Delightful Pepperoni Pasta Bake

This pasta casserole brings together the best of pizza and pasta in one amazing dish. It's got all the pizza flavors you love wrapped up in a hearty baked pasta that'll win over everyone at your table—and it couldn't be easier to make.

We started making this every Thursday after my youngest, who's ten, told me it beats any pizza delivery. Those slightly crunchy pepperoni bits mixed with melty cheese give you that pizza feeling we all crave, but in a more filling, easy-to-share way.

Ingredients

• 1 pound penne pasta uncooked: Those little grooves hold extra sauce better than smooth pasta and keep a nice chewy texture
• 3 cups marinara sauce: Grab a good quality brand with simple ingredients or whip up your own for the tastiest base
• 10 ounces pepperoni slices: Go for thin slices to get crispy tops, while thicker cuts work better mixed into the pasta
• 2 cups mozzarella cheese shredded: Skip fresh mozzarella as it can make things soggy—the packaged shredded kind gives you that perfect cheese pull

Step-by-Step Instructions

Prep Your Oven:

Move your rack to the upper third of the oven and heat it to 375°F. This spot helps the top get that awesome pizza-like finish with slightly crispy edges.

Prepare The Pasta:

Fill a big pot with water, add plenty of salt, and bring to a boil. Cook the penne exactly 2 minutes less than what the box says. This keeps it from getting mushy later since it'll cook more in the oven. Drain it well when done.

Create The Base:

Put the hot pasta back in the pot right away to soak up flavors. Pour in all 3 cups of marinara and mix in about a third of your pepperoni. Stir it up gently until all pasta is coated in sauce. The warm pasta will soften those pepperoni bits inside, spreading flavor throughout.

Layer The Casserole:

Dump your pasta mix into a 9x13 inch baking dish and spread it out evenly. Sprinkle all the mozzarella on top, then arrange your remaining pepperoni slices across the cheese. Try to overlap them slightly since they'll shrink while baking.

Bake To Perfection:

Cook uncovered for 20 minutes until you see the cheese bubbling around the edges. Then switch to broil for 2-3 minutes, but don't walk away! This last step makes those amazing curled-up pepperoni cups and browned cheese spots that remind you of real pizza.

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What makes this dish so darn good is how the pepperoni flavors the whole thing. Unlike regular pizza where toppings just sit on top, this pasta has pepperoni mixed all through it, creating tasty spots in every forkful. My kid always goes hunting for those slightly spicy bites where the pepperoni has melted into the sauce.

Storage and Reheating

You can keep this pasta in your fridge for up to 4 days with no problem. It actually tastes better the next day after all the flavors have had time to mix together. To warm it up, wrap it in foil and pop it in a 350°F oven for about 20 minutes until hot. You can use the microwave for single servings too, but you won't get that nice crispy top back.

Customization Options

Think of this dish as a blank slate for whatever pizza toppings you love. Try adding cooked mushrooms, bell peppers, or some crumbled Italian sausage to the pasta before it goes in the oven. Want a loaded supreme version? Throw in black olives, green peppers, and onions too. Don't eat meat? Just skip the pepperoni and load up on veggies instead. Just make sure to cook watery veggies like mushrooms or zucchini first so they don't make your casserole soggy.

Make-Ahead Strategy

This dish works great for planning ahead. You can do everything through Step 4, cover it tight with plastic wrap and stick it in the fridge for up to a day. When you're ready to cook, let it sit out for half an hour to take the chill off, then add about 5-10 extra minutes to the baking time. Or you can cook the whole thing, let it cool, cut it into portions, and freeze them for up to 3 months for quick meals later on.

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Recipe FAQs

→ Can I swap out the pasta type in this recipe?

Sure thing! Penne works great because sauce sticks to its ridges and gets inside the tubes, but you can swap in ziti, rigatoni, or fusilli just fine. Smaller shapes like rotini do the job too. Just cook them a bit less than the package says before you put everything in the oven.

→ How can I make this meal healthier?

Add some veggies to boost nutrition - try chopped peppers, mushrooms, spinach, or sliced zucchini. Cook them a bit first before mixing with the pasta and sauce. You might also try brown rice pasta for more fiber or throw in some Italian sausage if you want extra protein.

→ Is it possible to prepare this ahead of time?

You bet! Put everything together, wrap it with foil, and stick it in the fridge for up to a day before baking. When you're ready to cook, add about 10 extra minutes since you'll be starting with cold food. You can even freeze the unbaked dish for up to 3 months if you want.

→ What goes well on the side with this pasta dish?

This filling meal works great with light sides like a fresh green salad and Italian dressing, some garlic toast, or roasted veggies. For a full dinner, try adding some steamed broccoli or a Caesar salad to balance out the rich, cheesy pasta.

→ Can I use something other than pepperoni in this dish?

For sure! This flexible meal works with lots of pizza-style swaps. Try using cooked Italian sausage, chunks of ham, browned ground beef, or go meatless with extra veggies like olives, colored peppers, and mushrooms. Want some heat? Throw in some thin jalapeño slices.

→ Why should I cook the pasta less than normal before baking?

Cooking the pasta about 2 minutes less keeps it from turning soggy after baking. The noodles will soak up more liquid from the sauce while in the oven, giving you that just-right chewy texture when it's done. This trick works for any pasta you plan to bake.