Get ready to meet your new weeknight hero! This Cheesy Pepperoni Pasta Bake Recipe is everything comfort food should be: deeply savory, overflowing with melty cheese, loaded with slices of zesty pepperoni, and finished off with a bubbling, golden top you’ll want to dive into head-first. It’s got all the best flavors of pepperoni pizza wrapped up in casserole form—a family-friendly marvel that joins simplicity with bold flavor. Whether you’re cooking for picky kids, feeding a hungry crowd, or just craving a little nostalgia, this dish delivers every single time.
Ingredients You’ll Need
Each ingredient in this Cheesy Pepperoni Pasta Bake Recipe isn’t just there for show—each one plays a key role in delivering flavor, creaminess, or that unforgettable cheesy pull. Gather these kitchen staples and a few Italian must-haves; you’ll be well on your way to comfort food bliss!
- 12 ounces penne pasta: Sturdy pasta like penne holds the sauce beautifully, giving each bite the perfect amount of cheese and pepperoni.
- 1 tablespoon olive oil: Use good-quality olive oil to sauté your aromatics for a rich, savory base.
- 1 small yellow onion (diced): Onion adds sweetness and depth to the savory tomato sauce.
- 2 cloves garlic (minced): Always fresh garlic—its aroma is essential for that classic Italian flair!
- 1 jar (24 oz) marinara sauce: Choose your favorite store-bought or homemade marinara for bold, tomato flavor.
- 1/2 teaspoon dried oregano: A pinch of this classic herb infuses the sauce with Mediterranean soul.
- 1/2 teaspoon dried basil: Basil brings that familiar, sweet Italian fragrance that balances out the richness.
- 1/4 teaspoon crushed red pepper flakes (optional): Toss these in if you want a gentle heat that won’t overpower.
- 1/2 cup grated Parmesan cheese: Parmesan’s nutty, salty punch brings umami goodness to every bite.
- 2 cups shredded mozzarella cheese: Go for freshly shredded mozzarella for meltier, stretchier results.
- 1 cup sliced pepperoni (divided): Half goes inside, half on top—this is your flavor bomb and signature pizza topping!
- Salt and black pepper to taste: A little seasoning at the end makes all the other flavors pop.
- Fresh parsley (chopped, for garnish): Sprinkling this on top delivers freshness and a pop of color right before serving.
How to Make Cheesy Pepperoni Pasta Bake Recipe
Step 1: Prep the Oven and Pasta
Start by preheating your oven to 375°F (190°C). While the oven warms up, cook the penne pasta in a generous pot of salted boiling water. Stop just shy of fully cooked—aim for al dente since the pasta will finish baking in the oven. Drain it well and set aside; you don’t want excess water diluting all your hard-earned flavors.
Step 2: Sauté the Aromatics
Heat your olive oil in a large skillet over medium heat. Toss in the diced onion and let it soften for about 2–3 minutes, followed by the minced garlic. Stir until the mixture is fragrant and the onion looks translucent—but be careful, garlic burns easily! This initial sauté creates the flavor base for the rest of your Cheesy Pepperoni Pasta Bake Recipe.
Step 3: Build the Sauce
To your onion-garlic mix, pour in the marinara sauce. Sprinkle in the dried oregano, basil, and, if you like a touch of spice, red pepper flakes. Let everything simmer together for about 5 minutes—this helps the flavors meld and gives the spices a moment to bloom. Remove from heat and enjoy the aroma wafting through your kitchen.
Step 4: Mix Pasta, Sauce, and Cheese
In a large mixing bowl, combine your cooked pasta and rich, herby sauce. Add in the grated Parmesan, 1.5 cups of shredded mozzarella, and half the sliced pepperoni. This step is where all the flavors come together—you’ll notice it smells like pizza night already! Gently fold until everything is evenly coated and distributed.
Step 5: Assemble in the Baking Dish
Lightly grease a 9×13-inch baking dish (a quick brush of olive oil does the trick). Pour in your pasta mixture and spread it out evenly. Top with the remaining mozzarella and scatter the rest of the pepperoni slices on top for a signature look. This layer is what gets gorgeously molten and crispy in the oven!
Step 6: Bake to Golden Perfection
Slide the dish into your preheated oven and bake, uncovered, for 20–25 minutes. You’re looking for a bubbling sauce and a lightly golden, cheesy crust that begs to be pulled apart. The pepperoni should curl a little at the edges and start to sizzle. Let it rest for 5 minutes before you dig in—trust me, it’ll be even better!
Step 7: Garnish and Serve
Once out of the oven, sprinkle your Cheesy Pepperoni Pasta Bake Recipe with freshly chopped parsley for a bright finish. This last touch brings color to the table and a fresh pop that perfectly balances the richness of the cheese and pepperoni.
How to Serve Cheesy Pepperoni Pasta Bake Recipe
Garnishes
When it comes to dressing up your Cheesy Pepperoni Pasta Bake Recipe, a simple cushion of fresh parsley does wonders for taste and presentation. If you’re feeling extra, toss on a bit of shaved Parmesan or a sprinkle of Italian seasoning right before serving for a signature restaurant look.
Side Dishes
This dish feels right at home next to a crisp Caesar salad, garlicky steamed green beans, or a loaf of buttery garlic bread. The fresh and crunchy greens help balance out the hearty, cheesy flavors, while a bread side is perfect for soaking up any leftover sauce.
Creative Ways to Present
Try baking your Cheesy Pepperoni Pasta Bake Recipe in individual ramekins or mini cast iron skillets for personal-sized servings—that always makes a dinner feel special! Or, for potlucks, let guests scoop straight from the casserole dish, and offer a toppings bar with extra cheeses or spicy chili flakes for everyone to customize their own slice.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the pasta bake cool completely. Transfer portions to airtight containers and store them in the refrigerator for up to 4 days. The flavors seem to get richer overnight, making this dish fantastic the next day!
Freezing
This Cheesy Pepperoni Pasta Bake Recipe is excellent for freezing. Assemble the casserole up to the point of baking, then cover tightly with foil and freeze for up to 2 months. When you’re ready to indulge, thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if needed to reach that bubbly golden top.
Reheating
For best results, reheat the pasta bake in a 350°F oven, covered with foil to keep it moist, for about 20 minutes or until heated through. You can also reheat individual portions in the microwave—just add a splash of water or extra sauce and heat until hot and melty.
FAQs
Can I substitute a different type Main Course
Absolutely! While penne is the classic choice for this recipe, you can also use rigatoni, ziti, or even rotini—whatever chunky pasta you have on hand will catch all that delicious cheese and sauce.
Is there a way to make this recipe vegetarian?
Definitely—just skip the pepperoni or replace it with your favorite meatless alternative, like vegetarian pepperoni or a medley of sautéed mushrooms and bell peppers. You’ll retain all the gooey goodness without missing the flavor boost.
Can I prepare Cheesy Pepperoni Pasta Bake Recipe a day in advance?
Yes! Assemble everything in your baking dish, cover, and refrigerate overnight. When ready to eat, bake as directed, allowing a few extra minutes if you’re starting from cold. It’s the perfect make-ahead meal for busy nights or entertaining.
What’s the best way to keep the cheese from drying out?
To keep your cheese layer luscious and stretchy, bake uncovered but don’t overbake. If the top starts to brown too quickly, tent the dish with a little foil while finishing the bake. Freshly shredded mozzarella also melts more evenly than pre-shredded.
Can I add extra veggies or protein?
Of course! Stir in some sautéed mushrooms, bell peppers, or even chopped spinach for veggie power. Or, add cooked Italian sausage or shredded rotisserie chicken to bulk it up for a seriously hearty Cheesy Pepperoni Pasta Bake Recipe.
Final Thoughts
If you’re looking for a fail-proof crowd-pleaser, you simply can’t go wrong with this Cheesy Pepperoni Pasta Bake Recipe. It’s that warm, cheesy casserole that brings everyone to the table in anticipation. Give it a try soon—I guarantee it’ll earn you a spot as everyone’s favorite home cook!
Print
Cheesy Pepperoni Pasta Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Pepperoni Pasta Bake is a comforting and flavorful dish that combines pasta, marinara sauce, cheeses, and pepperoni slices, baked to perfection. A family-friendly favorite that’s easy to make and sure to please!
Ingredients
Pasta:
- 12 ounces penne pasta
Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 jar (24 oz) marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese and Toppings:
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup sliced pepperoni (divided)
- Salt and black pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the pasta until al dente, then drain and set aside.
- Prepare the sauce: Sauté onion and garlic, then add marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes.
- Combine ingredients: Mix cooked pasta with sauce, Parmesan, 1.5 cups mozzarella, and half of the pepperoni.
- Bake: Transfer to a baking dish, top with remaining mozzarella and pepperoni. Bake for 20–25 minutes until golden.
- Serve: Let it rest, garnish with parsley, and serve.
Notes
- You can add cooked Italian sausage or mushrooms for extra flavor.
- This dish works great as a make-ahead freezer meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
