Name: Pizza Pasta Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1 pound penne pasta, uncooked; 3 cups marinara sauce (one 24-ounce jar); 10 ounces sliced pepperoni, divided; 2 cups mozzarella cheese, shredded

When two comfort food favorites collide, something magical happens! This Pizza Pasta Bake brings together the gooey, cheesy goodness of pizza with the hearty satisfaction of a pasta casserole. It’s the perfect solution for those nights when you can’t decide between Italian classics.

Ready in just 45 minutes, this crowd-pleasing dish captures all the flavors you love about pizza—tangy sauce, melty cheese, and your favorite toppings—but in a fork-friendly format that’s perfect for family dinners or potlucks. The best part? It’s even better the next day!

Why You’ll Love This

One-dish meal that combines two family favorites: pizza and pasta
Customizable with whatever “pizza toppings” your family enjoys
Make-ahead friendly—prepare earlier in the day and bake when ready
Leftovers reheat beautifully for lunch or dinner the next day
Kid-approved and adult-loved comfort food that satisfies everyone

Ingredients

1 pound penne pasta, uncooked
3 cups marinara sauce (one 24-ounce jar)
10 ounces sliced pepperoni, divided
2 cups mozzarella cheese, shredded

Instructions

Preheat your oven to 375°F (190°C). Position the rack in the top third of the oven, which will help brown the cheese and pepperoni nicely. Lightly grease a 9×13-inch baking dish or casserole dish with cooking spray.
Bring a large pot of water to a boil and add a generous amount of salt (about 1-2 tablespoons). Add the penne pasta and cook for 2 minutes less than the package directions suggest. This undercooking is important as the pasta will continue to cook in the oven. Once the pasta reaches this al dente stage, drain it thoroughly but don't rinse it.
Return the drained pasta to the empty pot it was cooked in. Add the marinara sauce and approximately one-third of the sliced pepperoni. Stir everything together until the pasta is evenly coated with sauce and the pepperoni is distributed throughout the mixture.
Pour the pasta mixture into the prepared 9×13-inch baking dish, spreading it out into an even layer. Make sure the pasta is distributed evenly for consistent cooking and serving.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture, covering it completely. Arrange the remaining pepperoni slices over the cheese layer, distributing them evenly across the surface. This top layer of pepperoni will become slightly crispy during baking.
Place the baking dish in the preheated oven, uncovered, and bake for 20 minutes, or until the cheese is melted and the edges are beginning to bubble. The uncovered baking allows the top to develop a nice golden color.
After the initial baking time, switch the oven to broil setting. Watch carefully as you broil the top for 2-3 minutes, just until the pepperoni begins to crisp and the cheese gets additional browning. Keep a close eye on it during this step to prevent burning.
Remove the casserole from the oven and let it rest for about 5 minutes before serving. This brief resting period allows the cheese to set slightly and makes serving easier. Portion into squares or scoops and serve hot.

Tips & Variations

Vegetarian option: Skip the meat and add mushrooms, zucchini, or your favorite vegetables instead.
Make it meatier: Add cooked bacon, ham, or ground beef for a meat lover’s version.
Spice it up: Add more red pepper flakes or some diced jalapeños for extra heat.
Time-saver: Use rotisserie chicken instead of cooking meat from scratch.
Make ahead: Assemble everything up to 24 hours in advance, refrigerate, and add 10 minutes to the baking time.
Cheese blend: Try using a pizza cheese blend or adding some smoked provolone for extra flavor.

Serving Suggestions

This hearty Pizza Pasta Bake pairs perfectly with a simple green salad dressed with Italian vinaigrette. For a complete meal, serve with garlic bread or breadsticks on the side to soak up any extra sauce.

If you’re hosting a casual gathering, set out some additional pizza toppings like crushed red pepper, grated Parmesan, or fresh herbs so everyone can customize their portion.

Notes

Storage: Leftovers can be refrigerated for up to 4 days in an airtight container.
Freezing: This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: For best results, reheat in a 350°F oven until warmed through (about 15-20 minutes).
Doneness cue: The casserole is ready when the edges are bubbling and the cheese on top is golden brown.

FAQs

Can I use different pasta shapes?
Absolutely! Any medium pasta shape works well—try rotini, fusilli, or bow ties for different texture.

How can I make this gluten-free?
Simply substitute your favorite gluten-free pasta and ensure your marinara sauce and other ingredients are certified gluten-free.

Can I prepare this in advance for a party?
Yes! Assemble the casserole up to a day ahead, refrigerate covered, and bake when needed. Add about 10 minutes to the baking time if cooking from cold.

My family doesn’t like spicy food. How can I adjust this recipe?
Omit the red pepper flakes and use mild Italian sausage instead of hot. You can also reduce the garlic if desired.

Pizza Pasta Bake

Recipe by Feel Tasty

🖨️ Print 📌 Pin

Servings8

Prep10 min

Cook40 min

Calories491 kcal

Ingredients

1 pound penne pasta, uncooked
3 cups marinara sauce (one 24-ounce jar)
10 ounces sliced pepperoni, divided
2 cups mozzarella cheese, shredded

Steps

Preheat your oven to 375°F (190°C). Position the rack in the top third of the oven, which will help brown the cheese and pepperoni nicely. Lightly grease a 9x13-inch baking dish or casserole dish with cooking spray.
Bring a large pot of water to a boil and add a generous amount of salt (about 1-2 tablespoons). Add the penne pasta and cook for 2 minutes less than the package directions suggest. This undercooking is important as the pasta will continue to cook in the oven. Once the pasta reaches this al dente stage, drain it thoroughly but don't rinse it.
Return the drained pasta to the empty pot it was cooked in. Add the marinara sauce and approximately one-third of the sliced pepperoni. Stir everything together until the pasta is evenly coated with sauce and the pepperoni is distributed throughout the mixture.
Pour the pasta mixture into the prepared 9x13-inch baking dish, spreading it out into an even layer. Make sure the pasta is distributed evenly for consistent cooking and serving.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture, covering it completely. Arrange the remaining pepperoni slices over the cheese layer, distributing them evenly across the surface. This top layer of pepperoni will become slightly crispy during baking.
Place the baking dish in the preheated oven, uncovered, and bake for 20 minutes, or until the cheese is melted and the edges are beginning to bubble. The uncovered baking allows the top to develop a nice golden color.
After the initial baking time, switch the oven to broil setting. Watch carefully as you broil the top for 2-3 minutes, just until the pepperoni begins to crisp and the cheese gets additional browning. Keep a close eye on it during this step to prevent burning.
Remove the casserole from the oven and let it rest for about 5 minutes before serving. This brief resting period allows the cheese to set slightly and makes serving easier. Portion into squares or scoops and serve hot.