Cheesy Pepperoni Pasta Bake

This pasta pizza bake combines two beloved family meals into one tasty dish. Pizza flavors meet baked pasta comfort in a meal that wins over fussy eaters while being super easy to throw together.

This dish turned into our family's weekly Thursday tradition after my son (who's ten) said it was tastier than pizza delivery. The mix of crunchy pepperoni with stretchy cheese brings that pizza feeling everyone wants, but in a heartier, more filling form.

Ingredients

• 1 pound penne pasta uncooked: Those little grooves hold more sauce than smooth pasta types while keeping a nice chewy texture
• 3 cups marinara sauce: Go for a quality store brand with few additives or whip up your own for the tastiest foundation
• 10 ounces pepperoni slices: Grab thin-cut pepperoni for better crispiness on top, thicker slices work better mixed inside
• 2 cups mozzarella cheese shredded: While fresh mozzarella tastes amazing, it can make things soggy - stick with packaged shredded for that classic pizza pull

Step-by-Step Instructions

Prep Your Oven:

Put your rack in the upper third of the oven and heat it to 375°F. This spot helps the pepperoni and cheese get those nice crispy edges like real pizza.

Prepare The Pasta:

Get a big pot of really salty water boiling hard. Cook your penne exactly 2 minutes less than what the box says. The pasta will keep cooking in the oven, so this stops it from getting too soft. Drain it well afterward.

Create The Base:

Put the hot pasta back in the pot to soak up flavors better. Mix in all 3 cups of sauce and about a third of your pepperoni. Stir everything gently until all pasta is covered with sauce. The warm noodles will soften those pepperoni bits inside, spreading flavor everywhere.

Layer The Casserole:

Dump your pasta mix into a 9x13 inch baking dish and spread it flat. Cover everything with your shredded cheese, then lay out the rest of your pepperoni slices on top. Try to overlap them a bit since they'll shrink while cooking.

Bake To Perfection:

Cook uncovered for 20 minutes until cheese melts completely and bubbles around the edges. Then flip to broil for 2-3 minutes, but watch it closely so nothing burns. This last step makes those awesome curled pepperoni cups and brown cheese spots that remind you of real pizza.

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What makes this dish so good is how the pepperoni flavor spreads throughout. Unlike regular pizza where toppings just sit on top, this pasta has pepperoni mixed all through it, creating tasty spots in every bite. My little girl always looks for the slightly spicy pasta pieces where pepperoni has melted into the sauce.

Storage and Reheating

This pasta pizza keeps well in the fridge for up to 4 days. It actually tastes better the next day as all the flavors mix together overnight. To warm it up, wrap in foil and heat in a 350°F oven for about 20 minutes until hot all the way through. You can also zap single portions in the microwave, though you won't get that nice crispy top anymore.

Customization Options

Think of this dish as a blank slate for whatever pizza toppings you love. Try mixing in cooked mushrooms, bell peppers, or Italian sausage before baking. For a loaded version, throw in black olives, green peppers, and onions. If you don't eat meat, skip the pepperoni and add extra veggies instead. Just make sure to cook wet vegetables like mushrooms or zucchini first so they don't make everything soggy.

Make-Ahead Strategy

This bake works great for planning ahead. You can fix it through Step 4, wrap it tight with plastic, and stick it in the fridge for up to 24 hours. When you're ready to cook, pull it out 30 minutes before baking to warm up a bit, then add about 5-10 extra minutes to the cooking time. Or, you can cook the whole thing, let it cool, cut it into portions, and freeze them for up to 3 months for quick personal meals.

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Frequently Asked Questions

→ Can I switch out the pasta for something else?

Of course! Penne works great since it holds the sauce well, but ziti, rigatoni, or even rotini are good options too. Just make sure to adjust the cooking time based on the package so it stays slightly firm before baking.

→ How can I make this dish healthier?

To pack in more nutrition, toss in some veggies like chopped bell peppers, zucchini, spinach, or mushrooms. Cook them before mixing with the pasta. For extra fiber, go with whole grain pasta, or try adding cooked lean sausage for more protein.

→ Could I prepare this ahead of time?

Definitely! Assemble the whole thing, cover tightly, and store in the fridge for up to a day. If baking straight from the fridge, add around 10 minutes extra to the oven time. You can also freeze it unbaked for up to three months.

→ What are good side dishes for this bake?

A fresh green salad with vinaigrette, roasted veggies, or garlic bread would pair perfectly. You can also go with steamed broccoli or a simple Caesar salad to balance out the cheesy richness.

→ Can I replace pepperoni with something else?

Absolutely! Try swapping it for cooked sausage, ham, or ground beef. If you’re keeping it meatless, go for extras like mushrooms, black olives, or diced bell peppers. For those who enjoy spice, thin slices of jalapeños will do the trick.

→ Why do I need to undercook the pasta?

Cooking the pasta slightly less (about 2 minutes shy) keeps it from getting too soft when baked. It absorbs liquid from the sauce in the oven, leaving you with tender and perfectly cooked pasta.