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.