As a member of the BPOE (Elks) I have a taste for good comfort foods. My best recipes have been used in Elk convention hospitality rooms.
I found this recipe in a cookbook that I bought at a convention. The cookbook was put together by a group of very ethnic ladies who did a lot of cooking for meeting nights and other fund raising events. Some of their casseroles would show up in hospitality rooms and were always a hit.
This isn't a good dish for the hospitality room; but since I found the recipe at a convention, I'm including it under this topic.
Of course, my husband was full-blooded Italian and loved his sauce. When we were raising our children, he loved to shop Italian and made all things Italian. This dish would have been right up his alley. Unfortunately, I only found this recipe after he had passed but the rest of the family loved it.
|Prep time||Cook time||Ready in||Yields|
Serves six people
While we were raising our children, we would shop Friday nights for ingredients we needed to feed our household of 10 for the coming week. It was almost impossible to get out of the grocery store with less than an overflowing basket and during holidays we would sometime be both pushing carts to the check out.
Then we would go to the Italian Store on Saturday to buy the special ingredients we couldn't get at the local supermarket.
In today's world, that same local supermarket sells everything you need for any ethnic background, but that wasn't the case in those days.
- 1 lb. small seashell pasta
- 2 qt. spaghetti sauce with meat
- 1/2 lb. sliced pepperoni
- 1/2 lb. shredded Mozzarella
- 1 cup grated Parmesan
I've made this several times since I found the recipe but I do not buy my sauce. I make my own spaghetti sauce with meat and always save some of it to make this recipe when it is left over from a spaghetti night. Thursday night was always spaghetti night in our house. I usually made my sauce over the weekend since both my husband and I had full-time jobs and we were raising 7 children.
- Cook Seashells until tender, but still firm and drain.
- Mix heated spaghetti sauce with pasta.
- Add 1/2 of the pepperoni.
- Mix Parmesan cheese through.
- Add 1/2 of the Mozarella cheese and mix thoroughly.
- Spray Casserole with Pam and spread mixture evenly into casserole.
- Top with remaining Mozzarella and pepperoni.
- Bake uncovered for 30 minutes in a 350 degree oven.
I've outlived some of my children but my oldest son was a volunteer fireman and loved anything with sauce on it. This became one of the things that I often made because he loved his pasta while he was still living with me. We lived near Labriola's Italian Store in Aspinwall and we shopped there frequently for supplies to make this dish.
Laura L Scotty (author) from Pittsburgh, Pennsylvania on April 11, 2021:
Thank you, Louise, for your comment. Sorry it took me so long to answer since I spend time perfecting my recipes with additional tidbits of family color.
Louise Powles from Norfolk, England on June 22, 2019:
I've never tried a pepperoni casserole before, but this sounds lovely. =)