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Pepperoni pasta with lean ground beef and jalapeño is a home run meal. Easy, tasty and loved by everyone. This dish is all made in one pan and takes about 20 minutes to cook up. The best part is the leftovers are even better the next day (if you have any that is) making it the perfect meal prep dish for the week.
Why Make This Pepperoni Pasta
I love this recipe with ground beef, but ground turkey works great too. You can easily use up leftover product in this meal as well, the skies the limit. Make it mild or spicy (you know i like it spicy!) Also give my Pizza Bowls a try if you love pizza!
Ingredients Needed
- Ground Beef. I love lean ground beef for this recipe, it gives it a hearty, Bolognese texture. You can use ground turkey meat as well if you want to cut back on calories.
- Olive Oil. Just a little bit to help sauté the meat.
- Onion. This gives a great aromatics to the sauce, it’s also a wonderful way to give the lean ground meat some moisture.
- Jalapeño. Diced jalapeños add a wonderful heat to this pepperoni pasta.
- Garlic. Fresh cloves of garlic are best for this recipe. It adds aromatics and depth to the sauce.
- Seasoning. Garlic powder, red pepper flakes, salt, chili powder.
- Pepperonis. I try to use a good quality that is nitrate free. You can also use turkey or vegan pepperoni if you want to cut back on the fat content. They are all tasty in this, yes I have tried them all!
- Red Pasta Sauce. Use your favorite! Marinara or spaghetti sauce will work great.
- Chicken Broth. This thins out the sauce and helps to combine everything together. I opt for low sodium broth. You can also just double the pasta water measurements if you don’t have broth.
- Pasta. I use rigatoni for this but any will work.
- Spinach. (optional) I add lots of fresh spinach to the sauce to add some nutritious minerals from the leafy.
How To Make Pepperoni Pasta
- Step One. Start pasta and cook according to the package (al dente) In a large skillet, heat oil in the pan. Add onions and jalapeños. Sauté for about 2 minutes. Add in ground beef and cook all the way through, about 6 minutes.
- Step Two. Add seasonings and garlic, sauté for another 2 minutes. Add in the pepperoni, broth and pasta sauce. Bring to a light simmer. Once the pasta is done, reserve 1.5 cups of the pasta water before draining. If you already drained the pasta, no worries just use more broth.
- Step Three. Add the cooked pasta to the large skillet, spinach and add in the pasta water, simmer for another 2 minutes and serve! Garnish with chopped basil and Parmesan.
Recipe Tips
- Make it healthier, use ground turkey or chicken, and you can also use turkey pepperonis to cut down a bit on fats.
- Add veggies! Mushrooms, bell peppers, spinach, olives all make great add ins to this meal.
- Make it cheesy, you can add shredded mozzarella to it if you want a cheesy texture.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
What To Serve With Pepperoni Pasta
This recipe is very hearty on it’s own, but it’s really great served with Air Fried Garlic Bread or my Overnight Bread or Kale Salad With Lemon Honey Dressing.
Other pasta dishes to try
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Pepperoni Pasta
Pepperoni pasta with lean ground beef and jalapeño is a home run meal. Easy, tasty and loved by everyone.
Equipment
- large skillet
Ingredients
- 12 oz rigatoni, or other pasta shape
- 1 tsp olive oil
- 1-2 jalapeños, chopped, or green bell pepper
- 3 garlic cloves, minced
- ¼ cup onions, chopped
- ½ tsp italian seasoning
- ½ tsp salt, *more to taste as needed
- 1 lb lean ground beef
- 1 cup pepperoni
- 1 32 oz jar pasta sauce
- ¾ cup low sodium beef or chicken broth
- ¼ cup pasta water , *optional if needed to spread sauce out
- 1 cup spinach, *optional
Instructions
- Start pasta and cook according to the package (al dente)
- While the pasta cooks, add the oil and heat on medium high. Add onions and jalapeños. Sauté for about 2 minutes. Add in ground beef and cook all the way through, about 6 minutes.
- Add seasonings and garlic, sauté for another 2 minutes. Add in the pepperoni, broth and pasta sauce. Bring to a light simmer. Once the pasta is done, reserve 1.5 cups of the pasta water before draining (just incase you need it) If you already drained the pasta, no worries just use more broth.
- Add the cooked pasta to the large skillet, spinach (if using) simmer for another 2 minutes and serve! Garnish with chopped basil and Parmesan.
Notes
- Make it healthier, use ground turkey or chicken, and you can also use turkey pepperonis to cut down a bit on fats.
- Add veggies! Mushrooms, bell peppers, spinach, olives all make great add ins to this meal.
- Make it cheesy, you can add shredded mozzarella to it if you want a cheesy texture.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cup | Calories: 684kcal | Carbohydrates: 67g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 902mg | Potassium: 746mg | Fiber: 3g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This is a great meal prep for the family. As you mentioned it got better throughout the week! Loved it.
Just made this today. It was delicious. Loved the pepperoni addition. I never thought of it. Dispatches enough to feed us all weekend.