Pepperoni Spaghetti Pie is one of those simple meals that everyone will love. Really what could be bad about pasta, cheese, and pepperoni?!
This is creamy, delicious, and full of flavor. My kids loved it. It was the flavors of pizza, but in a casserole type dish.
Add some salad or vegetables on the side and you have an easy dinner on the table in no time.
Yield: 8 servings
Pepperoni Spaghetti Pie
Pepperoni and spaghetti make a great kid friendly dinner.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 12 ounce spaghetti noodles use gluten free pasta for gluten free version
- 6 ounces pepperoni, diced
- 1 onion finely chopped
- 1/4 teaspoon ground red pepper
- 3- 14 ounce cans diced tomatoes
- 2 cups cheddar cheese
- 3/4 cup heavy cream
Instructions
- Preheat oven to 425 degrees.
- Cook spaghetti noodles according to direction.
- In a skillet cook pepperoni and onion until onion is tender and pepperoni is slightly crisp. If you use a low fat pepperoni you may need to add a little oil.
- Add ground red pepper and tomatoes and cook on low for about 15 minutes or until sauce has thickened slightly.
- Combine cooked noodles, tomatoes mixture, and cream. Stir to mix well.
- Stir in cheese and spread in a 9x13 or similar size pan.
- Bake for 15-18 minutes or until heated through.
- Let sit for 5 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 421Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 76mgSodium: 714mgCarbohydrates: 26gFiber: 4gSugar: 6gProtein: 16g
Nutritional values are approximate and aren't always accurate.
Lynn, this sounds awesome. I am featuring it on my blog next Wednesday Feb. 20th (I host a blog hop every Wednesday and feature 3-5 really great posts.)
have you ever subbed anything else for the heavy cream? this would be a great go to recipe except we don’t usually have that in the house…i can’t wait to try this!
I have not. The cream makes it better, creamier and richer, but I do think you could use 1/2 and 1/2 or even milk. I would cut back the amount though if I used milk because it is not as thick as cream. You could always add a little extra cheese to make up for the lack of creaminess the cream gives it if you use milk. I would love to hear how it turns out if you make it without the cream.
i will let you know. i am going to add it to my march meals to make and will try it in the next couple of weeks 🙂