A Pizza Pasta Every Hill Can Eat

I miss baked pastas and I miss casseroles.  My 6 year old cannot have wheat or rice due to allergies and my 2 year old has a mild allergy to dairy.  These two things mean we normally cannot have the carb overloads this momma really craves.  We’ve tried many different wheat free pastas, but nothing we really loved.  We can’t do the gluten free thing because most gluten free products contain rice.  We’ve been using corn and quinoa pastas, but I could never get everyone in the family to get on board.  My 8 year old and my husband always turned their noses up to the taste and texture.

Enter a beautiful gift called corn pasta by Sam Mills Pasta D’Oro! They make a penne pasta made completely of corn and I decided to use it to make pasta tonight. I like it because the texture is very similar to wheat pasta.  My oldest critic even commented she couldn’t tell the difference!

My traditional Pizza Pasta has always been this wonderful cheesy gooey creation that was baked in the oven.  We wanted the same taste, but without the huge hives my 2 year old gets, so I decided to do a skillet version and simply top our portions with cheese.  Everyone declared it a hit and it was delicious and healthier!  Don’t get me wrong I still love the cheesy bakes, but this is a recipe that has so much flavor you don’t feel like you’re missing anything.

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  • 1 lb ground beef or turkey
  • 1 lb corn pasta
  • 2 cups sweet bell pepper chopped in large chunks
  • 3-4 roma tomatoes chopped
  • 1 large red onion chopped in large chunks
  • 1 can black olives halved
  • 1 cup green olives halved
  • 1 can tomato paste
  • 1 Tbsp sugar
  • 1 cup pepperoni
  • 12 oz water
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp dried Italian seasoning
  • 1 tsp onion powder
  • 1/2 Tbsp garlic powder
  • 1 Tbsp olive oil
  • salt and pepper to taste
  • Shredded mozzarella cheese (optional)

Preheat your oven to 425 degrees.  Start by chopping the tomatoes, peppers, and red onions.  Place the vegetables on a parchment lined baking pan.  Toss with the olive oil and 1/2 tsp each of salt and pepper.  Bake at 425 for 30-35 minutes.  Cook pasta according to package directions, drain, and set aside.  While the pasta is cooking, brown the ground meat in a large pan on medium-high heat.  Drain the excess fat.  Add tomato paste and let cook for 30 seconds.  Using the empty can, add in 2 full cans of water (12oz).  Stir well.  Add Italian seasoning, garlic and onion powder, sugar, Worcestershire sauce, salt and pepper to taste.  Lower heat to medium/medium low and let simmer for 10 minutes stirring occasionally.   Turn the heat to low.  Add the pasta, and remaining ingredients to the pan and stir until everything is well combined and heated through.  Plate and top with shredded cheese (optional).  Serve with a big salad and enjoy!