Pepperoni Pasta Bake
Cheesy pasta bake with pepperoni, onion, mushrooms, jalapenos, tomatoes, herbs and spices
Ingredients
Pasta Sauce
- 1 tbsp Coconut oil
- 1 Onion (roughly chopped)
- 1 Red chilli (sliced)
- 2 Garlic cloves (crushed)
- 100g Mushrooms (cut into quarters)
- 50g Pepperoni slices (cut into small pieces)
- 50g Pickled jalapenos (roughly chopped)
- 1 tsp Paprika
- 1 tsp Chilli powder
- 1/2 tsp Cayenne pepper
- 1 tsp Dried basil
- 1 1/2 tbsp Tomato puree
- 400g Chopped tomatoes
Pasta Bake
- 150g Whole-wheat penne pasta
- 80g Cheddar cheese (grated)
- 80g Red Leicester cheese (grated)
To Serve
- 1 tsp Chilli flakes
- 1 tsp Flat leaf parsley
- Grated parmesan (optional)
Instructions
- Preheat oven to gas mark 5/190℃/375℉ and boil the kettle. Heat 1 tbsp coconut oil in a large pan to medium-high. Add the onion and fry for 2 minutes stirring frequently. Add the red chilli and garlic and fry for a further minute. Add the mushrooms, pepperoni and jalapenos and cook for 2 minutes stirring frequently.
- Add the paprika, chilli powder, cayenne pepper, dried basil and tomato puree and cook for 1 minute, stirring frequently. Add the chopped tomatoes and season with salt and pepper to taste. Reduce the heat to medium and cook for 5 minutes.
- Meanwhile add the pasta to a small saucepan and cover with boiling water and a pinch of salt. Bring to the boil and cook on high for 5 minutes. Drain the pasta and pour into the sauce. Stir until well combined.
- Pour the pasta into a baking dish and spread until the bottom of the dish is evenly covered. Top with both the grated cheeses and cook in the middle of the oven for 20 minutes until the cheese is melted and the sides are beginning to crisp up (if you like your pasta bake with a little more crispiness cook for a further 5 minutes).
- Top with chilli flakes, parsley and grated parmesan to your liking and enjoy.