Monday, May 17, 2010

Creamy Pepperoni Pasta

I'm always looking for new ways to make pasta - this one was definitely a winner for me. I think it would have even been great without the meat. In fact, next time I just might make a veggie version!

Creamy Pepperoni Pasta
  • 1 package (16 ounces) pasta (I used Penne)
  • 1 Cup, Creamy Garlic sauce
  • 1 Cup shredded part-skim mozzarella cheese
  • 1 Cup Pepperoni, Chopped
  • 1/2 cup each chopped onion, green pepper and tomato
  • 1/2 cup half-and-half cream ( I used the fat free version)
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Cook pasta according to package directions.

In the meantime, make garlic cream sauce.

Drain pasta. In a large bowl, combine the pasta, creamy garlic sauce, mozzarella cheese, pepperoni, onion, green pepper, tomato, half-and-half, broth and seasonings.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

1 comment:

Mama Bird said...

sounds fantab!! hope you will share on Whatcha Cooking Wednesday?!!


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