A delightful casserole that combines tender pasta with rich, gooey cheese and savory pepperoni, making it a crowd-pleaser for all ages.
Ingredients
Scale:
1 pound of elbow macaroni or penne pasta
1 teaspoon salt (for pasta water)
1 teaspoon Italian seasoning
2 cups marinara sauce (store-bought or homemade)
1 cup heavy cream
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups sliced pepperoni
1/2 cup additional shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually about 7-8 minutes. Drain and set aside.
In a large mixing bowl, combine the marinara sauce and heavy cream. Stir well to create a creamy base.
In another bowl, mix the ricotta cheese, 2 cups of shredded mozzarella, and Italian seasoning until fully combined.
In the pot used for the pasta, combine the cooked pasta, creamy sauce, cheese mixture, and sliced pepperoni. Stir until everything is well-coated.
Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is bubbly and golden.
Once done, remove from the oven and let it cool for about 10 minutes. Garnish with fresh basil or parsley before serving.
