Super Easy Pizza Pasta Bake

Ingredients

• 454 g (1 pound)uncooked penne
• 710 ml (3 cups/24 oz)marinara sauce
• 283 g (10 oz), dividedsliced pepperoni
• 200 g (2 cups)shredded mozzarella cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F) and position a rack in the top third.

2. 2

   Cook the pasta

   Bring a pot of salted water to the boil and cook the penne for 2 minutes less than the packet suggests. Drain it and return it to the pot, then stir in the marinara sauce and about one-third of the pepperoni.

3. 3

   Fill the dish

   Transfer the pasta mixture to a 23 × 33 cm (9 × 13-inch) baking or casserole dish and spread it into an even layer.

4. 4

   Add the toppings

   Scatter the mozzarella over the pasta, then arrange the remaining pepperoni on top of the cheese.

5. 5

   Bake and grill

   Bake uncovered for 20 minutes. Grill for a few minutes to crisp the pepperoni and cheese, watching closely so they do not burn.

What is pizza pasta bake?

Pizza pasta bake is an American-style casserole that brings familiar pizza toppings together with pasta and sauce. This version uses penne, marinara, pepperoni and mozzarella, with no extra chopping or sauce-making required.

Pepperoni goes both into the pasta and on top, so its flavour runs through the dish while the top layer gets a chance to crisp under the grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 491 calories, 23g protein, 48g carbs, 23g fat.

Penne and marinara provide most of the carbohydrates, while mozzarella and pepperoni contribute much of the fat and protein. Pair a portion with salad or vegetables to add freshness and round out the plate.

Why penne works

Penne: its tubes and ridges hold onto marinara, helping the sauce coat the pasta throughout the bake.

Slightly undercook it: stopping 2 minutes before the packet time leaves room for the pasta to finish cooking in the oven.

Layer the pepperoni

Mixed in: stirring about a third of the pepperoni into the sauced pasta spreads its savoury flavour through the casserole.

On top: adding the rest over the mozzarella puts the slices close to the heat, where they can crisp during the final grilling.

Keep the pasta saucy

Even coating: stir the marinara through the drained penne before transferring it to the baking dish, so the pasta is covered rather than dry in patches.

Level surface: spread the mixture evenly in the dish to help it bake consistently and give the cheese a uniform layer.

Watch the finish

Bake first: the uncovered 20-minute bake heats the casserole and melts the mozzarella.

Grill briefly: the final few minutes add colour and crispness, but the cheese and pepperoni can burn quickly. Keep an eye on the dish rather than relying on a fixed grilling time.

Serve it with

A crisp green salad or simply dressed leaves offer a fresh contrast to the rich cheese and pepperoni.

For a more substantial spread, serve with steamed vegetables or bread for catching any sauce left on the plate.

Recipe notes & tips

• Salt the pasta water before adding the penne.
• Set a timer to take the pasta off the heat 2 minutes before its packet time.
• Stir the sauce through the pasta while both are still hot.
• Spread the pasta into an even layer for more consistent baking.
• Stay beside the oven while grilling, as the topping can burn quickly.

Variations

• Add vegetables: stir in cooked mushrooms or peppers with the marinara.
• Use another pasta: choose a similar short shape that holds sauce well.
• Try a cheese blend: replace some of the mozzarella with a melting cheese you enjoy.
• Make it milder: use less pepperoni and add a little extra mozzarella.
• Add herbs: scatter dried oregano over the marinara before baking.

Common mistakes to avoid

• Cooking the pasta fully: it may turn too soft in the oven; drain it 2 minutes before the packet time.
• Forgetting to drain: excess water can thin the sauce; drain the penne well before mixing.
• Uneven layering: bare patches can bake differently; spread the pasta level in the dish.
• Grilling unattended: the cheese and pepperoni can burn; watch closely and stop when crisp.
• Using a dish that's too small: the pasta may be difficult to spread evenly; use a 23 × 33 cm (9 × 13-inch) dish.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in the oven or microwave; add a small splash of water or sauce if the pasta seems dry.

Frequently asked questions