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Easy Pizza Pasta Bake Recipe | Cheesy, Quick & Family-Friendly

After trying this pizza pasta bake recipe for the first time, I was hooked—and I knew I had to share it with you. I love meals that feel like pizza and pasta had a delicious baby, all baked into one cozy dish.

It’s simple, hearty, and perfect when I don’t feel like fussing with too many ingredients. Whether I’m cooking for myself or a crowd, this recipe hits the comfort-food spot.

If you enjoy creamy Italian bakes, you’ll also love this Spinach Ricotta Pasta Bake Recipe for another cozy dinner idea. Let me walk you through how I make it (and how you can, too).

Ingredients

Here are the ingredients you’ll need—plus a few pro tips on getting the best flavor.

1 pound (about 450 g) uncooked penne pasta — I like penne because its tubes hold onto sauce well; you can use rigatoni or another medium shape if that’s what you have.
3 cups (24 oz) marinara sauce — I often use a good-quality jarred brand I trust. If you prefer, homemade marinara or a pizza sauce works too (just keep it tomato based).
10 oz sliced pepperoni — thin slices are ideal. If your package is larger or smaller, don’t sweat it—just use close to that amount.
2 cups shredded mozzarella cheese — freshly grated mozzarella melts more smoothly and gives a better texture than older pre-shredded (less anti-caking agents).

Note: Serves 6-8

(If you want, you can stretch the recipe by adding extra sauce or veggies; see variations below.)

Variations

Want to mix things up or adapt for dietary needs? Here are a few ideas:

Use dairy-free or vegan cheese to make it suitable for lactose intolerance or a dairy-free diet.
Swap pepperoni for cooked Italian sausage, mushrooms, onions, or even crumbled cooked ground beef for a meatier twist.
Stir in cooked vegetables like bell peppers, spinach (fresh, not frozen), or olives for extra color and nutrition. You can also enjoy a similar flavor with this Spinach and Ricotta Stuffed Shells Recipe that’s rich, creamy, and perfect for pasta lovers.
Add herbs and spices like red pepper flakes, dried oregano, basil, or a dash of garlic powder to boost flavor.

Cooking Time

Here’s how the time breaks down:

Prep Time: 10 minutes
Cooking Time (in oven): 40 minutes
Total Time: 50 minutes

Equipment You Need

You don’t need fancy tools—just the essentials:

Baking (casserole) dish (9×13 inches) — to bake and crisp the pasta bake.
Large pot — to boil the pasta.
Colander or strainer — to drain pasta efficiently.
Mixing spoon or spatula — to combine sauce, pasta, and pepperoni.
Oven-safe lid or foil (optional) — for covering if you want to prevent over-browning early.

How to Make Easy Pizza Pasta Bake

Below is a step-by-step guide to making this tasty dish.

Preheat and Boil Pasta

I start by heating my oven to 375 °F (190 °C) and moving the oven rack to the top third. Meanwhile, I boil salted water and cook the penne just 2 minutes less than the package recommends, so it stays slightly al dente.

Mix Pasta and Sauce with Pepperoni

Once drained, I return the pasta to the pot and stir in the marinara sauce plus about one-third of the pepperoni slices. This ensures pepperoni flavor throughout, not just on top.

Transfer to Baking Dish and Top

I spread that mixture evenly into my casserole dish. Then I sprinkle mozzarella across the top, and arrange the remaining pepperoni slices over the cheese.

Bake and Broil

I bake uncovered for 20 minutes, letting the cheese melt and the dish warm through. Then I turn on the broiler for a few minutes (watching carefully) so the pepperoni crisps and the cheese gets golden.

Additional Tips for Making this Recipe Better

From my own kitchen trials, here are a few tips I swear by:

Use high-quality ingredients: because there are so few, they must shine—good pepperoni and sauce make a huge difference.
Mix some pepperoni beneath the cheese layer, not just on top—this gives flavor in every bite.
Keep an eye on the broiler step; cheese and meat crisp quickly, so I never walk away.
If the bake looks a bit dry after resting, I add a drizzle of extra sauce before serving.
Let the dish rest for 5 minutes after baking so it sets slightly and becomes easier to slice.

How to Serve Easy Pizza Pasta Bake

I like to garnish with a sprinkle of fresh chopped basil or parsley for a pop of color. A light dusting of freshly grated parmesan adds extra richness. You can pair it with a crisp side salad (like Caesar or greens with vinaigrette) and garlic bread to complete the meal.

Presentation tip: serve in the baking dish itself for a warm, homey vibe, or dish onto plates with a bit of melted cheese stretching off the edges for visual appeal.

Nutritional Information

Here’s a rough breakdown per serving (based on 8 servings):

Calories: ~ 491 kcal
Protein: ~ 23 g
Carbohydrates: ~ 48 g
Fat: ~ 23 g

Make Ahead and Storage

Storage

If you have leftovers, cover and refrigerate in an airtight container. It stays good for about 3–4 days.

Reheating

Reheat gently on the stovetop over low heat or in the oven. I sometimes add a splash of marinara sauce to loosen things up before heating.

Freezing

I generally don’t recommend freezing this dish—its texture can suffer once thawed.

Why You’ll Love This Recipe

Here are a few reasons this recipe wins hearts (and stomachs):

It’s incredibly simple to pull together with just four main ingredients—no stress.
It blends the best of pizza and pasta into one comforting casserole you can serve family or friends.
It’s adaptable—you can swap ingredients or add extras to match dietary needs or moods.
It yields generously, so it’s great for feeding a crowd or having leftovers.
It’s budget-friendly since it uses everyday pantry staples and simple items.

Ben Carraoli