Pepperoni Rigatoni Bake Recipe

Name: Pepperoni Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package rigatoni or penne pasta; 2 large eggs; 1 c. whole milk; 1 c. shredded part skim mozzarella cheese; 1 c. grated Parmesan cheese; 1 container part-skim ricotta cheese; 4 oz. sliced pepperoni; 1 package frozen peas; 1/2 tsp. salt; 1/4 tsp. ground black pepper

Servings: persons

1
Heat large covered saucepot of salted water to boiling over high heat.
2
Add rigatoni and cook as label directs.
3
Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish.
4
In large bowl, with wire whisk, lightly beat eggs.
5
Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined.
6
Drain rigatoni.
7
Add rigatoni to cheese mixture and toss to coat.
8
Transfer rigatoni mixture to prepared casserole.
9
Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set.
10
Let stand 5 minutes before serving.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package rigatoni or penne pasta, 2 large eggs, 1 c. whole milk, 1 c. shredded part skim mozzarella cheese, and more.

Yes, Pepperoni Rigatoni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepperoni Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions