[PROTEIN DOUBLE PEPPERONI] Prep & Bake Two-Cheese Pepperoni Pasta Bake with Garlicky Marinara & Chili Flakes
- Eggs
- Wheat
- Milk
Ingredients
14 ounce
Marinara Sauce
1 unit
Oven-Ready Tray
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
2 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
7 ounce
Pepperoni
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Roughly chop half the pepperoni. Gently separate pasta with your hands.
In provided tray, combine marinara, garlic powder, italian seasoning, stock concentrate, 2/3 cup water, salt and pepper (for 4 servings, divide ingredients between two trays, using 2/3 cup water in each tray). (If you like spicy foods, this is a great time to add some chili flakes!) Stir together until thoroughly combined.
Stir in pasta and chopped pepperoni. Cover tightly with foil and bake for 35 minutes (for 4 servings, place both trays on same rack, side by side).
Carefully remove and discard foil.
Stir pasta to mix thoroughly. Sprinkle mozzarella cheese evenly over top and lay remaining pepperoni atop cheese.
Return to oven and bake, uncovered for an additional 10 minutes.
Divide pepperoni pasta bake between plates and finish with parmesan cheese. Serve with chili flakes on the side.
