Pepperoni Pasta
This Pepperoni pasta dinner is frugal and fast to make. Your kids will beg for more with the pepperonis inside!
Servings: 6
Cost: $10.54, $1.76 per Servings
Ingredients
- 1 pound Rotini pasta
- 1 tablespoon Olive oil
- ½ white onion (diced finely)
- 30 pepperonis (cut in half)
- 1 tablespoon minced garlic
- 1 tablespoon Italian Seasoning
- 1 jar marinara sauce (24 oz)
- 1 cup water
- 2 cups Mozzarella cheese (shredded, divided)
- ½ cup parmesan cheese (shredded)
- 1 bunch Italian Parsley chopped (optional)
Instructions
- Cook 1 pound rotini pasta based on the package instructions. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ finely diced white onion and cook until softened.
- Stir in 30 pepperonis cut in half, 1 tablespoon minced garlic, and 1 tablespoon Italian seasoning. Cook for 1-2 minutes.
- Add 1 jar marinara sauce and 1 cup water. Stir to combine and simmer for a few minutes.
- Stir in the cooked rotini pasta, 1 cup shredded mozzarella cheese, and ½ cup shredded parmesan cheese.
- Pour the pasta mixture into a baking dish. Top with the remaining 1 cup shredded mozzarella cheese.
- Serve topped with chopped parsley and enjoy!
Notes
*You can use penne pasta instead of rotini if you prefer.
*Also, you can easily add any of your favorite pizza toppings to make this meal your own.
*Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 535kcal | Carbohydrates: 66g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 1075mg | Potassium: 651mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1623IU | Vitamin C: 22mg | Calcium: 353mg | Iron: 3mg
