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Pepperoni Pizzaghetti

5.0(5)

WE WANT PIZZA! A dish I made up one night when my kids wanted pizza but we didn't have time. If you're really cheesy people, you can add more than the 1/2 cup I use.

by thatbobbiegirl·published 2002-04-12

Open original recipe

Vegetable

Servings

4 serving(s)

Total time

25 min

prep 15 min

Calories / serving

621 kcal

Ingredients (12)

serves

1/2 lb spaghettispaghetti
1 tablespoon olive oilolive-oil
1 large onion, slicedonion
2 garlic cloves, mincedgarlic
1/2 lb pepperoni, sliced and quarteredpepperoni
2 large bell peppers, sliced (any color)bell-pepper
1 (16 ounce) can diced tomatoestomato
1 teaspoon oreganooregano
1 teaspoon basilbasil
1/2 teaspoon salt (optional)salt
1/4 teaspoon cracked black pepperpepper
1/2 cup parmesan cheeseparmesan

Instructions (9 steps)

01Cook pasta until al dente.
02Drain well.
03Meanwhile, make the sauce.
04Heat non-stick deep skillet or dutch oven.
05

Add oil and sliced peppers, onions, pepperoni& garlic; saute until veggies are crisp-tender.

06Drain if your pepperoni is very fatty.

07Stir in tomatoes with juice, oregano, basil, pepper& salt, if desired.

08Cook over medium heat just until hot, then toss with pasta.

09Sprinkle with parmesan cheese, toss& serve.

Nutrition (per serving)

Calories: 621 kcal
Protein: 26 g
Fat: 31 g
Saturated fat: 12 g
Carbs: 61 g
Fiber: 6 g
Sugar: 9 g
Sodium: 1445 mg
Cholesterol: 77 mg

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Rich recipe — supports nutrition-aware planning.