Pepperoni Spaghetti Casserole
Pepperoni isn’t just for pizza anymore! I came across the recipe for Pepperoni Spaghetti Casserole a few years back and I was happy to find another way to use pepperoni, in addition to using it as a topping on my homemade pizza. Pepperoni Spaghetti Casserole is simple to prepare – in fact, this recipe would be a good one to allow your children or grandchildren to prepare with you!
Whole Wheat Pasta
One adaptation I’ve made to the original recipe for Pepperoni Spaghetti Casserole is to use whole wheat spaghetti instead of spaghetti made from white flour. Whole wheat pasta is made from flour that contains the entire grain kernel, the germ, endosperm and bran. Whole grain pasta is high in dietary fiber, which promotes regularity and may help lower cholesterol and aid in cancer prevention.
In regard to fiber content, 1/2 cup white flour contains 1.3 grams of fiber whereas 1/2 cup whole wheat flour contains 6.4 grams of fiber. Quite a difference! The glycemic index, which determines how much a food raises blood sugar levels, is 71 for white flour but only 51 for whole wheat flour. (A lower number is desirable when using the glycemic index). These are important values to consider especially if one has diabetes.
In white flour sometimes nutrients that have been processed out are added back in (they call it “enriched”) but in whole wheat flour the nutrients are maintained. Whole grain pasta is high in B vitamins and minerals, such as copper, magnesium and manganese. White pasta may be enriched with B vitamins but is not a good source of minerals.
Whole wheat pasta has a slight nutty flavor and has a consistency that is a bit more grainy than white pasta so it won’t taste exactly the same but I actually like it better than white pasta. When selecting whole wheat pasta, look on the nutrition label for the first ingredient to list 100% durum whole wheat flour. (Often the only ingredient in whole wheat pasta is 100% durum whole wheat.)
Here’s the printable recipe:
- 8 oz. whole wheat spaghetti, cooked and drained
- 2 eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/2 - 1 teaspoon garlic salt
- 1/4 lb. sliced pepperoni
- 2 cups grated mozzarella cheese
- 1 jar spaghetti sauce or marinara sauce
- Combine spaghetti, eggs, Parmesan cheese and salt. Mix thoroughly.
- Grease a 9" x 13" baking dish.
- Place half of the spaghetti mixture on the bottom of the baking dish.
- Add layer of pepperoni slices, mozzarella cheese and spaghetti sauce.
- Add another layer of spaghetti mixture, pepperoni, spaghetti sauce and top with remaining mozzarella cheese.
- Bake for 350 degrees F. for 30-35 minutes until cheese on top is lightly browned.
After the spaghetti is cooked and drained, it’s mixed with 2 beaten eggs, Parmesan cheese and garlic salt. To assemble the Pepperoni Spaghetti Casserole, place half of the spaghetti mixture on the bottom of the baking dish.
Add a layer of pepperoni slices, mozzarella cheese and spaghetti sauce.
Add another layer of spaghetti mixture, pepperoni, spaghetti sauce and top with remaining mozzarella cheese.
Bake the Pepperoni Spaghetti Casserole for 30-35 minutes until cheese on top is lightly browned.
I hope you enjoy this recipe for Pepperoni Spaghetti Casserole and that you will try whole wheat pasta. Other ways to enjoy the benefits of whole wheat is to buy whole wheat hamburger buns, whole wheat hot dog buns, whole wheat tortillas, whole wheat bagels, whole wheat English muffins and whole grain cereals. I love to bake homemade whole wheat bread and I plan to share my favorite whole wheat bread recipe with you in the near future.
Remember to Savor the Flavor of Pepperoni!
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