Description
Discover how to create a mouthwatering Venison Italian Sausage and Pepperoni Bake. Perfect for dinner, this recipe offers rich flavors and an easy cooking process.
Ingredients
- 12 oz (340 g) favorite pasta shells cooked and drained
- 1 lb (454 g) beef Italian sausage cooked, crumbled, excess oil drained
- 3 oz (85 g) turkey pepperoni about half a bag (or more)
- 12 oz (340 g) moz zarella or more for more cheesiness
- Italian seasoning for topping
- ~28 oz (794 g) Pasta Sauce
Instructions
- If you haven’t already done so, prepare your Italian sausage by heating 2 tablespoons of olive oil in a pan over medium heat. Break the sausage into pieces as it cooks. Once finished, remove any extra oil.
- Set your oven to preheat at 350°F.
- If you’re making your own pasta sauce, prepare it at this point. Details on how I made mine can be found in the notes section below.
- Use a blender to blend the sausage with the sauce to make a meat sauce. If you prefer a chunkier texture, you can mix the sausage and sauce in a bowl instead (fewer dishes to clean!).
- Spread a thin layer of sauce in your baking dish. Sprinkle some cheese on top, then add half of the pepperoni slices.
- Mix the rest of the sauce with the pasta.
- Transfer the pasta mixture into the baking dish. Cover it with mozzarella cheese and the rest of the pepperoni slices. Sprinkle Italian seasoning for more flavor.
- Bake for 25-30 minutes. For a crispier finish, switch to broil and bake for an additional 3-5 minutes, or until it reaches your preferred level of crispiness. ENJOY!
Notes
- Lightly toast turkey pepperoni slices in a pan to enhance flavor and release oils.
- Grate mozzarella fresh from a block to ensure even melting and avoid anti-caking agents.
- Toss drained cooked pasta shells with olive oil to prevent sticking and add subtle richness.
