Ingredients for Pepperoni Rigatoni
- Not found in recipe
- 1 lb ground pepperoni
- Not found in recipe (recipe uses separate tomato products)
- Not found in recipe
- 1/2 cup shredded Parmesan cheese
- Not found in recipe
- 1 cup shredded mozzarella cheese
- 1 medium onion, chopped
- Not found in recipe
- 1 lb rigatoni pasta
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Pecorino Romano cheese
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How to Make Pepperoni Rigatoni
- In a large saucepan, combine 1 tbsp olive oil, 1 lb ground pepperoni, 1 medium onion (chopped), 2 cloves garlic (minced), 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil over medium-high heat, stirring frequently to prevent burning.
- Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally. The longer it simmers, the richer the flavor!
- While the sauce simmers, cook 1 lb rigatoni pasta according to package directions until al dente. Drain and set aside.
- Preheat oven to 350°F (175°C).
- Grease a 13x9 inch baking dish.
- In a large bowl, gently combine the cooked pasta and the simmered sauce.
- Pour half of the pasta mixture into the prepared baking dish.
- Top with 1 cup shredded mozzarella cheese, 1/2 cup shredded Parmesan cheese, and 1/4 cup grated Pecorino Romano cheese.
- Repeat layers with remaining pasta mixture and cheeses.
- Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
83g
Fat
57g
Carbs
18g
