Pizza Pasta Bake

Are you ever in the process of making dinner when you realize you are missing a crucial ingredient? This happened to me a few weeks ago when I was planning on making a pasta bake with grilled chicken. I realized a bit too late that the only kind of meat I had available in the refrigerator was a bag of sliced pepperoni. Not one to give up easily, I threw in two cans of Rotel, diced up the pepperoni, and made it into a pizza-ish pasta dish. The result? My husband LOVED it. He did not even realize that it was a faux pas on my part! The other great thing is that this dish freezes well. I froze half of the casserole in a plastic container, and he could not wait for me to thaw out the leftovers for him to finish.

Pizza Pasta Bake
Prep time
Cook time
Total time
Serves: 6-8
  • 1 (12 oz.) box tri-color rotini noodles
  • 1 medium onion, chopped
  • 1 (24 oz.) jar Newman's Own Sausage w/ Peppers spaghetti sauce
  • 2 (10 oz.) cans Rotel mild tomatoes w/ onions, drained
  • 1 (8 oz.) package pepperoni
  • 1 (8 oz.) bag shredded pepper jack cheese
  • 1 (8 oz.) bag Sargento Six Cheese Italian Blend cheese
  1. Bring a large pot of water to boiling. Add the noodles and the chopped onion, and continue to boil for 14 minutes. Drain in colander. Let cool slightly.
  2. While noodles are cooling, cut ¾ of the package of pepperoni into quarters. Reserve the remaining ¼ of the package for topping.
  3. Return the cooled noodles and onion to the pot they were boiled in. Add the spaghetti sauce, drained Rotel, chopped pepperoni, and pepper jack cheese. Stir well. Pour into greased 9 x 13 inch casserole dish.
  4. Top the noodle mixture with the Six Cheese Italian Blend. Place remaining whole pepperoni on top. Cover and refrigerate until ready to bake.
  5. To bake, heat oven to 325 degrees. Bake for 30-40 minutes or until warmed through and cheese on top is melted.

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