Pizza Pasta Bake Casserole (Print-Friendly Version)

Hearty penne, zesty marinara, pepperoni, and gooey mozzarella create a cozy, crowd-pleasing casserole.

# What You Need:

→ Main Ingredients

01 - 450 grams penne pasta, uncooked
02 - 710 millilitres marinara sauce
03 - 285 grams sliced pepperoni, divided
04 - 200 grams mozzarella cheese, shredded

# How to Make It:

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.

# Important Notes:

01 - To achieve a saucier dish, add 120–240 millilitres of extra marinara sauce. For enhanced flavour, mix in 1–2 teaspoons Italian seasoning with the sauce.
02 - Check pepperoni package size and ingredients for accurate quantity and possible allergens. Slightly more or less pepperoni may be used as desired.
03 - Letting the bake rest before serving improves portioning and consistency.