When you can’t decide between pizza night and pasta night, why choose? This Pizza Pasta Bake brings together the best of both worlds in one deliciously comforting casserole. With all the flavors of your favorite pizza layered throughout al dente pasta and topped with gooey melted cheese, it’s a guaranteed crowd-pleaser that will have everyone coming back for seconds.
I created this recipe on a busy weeknight when I was craving pizza but had pasta in the pantry. The result was this hearty, satisfying bake that’s become a regular in our dinner rotation. It’s simple enough for beginners but packed with flavor that will impress even the pickiest eaters.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Customizable with your favorite pizza toppings and mix-ins
- Kid-friendly and adult-approved comfort food
- Makes excellent leftovers that taste even better the next day
- One-dish meal that minimizes cleanup time
Ingredients
- 1 pound penne pasta, uncooked
- 3 cups marinara sauce (24 oz jar)
- 10 ounces pepperoni slices
- 2 cups mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F. Move the rack to the top third of the oven for best browning results.
- Bring a large pot of water to a boil and add salt. Cook the penne for 2 minutes less than the package directions suggest (it will continue cooking in the oven). Drain when done.
- Return the drained pasta to the pot. Add the marinara sauce and about 1/3 of the pepperoni slices. Stir everything together until the pasta is evenly coated.
- Transfer the pasta mixture to a 9×13 inch baking dish, spreading it out in an even layer. Sprinkle the shredded mozzarella evenly over the top, then arrange the remaining pepperoni slices over the cheese.
- Bake uncovered for 20 minutes until the cheese is melted and bubbly. Then switch to broil for 2-3 minutes to crisp up the pepperoni and cheese. Watch carefully to prevent burning!
Tips & Variations
- Vegetarian option: Skip the meat and add sautéed mushrooms, zucchini, or plant-based crumbles instead.
- Add a cup of ricotta cheese between layers for an extra creamy texture, similar to lasagna.
- Make it spicier with hot Italian sausage or additional red pepper flakes.
- Prep ahead: Assemble the entire dish up to 24 hours in advance and refrigerate until ready to bake (may need extra 5-10 minutes baking time).
- Try different pasta shapes like rotini or bowties – just make sure to cook them al dente.
- Add a handful of fresh spinach to the sauce for extra nutrition.
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.
For a fun pizza night theme, set out small bowls of additional toppings like crushed red pepper, fresh basil leaves, and extra parmesan cheese so everyone can customize their portion.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the microwave or covered in the oven at 350°F until heated through.
- For best results, cook pasta just to al dente as it will continue cooking in the oven.
FAQs
Can I use different cheeses?
Absolutely! Try provolone, cheddar, or an Italian cheese blend for a different flavor profile.
How do I know when the pasta bake is done?
The cheese should be completely melted and starting to brown in spots, and the edges should be bubbling.
Can I make this gluten-free?
Yes, simply substitute your favorite gluten-free pasta and ensure your marinara sauce is gluten-free.
What if I don’t have marinara sauce?
You can substitute tomato sauce with 1 tablespoon Italian seasoning, or use pizza sauce for an even more authentic pizza flavor.
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