Sauceless Spaghetti

Sauceless Spaghetti

8 Reviews 2 Pics
Lynn Everhart
Recipe by  Lynn Everhart

“Try this recipe for a change of pace with vegetables, pepperoni, and cheese. Try serving with and side green salad and garlic bread!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large pot with boiling salted water cook angel hair pasta until al dente. Drain well.
  2. In a large skillet over medium heat saute the chopped green bell peppers and onion in olive oil until tender. Stir in pepperoni slices until soft and heated through.
  3. In a large bowl combine the drained pasta, sauteed vegetables ,and grated mozzarella and Parmesan cheese. Stir to evenly distribute ingredients. Pour out into a 2 quart microwave and oven safe dish.
  4. Bake at 350 degrees C (175 degrees C) for 20 minutes. If using microwave, cook for 2 to 3 minutes.

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Reviews (8)

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My husband made a face when I told him what we were having for dinner, but guess what? He really liked this recipe as did I. We are both pepperoni lovers. Only thing I would do differently next time is use bow-tie pasta.



This is my recipe and I have made it forever. However, I have made changes over the years. I cook the spaghetti first and now I use whole wheat thin. Then while that's draining, in the same pan I cook up two peppers (any color) and one onion and any amount of pepperoni. Add the spaghetti back in and then I add one of those containers of real parmesan cheese, stir and serve.



Didn't even miss the sauce in this spaghetti! I used chicken sausage because that's what i had on hand, but I know this would be fab with pepperoni.

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Amount Per Serving (8 total)

  • Calories
  • 617 cal
  • 31%
  • Fat
  • 38.7 g
  • 60%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 29.5 g
  • 59%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 1372 mg
  • 55%

Based on a 2,000 calorie diet



previous recipe:

Chicken Spaghetti


next recipe:

Lori's Beef and Spaghetti Macaroni