Pepperoni Pasta (Pizza Pasta)

I opened a five pound bag of sliced pepperoni to make pizza burgers a week or 2 ago. I thought I’d better put the rest of it to good use.

One of the churches around here makes spaghetti for their spaghetti dinner with pepperoni and cheese on top. It’s pretty tasty. I wanted to try it!

Pepperoni Pasta (Pizza Pasta)

feeds about 12 people (they all had 2nds!)


  • 1 box of shells
  • 2 jars of tomato sauce (When I’m pressed for time, I like the Kroger brand mushroom and green pepper sauce. It’s a little sweet.)
  • Sliced Pepperoni (I think I used about a pound)
  • 1 # Provolone (cubed up)
  • Parmesan cheese
  • 1 onion (diced)
  • 3 peppers (chopped; I bought the tricolor bag, but any kind will work)
  • 2 # of loose hot sausage
  • 6 eggs


Saute the peppers and onions in butter or olive oil for about 10 minutes. Remove from the pan. Brown and drain the hot sausage. Add the peppers/onion, hot sausage, and 2 jars of sauce to the pan. Cook for about 10 minutes on medium/low. Preheat the oven to 350 degrees.

Boil the pasta while the sauce is cooking. Once it’s drained, add the pasta to the sauce. Add the final mixture to a foil pan or any baking dish.

Cube up the provolone cheese. Whip the eggs. Add the eggs and the provolone to the foil pan and mix everything together. Bake for 25 minutes.

Remove the tray from the oven. Layer pepperoni over the whole thing, and then cover the pepperoni with Parmesan cheese. Bake for another 10 minutes.

Enjoy! I served this with homemade Yorkville Bakery bread.

Chicken Parm

Confession: I’ve never before made chicken parmesan. Ronnie requested that I make it for lunch today, so game on. Sauce, noodles, cheese, chicken. How hard could it be? It has a few steps, but it’s not difficult to make.

Chicken Parmesan

General Directions

Preheat the oven to 400 degrees. Dredge your chicken in the seasoning and breadcrumbs. Bake, uncovered, for at least 30 minutes (fully cooked when chicken reaches 165 degrees). Flip halfway through so both sides are crispy. Add sauce and cheese to the chicken, and bake for another 5-10 minutes. Plate your noodles; add some sauce and chicken (and definitely more cheese).

For the chicken:

Original recipe was provided by the lovely Christina Bordini.


Boneless breasts (1 breast per person)


Seasoning – I used garlic powder, salt, and red pepper flakes – You need enough to coat both sides of the chicken

Olive oil (how much you need will depend on how much chicken you’re making – I used 1/2 cup for 8 breasts)


Coat the chicken in olive oil. Mix together the breadcrumbs and the seasoning. Dredge both sides of the chicken with this mixture.


That’s pasta for all you Italians and fancy people.

I’m not going to tell you how to boil noodles. If you’re unsure, refer to the box.

*I used fettuccine pasta because that’s what I like. Use whatever kind YOU like. Go crazy.

Tomato sauce with onion and butter:

Original recipe by Smitten Kitchen

This is one of my favorite sauces (next to the infamous Renda family sauce). It doesn’t get much easier than this! I wish I was Italian so I had a family sauce recipe to claim, but alas, I am not.


  • 1 can of crushed tomatoes (28 ounces)
  • 1 tsp of black pepper
  • 5 tablespoons of butter
  • 1 onion

Leave the onion whole. Cook all the ingredients for one hour over medium heat. Discard the onion when the sauce is finished cooking.

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