Pizza Pasta

Who enjoys having fun with their food? I do! Let’s face it, I’m not in the running to win a Michelin star. Although I think I get 4 stars on this! (One from each of my kids). We have growing athletes in this house, so we eat a lot of pasta. And I don’t know one kid who doesn’t like pizza! Let’s just get crazy… As if we needed further proof that easy weeknight meals can be as amusing as they are tasty.

Serves 6-8

As organic as possible:

1 lb Penne pasta or pasta of choice

1 – 14 oz. jar/can or homemade Pizza sauce

1 – 15 oz. jar/can or homemade Tomato sauce

1 tsp Sugar

1 tsp dried Oregano

Salt and Pepper to taste

6 oz. Pepperoni, sliced *reserve 12-15 slices for topping, quarter the remaining

2 cups shredded Mozzarella or Italian cheese blend, divided

1/4 cup (approx) of freshly grated Parmesan

*Optional diced veggie “toppings”such as onion, green pepper, mushrooms, etc.

Preheat oven to 350°.

Cook pasta according to package instructions, less 1-2 minutes. *I like to salt my water when it comes to a boil, before adding dry pasta. Drain and return to pot.

In the meantime, in a sauce pan, combine pizza and tomato sauces, sugar (to balance tomato acidity), oregano,  quartered pepperonis, and any diced/sliced veggies. Stir until combined and warmed through. Taste for further seasoning, i.e. salt & pepper.

*Side note: this could easily be a vegetarian dish by omitting the meat! 😉

Pour the sauce mixture into the pot of noodles and stir. Place half of the saucy noodles in a large baking dish in an even layer. Sprinkle half of the shredded cheese on the first layer of noodles and repeat with remaining noodles and shredded cheese. Strategically place the full slices of pepperoni around the top of the pasta dish, followed by the grated Parmesan, to create your piece of art. Kiss your grouped finger tips and throw your hand in the air while shouting “Bellissimo!”

Place the loaded baking dish into the oven for 25-30 minutes, until the cheese is melted and the top pepperonis are starting to brown on the edges. Yum!

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*It might also be noted that I reserved some of the saucy noodles, which I placed in a separate small baking dish for my dairy-free son. (Which you may or may not need to do yourself.)

Pizza Pasta

Ingredients

  • 1 lb Penne pasta or pasta of choice
  • 1 - 14 oz. jar/can or homemade Pizza sauce
  • 1 - 15 oz. jar/can or homemade Tomato sauce
  • 1 tsp Sugar
  • 1 tsp dried Oregano
  • Salt and Pepper to taste
  • 6 oz. Pepperoni, sliced *reserve 12-15 slices for topping, quarter the remaining
  • 2 cups shredded Mozzarella or Italian cheese blend, divided
  • 1/4 cup (approx) of freshly grated Parmesan
  • *Optional diced veggie "toppings"such as onion, green pepper, mushrooms, etc.

Instructions

  1. Preheat oven to 350°.
  2. Cook pasta according to package instructions, less 1-2 minutes. *I like to salt my water when it comes to a boil, before adding dry pasta. Drain and return to pot.
  3. In the meantime, in a sauce pan, combine pizza and tomato sauces, sugar (to balance tomato acidity), oregano, quartered pepperonis, and any diced/sliced veggies.
  4. Stir until combined and warmed through. Taste for further seasoning, i.e. salt & pepper.
  5. Pour the sauce mixture into the pot of noodles and stir. Place half of the saucy noodles in a large baking dish in an even layer. Sprinkle half of the shredded cheese on the first layer of noodles and repeat with remaining noodles and shredded cheese.
  6. Strategically place the full slices of pepperoni around the top of the pasta dish, followed by the grated Parmesan, to create your piece of art.
  7. Kiss your grouped finger tips and throw your hand in the air while shouting "Bellissimo!"
  8. Place the loaded baking dish into the oven for 25-30 minutes, until the cheese is melted and the top pepperonis are starting to brown on the edges. Yum!
http://sadiesnest.com/pizza-pasta/

 

10 comments

  1. First of all I like the new setup for the recipes! Second, I am for sure going to make this-I know it will be a winner in my family:) (I actually forgot about it until now, but my mom used to make a pepperoni lasagna for us growing up. I don’t remember how she made it, but I’m guessing a similar idea to this!) Keep those creative juices flowing Sadie, I sure do benefit from them ???? Lol

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