Friday, October 23, 2009

Spiral Pepperoni Pizza Bake

This. is. amazing. Not even kidding you, I loooovvveeeedddd it! This was a big 'ol serving of pizza in a dish. Minus the crust. You just must simply try it. Tonight. Eh, why wait. Try it right. now. This was a Taste of Home recipe from one of the 2007 issues, and I made just a few of my own tweaks, as I do with every recipe I make.

...1 pkg. (16 oz.) Rotini (or spiral) pasta
...1 lb. ground meat
...1 onion, chopped
...1 tsp. salt
...1/2 tsp. pepper
...1 jar pasta or pizza sauce (about 15/16 oz.)
...1/2 tsp. garlic salt
...1/2 tsp. italian seasoning
...2 eggs
...2 cups milk
...1/2 cup parmesan cheese (not pictured)
...16 oz. shredded cheese
...sliced pepperoni
Cook pasta according to package directions. Meanwhile, brown ground meat and onion in a skillet. When meat is no longer pink, drain. In a medium bowl, stir together eggs, milk and parmesan cheese. Add in pizza sauce, garlic salt, salt, pepper, italian seasoning, cooked pasta and ground meat/onion mixture. Spread into a 3 quart oven safe casserole dish. Cover top of casserole with pepperoni, overlapping each pepperoni slightly. Top pepperoni with shredded cheese. Cover casserole dish with aluminum foil and bake at 350 for 25 minutes. Uncover and bake an additional 20 minutes.

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