Pizza Pasta Bake layers the familiar flavors of marinara, pepperoni, and mozzarella around penne in a 9×13-inch casserole. One third of the pepperoni seasons the sauced pasta, while the remainder crisps over the cheese.
The recipe serves 8 and records 10 minutes preparation, 40 minutes cooking, and 50 minutes total. Pasta is deliberately boiled 2 minutes short of the package time, then the assembled dish bakes uncovered at 375°F before a brief broil and 5-minute rest.
Pizza Pasta Bake Ingredients
Main Ingredients: 1 pound penne pasta, uncooked; 3 cups marinara sauce (one 24-ounce jar); 10 ounces sliced pepperoni, divided; 2 cups mozzarella cheese, shredded.
If you enjoy this recipe, you may also like Cheesy Chicken & Broccoli Stuffed Shells.
How to Make Pizza Pasta Bake
- Preheat oven and prepare: Preheat your oven to 375°F (190°C). Position the rack in the top third of the oven, which will help brown the cheese and pepperoni nicely. Lightly grease a 9x13-inch baking dish or casserole dish with cooking spray.
- Cook the pasta: Bring a large pot of water to a boil and add a generous amount of salt (about 1-2 tablespoons). Add the penne pasta and cook for 2 minutes less than the package directions suggest. This undercooking is important as the pasta will continue to cook in the oven. Once the pasta reaches this al dente stage, drain it thoroughly but don't rinse it.
- Mix pasta with sauce and pepperoni: Return the drained pasta to the empty pot it was cooked in. Add the marinara sauce and approximately one-third of the sliced pepperoni. Stir everything together until the pasta is evenly coated with sauce and the pepperoni is distributed throughout the mixture.
- Transfer to baking dish: Pour the pasta mixture into the prepared 9x13-inch baking dish, spreading it out into an even layer. Make sure the pasta is distributed evenly for consistent cooking and serving.
- Add cheese and pepperoni topping: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture, covering it completely. Arrange the remaining pepperoni slices over the cheese layer, distributing them evenly across the surface. This top layer of pepperoni will become slightly crispy during baking.
- Bake the casserole: Place the baking dish in the preheated oven, uncovered, and bake for 20 minutes, or until the cheese is melted and the edges are beginning to bubble. The uncovered baking allows the top to develop a nice golden color.
- Broil to finish: After the initial baking time, switch the oven to broil setting. Watch carefully as you broil the top for 2-3 minutes, just until the pepperoni begins to crisp and the cheese gets additional browning. Keep a close eye on it during this step to prevent burning.
- Rest and serve: Remove the casserole from the oven and let it rest for about 5 minutes before serving. This brief resting period allows the cheese to set slightly and makes serving easier. Portion into squares or scoops and serve hot.
Position the Oven Rack High
Set the rack in the top third of the oven and preheat to 375°F. This position supports browning during the final broil. Grease a 9×13-inch dish lightly so the sauced pasta and melted cheese release more cleanly.
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Drain without Rinsing
Salt the pasta water, cook the penne 2 minutes short, and drain thoroughly. Do not rinse. Surface starch helps the 3 cups marinara cling, while excess water would thin the sauce in the casserole.
Divide the Pepperoni
Stir approximately one third of the 10 ounces sliced pepperoni into the marinara-coated pasta. Reserve the other two thirds for the top. This division carries pepperoni flavor inside while leaving enough exposed slices to crisp under direct heat.
Spread an Even Base
Transfer the mixed pasta to the greased dish and level it into a consistent layer. Even depth supports uniform heating and gives each of the eight servings a similar balance of penne, sauce, and interior pepperoni.
Cover with Mozzarella
Distribute all 2 cups shredded mozzarella over the pasta, then arrange the remaining pepperoni across the surface. Cover gaps without compressing the cheese. The exposed slices should be spread broadly rather than stacked.
Bake Uncovered
Bake for 20 minutes uncovered, until the cheese is melted and the edges bubble. The ingredients need open heat to develop the pizza-like top; covering would trap steam and delay browning.
Broil and Rest
Switch to broil for only 2–3 minutes, watching continuously until the pepperoni crisps and cheese gains color. Remove the dish and rest about 5 minutes so the topping sets slightly before portioning.
Recorded Recipe Tips
- For a saucier pasta bake, you can add an additional 1/2 to 1 cup of marinara sauce from a second jar.
- Package sizes for sliced pepperoni vary, so you may need more than one package to get the full 10 ounces. A little more or less is fine.
- For added flavor, mix in 1-2 teaspoons of Italian seasoning with the marinara sauce.
- This recipe serves 6-8 people depending on portion size and side dishes.
Equipment Checklist
Prepare the required tools before starting: 9x13-inch baking dish or casserole dish, Large pot for boiling pasta, Colander, Mixing spoon, Measuring cups. Keeping the setup ready supports the exact sequence and timing.
Conclusion
Cook 1 pound penne 2 minutes short of package directions. Mix with 3 cups marinara and one third of the 10 ounces pepperoni, spread in a greased 9×13-inch dish, then top with 2 cups mozzarella and remaining pepperoni. Bake uncovered at 375°F for 20 minutes, broil 2–3 minutes, and rest 5 minutes.
Frequently Asked Questions
- → Why is the pasta undercooked?
It is boiled 2 minutes short because it continues cooking in the oven.
- → How is the pepperoni divided?
Mix about one third into the sauced pasta and arrange the remainder over the mozzarella.
- → How long does the casserole bake?
Bake uncovered for 20 minutes at 375°F, then broil for 2–3 minutes.
- → How many people does it serve?
The recipe card records 8 servings.