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Pepperoni Pasta Bake

A comforting dish combining pasta, pepperoni, and melted cheese, perfect for family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta Base
  • 2 cups rotini or penne pasta, uncooked Feel free to choose whole grain or gluten-free alternatives.
  • 1 tablespoon olive oil
  • Salt, to taste
For the Sauce
  • 2 cups marinara sauce (store-bought or homemade) Homemade marinara can elevate the flavor.
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
For the Toppings
  • 1 ½ cups mozzarella cheese, shredded
  • 1 cup pepperoni slices
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley (for garnish, optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta according to the package instructions until al dente. Drain and return it to the pot; add the olive oil and toss to combine.
  3. In a medium bowl, mix the marinara sauce with Italian seasoning and garlic powder. Pour this sauce over the cooked pasta, stirring until everything is well combined.
  4. Gently fold in half of the pepperoni slices into the pasta mixture.
  5. Transfer the pasta mixture into a greased 9x13-inch baking dish and spread it out evenly.
  6. Sprinkle the shredded mozzarella cheese over the top, then layer the remaining pepperoni slices.
Baking
  1. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and lightly golden.
Serving
  1. Once out of the oven, let it cool for about 5 minutes. If desired, sprinkle fresh basil or parsley on top before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, adding a splash of water to keep it from drying out. This recipe can be made ahead of time and even frozen for later use.