#3768 - Double Spaghetti Casserole

(by Shirley McNevich)

6oz. raw spaghetti
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
26oz. chunky pasta sauce
4oz. pepperoni slices
10 slices deli provolone cheese

Break the raw spaghetti in half, then cook it according to box directions. Drain the spaghetti but do NOT rinse. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and onions are tender. Remove from heat. In a large bowl add meat mixture, drained spaghetti and pasta sauce--stir well to mix. Spread HALF of the spaghetti mixture into a greased 9 x 13 glass baking dish. Spread HALF of the pepperoni slices over the spaghetti mixture. Cut the provolone cheese slices into quarters. Spread HALF of the provolone quarters over the pepperoni slices. Spread remaining spaghetti mixture over the cheese. Spread remaining pepperoni slices over the spaghetti mixture. Spread remaining provolone quarters over the top. Bake at 350 degrees 35-45 minutes or until hot and cheese is melted.

#3653 - Pepperoni Casserole

(by Shirley McNevich)

16oz. uncooked shell pasta (or other shape)
1lb. ground Italian sausage (casings removed)
28 to 32oz. pasta sauce
24oz. ricotta cheese (less if you wish)
1 can sliced black olives (drained)
12oz. shredded mozzarella cheese
12oz. pepperoni slices (more if you wish)

Cook and drain pasta in salted water--drain but DO NOT RINSE. In a skillet over medium heat crumble the Italian sausage--cook/stir until browned. Chop all of the pepperoni slices into small pieces. In a bowl add drained pasta, browned sausage, HALF of the pepperoni pieces and the pasta sauce--stir well. In a separate bowl add ricotta cheese, mozzarella cheese and sliced black olives--stir to mix. Pour the pasta mixture into a large greased casserole dish. Spread the cheese mixture over the pasta mixture. Sprinkle the other half of the chopped pepperoni pieces over the top. Bake at 350 degrees 25-35 minutes or until hot and bubbly. Let it sit a few minutes before serving.

#3425 - Pepperoni Spaghetti Casserole

(by Shirley McNevich)

1lb. raw spaghetti
1lb. ground Italian sausage
pepperoni slices (cut into bite sized pieces)
26oz. pasta sauce
grated Parmesan cheese
1 - 8oz. bag Kraft Italian 3 Cheese Blend

Break the raw spaghetti in half, cook the spaghetti in salted water according to box directions, then drain but DO NOT RINSE.  Grease a 9 x 13 glass baking dish. Spread the drained spaghetti in the baking dish. In a skillet over medium heat add the ground Italian sausage--cook/stir until meat is browned. Spread the sausage evenly over the spaghetti. Pour the pasta sauce all over the top. Place a layer of pepperoni pieces all over the pasta sauce. Sprinkle the cheese blend all over the top. Sprinkle Parmesan cheese over the three cheese blend. If you wish, spread more pepperoni pieces over the top of the cheese. Rip off a large piece of foil and spray it with Pam. Place the foil (Pam side down) over the casserole. Bake at 350 degrees for 35 minutes, remove the foil, return to oven and bake 15-20 minutes longer or until cheese is melted and browned. Optional: if you want the pepperoni to be crispy, you can cook it slightly in the skillet after you remove the Italian sausage.

#3096 - Pepperoni Pizza Soup

(by Shirley McNevich)

1 - 14oz. can or jar of your favorite pizza sauce
water
1 green bell pepper (chopped)
1/2 to 1 red onion (chopped)
1 cup sliced fresh mushrooms (cut into bite sized pieces)
1 - 15oz. can diced tomatoes
2 cups cooked/browned/crumbled Italian loose sausage
1 cup good quality pepperoni slices (cut into bite sized pieces)
1 TBSP oregano
1/2 cup rotini pasta
1 bag shredded mozzarella cheese
salt and pepper to your taste

Add the chopped green bell peppers, chopped red onions, mushroom pieces, diced tomatoes, sausage pieces, pepperoni pieces, oregano, and pizza sauce to a crockpot. Once you add the pizza sauce, use the empty can/jar and add 3 jar/canfuls of water to the crockpot--stir the whole mixture and taste with your finger--add salt/pepper if necessary. Turn crockpot on low and cook for 7 1/2 hours, remove the lid, add the dry pasta and cook for 30 minutes longer or until pasta is tender to your liking. Serve soup in bowls and top with shredded cheddar cheese.

#3031 - Pizza Log

(by Shirley McNevich)

2 TBSP butter (melted)
1/4 tsp. Italian seasoning OR oregano
1/4 tsp. garlic powder
1 can Pillsbury refrigerated pizza crust
1 cup shredded mozzarella cheese (more if you wish)
2-4 TBSP chopped onions
1 package Hormel pepperoni slices
1 jar of your favorite pizza sauce

In a bowl add melted butter, Italian seasoning (or oregano) and garlic powder--stir until mixed. Unroll the pizza dough on to a greased cookie sheet and form it into a rectangle. Use a pastry brush to spread half of the melted butter mixture over the top of the crust. Sprinkle the onions over the crust. Arrange as many pepperoni slices as you wish over the crust. Sprinkle as much shredded cheese as you wish over the pepperoni slices. Start at one side of the crust and roll up the crust to form a log. Flip the whole thing so that the seam side is down on the cookie sheet, then slide it so that it is in the center of the cookie sheet. Use a pastry brush to brush the outside of the crust with the remaining butter mixture. Bake at 400 degrees for 13-15 minutes or until lightly browned. Let stand for 5 minutes, then cut log into slices. Serve with hot pizza sauce for dipping.

#2830 - Pizza Sloppy Joes

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
oregano (your choice of amount)
1 onion (chopped)
1 jar of your favorite pizza sauce
8 slices of American cheese
pepperoni slices
8 hamburger rolls
butter

Open each hamburger roll, butter both top and bottom half of each roll, and place them close together (butter side up) on a cookie sheet. In skillet add ground chuck, salt, pepper, oregano and chopped onions--cook/stir over medium heat until meat is browned. Drain any fat off of the ground chuck mixture. Spoon the ground chuck mixture on the bottom half of each hamburger roll. Spoon pizza sauce, pepperoni slices and one slice of cheese on top of the ground chuck mixture on each roll. Bake at 350 degrees for 8-10 minutes.

#2759 - Macaroni Pizza Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 8oz. box elbow macaroni (cooked and drained according to box directions--do NOT rinse)
1 - 15oz. jar of your favorite pizza sauce
1/4 cup water
6oz. mozzarella cheese (shredded)
1/2 tsp. garlic salt
1/2 tsp. basil
1/2 tsp. oregano
8oz. fresh mushrooms (sliced)
pepperoni slices (your choice of amount)

In a Dutch oven over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned. Drain off fat if necessary. Add the pizza sauce, water, garlic salt, basil, oregano and sliced mushrooms to the meat mixture--cook/stir until mixed and hot. Add the drained macaroni--cook/stir until hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Place pepperoni slices all over the top (as many as you wish). Bake at 350 degrees for 20-25 minutes, then remove from oven, spread the shredded mozzarella cheese all over the top and return it to the oven. Bake until cheese is melted and bubbling.

#1434 - Pizza Burgers

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/2 tsp. oregano
pizza sauce
sliced mozzarella cheese
pepperoni slices

In a bowl add ground chuck, salt, pepper, dried basil, garlic powder, oregano--mix with your hands until well mixed. Shape the meat mixture into hamburger patties. Grill the burger patties (or make them on the top of the stove in a skillet). Microwave the pizza sauce until hot. Place cooked burger patties on buns, add some pizza sauce, add pepperoni slices, and top with a slice of mozzarella cheese. Optional: add chopped onions to the meat mixture before cooking if you wish.

#988 - Baked Italian Tomato Slices

(by Shirley McNevich)

2-3 large tomatoes (home grown tomatoes come out the best)
pepperoni slices (cut into very small pieces)
oregano or parsley flakes (to your taste)
shredded mozzarella cheese

Use a cookie sheet with a lip on all sides (jelly roll pan)--if you don't have one you can use a 9 x 13 baking dish but you won't be able to make as many at a time. Spray the cookie sheet or baking dish with Pam. Wash, then THICKLY slice tomatoes. Place tomato slices on the greased cookie sheet/baking dish. Place some pepperoni pieces on top of each tomato. Sprinkle shredded mozzarella cheese on top of the pepperoni pieces on each tomato. Sprinkle parsley flakes or oregano on top of the cheese on each tomato slice. Bake at 400 degrees until cheese is melted and tomatoes are hot (about 12-14 minutes). Remove each tomato using a spatula--they fall apart easily so it's best to put them directly on each person's plate rather than on a serving platter.

#913 - Pizza Casserole

(by Shirley McNevich)

2 cups egg noodles (measure two cups before cooking, then cook and drain according to package directions)
2 tsp. canola oil
1 lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1/4 tsp. garlic salt
1 tsp. oregano
1 - 10.75oz. Campbell's tomato soup
1/3 cup water
1/2 cup shredded mozzarella cheese
pepperoni slices

Cook and drain egg noodles--set aside. In a skillet over medium heat add canola oil. Add ground chuck, chopped onion, garlic salt, oregano, salt, pepper--stir and cook until beef is browned--drain off any extra liquid/fat. Leave the beef mixture in the skillet--add water, tomato soup--stir. Cook on medium heat until hot. Remove skillet from heat--add cooked/drained noodles and 1/2 of the shredded mozzarella cheese--stir. Spoon mixture into a greased casserole. Bake at 350 degrees for 25-30 minutes or until heated through. Remove from oven, add the rest of the shredded mozzarella cheese on top. Arrange pepperoni slices on top. Return to oven and bake 10 more minutes or until cheese is melted.

#881 - Pizza Pasta Salad

(by Shirley McNevich)

3 cups penne pasta (cooked according to box directions, drained and rinsed)
4 chopped tomatoes
1/4lb. pepperoni slices (cut in half)
12 slices hard salami (cut into bite sized pieces)
1 cup shredded mozzarella cheese
oregano (sprinkled to your taste)
1/2 cup grated Parmesan cheese
1/2 to 3/4 cup Italian salad dressing

Cook and drain pasta according to box directions--rinse under cold water and drain. Add drained pasta, hard salami pieces, pepperoni, mozzarella cheese, Parmesan cheese, and 1/2 cup Italian dressing--stir and toss to coat. Add oregano--stir and toss to coat. Add chopped tomatoes--stir and toss. If it seems too dry add more Italian dressing. Refrigerate.

#691 - Pepperoni Pizza Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese
1/2 cup Breakstone's sour cream
1/4 cup fresh grated Parmesan cheese
1/2 tsp. garlic salt
1/2 cup of your favorite pizza sauce
1/2 cup shredded mozzarella cheese + extra for topping
1/2 cup pepperoni slices (cut into small pieces--more or less if you like)
1/4 cup chopped black olives (more or less if you like)

In a bowl add mozzarella cheese, cream cheese, Parmesan cheese, garlic salt and sour cream--stir until mixed. Spread the cheese mixture in a pie plate. Spoon the pizza sauce evenly on top of the cheese mixture. Place a layer of olives, then chopped pepperoni slices--continue until all of the olives and chopped pepperoni slices have been used. Sprinkle the top with the mozzarella cheese. Bake 350 degrees for 20 minutes. Serve hot with your favorite dipping crackers.

#503 - Pizza Potatoes

(by Shirley McNevich)

1 - 4.9oz. package scalloped OR augratin potatoes mix
1 - 16oz. can Hunt's tomatoes
1 1/2 cups water
1/4 tsp. oregano (more if you wish)
1 - 4oz. package pepperoni slices
1/2 lb. ground chuck
1 medium chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 - 4oz. package shredded mozzarella cheese

In a saucepan, add tomatoes, water and oregano--stir and bring to a boil and cook for 2 minutes once boiling. Set aside. In a skillet, brown ground chuck with onion, salt and pepper--drain and set aside. Add potato mix and ground beef to the tomato mixture--stir well. Grease a 2 qt. casserole and pour tomato/potato/beef mixture into the casserole. Spread the pepperoni slices over the top. Bake uncovered at 400 degrees for 25 minutes--remove from oven, add cheese on top, return to oven and bake 10 more minutes until cheese melts.