Pizza Pasta Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 834.5
- Total Fat: 49.1 g
- Cholesterol: 169.2 mg
- Sodium: 1,091.8 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 3.4 g
- Protein: 41.9 g
View full nutritional breakdown of Pizza Pasta Bake calories by ingredient
Number of Servings: 8
Ingredients
* Pasta, cooked, 16 oz penne or rotoni
* Ground beef, 32 oz
* Onions, raw, 1 medium (2-1/2" dia) or dry minced
* * 56 oz Spaghetti/Marinara Sauce (tomato sauce), 4 cup (remove)
* Mozzarella Cheese, whole milk, 4 cup, shredded (remove)
* Pepperoni, 12 slice (1-3/8" dia x 1/8" thick), Large
Directions
1) Preheat oven to 350.
2) Cook pasta as directed on package. Do not overcook. Strain water and pour pasta in super size mixing bowl.
3) Brown meat with onion and add to cooked pasta.
4) Spray 2 9x13 pans and evenly spoon pasta mixture into the 2 pans.
5) Sprinkle a layer of 2 cups mozzarella cheese onto each dish. Do not mix in the cheese.
6) Place a thin layer of pepperoni on top of the cheese.
If baking immediately; cook at 350 for 30 min.
If freezing for later; after placing pepperoni on top, secure with foil, and freeze for up to one month. When ready to cook, let pan de-thaw overnight in the fridge and then cook at 350 for 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user FLBOVE.
2) Cook pasta as directed on package. Do not overcook. Strain water and pour pasta in super size mixing bowl.
3) Brown meat with onion and add to cooked pasta.
4) Spray 2 9x13 pans and evenly spoon pasta mixture into the 2 pans.
5) Sprinkle a layer of 2 cups mozzarella cheese onto each dish. Do not mix in the cheese.
6) Place a thin layer of pepperoni on top of the cheese.
If baking immediately; cook at 350 for 30 min.
If freezing for later; after placing pepperoni on top, secure with foil, and freeze for up to one month. When ready to cook, let pan de-thaw overnight in the fridge and then cook at 350 for 45 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user FLBOVE.