Pepperoni Pizza Baked Pasta

Kelli Foster
Kelli FosterCulinary Producer at The Kitchn
I'm a recipe developer, food writer, stylist, and video producer, with more than 10 years of professional experience. As an expert meal planner and avid home cook who loves grocery shopping and helping people figure out what to cook for dinner, I'm a natural fit as The Kitchn’s Dinner Therapist. Since graduating from The University of Scranton and The French Culinary Institute, I've authored three cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen. My kitchen superpower is turning a random assortment of ingredients into easy, delicious dinners that even my young son will eat.
Follow
updated Jun 22, 2023
Be the first to leave a review!
A top shot of pepperoni pizza baked pasta in a rectangular baking dish
Credit: Joe Lingeman
Reminiscent of classic pepperoni pizza, this weeknight casserole greets you with a mess of curly noodles & just the right ratio of sauce to melted cheese.

Serves6 to 8

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
Credit: Joe Lingeman

One bite of this saucy, cheesy casserole and I was instantly transported back to junior high and the carb-filled dinners where my basketball team squeezed around a table with paper plates piled high with the requisite homey baked pasta. Only those team dinners never included a meal as good as this!

Reminiscent of classic pepperoni pizza, this weeknight casserole is made with a mess of curly noodles in place of the doughy crust, just the right ratio of sauce to melted cheese, and thin slices of pepperoni that crisp up as they bake. You’ll also love that it comes together in a pinch with just five ingredients.

Credit: Joe Lingeman

The Best Pasta Bakes Start with Undercooked Pasta

The secret to success when making a pasta bake is simple: Always start with slightly uncooked pasta. Soggy, overcooked noodles are the quickest way to take this pizza-inspired casserole (or any pasta casserole, for that matter) from hero to zero in a flash.

Since the pasta cooks twice, first on the stovetop and then in the oven, overcooking can be a problem if it boils for too long. Take the pot off the stovetop just a couple minutes sooner than you normally would; when you pull the casserole from the oven later on, the noodles will be perfectly tender.

Credit: Joe Lingeman
Comments

Pepperoni Pizza Baked Pasta

Reminiscent of classic pepperoni pizza, this weeknight casserole greets you with a mess of curly noodles & just the right ratio of sauce to melted cheese.

Serves 6 to 8

Nutritional Info

Ingredients

  • Olive oil, for greasing the baking dish

  • 1 pound

    dried rotini pasta

  • 32 ounces

    marinara sauce, divided

  • 2 teaspoons

    dried oregano

  • 4 ounces

    thinly sliced pepperoni

  • 2 cups

    shredded mozzarella cheese, divided

Instructions

  1. 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.

  2. 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.

  3. Transfer the pasta to a large bowl. Add 3 cups of the sauce and oregano and stir until combined. Stir in the pepperoni.

  4. 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.

  5. Bake until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Filed in:
Breakfast
Casserole
Cheese
children
dinner
easy