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Home » Dinner » Baked Pepperoni Spaghetti

Baked Pepperoni Spaghetti

Published: May 4, 2020 · Modified: Mar 22, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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pasta and sauce in glass meal prep containers

Baked Pepperoni Spaghetti will make one 9 x 13 baking pan of Pepperoni Spaghetti. It is also a perfect freezer meal.

Recipes like a baked spaghetti dish make great ready to bake freezer meal.

Freezer Meal Pepperoni Spaghetti

I like to make double the amount I need for one meal and freeze the other half for another day.

You can make one large tray of this spaghetti recipe or you can divide the ingredients between two tray and do what I do or you can make individual meal prep containers to freeze.

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  • Pepperoni Spaghetti
4 Glass Meal Prep Containers filled with spaghetti and sauce
Pasta for meal prep

Spaghetti Recipes

Spaghetti recipes like this Pepperoni Spaghetti is always a hit with my family. We all love baked cheesy spaghetti.

Even the pickiest of eaters in our family love it. Add some sliced pepperoni as I did with this recipe and wow they went crazy.

It's almost like eating pizza spaghetti and if you want to call it pizza spaghetti to get the kids to eat it go right ahead!

Of course, I used my homemade meat sauce, which by the way I freeze every time I make it so I always have meaty pasta sauce on hand when I need it.

My sauce has ground beef and Italian sausage and it is so good!

A spaghetti recipe is only as good as the sauce you use. Use a plain jar of store-bought sauce and you are going to be eating a rather bland plate of spaghetti.

But if you make a homemade meat sauce that has slow cooked with ground beef, Italian sausage, and Italian seasonings you are going to be enjoying and serving the best plate of spaghetti you have ever made!

As they say, the secret is in the sauce.

Prep

Prep will depend on how you are planning to use this spaghetti bake recipe. If serving it for dinner you can just follow the directions to layer the ingredients into a 9 x 13-inch baking pan and bake it in the oven.

If making a freezer meal pepperoni spaghetti bake you will need to have either a large disposable aluminum baking pan or your individual meal prep containers.

I love the glass food storage containers I bought a few months ago. But I have a large collection of meal prep containers I buy in bulk so I always have them on hand.

3 meal prep containers filled with freezer meal spaghetti recipes

Freezer Meals

Pasta recipes are pretty easy to convert into freezer meals.

Freezer Meal Baked Ziti is another recipe I love to freeze. It is so easy to pull the frozen pasta out of the freeze and thaw it overnight before baking.

My freezer meals have really come in handy during this trying time. It is so satisfying to know that I have ready to cook meals in the freezer. It has cut down on my grocery shopping trips.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

Ingredients

  • 1 lb. spaghetti noodles
  • 2 to 3 cups pasta sauce (I used my Crock Pot Meat Sauce recipe)
  • 2 to 2 ½ cups finely shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • ¼ cup shredded Parmesan cheese (optional)

Directions

  1. Cook the spaghetti following the instructions for al dente
  2. Drain in a colander. Run cold water over the cooked spaghetti until the pasta is cool. Drain the cooled pasta well.
  3. Pour the well-drained spaghetti noodles into a large 9x13 aluminum food tray with cardboard lid or another freezer container if freezing. If planning to cook immediately use a 9 x 13-inch baking pan.
  4. Add half of the pasta sauce to the noodles and mix in well.
  5. Next, add ¾ of the sliced pepperoni to the tray. Mix until the pepperoni slices are distributed.
  6. Add ½ cup of shredded mozzarella cheese and half of the Parmesan cheese if using and toss.
  7. Top the pasta with half of the remaining pepperoni and half of the remaining cheese.
  8. Repeat the layers of pepperoni and cheese (small containers) until you have used all of the pepperoni and all of the cheese. (If using a 9 x 13 pan you will only have enough ingredients to make one layer on the top.)
  9. Place the cardboard lid on the tray if using and crimp the edges around the pan to secure the lid. Label the tray and freeze up to 3 months. To cook remove the pan from the freezer and thaw in the refrigerator before baking following the directions below.
  10. If baking the Pepperoni Spaghetti immediately preheat the oven to 375 F. degrees. Place the baking pan into the preheated oven and bake for 30 to 40 minutes or until the cheese is melted.

More recipes you'll love!

  • Easy Baked Spaghetti
  • Crock Pot Pepperoni Pizza Meatball Subs
  • Easy Homemade Cherry Tomato Pasta Sauce
  • Chunky Crock Pot Spaghetti Meat Sauce Recipe

More freezer meals

You can find plenty more freezers meals on my freezer meal page.

Filled freezer meal containers inside my freezer.

Head over to my Freezer Meal recipe page to see more easy freezer meals for busy Mom's.

Print share or save the recipe

Pepperoni Spaghetti in an aluminum pan before it is baked

Pepperoni Spaghetti

Arlene Mobley - Flour On My Face
Pepperoni Spaghetti This versatile Pepperoni Spaghetti bake recipe makes a perfect weeknight dinner or can be frozen to fill your freezer with ready to make meals.
5 from 1 vote
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dish
Cuisine Italian
Servings 8 Servings
Calories 412 kcal

Ingredients  

  • 1 lb. spaghetti noodles
  • 2 to 3 cups pasta sauce (I used my Crock Pot Meat Sauce recipe)
  • 2 to 2 ½ cups finely shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • ¼ cup shredded Parmesan cheese (optional)
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Instructions 

  • Cook the spaghetti following the instructions for al dente. Drain in a colander. Run cold water over the cooked spaghetti until the pasta is cool. Drain the cooled pasta well.
  • Pour the well-drained spaghetti noodles into a large 9x13 aluminum food tray with cardboard lid or another freezer container if freezing. If planning to cook immediately use a 9 x 13-inch baking pan.
  • Add half of the pasta sauce to the noodles and mix in well.
  • Next, add ¾ of the sliced pepperoni to the tray. Mix until the pepperoni slices are distributed.
  • Add ½ cup of shredded mozzarella cheese and half of the Parmesan cheese if using and toss. 
  • Top the pasta with half of the remaining pepperoni and half of the remaining cheese.
  • Repeat the layers of pepperoni and cheese (small containers) until you have used all of the pepperoni and all of the cheese. (If using a 9 x 13 pan you will only have enough ingredients to make one layer on the top.)
  • Place the cardboard lid on the tray if using and crimp the edges around the pan to secure the lid. Label the tray and freeze up to 3 months. To cook remove the pan from the freezer and thaw in the refrigerator before baking following the directions below.
  • If baking the Pepperoni Spaghetti immediately preheat the oven to 375 F. degrees. Place the baking pan into the preheated oven and bake for 30 to 40 minutes or until the cheese is melted.

Video

Recipe Expert Tips

  • Frozen: Thaw overnight in the refrigerator before baking. Pour off any water that may be in the pan after thawing.

Nutrition

Serving: 1Serving | Calories: 412kcal | Carbohydrates: 47g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 843mg | Potassium: 398mg | Fiber: 3g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 237mg | Iron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Ann

    May 15, 2020 at 2:14 pm

    This looks so amazing? I’d luv to invite you to join and share with us over at Charming Homes and Gardensn Wednesday - Sunday’s ??‍♀️

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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