Your kids and grandkids will love this pasta dish – it tastes like pepperoni pizza, and you will appreciate how easy it is to make in just one pot! Kid tested and approved.
Pizza Pasta Dish
Prep 40 min | Cook 15 min | Ready in 55 min | Yield: 7 Servings
Ingredients:
- 1 tsp (5 mL) canola oil
- 1 medium onion
- 1 large green bell pepper, seeded
- 2 garlic cloves, pressed
- 1 tbsp Italian seasoning mix
- 8 oz. (90% lean ground beef
- 1 qt. (1 lb) beef stock
- 1 jar (14 oz) pizza sauce
- ½ cup water
- 1 lb. (450 g) rotini pasta
- ½ pkt (2.5 oz./75 g) pepperoni slices, cut in half
- 1½ oz. (45 g) Parmesan cheese, finely grated (¾ cup/175 mL), divided
- 2 oz. (60 g) low-moisture mozzarella cheese, coarsely grated (½ cup/125 mL)
- Optional: Fresh chopped parsley
Directions:
- Heat the oil in a Dutch oven over medium heat for 3–5 minutes.
- Working in batches, finely chop the onion and pepper in a manual food processor
- Add onion, bell pepper, garlic, and Italian seasoning mix to the Dutch oven; cook, uncovered, until the onion and pepper are soft, about 3 minutes.
- Add the ground beef and cook, breaking into crumbles, until the beef is mostly browned, about 8–10 minutes; drain (if necessary).
- Stir in the beef stock, pizza sauce, water, and pasta. Cover and bring to a boil over high heat. Reduce the heat to low, and cook until pasta is done, about 8–9 minutes, stirring occasionally.
- Preheat the broiler and adjust the rack so that the Dutch oven is close to the heat source.
- Remove the Dutch oven from the oven; stir in the pepperoni slices and half of Parmesan cheese. Top with the mozzarella and remaining Parmesan.
- Broil until the cheese is bubbly and melted, about 2–3 minutes. Remove from the oven. If you’d like, sprinkle with parsley before serving.
Enjoy!
Useful Links:
RockCrock Dutch oven
Manual food processor
Nutrients per serving:
U.S. nutrients per serving (1½ cups/375 mL):
Calories 450
Total Fat 12 g
Saturated Fat 5 g
Cholesterol 45 mg, Sodium 910 mg
Carbohydrate 57 g
Fiber 4 g, Protein 26 g
