Starbucks Copycat S'mores Frappuccino Prep: 5 mins | Cook: PT0S | Total: 10 mins | Serves: 1 | Cuisine: American Imagine a towering glass filled with a creamy, frozen blend of bold coffee and sweet vanilla ice cream, topped with a cloud of toasted marshmallow fluff. This Starbucks Copycat S'mores Frappuccino tastes like a campfire treat transformed into a chilled caffeine kick, complete with swirls of rich chocolate syrup and the salty crunch of crushed graham crackers. We’ve combined the best parts of a cozy dessert with the energy of a cold brew. By blending heavy cream and milk with a scoop of ice cream, we get that signature thick, velvety texture that makes a Starbucks Copycat S'mores Frappuccino so satisfying. The best part is how quickly this comes together. You only need a few minutes to whip up this treat, meaning you can enjoy a gourmet Starbucks Copycat S'mores...
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Delicious Sheet-Pan Pepperoni Pasta Recipe
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Sheet-Pan Pepperoni Pasta
Total: 1 hour | Serves: 4 servings
Sheet-Pan Pepperoni Pasta delivers all the comforting flavors of your favorite pizza in one easy-to-make dish. Imagine a vibrant medley of garlic, tangy tomato paste, and a sprinkle of oregano, all harmonizing with crispy pepperoni and your choice of toppings. This recipe invites you to get creative—think pickled peppers, olives, or even a few anchovies for a savory kick.
No need to fuss with multiple pots and pans; everything comes together beautifully on a single sheet pan. Just toss sliced onions, garlic, and a drizzle of extra-virgin olive oil with your pasta, then let the oven work its magic. The result? A golden, bubbling masterpiece that’s perfect for any weeknight dinner or gathering with friends. With each bite, you’ll savor layers of flavor, making this Sheet-Pan Pepperoni Pasta not just a meal, but a celebration of all things pizza.
Sheet-Pan Pepperoni Pasta
Ingredients
3 cloves of garlic, finely shredded
1 tube (4.5 oz.) of double-strength tomato paste (approximately ½ cup)
⅓ cup of extra-virgin olive oil
1 tablespoon of dried oregano, plus additional for garnish
1½ teaspoons of Diamond Crystal kosher salt or 1 teaspoon of Morton kosher salt, plus extra
1 teaspoon of freshly cracked black pepper, plus extra
¼ teaspoon of crushed red pepper flakes, plus extra for garnish (optional)
1 medium-sized red or yellow onion, sliced thin
1 package (8–10 oz.) of button mushrooms, sliced thin
1 pound of rigatoni or another type of short pasta
6 ounces of low-moisture mozzarella, roughly grated (about 1 cup)
2 ounces of Parmesan, finely grated (about 1 cup)
3 ounces of pepperoni, sliced thin
Sliced banana peppers from a jar, sliced black or green olives, and/or oil-packed anchovy fillets (for garnish; optional)
Instructions
Step 1
To get started on your Sheet-Pan Pepperoni Pasta, preheat your oven to 400°F. While the oven warms up, grab a medium bowl and whisk together three finely grated garlic cloves, a 4.5-ounce tube of double-concentrated tomato paste (about ½ cup), ⅓ cup of extra-virgin olive oil, 1 tablespoon of dried oregano, 1½ teaspoons of Diamond Crystal kosher salt (or 1 teaspoon of Morton kosher salt), 1 teaspoon of freshly ground black pepper, and ¼ teaspoon of crushed red pepper flakes if you’re in the mood for a little heat.
Next, thinly slice one medium red or yellow onion and an 8–10-ounce package of button mushrooms. Toss the sliced vegetables into the bowl with your flavorful mixture, making sure they’re well coated. Spread everything out evenly on a large rimmed baking sheet. Bake in the preheated oven for 25 to 30 minutes, giving it a gentle toss halfway through. You’ll know it’s ready when the vegetables have shrunk down and the tomato paste has darkened and started to cling to the baking sheet. Once it’s done, carefully remove the sheet from the oven and crank up the temperature to 450°F for the next step!
Step 2
While your delicious pepperoni pasta is coming together, let’s focus on the rigatoni. Bring a large pot of salted water to a rolling boil. Once it's bubbling, add in 1 pound of rigatoni or any short pasta you love. Cook it for about 2 minutes less than the package suggests—you're aiming for a very al dente texture since it will continue to cook in the oven later.
Once the pasta is ready, drain it, but be sure to reserve 2½ cups of that flavorful pasta cooking liquid. This starchy liquid will help bring everything together later. Return the drained pasta back to the pot, ready for the next step in our flavorful journey!
Step 3
Now it’s time to bring everything together! Start by drizzling 1 cup of that flavorful pasta cooking liquid over the roasted vegetables on your baking sheet. This little bit of liquid will help create a lovely sauce that ties everything together.
Next, gently scrape the vegetable mixture into the pot with your pasta, making sure to get all those delicious bits. Toss it all together, and as you do, gradually add another 1½ cups of the pasta cooking liquid. You want to achieve a nice, cohesive mix, so keep stirring until everything is well combined and coated. Give it a taste and season with extra salt and black pepper if needed.
Once you’re happy with the flavor, return the pasta mixture to the baking sheet, spreading it out evenly. You’ll want to make sure it’s in a single layer, so every bite gets that beautiful roasted goodness. Look at that vibrant spread!
Step 4
Once your pasta is ready, it’s time to bring everything together with some cheesy goodness. Start by scattering 6 ounces of low-moisture mozzarella, coarsely grated, over the top of the pasta—this should be about 1 cup. Then, sprinkle 2 ounces of finely grated Parmesan, which is also roughly 1 cup, evenly over the pasta as well.
Next, take 3 ounces of thinly sliced pepperoni and dot it across the surface, making sure every bite will have that delicious, savory flavor. Now, pop the pan into a preheated oven at 400°F and bake for about 12 to 15 minutes. Keep an eye on it; you’ll know it’s done when the cheese is melted and starting to turn golden brown in spots, and the pepperoni has become beautifully crisp. What a sight to behold!
Step 5
Once your pasta has finished baking and is bubbling away with that delicious golden crust, it’s time to add some flair. Carefully remove the sheet pan from the oven and let it cool for just a moment.
Now, grab a jar of sliced banana peppers and sprinkle them generously over the pasta. If you love a bit of briny goodness, toss in some sliced black or green olives, or even a few oil-packed anchovy fillets for a savory punch—choose as many or as few as you like!
To finish it off, sprinkle a little more oregano and, if you’re feeling adventurous, some crushed red pepper flakes for a kick. Just imagine how vibrant and colorful your dish looks now!
For a deeper flavor in your Sheet-Pan Pepperoni Pasta, make sure to let the tomato paste and garlic mixture roast until it's darkened and slightly caramelized. This step enhances the sweetness of the tomatoes and adds a rich depth to the dish that you'll absolutely love!
Leftovers
To store your Sheet-Pan Pepperoni Pasta, transfer it to an airtight container to keep the flavors fresh and prevent drying out. When you're ready to enjoy it again, reheat in the oven at 350°F for about 15-20 minutes, which helps maintain that delightful texture and golden crust!
Make It Your Own
For a vegetarian twist, swap out the pepperoni for sliced mushrooms and add a handful of spinach for a pop of color and nutrition. The earthy mushrooms will complement the rich tomato sauce beautifully!
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