Baked Pepperoni Pasta Casserole
Baked Pepperoni Pasta Casserole might be a good recipe to expand your main course collection. One serving contains 552 calories, 36g of protein, and 24g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up ground beef, tomato and basil sauce, mozzarella cheese, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown.
Combine beef mixture with sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Il Molino di Grace Solosangiovese Chianti Classico. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 22 dollars per bottle.
Il Molino di Grace Solosangiovese Chianti Classico
12 months between stainless steel, Slavonian oak casks, French barriques and tonneaux of second use.