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Pepperoni Pizza Pasta Bake

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By Betty Crocker Kitchens
Updated Mar 10, 2015
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Pepperoni Pizza Pasta Bake

  • Prep Time 10 min
  • Total 50 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 4 cups uncooked large elbow macaroni (12 oz)
  • 1 package (5 oz) miniature sliced pepperoni (about 1 cup)
  • 2 cans (18 oz each) fire-roasted tomato cooking sauce
  • 1 can (3.8 oz) sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese (4 oz)

Instructions

  • Step 
    1
    Heat oven to 350°F. Cook and drain macaroni as directed on package.
  • Step 
    2
    In ungreased 3-quart casserole, mix macaroni, pepperoni, cooking sauce and olives.
  • Step 
    3
    Cover; bake 30 to 35 minutes or until hot in center. Sprinkle with cheese; bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition

560 Calories
18g Total Fat
24g Protein
75g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
1040mg
43%
Potassium
180mg
5%
Total Carbohydrate
75g
25%
Dietary Fiber
7g
27%
Sugars
8g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
4 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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