CDNWiki - View Source: Recipes/PepperoniLasagnaCasserole

Note: You are viewing an old version of this page. View the current version.
!! Pepperoni Lasagna Casserole

* 1 box rotini
* 1 1/2 - 3 lb ground beef (depending on how meaty you want it)
* 1 bag (16 oz) pepperoni
* 1 medium yellow onion, chopped
* 1 green pepper, cored and chopped
* 2 jars spaghetti sauce (24 oz each)
* 1 bag shredded cheese (16 oz)

Preheat oven to 400 degrees.

Sautee onion in medium skillet until just about done; remove. Brown ground beef in same skillet. Add onions, pepperoni, and green pepper, and fry until toasty.

Mix sauce, rotini, and meat in a big bowl. Pour evenly into 9 x 11 inch baking dish, top with shredded cheese and any leftover pepperoni.

Cover and bake 50 minutes to 1 hour, or until cheese is bubbly and rotini is tender.

Possibly remove cover and broil for 2 to 3 minutes, to toast top layer of cheese until lightly browned.

Serves 4-6

_Notes from me: To sautee onion, use a teaspoon or so of oil or butter in a clean frying pan and bring up to temperature. It's ready when you toss in a sliver of onion and it hisses and sizzles right away. Add chopped onion, stir well to coat, then stir occasionally while frying until the onion turns transparent and just begins to become golden and carmelized on the edges. Remove from heat and drain if desired._

_More notes from me: If using foil to cover the casserole, it will probably stick to the top layer of cheese, and be annoying when removing the foil to broil it all toasty at the end. Try layering cheese, then pepperoni before baking; after, remove foil, top with remaining cheese, and broil until browned and yummy. Or maybe layer cheese, pepperoni, cheese, then use toothpicks to hold the foil away from the cheese so it does not touch and burn._