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Wagon Wheel Pasta Toss

Total Time

Prep/Total Time: 30 min.


4 servings

I needed a quick one-skillet dish to put on the table. I thought if I added pizza sauce, pepperoni and mozzarella cheese to pasta, it might appeal to my daughter's selective palate. I was right! —Lori Daniels, Beverly, West Virginia
Wagon Wheel Pasta Toss Recipe photo by Taste of Home


  • 1-1/2 cups uncooked wagon wheel pasta
  • 1 pound ground beef
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) tomato puree
  • 1/2 cup diced pepperoni
  • 4-1/2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 2 cups shredded part-skim mozzarella cheese


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
  2. Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Nutrition Facts

1-1/3 cups: 618 calories, 31g fat (14g saturated fat), 118mg cholesterol, 995mg sodium, 39g carbohydrate (10g sugars, 3g fiber), 44g protein.

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