Pepperoni Casserole
This recipe came from a craving for pizza without all the extra calories from the crust. With pepperoni as the main ingredient, you can add any of your favorite toppings to make this your own recipe. Enjoy! To cut calories, I used turkey pepperoni and low-fat mozzarella cheese. You can also put the pepperoni slices on a paper towel and microwave them for a minute to remove the excess fat.
This recipe came from a craving for pizza without all the extra calories from the crust. With pepperoni as the main ingredient, you can add any of your favorite toppings to make this your own recipe. Enjoy! To cut calories, I used turkey pepperoni and low-fat mozzarella cheese. You can also put the pepperoni slices on a paper towel and microwave them for a minute to remove the excess fat.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (39g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Cook macaroni according to package directions and cool completely.
- Pour pasta into a casserole dish and cover with spaghetti sauce.
- Sprinkle a layer of Mozzarella cheese to cover sauce.
- Place half the pepperoni slices on top of cheese.
- Add any additional ingredients.
- Sprinkle another layer of Mozzarella cheese on top.
- Add remaining pepperoni slices on top.
- Bake at 350 degrees for 20-25 minutes.
What happens to baked pasta when it sits in the refrigerator overnight? Starch retrogradation occurs as the cooked noodles cool, causing the starches to recrystallize and absorb surrounding moisture from the sauce. Reheating this dish requires careful temperature management to prevent the cheese from separating into an oily pool while the interior remains cold. Cover the casserole dish with aluminum foil during the first 15 minutes of a 350-degree reheat to trap steam, then remove the cover for the final 5 minutes to re-crisp the top layer of pepperoni slices.
Managing Moisture and Fat Rendering
Cured meats release significant amounts of rendering fat when subjected to sustained oven heat. Blotting pepperoni slices between paper towels before assembly prevents excess oil from pooling on the surface of the mozzarella cheese. Undercooking the initial pasta by two minutes ensures the noodles retain structural integrity during the secondary baking phase.
- Store assembled, unbaked portions covered in the refrigerator for up to 48 hours before cooking.
- Slice cooled leftovers only after the internal temperature drops below 140 degrees to maintain clean squares.
- Freezing is not recommended because thawed mozzarella releases excessive water, turning the sauce watery.
