Ingredient List
for the pasta:
  • 1 cup rotini pasta
  • 1 cup elbow pasta
  • 1 cup shell pasta
  • 1 (26 ounce) jar pasta sauce
  • 1 (3.5 ounce) package pepperoni
  • 1 pound extra lean ground beef, browned and drained
  • 2 cups shredded mozzarella cheese
  • Preheat oven to 350°F. Spray 13×9″ baking dish with nonstick spray.

  • Cook the pasta in a large pot of boiling water; drain.

  • In large bowl, combine the cooked pasta, pasta sauce, pepperoni slices, cooked beef and 1 cup mozzarella cheese.

  • Transfer to the greased baking dish, then top with the remaining 1 cup mozzarella cheese.

  • Bake for 25-30 minutes, until heated through and the cheese begins to brown.

  • Remove from the oven and allow to rest a few minutes before serving.

  • NUTRITION INFORMATION PER SERVING (1 SERVING, 227g): 400 calories, 160 calories from fat, 18g total fat, 7g saturated fat, 0g trans fat, 60mg cholesterol, 860mg sodium, 32g total carbohydrate, 3g dietary fiber, 6g sugars, 27g protein, 56mcg folate, 2mg vitamin C, 2mg iron.

Recipe Notes
Did you know? Pasta is made from Durum Wheat.
  • Durum is the hardest of all six wheat classes, produced in two areas of the United States. The northern plains grows hard amber durum, while the desert southwest (Arizona, California) grows Desert Durum® under irrigation.

    With a rich amber color and high gluten content, durum wheat is used primarily for pasta, couscous and some Mediterranean breads.

    Find out more about the different types of wheat.

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