Ingredients

The following ingredients have 8 Servings
  • 8 ounces dried cellentani pasta (or elbow)
  • 20 slices pepperoni
  • 2 cooked Italian sausage links (about 1/2 pound total)
  • 5 slices uncooked bacon
  • 1/2 pound lean ground beef
  • 14.5 ounce can diced tomatoes
  • 8 ounce can tomato sauce
  • 1 tablespoon + 1 teaspoon Italian seasoning (divided)
  • 1 teaspoon kosher salt (plus more for pasta water)
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 8 ounces Italian blend shredded cheese
  • 5 ounces fresh grated Parmesan cheese

Instruction

  • Preheat oven to 425°F.
  • Bring a covered 8 quart pot of water to a boil over high heat. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.
  • Meanwhile, heat a medium skillet over medium-high heat. Brown ground beef with a sprinkle of kosher salt and a teaspoon of Italian seasoning.
  • On a microwave safe plate, cook bacon between 4 paper towels in microwave for 4-5 minutes or until cooked. Dice bacon. Set aside. Heat precooked sausage in microwave for 1 minute. Slice and set aside.
  • In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth.
  • Once pasta is drained, immediately add sauce, 3/4 of both cheeses, 1/2 of pepperoni, 1/2 of sausage, ground beef, and bacon to hot saucepan and stir with pasta until combined.
  • Pour pasta mixture into a 9” deep pie pan cover top of pasta with remaining sausage and pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly.
  • Serve and enjoy!