Easy Pizza Pasta Bake Recipe

Ben Carraoli

Easy Pizza Pasta Bake Recipe

After trying this pizza pasta bake 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.

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Prep Time 10

Cook Time 40

Servings: 8

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.

Notes

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.