Loaded Pepperoni and Vegetable Pasta Bake
Starter Recipe from MyRecipeBox
Ingredients
12 ounces penne pasta
1 tablespoon olive oil
1/2 cup red onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup mushrooms, sliced
1 cup marinara sauce
15 slices pepperoni
2 cups mozzarella cheese, shredded
1/4 cup black olives, sliced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt to taste
Black pepper to taste
1 tablespoon olive oil
1/2 cup red onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup mushrooms, sliced
1 cup marinara sauce
15 slices pepperoni
2 cups mozzarella cheese, shredded
1/4 cup black olives, sliced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt to taste
Black pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced red onion, green bell pepper, red bell pepper, and sliced mushrooms. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
4. Add the marinara sauce and Italian seasoning to the vegetables, stirring well. Season with salt and black pepper to taste. Let it simmer for 3-5 minutes.
5. In a large mixing bowl, combine the cooked pasta, vegetable marinara sauce mixture, and half of the shredded mozzarella cheese. Stir gently to combine.
6. Transfer half of the pasta mixture into a greased 9x13-inch baking dish. Arrange half of the pepperoni slices and half of the sliced black olives evenly over the pasta. Top with the remaining pasta mixture, then layer the remaining pepperoni and olives on top. Sprinkle the remaining mozzarella cheese over everything.
7. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Remove from oven and let it rest for 5 minutes before serving.
2. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced red onion, green bell pepper, red bell pepper, and sliced mushrooms. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
4. Add the marinara sauce and Italian seasoning to the vegetables, stirring well. Season with salt and black pepper to taste. Let it simmer for 3-5 minutes.
5. In a large mixing bowl, combine the cooked pasta, vegetable marinara sauce mixture, and half of the shredded mozzarella cheese. Stir gently to combine.
6. Transfer half of the pasta mixture into a greased 9x13-inch baking dish. Arrange half of the pepperoni slices and half of the sliced black olives evenly over the pasta. Top with the remaining pasta mixture, then layer the remaining pepperoni and olives on top. Sprinkle the remaining mozzarella cheese over everything.
7. Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Remove from oven and let it rest for 5 minutes before serving.