PEPPERONI PIZZA PASTA BAKE

Junior came home for the Thanksgiving holiday and, being the pizza lover he is (and since he ate his quota of ham, yams, and stuffing), I made sure one of his dinners included this delicious pepperoni pizza casserole–a nice reminder of what he’s missing on campus 🙂

8 oz multi-grain spiral pasta (it doesn’t have to be multi-grain but–trust me–it’s super tasty)

1 lb lean ground beef

1/2 large onion, diced

1/2 tsp salt

1/4 tsp ground black pepper

3/4 tsp Italian seasoning

1-14 oz jar pizza sauce

1 egg

1 cup milk

1/3 cup grated Parmesan cheese

1-1/4 cups grated mozzarella cheese, divided

2 oz sliced pepperoni

1) Preheat oven to 375 degrees; lightly oil a deep-dish pie pan

2) Cook pasta al dente according to package direction, drain, and set aside

3) Meanwhile, in large skillet over medium-high heat, cook beef and onion until meat is lightly browned, 5-6 minutes; drain fat; stir in salt, pepper, italian seasoning, and pizza sauce; cook 3-5 minutes until heated through and remove from stove top; set aside

4) In large bowl, mix egg, milk, and Parmesan cheese; stir in pasta and spoon mixture into pie pan; top with beef mixture; sprinkle 1 cup mozzarella cheese (reserving 1/4 cup) over meat; cover with aluminum foil and bake in oven 25 minutes; uncover and bake 15 minutes longer; sprinkle remaining 1/4 cup mozzarella cheese over top and bake additional 2-3 minutes until cheese melts; serve with a crunchy green salad

Servings: 6