Turkey Pepperoni Pizza Pasta

Ingredients

turkey pepperoni pizza pasta is sized for serves 4 to 6; set aside about 25 minutes before the rush.

• 1 lb rotini or penne
• 1 jar (24 oz) marinara or pizza sauce
• 1 cup turkey pepperoni slices, halved
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil

How to Make It

Cook turkey pepperoni pizza pasta plainly enough for picky kids, then let sauce or crunch finish the plate.

• Cook the pasta in salted boiling water until tender, about 10 minutes, then drain and return it to the pot.
• Heat the olive oil in a skillet over medium heat and cook the turkey pepperoni for 2 minutes until the edges curl.
• Stir the marinara, Italian seasoning, and garlic powder into the pasta and warm over low heat.
• Fold in most of the pepperoni and half the mozzarella until the cheese melts into the sauce.
• Top with the remaining mozzarella, Parmesan, and pepperoni, cover for 2 minutes to melt, and serve.

Timing Before Practice

Start about 30 minutes before you leave so the cheesy pasta cools enough to eat.

• T-minus 30: boil the pasta and crisp the pepperoni
• T-minus 15: stir in the sauce and cheese, then plate early eaters
• T-minus 5: water bottles and shoes, no new cooking

Make It Ahead or Save Leftovers

This tastes even better reheated, so make a big pot for leftovers.

• Cook the pasta and sauce ahead and refrigerate together
• Reheat leftovers with a splash of water to loosen the sauce
• Pack a thermos of warm pizza pasta for the next day's lunch
• Serve with: a green salad, garlic bread

Parent Tip

Crisp the pepperoni first; that quick step renders out fat and gives the whole dish real pizza flavor.