Three-Meat Pasta Bake
Created by ChefJeff on October 21, 2014
- Servings: 4
- Prep Time: 25m
- Cook Time: 10m
- Recipe #14930
Ingredients
- 8 ounces dry cellentani pasta (corkscrew pasta)
- 20 Italian salami slices (the dry Italain salami)
- 1 pound cooked Italian sausage
- 6 bacon slices (cooked and diced)
- 1 can (14.5 ounce) diced tomatoes
- 1 can (8 ounce) tomato sauce
- 1 tablespoon Italian seasoning (plus 1 tsp, divided)
- 1 teaspoon kosher salt (plus more for pasta water)
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 ounces Italian blend cheese, shredded
- 5 ounces grated parmesan cheese
How to Make
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Step 1: Bring a covered 8 quart pot of water to a boil over high heat. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.
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Step 2: Meanwhile, heat a medium skillet over medium-high heat. Brown sausage meat with a sprinkle of kosher salt and a teaspoon of Italian seasoning.
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Step 3: In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth.
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Step 4: Once pasta is drained, immediately add sauce, 3/4 of both cheeses, 1/2 of pepperoni, 1/2 of sausage, and all the bacon to hot saucepan and stir with pasta until combined.
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Step 5: Pour pasta mixture into a 9” deep pie pan cover top of pasta with remaining sausage and pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly.
Nutritional Facts
- Serving Size: 1 (545.6 g)
- Calories 1223.8
- Total Fat - 61.6 g
- Saturated Fat - 25.1 g
- Cholesterol - 136.8 mg
- Sodium - 3497.9 mg
- Total Carbohydrate - 108 g
- Dietary Fiber - 11.2 g
- Sugars - 6.8 g
- Protein - 59.4 g
- Calcium - 949.7 mg
- Iron - 5.5 mg
- Vitamin C - 18.1 mg
- Thiamin - 1 mg