Pepperoni and Pasta Alfredo

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READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • In large dutch oven heat olive oil & 2 tbsp butter over medium heat.
  • Add mushrooms, onion, celery, green pepper, yellow pepper, red bell pepper and garlic.
  • Saute on medium heat about 30 minutes or until vegetables are soft and transparent and mushroom are cooked through.
  • Add salt and pepper to taste and cayenne pepper.
  • Add white wine, worchestershire sauce and pepperoni and saute for approximately 15 minutes.
  • Add peas and cook another 5 minutes.
  • Remove from heat and set aside.
  • Cook pasta just to al dente stage then drain and set aside.
  • Prepare sauce mix with milk and butter according to package directions.
  • Add basil, oregano and thyme, mixing well.
  • Add mozzarella cheese to sauce mix and stir well until cheese is melted.
  • Toss pasta in reserved vegetable mixture in dutch oven, being careful not to break up pasta.
  • Add cream sauce to pasta mixture and stir until pasta is coated again being careful not to break up pasta.
  • If more sauce is needed add 3 tbsp milk or heavy cream.
  • Pour into 9x13 baking dish and top with grated parmesean cheese.
  • Bake covered at 350 degrees for 30 minutes or until cheese is melted and bubbly around sides.
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