saturated Fat - 16.4 g
- Cholesterol - 66.9 mg
- Sodium - 930.7 mg
- Total Carbohydrate - 72.1 g
- Dietary Fiber - 12.3 g
- Sugars - 5.1 g
- Protein - 38.7 g
- Calcium - 1068.4 mg
- Iron - 2 mg
- Vitamin C - 79.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Preheat oven to 375dg with rack in the center
Mix the olive oil, dried spices, olives, sun-dried tomatoes, and pepperoncini.
Put the dry pasta in a 9x13in baking dish, pour the oil/spice mixture over the pasta and gently toss with your hands to evenly distribute the ingredients.
Add 3 cups of water and gently toss once more.
Layer chopped pepperoni, then the mozzarella and Havarti/provolone over the pasta. Then add the peppers, onions, and pepperoni slices. Sprinkle with Parmesan.
Bake for 45-50 minutes or until the pasta has absorbed the water, the cheese is melted, and the peppers are lightly charred. If there is a little grease on the top, you can blot it away with a paper towel.
Serve the pasta hot with the fresh basil and extra Parmesan.
Tips & Variations
No special items needed.