01 -
Preheat oven to 190°C. Position a rack in the top third. Lightly grease a 23x33 centimetre baking dish with cooking spray to prevent sticking.
02 -
Bring a large pot of salted water (with 15–30 grams salt) to a boil. Add penne and cook 2 minutes less than package instructions for al dente texture. Drain well without rinsing.
03 -
Return drained pasta to the pot. Add marinara sauce and approximately one-third of the sliced pepperoni. Mix until the pasta is evenly coated and pepperoni is distributed.
04 -
Transfer pasta mixture to prepared baking dish. Spread evenly to ensure uniform cooking.
05 -
Distribute shredded mozzarella evenly over the pasta. Arrange remaining pepperoni slices on top of the cheese.
06 -
Bake uncovered at 190°C for 20 minutes or until the cheese has melted and the edges are bubbling.
07 -
Switch oven to broil. Broil for 2–3 minutes, watching closely, until the pepperoni is crisped and cheese is golden brown.
08 -
Remove dish from oven and let stand for 5 minutes before serving to allow the cheese to set for easier portioning. Serve hot.