Ingredients

The following ingredients have 8 Servings
  • 1 box of penne pasta (cooked according to package directions, drained, and kept warm.)
  • 1½ tablespoons olive oil
  • 1 medium red onion (chopped)
  • 1 bell pepper (seeded and chopped)
  • 1 package (6 ounces) pepperoni slices (reserve 12 for the topping)
  • 3 tablespoons all purpose flour
  • 3½ cups milk (warmed slightly)
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 9 ounces provolone cheese (about 3 cups, shredded and divided)
  • 6 ounces sharp white cheddar cheese (about 2 cups, shredded and divided)
  • 1½ cups marinara sauce

Instruction

  • Preheat oven to 400 degrees.
  • In a large skillet over medium/high heat, sweat the green pepper and onion in the olive oil, stirring frequently for 3-4 minutes.
  • Add the chopped pepperoni and continue to cook for an additional 3-4 minutes.
  • Turn the heat to medium and stir in the flour. Cook, stirring frequently for 1 minute
  • Slowly stir in the milk along with the basil and oregano.
  • Continue to stir until the liquid begins to bubble and thicken.
  • Stir in 1½ cups of provolone and 1 cup of the cheddar cheese. Stir to combine.
  • Add the cooked and drained pasta to the cheese sauce and stir well to combine.
  • Turn the heat off under the skillet and top the pasta evenly with the marinara sauce.
  • Top the pasta and sauce evenly with the remaining cheese and top with the rounds of pepperoni.
  • Carefully place the skillet in a preheated oven and cook until the cheese is browned and bubbly, approximately 15-20 minutes.
  • Allow the pasta to cool slightly before serving.
  • Enjoy!