Pepperoni Pizza Pasta is everything you love about pizza baked up in a comforting casserole. It's make-ahead and can be customized with your favorite toppings.
Everyone runs to the dinner table when this dish is on the menu. There's no shortage of spicy pepperoni and cheesy goodness in this pepperoni pizza pasta.
Jump to:
Why you will love this recipe
- It's a pasta bake which means it can be prepped ahead of time and baked when you are ready to eat.
- Uses readily available ingredients - including some pantry staples. With a little bit of chopping, this casserole comes together easily.
- It's customizable with your favorite pizza toppings - try black olives, cooked sausage, or sautéed mushrooms.
- Serve with a house salad and garlic bread for a hearty meal the whole family will love!
Ingredient notes
- Pasta - Any short pasta will work. I love using a corkscrew shape with nooks and crannies that hold onto the other ingredients. Try cavatappi, rotini, farfalle, fusilli, or radiatore.
- Pepperoni - I use both regular and mini pepperoni. I use a combination of turkey and regular pepperoni so the dish isn't greasy.
- Mozzarella - Diced mozzarella creates pockets of cheese throughout the casserole. Shredded mozzarella adds a cheesy layer on top. When buying a block of mozzarella, look for the low-moisture variety. Do not use fresh mozzarella which has a high water content.
- Pizza sauce - A staple ingredient in my pantry. Use your favorite variety of jarred sauce. Marinara sauce can also be used.
How to make Pepperoni Pizza Pasta
See the recipe card for complete instructions and ingredient amounts.
- Cook the pasta in salted water until al dente. Drain and set aside.
- Cook the green pepper and onion until soft. Add seasoning and the pepperoni (reserving some for the top) and cook for another 5 minutes.
- Stir in the cooked pasta and the pizza sauce. Fold in the cubed mozzarella.
- Transfer the mixture to a baking dish. Cover and bake at 400 degrees for 20 minutes. Top the pasta with the shredded mozzarella and reserved pepperoni.
- Bake for another 5-10 minutes until the cheese is melted and lightly browned.
Make-ahead, storing, and reheating
- This casserole can be prepared and frozen (unbaked) for up to two months. Thaw overnight in the refrigerator and bake according to directions.
- Store leftovers in an airtight container for up to three days. Reheat in a 350-degree oven or microwave individual portions.
Expert Tips
- Cook pasta in well-salted water to flavor the pasta itself.
- Use freshly shredded cheese for the best melting quality. I prefer low-moisture, whole-milk mozzarella.
- Add salt sparingly. Pepperoni can be salty, so wait until the dish is fully assembled to adjust the salt as needed.
Craving more? Subscribe to My Casual Pantry and get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Pepperoni Pizza Pasta
Pepperoni Pizza Pasta is everything you love about pizza baked up in a comforting casserole. It's make-ahead and can be customized with your favorite toppings.
Ingredients
- 12 ounces short-cut pasta
- 2 teaspoons olive oil
- ¾ cup diced green bell pepper (approx. 1 medium pepper)
- ¾ cup diced yellow onion (approx. ½ medium onion)
- 1 teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces sliced turkey pepperoni (or regular pepperoni)
- 5 ounces mini pepperoni
- 14 ounces jarred pizza sauce
- 8 ounces low-moisture mozzarella cheese (cubed)
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees.
- Cook the pasta in well-salted water until al dente. Drain and set aside.
- In a skillet over medium heat, cook the green pepper and onion until soft, about 10 minutes. Season with oregano, salt, and pepper. Add the pepperoni (reserving some for the top) and cook for another 5 minutes.
- Stir in the pizza sauce and pasta. Fold in the cubed mozzarella. Transfer the mixture to a 9x13 casserole dish.
- Cover with aluminum foil and bake for 20 minutes. Uncover and top with the shredded cheese and reserved pepperoni. Bake for another 5-10 minutes until the cheese is melted and lightly browned.
Notes
Pasta water: For 12 ounces of pasta, use 2 teaspoons of salt in the cooking water.
Cheese: Use freshly shredded cheese for the best taste and melting quality.
Seasoning: Wait until the dish is fully assembled to taste and adjust the seasoning since pepperoni can be very salty.
Make-ahead: To make ahead, assemble and allow to cool. Cover tightly and freeze for up to two months. Thaw the casserole overnight in the refrigerator. Bake according to the recipe's directions.
Reheating: Reheat leftovers covered in a 350-degree oven. Smaller portions reheat well in the microwave.
Nutrition
Calories: 963kcal | Carbohydrates: 79g | Protein: 55g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2461mg | Potassium: 918mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1283IU | Vitamin C: 32mg | Calcium: 743mg | Iron: 4mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Tried this recipe?Please leave a comment and rating below.
Love this recipe? Follow on Pinterest for more inspiration!
Comments
No Comments