Go Back

Baked Spaghetti with Pepperoni

Author Jacqueline


  • 1 lb spaghetti
  • 3 1/2 cups spaghetti sauce
  • 1 lb mild italian sausage
  • 14 slices large 3-4" diameter pepperoni
  • 3 cups mozzarella cheese


  • Preheat an oven to 375F.
  • In a large pot of boiling salted water, cook the pasta to al dente. Drain. Set the pot back on the stove over medium-high heat.
  • Remove the sausage from the casings. Crumble the sasusage into the pot. Brown, breaking it up in to smaller pieces using a wooden spoon or other implement. Add the sauce and simmer for 5-10 minutes. Add the pasta to the pot and toss to combine.
  • Add 1/3 of the pasta to the bottom a 9" nonstick springform pan. Arrange half the pepperoni slices over the pasta, then top with 1/3 of the cheese. Repeat.
  • Top the second layer with the remaining pasta. Cover with foil and bake for 30 minutes. Remove the foil, add the remaining cheese and bake for another 15 minutes.
  • Remove from oven and allow to cool slightly and "set", about 20 minutes, before cutting and serving.