Pepperoni and Mushroom Pasta Bake

    Pepperoni and Mushroom Pasta Bake

    Recipe Picture:Pepperoni and Mushroom Pasta Bake
    8

    Pepperoni and Mushroom Pasta Bake

    (595)
    40min


    422 people made this

    A very quick and robust pasta bake to throw together. This recipe is enough for family gatherings; for my family I cut it in half.

    Ingredients
    Serves: 8 

    • 500g rigatoni pasta
    • 500g beef mince
    • 500g pork mince
    • 250g tinned mushrooms, drained
    • 2 (1kg) jars spaghetti sauce
    • 750g grated mozzarella cheese
    • 90g thinly sliced pepperoni

    Directions
    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to boil. Pour in rigatoni and cook until al dente, about 8 to 10 minutes. Drain and set pasta aside.
    3. Meanwhile brown beef and pork mince in a large frypan over medium heat. With a slotted spoon, remove mince to a baking dish. Stir mushrooms, spaghetti sauce and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
    4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (595)

    Reviews in English (447)

    by
    234

    I've made this dish twice now. Each time it was completely gone, no leftovers! It feeds about 8-10 people easily. I took someone's advise and mixed 1/2 the cheese into the casserole then sprinkled the rest on top. I layered the pepperoni under the cheese so they wouldn't get crispy. One time I used the slice pepperoni and cut them into quarters. The second time I cubed the pepperoni. Both tasted excellent!  -  11 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    214

    My family loved this recipe. I did make a few small changes...after browning the ground beef and italian sausage and cooking the pasta, I put them, along with two jars of Bartoli Tomato & Basil spaghetti sauce, the mozzarella cheese and some parmesan cheese together in one large bowl and mixed them, before putting into 9 X 13 pan. I also reserved about 1 1/2 cups of mozzarella to sprinkle over the top, along with some more parmesan. I did not use the pepperoni because I felt there was plenty of meat and flavors already. Very easy and very tasty!!!  -  21 May 2007  (Review from Allrecipes USA and Canada)

    by
    139

    This is absolutely delicious! And easy! I halved the recipe and it was still a lot. I thought that it was a lot of meat in the recipe, but I tried it anyway. Glad I did. It wouldn't have come out as good as it did. I did add a couple of things though. 1. garlic powder. season salt, and sauteed onions while browning meat. 2. mixed some cheese in with the meat mix. 3. and sprinkled some parmesan cheese on the top with the pepperonis. Great dish. thanks Erin love!  -  21 Nov 2007  (Review from Allrecipes USA and Canada)

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