Pepperoni Spasagna

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Author Liz Mays


  • 45- oz jar Ragu® Traditional Pasta Sauce
  • 32 oz ricotta cheese
  • 2 cups shredded pepper jack cheese divided
  • 16 oz spaghetti
  • 2 eggs
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 3 oz pepperoni
  • 4 oz cooked Italian sausage crumbles


  • Bring water to boil for pasta. Meanwhile in medium bowl, mix ricotta, 1 cup pepper jack cheese, eggs, seasoning , salt and pepper. Set aside.
  • Cook spaghetti according to package directions (do not overcook). Rinse, drain; put in large bowl. Add half of the cheese mixture and 2 cups Ragu® pasta sauce. Mix well.
  • Heat oven to 350 degrees.
  • In a greased baking dish, evenly spread half of the spaghetti mixture. Top with remaining cheese mix, sausage crumbles, half of the pepperoni and 1/4 cup sauce. Add remaining spaghetti as another layer. Top with 1 cup Ragu®, remaining pepper jack cheese and remaining pepperoni.
  • Bake, covered with foil for 35-40 minutes. Remove foil and bake 5 minutes or so until cheese is melted and bubbly. Heat remaining Ragu® pasta sauce and serve on the side.