Pepperoni Pizza Pasta
Pepperoni Pizza Pasta - The ultimate combination of two comfort food favourites! Pepperoni pizza transformed into a fantastic pasta, all made in one pot.
Servings: 6
Calories: 482kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper seeded and chopped
- 1 medium green bell pepper seeded and chopped
- 2 tablespoon tomato paste
- 16 ounce pizza sauce
- 2½ cups water
- 1 teaspoon Italian seasoning
- 12 ounce pasta shells large
- ¾ cup mini pepperoni sliced
- ½ cup pickled pepperoncini peppers
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese freshly grated
- 1 dash red pepper flakes
Instructions
- Preheat the oven to 400 F degrees.
- Heat the olive oil in a large Dutch oven over medium heat. Add the bell peppers and cook for 5 minutes until softened. Stir in the tomato paste.
- Add the pizza sauce, water and Italian seasoning and bring to a boil over medium-high heat. Stir in the pasta and bring to a boil again. Reduce the heat to a simmer, cover the pot and cook for 15 to 20 minutes or until the shells are cooked through. Turn off the heat.
- Stir in the pepperoni, pepperoncini then fold in 1 cup of the mozzarella cheese.
- Top with the remaining mozzarella cheese, parmesan cheese and a few pepperoni slices.
- Transfer the Dutch oven to the oven and bake for 15 minutes uncovered until the cheese has melted and lightly started to brown.
- Garnish with red pepper flakes and serve.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 482kcal | Carbohydrates: 51g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1066mg | Potassium: 609mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1456IU | Vitamin C: 56mg | Calcium: 324mg | Iron: 2mg