Cheesy Pepperoni Pasta Bake

This pizza pasta bake brings the best of two family favorites together in one gooey, cheesy dish. My kids literally cheer when they smell this bubbling away in the oven, and I love how it transforms basic ingredients into something that tastes like it came from our favorite Italian restaurant.

I first created this recipe during a particularly chaotic week when I needed something that would provide leftovers for multiple meals. Now it's requested at least twice a month at our house, and guests always ask for the recipe.

Ingredients

• Penne pasta sturdy shape perfect for holding sauce and standing up to baking
• Marinara sauce use a good quality jar for convenience or homemade if you have it on hand
• Pepperoni slices look for ones that cup slightly when cooking for extra crispy edges
• Mozzarella cheese buy a block and shred it yourself for better melting than pre shredded

Step-by-Step Instructions

Prepare The Oven

Position your rack in the top third of the oven and preheat to 375°F. This positioning ensures you get that beautiful golden brown top with crispy edges that makes this dish irresistible.

Cook The Pasta

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook the penne for exactly 2 minutes less than the package directions indicate. The pasta will continue cooking in the oven, and this ensures it stays al dente rather than becoming mushy.

Combine The Components

Return your slightly undercooked pasta to the empty pot and add all of the marinara sauce plus about a third of your pepperoni slices. Stir everything thoroughly, making sure every piece of pasta gets coated in the rich tomato sauce. The pepperoni pieces inside will flavor the entire dish.

Assemble In Baking Dish

Transfer your saucy pasta mixture to a 9x13 inch baking dish, spreading it into an even layer. Sprinkle all of the shredded mozzarella across the top, making sure to get right to the edges where cheese will create those sought after crispy bits. Arrange your remaining pepperoni in an even layer on top of the cheese.

Bake To Perfection

Bake uncovered for 20 minutes until you see the cheese melted and bubbling throughout. Then switch your oven to broil for just 2 to 3 minutes to get those pepperoni edges crispy and the cheese slightly browned in spots. Watch closely during this final step as it can go from perfect to burnt very quickly.

Save

The marinara sauce is truly the backbone of this recipe. I learned from my Italian grandmother that letting it simmer with a parmesan rind adds incredible depth of flavor. While jarred sauce works perfectly here, if you have time to make homemade, this dish reaches a whole new level of delicious.

Storage And Reheating

This pasta bake stores beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually continue to develop overnight, making the leftovers sometimes even better than the first serving. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, removing the foil for the last few minutes to recrisp the top. Avoid microwaving if possible as it makes the pasta and pepperoni soggy.

Customization Ideas

Think of this recipe as a blank canvas for your favorite pizza toppings. Try adding sautéed mushrooms, bell peppers, or caramelized onions mixed into the pasta before baking. For meat lovers, cooked Italian sausage, ground beef, or Canadian bacon work wonderfully. Vegetarians can skip the pepperoni and add roasted vegetables instead. You can even experiment with different cheeses like provolone or a sprinkle of pecorino romano on top for extra flavor.

Feeding A Crowd

This recipe shines when you need to feed many people. It easily doubles if you have a larger baking dish or use two standard 9x13 pans. For potlucks or family gatherings, you can prepare it completely up to the baking step, refrigerate covered for up to 24 hours, then bake when needed. Just add about 10 minutes to the baking time if starting from cold. Serve with a simple green salad and garlic bread for a complete meal that will satisfy even the pickiest eaters.

Save

Recipe FAQs

→ Can I use different pasta shapes for this dish?

Yes, you can substitute the penne with other medium-sized pasta shapes like rotini, ziti, or fusilli. Just remember to cook them 2 minutes less than package directions since they'll continue cooking in the oven.

→ How can I make this dish vegetarian?

To make a vegetarian version, simply omit the pepperoni and add vegetables like sliced bell peppers, mushrooms, olives, or spinach. You could also use plant-based pepperoni alternatives if desired.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to bake, allow it to sit at room temperature for 30 minutes, then add an extra 10-15 minutes to the baking time since it will be starting cold.

→ What sides go well with this pasta bake?

This hearty dish pairs perfectly with a simple green salad, garlic bread, or roasted vegetables. The freshness of a side salad helps balance the richness of the cheesy pasta.

→ Can I freeze leftovers?

Yes, this dish freezes well. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot throughout, about 20-25 minutes.

→ What can I use instead of marinara sauce?

You can substitute marinara with any tomato-based pasta sauce you prefer. For additional flavor, try using a spicy arrabbiata, vodka sauce, or even a homemade tomato sauce with added herbs and spices.