Description
A delicious and cheesy pepperoni casserole that is sure to be a hit with the family!
Ingredients
Scale
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 2 garlic cloves
- 1 pound ground beef
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup marinara sauce (I recommend Raos or you can make homemade marinara)
- 2 oz cream cheese
- 2 eggs, beaten
- 1/2 cup heavy cream
- 2 cups mozzarella cheese
- 12 slices pepperoni (I used uncured, nitrate-free)
Instructions
- Preheat oven to 350 degrees.
- Drizzle the olive oil in a skillet on medium-high heat. Add the onions. Cook for 2-3 minutes or until fragrant and translucent. Add in the garlic and stir.
- Place the ground beef in the skillet along with Italian seasoning, and salt and pepper to taste. Using a meat chopper, break the ground beef into chunks. If you have excess fat on the beef, drain it from the pan.
- Add the cream cheese and marinara. Cook until the ground beef is no longer pink and the cream cheese has melted.
- Remove the skillet from heat.
- In a medium bowl, combine the eggs, 1/2 cup shredded mozzarella, and heavy cream.
- Spray a 9×13 pan with cooking oil spray if it isn’t a nonstick pan.
- Add the ground beef mixture to the 9×13 casserole dish.
- Drizzle the egg and cream liquid mixture on top.
- Sprinkle the remaining 1 1/2 cup shredded mozzarella on top.
- Add the pepperoni.
- Bake for 15-20 minutes or until the cheese begins to bubble. I like for the cheese to brown at the corners of the pan. Mine was ready around 17.
- Cool before serving.
Notes
- For a great homemade marinara sauce, refer to the recipe linked in the blog post.
- This dish can be prepared ahead of time and baked when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 150mg