Monday, November 9, 2020

Pepperoni Rotini Bake

Pepperoni Rotini Bake

Cooking Rotini Pepperoni is like a perfect marriage of your favorite pepperoni pizza and spaghetti - all in one dish. Full of pepperoni flavor, your whole family will love it


  • 1 tbsp. olive oil
  • 4 garlic cloves, minced
  • 2 cups of marinara sauce
  • 1/2 cup of parmesan
  • 1/2 teaspoon dried oregano
  • 1 can (15 oz.) Diced tomatoes, drained
  • 1 lb dry pasta of your choice
  • half a white onion, finely diced
  • 2 cups grated Mozzarella cheese, divided
  • about 30 pepperoni, cut in half
  • optional garnishes: chopped fresh basil or Italian parsley, parmesan cheese shavings


First, preheat the oven to 375 degrees.

Then. cook pasta in generously salted water until al dente according to package directions.

While the pasta cooks, heat the olive oil in a pan on medium-high. Add the onion and cook for 5 minutes, until cooked and translucent. Add the garlic and oregano and cook 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from fire.

Once the pasta is cooked, drain the water and return the pasta to the pot. Stir in the garlic / onion mixture, marinara sauce, diced tomatoes, mozzarella (reserve a small handful of cheese for garnish), Parmesan and pepperoni. Mix until well blended.

Transfer the pasta to a greased baking dish, then sprinkle with the remaining Mozzarella cheese. Bake, uncovered, for about 20 to 25 minutes, or until the cheese is melted and begins to brown around the edges. Happy Cooking Time.