When you don’t have time to prep dough or cook in your pizza oven, make this quick and easy meat lover's pasta. If you ask me, you can top all baked pasta with pizza toppings to fill your pizza cravings anytime! —Tyler Smith, Virginia Beach, Virginia
Ingredients
- 1 pound uncooked rigatoni
- 1 jar (24 ounces) marinara sauce
- 1-1/2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 pound Italian sausage links, casings removed
- 1/2 cup finely chopped ham
- 1/2 cup chopped sliced pepperoni
- 4 to 5 cooked bacon strips
- 1/2 cup grated Parmesan cheese, optional
Directions
- Preheat the oven to 375°. Cook pasta according to package directions for al dente. Drain.
- In a large skillet, add marinara and cooked pasta. Toss gently to coat. Heat through.
- Transfer to a greased 9x13-in. baking dish. Sprinkle with mozzarella cheese and top with oil. Bake until cheese is melted and browned, 10-15 minutes.
- Meanwhile, in a clean large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking up sausage into crumbles; drain. Add diced ham, pepperoni and crumbled bacon. Cook and stir until heated through. Remove from pan, keep warm.
- Top the baked pasta with cooked meat, let rest 5 minutes before serving. If desired, sprinkle with Parmesan cheese.
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