Pizza Bake

Entrees | 0 comments

Shared By: 2013 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 jars spaghetti sauce
  • I pound GF pasta – we use Tinkyada® sea shells because it “holds” the sauce
  • 3 oz pepperoni
  • 2 cups shredded mozzarella cheese


  • Cook the pasta al dente or less* because it will continue to cook while baking.
  • Preheat oven to 350°.
  • While pasta is cooking, add the two jars pasta sauce to a large bowl.
  • Cut pepperoni into small pieces (we use kitchen scissors) and mix with sauce to distribute evenly. Once pasta is cooked, add to bowl and mix. Add cheese and mix through.
  • Put into 9”X13” pan (spray with cooking spray first).
  • Heat 20-30 minutes until hot and bubbly.
  • *Tinkyada® has “Easy and energy saving cooking” directions listed on the front. We bring water to a boil, add pasta and cook gently for 2 minutes. Stir pasta, turn off burner and add lid to cook for 10-12 more minutes. Drain and add to mixture.


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