Pepperoni Pasta Bake
All the tasty flavour of a Pepperoni Pizza in a quick and family-friendly pasta bake. Ready in 30 minutes with a delicious cheesy pepperoni topping, this pasta bake is a weeknight winner.
Servings: 4 servings
Calories: 517kcal
Equipment
- 1 Shallow Casserole Dish or Oven Safe Frying Pan
- 1 Pot for cooking pasta
- 1 Wooden Spoon or Spatula
Ingredients
- 250 grams pasta
- 1 tbsp olive or vegetable oil
- 1 red onion thinly sliced
- 1 red pepper thinly sliced
- 3 garlic cloves diced
- 1 tsp dried oregano plus extra to garnish
- 250 ml passata
- 1 cup black olives
- 10-15 pepperoni slices depending on size
- 175 grams shredded mozzarella cheese
- salt and pepper
Instructions
- Preheat your oven to 200°c/180 fan/400f/gas mark 6.
- Bring a large pot of salted water to boil and cook pasta until just al dente, about 2 minutes less than recommended on packet instructions (the pasta will continue cooking in the oven).
- Meanwhile, in a shallow casserole dish or oven-safe pan, heat the oil over a medium heat and add the sliced onion and peppers.
- Cook for 3-4 minutes until beginning to soften, then stir in the garlic, oregano and a pinch of salt. Cook for another 2-3 minutes, until the garlic is fragrant.
- Stir in the passata and black olives and bring to a simmer. Season the sauce to taste with salt and pepper - I recommend about ¼ tsp of each.
- Stir in the pasta then top with pepperoni slices and grated mozzarella. Bake in the oven for 10 minutes until the cheese is golden and bubbling.
- Serve immediately, with an optional sprinkle of additional oregano or chilli flakes.
Nutrition
Calories: 517kcal | Carbohydrates: 60g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 905mg | Potassium: 609mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1706IU | Vitamin C: 48mg | Calcium: 285mg | Iron: 3mg