Pepperoni pizza dip pasta bake
A weeknight pasta bake built on the shelf's creamy pepperoni dip. Pasta and the dip combine into a quick, cheesy sauce that bakes in the oven while you relax. Serve it straight from the pan.
About 790 calories a serving, 42 g protein, 88 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 cup mozzarella cheese, shredded
From your shelf
- 1 container (about 12 ounces) pepperoni pizza flavored dip
Staples
- 8 ounces pasta
- 1 teaspoon salt
- to taste pepper
- 1 tablespoon olive oil
- Heat your oven to 375 degrees Fahrenheit [190 degrees Celsius]. Bring a pot of salted water to a boil and cook 8 ounces of pasta until just under al dente, about 2 minutes short of the box time.
- Drain the pasta, reserving 1 cup of the cooking water, and return it to the pot. Stir in the entire container of pepperoni pizza dip and 1/2 cup of the reserved pasta water until smooth, adding more water if needed to reach a creamy sauce consistency.
- Transfer the pasta to a baking dish and top with 1 cup of shredded mozzarella. Bake until the cheese is melted and the edges bubble, about 15 minutes.
- Let it rest for 2 minutes, season with pepper, and serve from the dish.
Note Swap the mozzarella for any melting cheese or leave it off if you must. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a simple green salad or garlic bread on the side to stretch the dish.
On the label
PIZZA SAUCE (TOMATOES, SUGAR, SEA SALT, CORN STARCH, DEHYDRATED ONION, OLIVE OIL, SPICES, DEHYDRATED GARLIC, PEPPERS, CITRIC ACID, NATURAL FLAVOR, VINEGAR), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, STABILIZERS [CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS]), MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES, POTATO STARCH AND POWDERED CELLULOSE ADDED TO PREVENT CAKING), DICED PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE TO PREVENT CAKING, NATAMYCIN [A NATURAL MOLD INHIBITOR]), WATER, SUGAR, CITRIC ACID, GRANULATED GARLIC, POTASSIUM SORBATE (PRESERVATIVE), ITALIAN SPICE (SPICES AND SOYBEAN OIL).
Meijer, dips & salsa, serving 28 GRM, package 7 oz/198 g. Ingredients as printed on the label.
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Cooks as pepperoni, frozen pizza, dip. Half of it left? Use up the pepperoni.