Beef and Pepperoni Casserole

Instructions

1. 1

   Preheat the oven to 190°C/375°F with a rack in the center. While it heats, grate the mozzarella, cheddar and Parmesan, and set out a 20 cm/8-inch square baking dish with approximately 2 liters capacity. Use ready-to-eat sliced pepperoni.

2. 2

   Heat a 26 cm/10-inch skillet over medium-high heat. Add the ground beef, preferably 90% lean, and cook for 8–10 minutes, breaking it into small crumbles, until browned and at least 71°C/160°F. Carefully spoon off excess rendered fat.

3. 3

   Stir the marinara sauce, garlic powder, onion powder, Italian seasoning, salt and black pepper into the beef. Reduce the heat to medium-low and simmer for 3 minutes, stirring occasionally.

4. 4

   Spread the beef mixture evenly in the baking dish. Dollop all the ricotta over it and gently spread into a loose layer. Scatter over all the mozzarella and cheddar, arrange the pepperoni on top, then sprinkle with all the Parmesan.

5. 5

   Bake uncovered for 20–25 minutes, until bubbling around the edges, lightly browned on top and at least 74°C/165°F in the center. Rest for 5 minutes before dividing into four portions.