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Pepperoni Hamburger Pizza Pasta Bake
Andre Lewis

Pepperoni Hamburger Pizza Pasta Bake

Ground beef and a measured amount of pepperoni make this taste like a meat pizza without leaving an orange oil slick. Bell pepper and mushrooms cook until dry before the sauce goes in. Mozzarella browns over sturdy rotini, while the pasta's curves hold the beef and tomato.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound rotini
  • 1 pound 90% lean ground beef
  • 4 ounces pepperoni quartered
  • 1 green bell pepper diced
  • 8 ounces cremini mushrooms sliced
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded low-moisture mozzarella divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook the rotini 2 minutes short of done and drain.
  2. Brown the beef in a large skillet and drain. Add the pepperoni, bell pepper, mushrooms and onion and cook for 8 minutes until the vegetables are tender and dry.
  3. Stir in garlic for 30 seconds, then crushed tomatoes, oregano, salt and pepper and simmer for 6 minutes.
  4. Fold in the rotini and 2 cups mozzarella. Spread in the dish and top with the remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling and browned in spots. Rest 10 minutes.