If you’re in need of a hearty, crowd-pleasing dinner that brings together all your favorite pizza night flavors in one pan, The Cheesy Pepperoni Pasta Bake will become your go-to comfort food. Savory marinara, gooey mozzarella, crispy pepperoni, and a perfectly baked pasta come together in a dish that’s not only simple to whip up, but guaranteed to have everyone reaching for seconds. With each cheesy forkful, you’ll experience the cozy satisfaction of a classic baked pasta with a twist that makes weeknight meals and potlucks a total breeze.
Ingredients You’ll Need
Let’s talk about the easy lineup behind this pasta bake magic. Each ingredient brings its own special something—whether that’s a pop of color, a punch of flavor, or a melty texture that makes every bite irresistible!
- Uncooked penne or rigatoni pasta (12 ounces): Both shapes hold sauce well and provide the perfect “bite” after baking.
- Olive oil (1 tablespoon): A splash of olive oil helps the onions soften and brings out their natural sweetness.
- Small onion, diced (1): Adds just the right amount of mellow, savory depth to the base of the bake.
- Garlic, minced (2 cloves): Nothing beats the aroma and flavor boost from fresh garlic sautéed alongside onions.
- Marinara or pasta sauce (1 jar, 24 oz): The backbone of the dish—pick your favorite for maximum flavor!
- Dried oregano (1/2 teaspoon): This Italian staple lends classic herby undertones reminiscent of your favorite pizza.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a little kick in their pasta, don’t skip this.
- Grated Parmesan cheese (1/2 cup): Adds rich, nutty flavor that plays beautifully with the sauce and pasta.
- Shredded mozzarella cheese (1 1/2 cups): The melty, stretchy magic that makes this bake truly “cheesy.”
- Mini pepperoni (1/2 cup, plus extra for topping): Bold and zippy, these little guys ensure bites of pepperoni in every scoop—don’t skimp!
- Salt and pepper to taste: Essential for seasoning every layer and bringing the flavors to life.
- Chopped parsley or basil for garnish (optional): A sprinkle of fresh herbs at the end adds color and a burst of freshness.
How to Make The Cheesy Pepperoni Pasta Bake
Step 1: Preheat and Prepare Your Pasta
Start by cranking your oven up to 375°F (190°C). While that heats up, cook your pasta in a big pot of well-salted water. Boil it until just al dente—you want it firm since it’ll continue cooking in the oven. Once done, drain and set aside; this guarantees the pasta stays perfectly toothsome after baking.
Step 2: Sauté Onions and Garlic for Flavor
In a large skillet, heat the olive oil over medium. Add the diced onion and sauté for three to four minutes, stirring often, until soft and translucent. Toss in the minced garlic and let it cook for just 30 seconds—trust your nose, once you smell that delicious garlic aroma, you’re ready for the next step!
Step 3: Create the Flavorful Sauce
Pour in your jar of marinara or pasta sauce, then add the dried oregano and, if you like a bit of heat, crushed red pepper flakes. Don’t forget to season generously with salt and pepper to taste. Let everything bubble gently on the stove for five minutes, allowing the sauce to soak up all that cozy onion and garlic goodness.
Step 4: Combine and Load the Bake
Add your cooked pasta directly to the skillet of sauce, followed by the grated Parmesan, most of the mozzarella (save a little for topping!), and half a cup of those glorious mini pepperoni. Stir until every piece of pasta is cloaked in melty, cheesy, pepperoni-laced sauce.
Step 5: Assemble and Bake
Transfer the coated pasta mixture into a greased 9×13-inch baking dish. Sprinkle the rest of your mozzarella cheese and a handful more pepperoni over the top for that signature golden, bubbly crust. Bake uncovered for 20 to 25 minutes, until the top is gorgeous and irresistible.
Step 6: Rest, Garnish, and Serve
Once the Cheesy Pepperoni Pasta Bake is bubbling and lightly golden on top, let it cool for about five minutes. This pause helps the cheese set and makes serving cleaner. Just before you dig in, scatter over some chopped parsley or basil for a beautiful, herbal finish.
How to Serve The Cheesy Pepperoni Pasta Bake
Garnishes
Add a final flourish of chopped fresh parsley or basil right before serving. A sprinkle of extra Parmesan is always welcome, and even a dash of crushed red pepper is perfect for heat lovers. These little touches elevate both the look and flavor of your finished dish.
Side Dishes
The Cheesy Pepperoni Pasta Bake pairs perfectly with a crisp green salad tossed in a zingy vinaigrette. For a classic touch, slide a basket of warm garlic bread or breadsticks onto the table so you can mop up every last bit of sauce. If you’re feeling adventurous, serve with roasted vegetables or a simple antipasto platter for an Italian-inspired feast.
Creative Ways to Present
Try scooping the pasta into individual ramekins for a fun, personal touch at parties. Or serve the bake family-style straight from the dish with extra pepperoni and melted cheese on top for that wow factor. If you’re packing lunch, portion the bake into meal-prep containers; it reheats wonderfully and stays just as tasty.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the baking dish tightly with foil or transfer leftovers into airtight containers. The Cheesy Pepperoni Pasta Bake keeps well in the refrigerator for up to four days. A quick reheat and it’s ready for your next lunch or impromptu dinner!
Freezing
This pasta bake is freezer-friendly, making it an awesome make-ahead meal. Assemble the dish right up until the baking step, then cover it well with foil and freeze for up to three months. Thaw overnight in the fridge before baking as usual for a low-stress weeknight win.
Reheating
For best results, reheat individual portions in the microwave, covering loosely so the cheese heats evenly. If you have a larger amount, reheat in the oven at 350°F (175°C), covered, until warmed through. If the pasta looks a bit dry, a splash of extra sauce or a sprinkle of water perks it right up.
FAQs
Can I use a different type Main Course
Absolutely! The Cheesy Pepperoni Pasta Bake works with most sturdy shapes like ziti, fusilli, or even shells. Just make sure the pasta is cooked al dente so it doesn’t become mushy after baking.
Can I make this vegetarian?
Yes—you can skip the pepperoni or swap in a plant-based alternative. You might also want to load up on sautéed mushrooms, bell peppers, or spinach for extra flavor and nutrition.
What’s the best way to assemble this ahead of time?
Simply follow the recipe up to the point before baking, then cover and refrigerate the unbaked dish for up to 24 hours. Let it sit at room temperature while the oven preheats, then bake as directed—you might need to add a few minutes to the baking time if it’s cold from the fridge.
Can I add other meats or toppings?
Definitely! Crumbled cooked sausage, sliced olives, or even diced ham are delicious add-ins. Feel free to treat this recipe like your favorite pizza and get creative with the toppings.
How do I avoid the bake getting too dry?
The key is not to overcook your pasta initially, and to use plenty of sauce in the mix. If reheating, don’t be afraid to add a splash more marinara or a drizzle of olive oil to keep everything moist and luscious.
Final Thoughts
Grab a fork and gather some friends or family, because once you taste The Cheesy Pepperoni Pasta Bake, it’s going straight into your regular meal rotation. It’s comfort food at its best: simple, joyful, and made to share. Try it out and watch the smiles around your table multiply!
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The Cheesy Pepperoni Pasta Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Cheesy Pepperoni Pasta Bake. It’s a delicious and easy-to-make dish that the whole family will love. Perfect for a weeknight dinner or a gathering with friends.
Ingredients
Pasta:
- 12 ounces uncooked penne or rigatoni pasta
Sauce:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 jar (24 oz) marinara or pasta sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese:
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Additional:
- 1/2 cup mini pepperoni (plus extra for topping)
- Salt and pepper to taste
- Chopped parsley or basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat the olive oil and sauté the onion until soft. Add garlic, then stir in the marinara sauce, oregano, and red pepper flakes. Let simmer for 5 minutes.
- Add the cooked pasta to the skillet along with Parmesan, mozzarella, and mini pepperoni. Combine and transfer to a baking dish. Top with more cheese and pepperoni.
- Bake uncovered for 20–25 minutes until bubbly and golden. Let cool before serving. Garnish with parsley or basil if desired.
Notes
- Add sautéed mushrooms or bell peppers for extra veggies.
- You can assemble this dish ahead and refrigerate, then bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 50 mg
