Dinner

Old Chicago’s Italian Nachos Recipe

ByJulian Dempsey December 28, 2025December 28, 2025

Introduction

Old Chicago’s Italian Nachos offer a fun and flavorful twist on traditional nachos, replacing chips with crispy pasta. Loaded with savory Italian sausage, pepperoni, marinara, and melted cheeses, this dish is perfect for a cozy night in or a crowd-pleasing appetizer.

A white plate full of many layers of ravioli pasta with smooth, light yellow edges, topped with chunky red tomato sauce and browned ground meat. Bright red pepperoni slices and black olive rings are scattered on top. Thin strips of fresh green basil are sprinkled over everything along with shredded white cheese melting into the warm sauce. The dish looks juicy and rich with a mix of soft, meaty, and slightly crispy textures, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz lasagna noodles (or any wide pasta)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper (to taste)
1 cup marinara sauce (warmed)
1 cup Italian sausage (cooked and crumbled; can substitute with ground turkey or beef)
1 cup sliced pepperoni
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup sliced black olives (optional)
1/4 cup fresh basil (chopped, for garnish)
Red pepper flakes (for serving, optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and let cool slightly.
Step 2: Once cooled, cut the noodles into triangles or strips to resemble chips.
Step 3: Preheat your oven to 400°F (200°C). Place the pasta chips on a baking sheet, drizzle with olive oil, and sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat evenly. Bake for 10–12 minutes, or until golden and crispy.
Step 4: Remove the pasta chips from the oven. Spread the cooked Italian sausage and sliced pepperoni evenly over the chips.
Step 5: Pour the warmed marinara sauce evenly over the top.
Step 6: Sprinkle the shredded mozzarella and grated Parmesan cheese over the nachos.
Step 7: Return the assembled nachos to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
Step 8: Remove from the oven and top with sliced black olives (if using) and chopped fresh basil.
Step 9: Serve hot, with red pepper flakes on the side for those who like extra heat.

Tips & Variations

For a lighter version, substitute Italian sausage with ground turkey or chicken.
Try adding roasted vegetables such as bell peppers or mushrooms for extra flavor and nutrition.
If you prefer a spicier kick, mix some crushed red pepper flakes into the marinara sauce before assembling.

Storage

Store leftover Italian nachos in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and the cheese is melted again. Avoid microwaving if possible to keep the pasta chips crispy.

How to Serve

A white plate is filled with layers of ravioli pasta with a slightly golden hue, topped evenly with browned ground meat and bright red pepperoni slices. A layer of shiny, melted cheese covers the ravioli, with dollops of chunky red tomato sauce scattered on top. Black olive slices and thin strips of fresh green basil are sprinkled over the whole dish, adding color and texture, while a light dusting of grated white cheese completes the look. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for the chips?

Yes, wide or flat pasta like pappardelle or fettuccine works well when cut into chip-sized pieces. Avoid small or irregular shapes that won’t crisp properly.

Is it possible to make this recipe vegetarian?

Absolutely. Simply omit the Italian sausage and pepperoni, and consider adding extra vegetables, plant-based sausage, or a medley of beans for protein.