Cheesy Pepperoni Pasta Bake

This pizza pasta bake brings together all the flavors of your favorite pepperoni pizza but in a comforting pasta form. The combination of al dente penne, tangy marinara, spicy pepperoni and melted mozzarella creates a crowd-pleasing dish that satisfies both pizza and pasta cravings in one delicious casserole.

This recipe became my go-to solution when my kids started requesting both pizza and pasta for dinner. Instead of choosing between their favorites, I combined them into this hybrid dish that now makes a weekly appearance on our dinner table during the school year.

Ingredients

• 1 pound penne pasta uncooked For best results choose a pasta with ridges that will grip the sauce better
• 3 cups marinara sauce Use a high quality jar sauce or homemade if you have it The sauce is a star ingredient so quality matters
• 10 ounces pepperoni slices Look for pepperoni that is slightly thicker cut for better texture in the final dish
• 2 cups mozzarella cheese shredded Freshly shredded works best as it melts more evenly than prepackaged

Step-by-Step Instructions

Prepare Your Oven

Position a rack in the top third of your oven and preheat to 375°F. This position helps achieve that perfect golden brown cheese top that makes this dish irresistible.

Cook Pasta Properly

Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt the pasta water should taste like the sea. Cook the penne for exactly 2 minutes less than the package directions. The pasta will continue to cook in the oven and this prevents it from becoming mushy in the final dish.

Create The Base

After draining your pasta return it to the warm pot. Immediately add the marinara sauce and about one third of your pepperoni slices. The residual heat from the pasta will help release the flavors from the pepperoni. Stir everything thoroughly making sure every piece of pasta is coated with the sauce.

Assemble The Casserole

Transfer your pasta mixture to a 9x13 inch baking dish spreading it into an even layer. Cover the entire surface with shredded mozzarella cheese then arrange the remaining pepperoni slices in an attractive pattern on top. The pepperoni on top will crisp up beautifully during baking.

Bake To Perfection

Bake uncovered for 20 minutes until you see the cheese fully melted and bubbling around the edges. Then switch your oven to broil and watch carefully for 2 to 3 minutes. This final step creates those irresistible crispy bits of cheese and pepperoni that everyone fights over.

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My absolute favorite part of this dish is the contrast between the crispy top layer and the saucy pasta underneath. I always reserve a few extra pepperoni slices to add during the last minute of broiling for an extra crispy garnish. The first time I served this to my extended family, my nephew declared it better than delivery pizza which is high praise from a 10 year old pizza connoisseur.

Make It Your Own

This recipe is incredibly adaptable to your personal preferences. Try adding sautéed mushrooms, bell peppers, or black olives to incorporate more vegetables. For a spicier version, mix in red pepper flakes or substitute spicy Italian sausage for some of the pepperoni. Vegetarians can skip the pepperoni entirely and load up on their favorite vegetables instead.

Storage and Reheating

This pasta bake actually improves overnight as the flavors meld together. Store leftovers covered in the refrigerator for up to 3 days. When reheating, add a splash of water or additional marinara sauce to prevent dryness. For best results, reheat in a 350°F oven until heated through rather than using a microwave which can make the pasta rubbery.

Freezer Instructions

This dish freezes beautifully either before or after baking. To freeze before baking, assemble the entire dish but do not bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10 minutes to the baking time. For already baked leftovers, portion into individual servings for quick weekday lunches.

Serving Suggestions

While this hearty pasta bake stands on its own as a complete meal, it pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for sopping up any extra sauce. For a more substantial spread, start with antipasto skewers as an appetizer and finish with a light dessert like fresh berries or lemon sorbet.

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Recipe FAQs

→ Can I use different pasta shapes for this dish?

Absolutely! While penne works great because sauce clings to its ridges and fills the tubes, you can substitute other medium pasta shapes like rotini, ziti, rigatoni or farfalle. Just follow the package instructions but undercook by 2 minutes since the pasta will continue cooking in the oven.

→ How can I make this dish vegetarian?

To make a vegetarian version, simply omit the pepperoni and add sautéed vegetables like bell peppers, mushrooms, zucchini, and onions. You could also include plant-based protein like Italian-seasoned tempeh or vegetarian pepperoni alternatives for a similar texture and flavor profile.

→ Can I prepare this ahead of time?

Yes! Assemble the entire dish up to 24 hours in advance and refrigerate covered. When ready to bake, allow the dish to sit at room temperature for about 30 minutes, then bake as directed, adding 5-10 extra minutes since it will start colder.

→ What sides pair well with this pasta bake?

A simple green salad with Italian dressing makes the perfect light accompaniment. Garlic bread or breadsticks are also excellent for sopping up extra sauce. For a more substantial meal, serve with roasted vegetables like broccoli, asparagus, or Brussels sprouts.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes until heated through. For best results, reheat larger portions in a 350°F oven for 15-20 minutes to maintain the crispy top texture.

→ Can I freeze this pasta bake?

Yes! You can freeze it either before or after baking. To freeze before baking, assemble completely, cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. For baked leftovers, portion into airtight containers and freeze for up to 2 months. Thaw overnight before reheating.