🍕🍝 Pepperoni Pizza Pasta Bake
This Pepperoni Pizza Pasta Bake combines everything you love about a classic pepperoni pizza with the comforting heartiness of baked pasta. Rotini pasta is tossed with rich marinara sauce, pepperoni, bell peppers, black olives, and Italian seasoning, then topped with plenty of mozzarella and Parmesan.
Baked until bubbling, golden, and irresistibly cheesy, it’s the perfect family dinner, game-day meal, potluck dish, or easy weeknight comfort food.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: About 50 minutes
- Servings: 6–8
- Difficulty: Easy
- Method: Stovetop + oven
- Pan: 9 × 13-inch (23 × 33 cm) baking dish
Ingredients
For the Pasta Bake
- 12 oz (340 g) rotini pasta
- 1 jar (24 oz / 680 g) marinara sauce
- 6 oz (170 g) sliced pepperoni
- 1 green bell pepper, diced
- ½ cup (75 g) sliced black olives
- 1 teaspoon Italian seasoning
- 2 tablespoons (30 ml) olive oil
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- ½ teaspoon garlic powder, optional
- ¼ teaspoon red pepper flakes, optional
- Salt and black pepper, to taste
Optional Pizza-Style Toppings
- Extra pepperoni
- Sliced mushrooms
- Diced onion
- Banana peppers
- Fresh basil
- Crushed red pepper flakes
Instructions
1. Preheat the Oven
Preheat the oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish with a little olive oil or cooking spray.
Set aside.
2. Cook the Pasta
Bring a large pot of generously salted water to a boil.
Add the rotini and cook according to the package directions until just shy of al dente.
The pasta should still have a slight bite because it will continue cooking in the oven.
Drain thoroughly and set aside.
Do not rinse the pasta.
3. Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat.
Add the diced green bell pepper and cook for about 3–4 minutes, until slightly softened but still bright.
Add the black olives and cook for another minute.
If using garlic powder or red pepper flakes, stir them in now.
4. Add the Marinara
Pour the marinara sauce into the skillet.
Add the Italian seasoning and a small amount of black pepper.
Stir well and simmer gently for 3–5 minutes.
Taste and adjust the seasoning if needed.
5. Combine the Pasta and Sauce
Add the drained rotini to the skillet with the marinara mixture.
Stir gently until the pasta is thoroughly coated.
Fold in about half of the sliced pepperoni, reserving the rest for the top.
Add ½ cup of the mozzarella and stir until evenly distributed.
6. Transfer to the Baking Dish
Pour the pasta mixture into the prepared baking dish.
Spread it into an even layer.
7. Add Plenty of Cheese
Sprinkle the remaining mozzarella evenly over the pasta.
Top with the grated Parmesan.
Arrange the remaining pepperoni slices across the surface.
For an especially pizza-like finish, slightly overlap some of the pepperoni pieces so their edges become wonderfully crisp in the oven.
8. Bake
Cover the dish loosely with aluminum foil and bake for 15 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbling, and beginning to turn golden.
9. Broil for a Golden Finish
For extra bubbly, browned cheese, switch the oven to BROIL/GRILL for the final 1–2 minutes.
Watch carefully—the cheese can brown very quickly.
10. Rest
Remove the pasta bake from the oven and let it rest for 5–10 minutes.
This helps the sauce settle and makes serving much easier.
11. Garnish and Serve
Scatter the chopped fresh basil over the top.
Add a pinch of crushed red pepper flakes if desired.
Serve hot with extra Parmesan and marinara sauce on the side.
Chef’s Tips
- Undercook the pasta slightly: This prevents mushy pasta after baking.
- Use a flavorful marinara: The sauce is a major part of the finished dish.
- Freshly shred the mozzarella: It melts more smoothly and gives a better cheesy pull.
- Don’t overload the vegetables: Too many watery toppings can make the casserole soggy.
- Crisp the pepperoni: Adding some pepperoni on top gives you those delicious browned, crispy edges.
- Let it rest: A short rest helps the pasta hold together when served.
Delicious Variations
Supreme Pizza Pasta
Add diced onion, mushrooms, extra bell pepper, and banana peppers for a loaded supreme-pizza version.
Spicy Pepperoni Pasta
Add hot Italian sausage, extra crushed red pepper flakes, and sliced jalapeños.
Meat Lovers Pizza Pasta
Add cooked Italian sausage, ground beef, or diced ham along with the pepperoni.
Cheesy Three-Cheese Version
Add 1 cup ricotta or cottage cheese to the pasta mixture and use mozzarella, Parmesan, and provolone for the topping.
Hawaiian Pizza Pasta
Add diced pineapple along with the pepperoni for a sweet-and-savory twist.
White Pizza Pasta
Replace the marinara with a creamy garlic Alfredo-style sauce and use chicken, spinach, mozzarella, and Parmesan.
Make-Ahead Instructions
Assemble the entire casserole up to 24 hours in advance.
Cover tightly and refrigerate.
When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 20 minutes.
Bake covered for approximately 25 minutes, then uncover and continue baking until hot, bubbly, and golden.
Storage
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 4 days.
Reheat individual portions in the microwave, or warm larger portions covered in a 350°F (175°C) oven.
Freezing
Assemble the casserole in a freezer-safe baking dish and freeze before baking.
Wrap tightly with plastic wrap and foil and freeze for up to 2 months.
Thaw overnight in the refrigerator, then bake as directed, adding extra time as needed until heated through.
Final Result
A bubbling, cheesy Pepperoni Pizza Pasta Bake loaded with saucy rotini, savory pepperoni, green peppers, black olives, and Italian herbs, all underneath a golden blanket of mozzarella and Parmesan. It’s everything you love about pizza transformed into a hearty, family-friendly pasta dinner.