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 (16 ounce) package rigatoni pasta; 1 cup whole milk; 1 cup mozzarella cheese, shredded; 1 cup parmesan cheese, grated; 1 (15 ounce) container ricotta cheese; 4 large eggs; 4 ounces pepperoni, sliced then cut into slivers; 1 (10 ounce) package frozen peas; ½ teaspoon salt; ½ teaspoon black pepper

Servings: persons

1 (16 ounce) package rigatoni pasta
1 cup whole milk
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, grated
1 (15 ounce) container ricotta cheese
4 large eggs
4 ounces pepperoni, sliced then cut into slivers
1 (10 ounce) package frozen peas
½ teaspoon salt
½ teaspoon black pepper

1
Cook pasta as label directs.
2
Preheat oven to 375 degrees.
3
Grease 3 to 3 1/2 quart casserole or 13 x 9 glass baking dish.
4
In large bowl, lightly beat eggs with wire whisk.
5
Stir in all the rest of the ingredients.
6
Drain rigatoni.
7
Add rigatoni to cheese mixture and toss to coat.
8
Pour into the casserole dish.
9
Bake, uncovered, 20 to 25 minutes or till edges are golden and center is almost set.
10
Let stand 5 minutes before serving.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 (16 ounce) package rigatoni pasta, 1 cup whole milk, 1 cup mozzarella cheese, shredded, 1 cup parmesan cheese, grated, 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.

Pepperoni Rigatoni Bake

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