This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

I was in a major comfort-food craving mood. Something that’d stick to my ribs and warm my belly! No salads here, nope. Ok, maybe one on the side. But the star of the show had to be this pepperoni pizza hamburger helper. Imagine each and every bite being just like taking a bite of a loaded pepperoni pizza. But no delivery required here. Just a pot and a few ingredients and a little time.

You can substitute crumbled bulk Italian sausage for the hamburger if you desire for a bit more pizza flavor. But you don’t need to. This pepperoni pizza hamburger helper is great just as it is. And it reheats great too. You might have to add a bit of water if it gets a little thick the second day, though. This is like the real deal from Eagle Foods.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Amazon Basics Enameled Cast Iron Covered Round Dutch Oven, 6-Quart, Blue

Print Pin

5 from 1 vote

Pepperoni Pizza Hamburger Helper

Imagine each and every bite being just like taking a bite of a loaded pepperoni pizza. But no delivery required here. Just a pot and a few ingredients and a little time.

Course Main

Cuisine American

Keyword Hamburger helper, pepperoni, pizza

Prep Time 10

Cook Time 25

Servings

Calories 591kcal

Author Inspired by a recipe from Dinner Then Dessert

Ingredients

1 pound medium pasta shells
1 pound ground beef
2 tablespoons unsalted butter
1 small yellow onion diced
1 small green bell pepper diced
6 ounces pepperoni quartered
2 cups marinara sauce
2 teaspoons Italian seasoning
½ teaspoon Kosher salt
½ teaspoon ground black pepper
8 ounces Mozzarella cheese shredded
Parmesan cheese grated, for serving, optional

Instructions

Cook the pasta per the package instructions, draining but not rinsing the pasta when cooked.
Heat a large skillet over high heat and crumble in the ground beef. Cook until browned and lightly crusty on the edges, breaking up the meat as it cooks.
Remove the beef to a paper towel lined plate with a slotted spoon.
Reduce heat to medium and add the butter. Once melted stir in the onion and bell pepper. Saute until just starting to soften.
Add the beef back, along with the marinara sauce, pepperoni, Italian seasoning, salt and pepper. Stir.
Add the pasta back to the pan. Stir. If too dry add more marinara or a splash of water.
Remove from heat. Stir in the mozzarella.
Serve with grated Parmesan for topping if desired.