Pepperoni Pizza Mac Casserole
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Family Tested & Approved
elbow macaroni, cooked al dente
chopped green bell pepper
(14 ounces) pizza sauce
(14.5 ounces) diced tomatoes, italian style, undrained
Cook meat, onion and green pepper in a 4-5 quart Dutch oven over medium high heat, stirring often, until meat is crumbly and no longer pink (about 10-12 minutes).
Add the pizza sauce, tomatoes, garlic and Italian seasoning and cooked macaroni. Mix well and cook another 4-5 minutes to heat through.
Meanwhile, heat oven to 350 degrees F.
Line the bottom of an 8" X 8" glass baking dish with a single layer of pepperoni slices. Spoon 1/2 of the macaroni mixture over the pepperoni. Spread evenly.
Top with 1/2 of the remaining pepperoni and sprinkle with 1/2 of the cheese.
Spoon remaining macaroni mixture over all and spread evenly. Top with remaining pepperoni (pushing gently into the macaroni mixture) and sprinkle with the remaining cheese.
Sprinkle with additional Italian seasoning. Bake for 30-35 minutes or until hot and bubbly.
Last Updated: Thu, Mar 26, 2015