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Pepperoni Rigatoni Bake Recipe

Serve this simple, hearty dish with a green salad to lighten things up.

Pepperoni Rigatoni Bake Recipe
Prepare time 25 min.
Cooking Time 20 min.
Calories about 675
Serves 6 main-dish
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  • 1 package (16 ounces) Rigatoni or penne pasta
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup shredded part skim Mozzarella cheese (4 ounces)
  • 1 cup grated Parmesan cheese (3 ounces)
  • 1 container (15 ounces) part skim Ricotta cheese
  • 4 ounces sliced pepperoni, cut into slivers (1 cup)
  • 1 package (10 ounces) frozen peas
  • 12 teaspoon salt
  • 14 teaspoon ground black pepper


  1. In large sauce pot, cook pasta as label directs.
  2. Meanwhile, preheat oven to 375°F. Grease 3 to 312 quart casserole (about 2 inches deep) or 13 inch by 9 inch glass baking dish.
  3. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, Mozzarella, Parmesan, Ricotta, pepperoni, frozen peas, salt, and pepper until well combined.
  4. Drain Rigatoni. Add Rigatoni to cheese mixture and toss to coat. Transfer Rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.
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