Pepperoni, Roasted Red Pepper and Spinach Pasta Bake

This makes A LOT of pasta. It’s a great dish if you want to have leftovers for lunch and would also be a great dish to make if you are taking dinner to someone.

1 lb. penne pasta
2 jars pasta sauce
1 cup pepperoni, chopped
1 cup jarred roasted red peppers, chopped
1 cup spinach, chopped and sauteed
1 tsp olive oil
1 cup basil
2-3 cups fresh mozzarella, cubed, divided
1 cup Parmesan, divided
Cooking spray

Preheat oven to 450 degrees.

Cook pasta until al dente. Heat sauce in a medium saucepan.

Saute spinach in olive oil over medium heat.

In a large mixing bowl combine cooked pasta, pasta sauce, pepperoni, red peppers, spinach, basil, 1/2 of the mozzarella and 1/2 of the Parmesan. Stir well.

Spray a 3-4 quart baking dish with cooking spray. Spread pasta mixture in the baking dish. Sprinkle the remaining cheese over pasta.

Bake, uncovered for about 15 minutes. Let rest for 15 minutes before serving.

We had this with salad and grapes.

What did the family think? Everyone loved it and it’s a good thing because they’ll be eating it for lunch today, too.

Where did this recipe come from? Food Network Magazine, March 2011

Photo by Me

1 Comment

Filed under Definitely Making it Again, Everybody Ate It, Italian, Pork

One Response to Pepperoni, Roasted Red Pepper and Spinach Pasta Bake

  1. Loved this! I used about 1/2 the basil and veggie delight penne pasta! My friend’s 3 year old came back for seconds! It was wonderful! Thank you!

    I also shared it on my blog and (of course) gave you and Food Network credit!

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