- 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 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.
This makes a great freezer meal! Assemble it and freeze it or bake it first and freeze it in single-serving containers for an easy lunch!
You can substitute the ground beef with ground sausage or use ½ pound of each.
Almost ANY combination of pasta will work in this recipe, so use what you have on hand. You can also use 3 cups of the same pasta.
Try these other pasta recipes:
- Unstuffed Mexican Chicken Shells
- Tuscan Shrimp Penne
- Lemon Orzo Chicken Bake
- Buffalo Chicken Pasta Bake
- Chicken Bacon Ranch Casserole
- Stuffed Pasta Shells
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.