Description
This Spicy-Sweet Pepperoni Pasta Bake is a perfect weeknight meal combining a rich tomato sauce with the bold flavors of pepperoni and a blend of creamy cheeses. The recipe features rigatoni baked directly in a spicy tomato sauce, topped with mozzarella, pepperoni, and a sweet chili honey drizzle, then finished with a tangy ricotta lemon mixture and fresh basil for brightness.
Ingredients
Scale
Pasta and Sauce
- 12 oz Rigatoni Pasta (can substitute with penne or fusilli)
- 28 oz Chopped Tomatoes (fire-roasted recommended)
- 6 oz Tomato Purée (can use tomato paste thinned with water)
- 1 tsp Harissa (optional; can use smoked paprika)
- 1 tbsp Sugar (maple syrup is an alternative)
- 1 tsp Dried Oregano (can substitute with Italian seasoning)
- 2 cups Chicken Stock (vegetable broth works well)
- 1 tsp Chili Flakes
Toppings and Finishing
- 6 oz Pepperoni (can substitute with chorizo or olives)
- 8 oz Mozzarella (burrata or provolone can be used)
- 1 cup Ricotta (mascarpone or vegan ricotta as alternatives)
- 1 tbsp Lemon Juice (white wine vinegar can be used)
- 1 tbsp Lemon Zest
- 1 cup Fresh Basil (can substitute with parsley or arugula)
- 2 tbsp Honey (mixed with chili flakes for topping)
Instructions
- Prepare the sauce: In a deep baking dish, combine the chopped tomatoes, tomato purée, optional harissa, dried oregano, sugar, and chili flakes. Stir the mixture thoroughly until all the ingredients are evenly mixed.
- Add the pasta: Add the uncooked rigatoni to the tomato sauce mixture and stir to ensure each piece of pasta is coated well with the sauce. Pour in chicken stock until the pasta is nearly submerged in liquid.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 200°C (390°F) for 30 minutes. At the 15-minute mark, carefully stir the mixture to promote even cooking.
- Add cheese and pepperoni: Remove the foil and evenly scatter mozzarella cheese and pepperoni slices over the pasta. Drizzle the surface with honey mixed with extra chili flakes for a sweet and spicy glaze.
- Bake uncovered: Return the dish to the oven and bake uncovered for an additional 15 to 20 minutes, or until the cheese is golden, melted, and bubbly.
- Prepare ricotta topping: While the pasta bakes, mix the ricotta with lemon juice and lemon zest to create a fresh, tangy topping.
- Finish and serve: Once out of the oven, top the baked pasta with dollops of the ricotta mixture and scatter fresh basil leaves on top. Serve warm and enjoy the bold, comforting flavors.
Notes
- You can substitute rigatoni with other pasta shapes like penne or fusilli according to preference or availability.
- For a vegetarian version, use vegetable broth instead of chicken stock and consider substituting pepperoni with olives or a vegetarian sausage.
- Adjust the spice level by varying the amount of harissa or chili flakes according to taste.
- Make sure to stir halfway through baking to ensure pasta cooks evenly and does not stick.
- The honey and chili flake drizzle can be omitted or substituted with a balsamic glaze for different flavor profiles.
- If you prefer a dairy-free version, try vegan mozzarella and vegan ricotta alternatives.
- Let the pasta rest for a few minutes after baking to allow the sauce to thicken and flavors to meld.
