Why You’ll Love This Recipe

It’s like enjoying pizza and pasta in one dish.
Quick and easy to assemble, perfect for weeknight dinners.
Kid-friendly and loved by adults.
Great for feeding a crowd or for making ahead and reheating.
Very versatile — you can add vegetables, different cheeses, or even meat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rotini, or similar)
Marinara or pizza-style sauce
Sliced pepperoni
Mozzarella cheese, shredded
Parmesan cheese, grated
Olive oil or butter
Onion (optional)
Garlic (optional)
Italian seasoning (optional)
Salt and pepper to taste
Fresh basil (optional, for garnish)

Directions

Preheat your oven to about 190 °C (375 °F).
Cook the pasta in salted boiling water until just under al dente (it will continue cooking in the oven). Drain and set aside.
In a skillet or saucepan, heat a bit of olive oil (or butter), then add finely chopped onion (if using) and sauté until translucent. Add minced garlic and cook 1 more minute, then stir in Italian seasoning if using.
Pour in the marinara sauce and warm it gently, stirring to combine with the onion and garlic.
In a large mixing bowl, combine the cooked pasta with most of the sauce (reserve a little for topping) and about ⅔ of the pepperoni slices. Stir until everything is coated.
Transfer the pasta mixture into a baking dish. Spread evenly.
Sprinkle on ⅔ of the mozzarella cheese. Then pour or dollop the remaining sauce and stir lightly for a marbled effect.
Top with the rest of the mozzarella, the remaining pepperoni slices, and a generous layer of Parmesan.
Bake, uncovered, in the preheated oven for about 20–30 minutes, until the cheese is bubbly and golden.
If you like, turn on the broiler for a couple of minutes at the end to crisp up the pepperoni and the cheese — but watch it carefully so it doesn’t burn.
Remove from the oven and let it rest for 5–10 minutes so it sets, then garnish with fresh basil if desired and serve.

Servings and timing

Servings: About 6 servings (depending on portion size) — adapted from similar recipes. Prep time: ~10 minutes
Cook time (bake): ~20–30 minutes
Total time: Around 40–45 minutes

Variations

Add vegetables: Bell peppers, mushrooms, spinach, or olives mix in great. For mushrooms or peppers, sauté them with the onion first.
Change the pasta: Use tortellini, rigatoni, or even cheese-stuffed pasta for a different texture.
Make it creamy: Stir in some cream cheese or Velveeta to the sauce before mixing with pasta for a richer, creamier bake.
Add meat: Brown some ground beef or Italian sausage, then mix it into the sauce for a heartier bake.
Spice it up: Add red pepper flakes or diced jalapeños with the sauce for a kick.

Storage/Reheating

To store: Once cooled, cover the casserole tightly with foil or transfer to an airtight container. It’ll keep in the refrigerator for 3–4 days.
To freeze: You can freeze either before or after baking. If unbaked, assemble in a freezer-safe dish, wrap well, and freeze for up to 2–3 months. When ready, thaw overnight in the fridge before baking.
To reheat:
- In the oven: Preheat to 175 °C (350 °F) and bake until heated through (about 15–20 minutes), covered at first to avoid drying out, then uncovered to refresh the top.
- In the microwave: Reheat individual portions in a microwave-safe dish for 2–3 minutes, stirring halfway to ensure even heating.

FAQs

What type of pasta works best for this bake?

Short pasta shapes like penne, rotini, or rigatoni are ideal because they hold the sauce well and bake uniformly.

Can I use fresh mozzarella instead of shredded?

Yes — but slice and pat it dry first so the bake doesn’t get too watery.

Do I need to cook the pasta before baking?

Yes, cook it until just under al dente. It will continue cooking in the oven, and fully cooking before baking risks it becoming mushy.

Can I make this recipe vegetarian?

Absolutely — omit the pepperoni or replace it with vegetarian pepperoni or vegan sausage.

Is it okay to add other meats?

Yes, cooked ground beef, chicken, or sausage all work well. Just mix them into the sauce before combining with pasta.

How can I reduce the sodium?

Use low-sodium marinara sauce, reduce the pepperoni, and choose a low-salt cheese or rinse the pepperoni briefly.

Can I prepare the pasta bake ahead of time?

Yes — you can assemble it and refrigerate (unbaked) for up to a day before baking. Add a little extra sauce on top before baking if things seem dry.

What if my top gets too brown when baking?

Cover the dish loosely with aluminum foil for part of the baking time, then remove it for the last few minutes to let the cheese brown.

Can I make this gluten-free?

Yes — use gluten-free pasta and check that your sauce and pepperoni are gluten-free compliant.

How do I get the pepperoni crispy on top?

After the bake, you can broil for 1–3 minutes, watching carefully, to crisp the pepperoni and cheese.

Conclusion

This Pepperoni Pasta Bake is a delicious comfort-food mashup that satisfies both pizza and pasta cravings at once. It’s easy to pull together, customizable, and perfect for feeding family or friends. Whether you’re making it fresh, prepping ahead, or freezing for later, it’s a winner every time. Give it a try — and you might just make it a weekly favorite.

Pepperoni Pasta Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, pizza-inspired pasta casserole loaded with pasta, marinara, pepperoni, and melty cheese, baked until bubbly and golden.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20–30 minutes
Total Time: 40–45 minutes
Yield: 6 servings
Category: Casserole
Method: Baked
Cuisine: American-Italian
Diet: Halal

Instructions

Preheat the oven to 190°C (375°F).
Cook pasta in salted boiling water until just under al dente. Drain and set aside.
Heat olive oil or butter in a skillet. Sauté the chopped onion until translucent, then add garlic and cook 1 minute. Stir in Italian seasoning if using.
Pour in marinara sauce and warm through.
Combine cooked pasta with most of the sauce and 2/3 of the pepperoni in a large bowl.
Transfer mixture to a baking dish and spread evenly.
Sprinkle 2/3 of the mozzarella on top, then add remaining sauce and lightly swirl for a marbled effect.
Top with remaining mozzarella, pepperoni, and Parmesan.
Bake uncovered for 20–30 minutes until bubbly and golden.
Broil for 1–3 minutes if desired to crisp the pepperoni, watching closely.
Rest 5–10 minutes, garnish with basil, and serve.

Notes

Add vegetables like mushrooms, peppers, or spinach for extra flavor.
Use tortellini or rigatoni for texture variation.
For a creamier bake, mix cream cheese into the sauce.
Swap pepperoni for vegetarian alternatives for a meatless version.

Nutrition

Serving Size: 1 portion (approx. 1/6 of recipe)
Calories: 520
Sugar: 7 g
Sodium: 980 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 55 mg