Pepperoni Casserole – Ragu Recipe Remake

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In celebration of Ragu’s 80th anniversary, we were tasked with recreating a classic recipe from Ragu’s retro cookbook. As home cooks, this was a really fun challenge to get creative while reinventing a recipe for a brand. Take a peek at the original recipe:

We decided that we wanted to take the same ingredients and modernize the presentation. We gained some inspiration from the classic French dish, Ratatouille. The only ingredient substitution we made was to swap out the green beans for yellow squash. The dish uses mini ramekins to create individualized portions. They are seriously adorable and remind us of bacon-topped flowers. The pepperoni layered between the veggies makes this dish reminiscent of a pizza, but it feels much fancier. Make these ahead of your dinner party for a fun, individual side dish or meal!

Pepperoni Casserole Bake

Serves 6

Prep time: 25 minutes

Cook time: 40 minutes

Temp: 375 degrees

  • 6 slices of bacon, cut into ½ inch pieces
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 jar RAGÚ Old World Traditional
  • 2 russet potatoes, sliced
  • 2 yellow squash, sliced
  • 2 zucchini, sliced
  • ½ pound of sliced pepperoni
  • Olive oil drizzle
  • Salt and Pepper, to taste

Preheat your oven to 375 degrees. Start by cooking your bacon in a large skillet. Once cooked, remove bacon bits and add chopped onion to bacon drippings. Cook until the onion is translucent and soft. Add the garlic and sauté for about 1 minute. Add the jar of Ragu sauce and heat for 5 minutes to combine the flavors.

Spoon sauce into 6 mini ramekins about 1/3 of the depth. Alternate the zucchini, squash, potato and pepperoni as you add them to the ramekin, narrow side down. Once the ramekin is full of the vegetable spiral, add a drizzle of olive oil, salt, and pepper to the top.

Place them in the oven for 40 minutes.

Once the veggies are soft, remove from the oven and top with bacon bits.


  • We recommend saving time by using a mandilion to slice your veggies into the same width.
  • Start with the larger vegetable pieces for the outside, saving the smaller diameter slices for the center.

We think this modern spin on a classic dish is an even tastier adaption!

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