SERVES 8 | ACTIVE TIME 15 Min | TOTAL TIME 30 Min
8 ounces dried cellentani pasta (or elbow)
20 slices pepperoni
2 cooked sausage links
5 slices uncooked bacon
½ pound lean ground beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon + 1 teaspoon Italian seasoning (divided)
1 teaspoon kosher salt (plus more for pasta water)
½ teaspoon fresh ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
8 ounces Italian blend shredded cheese
5 ounces fresh grated Parmesan cheese
Preheat oven to 425°F.
Bring a covered 8 quart pot of water to a boil over high heat. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.
Meanwhile, heat a medium skillet over medium-high heat. Brown ground beef with a sprinkle of kosher salt and a teaspoon of Italian seasoning.
On a microwave safe plate, cook bacon between 4 paper towels in microwave for 4-5 minutes or until cooked. Dice bacon. Set aside. Heat precooked sausage in microwave for 1 minute. Slice and set aside.
In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth.
Once pasta is drained, immediately add sauce, ¾ of both cheeses, ½ of pepperoni, ½ of sausage, ground beef, and bacon to hot saucepan and stir with pasta until combined.
Pour pasta mixture into a 9” deep pie pan cover top of pasta with remaining sausage and pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly. Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Recipe by Donna Elick originally published on Parade.com