Pepperoni Pizza Baked Pasta
Serves6 to 8
Serves 6 to 8
Olive oil, for greasing the baking dish
- 1 pound
dried rotini pasta
- 32 ounces
marinara sauce, divided
- 2 teaspoons
- 4 ounces
thinly sliced pepperoni
- 2 cups
shredded mozzarella cheese, divided
Arrange a rack in the middle of the oven and heat to 400°F. Lightly coat a 9x13-inch baking dish with olive oil; set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than suggested on package instructions until it's very al dente, as it will keep cooking when baked. Drain well.
Transfer the pasta to a large bowl. Add 3 cups of the sauce and oregano and stir until combined. Stir in the pepperoni.
Pour half of the pasta mixture in the prepared baking dish and spread into an even layer. Sprinkle with 1/2 of the cheese. Top with the remaining pasta. Spread the remaining sauce in an even layer over the pasta. Sprinkle with the remaining cheese.
Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.