If you’re craving pizza night vibes without the fuss of making dough, my Pepperoni and Cheese Pizza Bake is here to save the day! This cozy casserole combines all the flavors of a classic pepperoni pizza—gooey cheese, zesty marinara, and savory pepperoni—baked into one easy, crowd-pleasing dish. It’s perfect for weeknight dinners, game-day gatherings, or anytime you need a guaranteed hit on the table. Let’s get started! You’ll be amazed how simple (and delicious) this bake is.
Why You Will Love This Recipe
This Pepperoni and Cheese Pizza Bake is a game-changer because it’s fast, flexible, and totally foolproof. Unlike traditional pizza, there’s no kneading or waiting for dough to rise. Instead, tender pasta soaks up the rich marinara and melty cheese, while crispy pepperoni adds that signature pizza flavor. Plus, you can customize it with your favorite toppings or adjust the spice level to suit your taste. Kids and adults alike will gobble this up—it’s comfort food at its best!
Ingredients
- 12 oz rotini or penne pasta
- 2 cups marinara sauce (homestyle or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 6 oz sliced pepperoni
- 1/4 cup chopped fresh basil (for garnish)
Ingredient Prep Guide
Pasta: Use rotini or penne for maximum sauce adhesion. Cook it al dente (firm to the bite) so it doesn’t turn mushy when baked. Drain well and toss with a drizzle of olive oil to prevent sticking.
Pepperoni: Blot slices with a paper towel to remove excess grease. For extra crispiness, microwave 1/3 of the pepperoni for 30 seconds first—they’ll add crunchy texture!
Cheese: Shred the mozzarella yourself if possible—it melts better than pre-shredded. Freshly grated Parmesan packs more flavor than the powdered kind.
Sauce: Use a thick marinara (or pizza sauce) to avoid a watery bake. If your sauce is runny, simmer it for 5 minutes to reduce.
Equipment & Tools
- 9×13-inch baking dish
- Large pot for boiling pasta
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven thermometer (to ensure accurate temperature)
Step-by-Step Instructions
Preheat your oven to 375°F (190°C). Lightly grease the baking dish with cooking spray or olive oil. Cook the pasta in salted boiling water until al dente (about 8–9 minutes), then drain and set aside. In a large bowl, mix the cooked pasta, marinara sauce, garlic powder, oregano, red pepper flakes (if using), 1 1⁄2 cups mozzarella, and 1⁄2 cup Parmesan. Stir until everything is evenly coated.
Pour the mixture into the baking dish and spread it into an even layer. Arrange the pepperoni slices in slightly overlapping rows to cover the top. Sprinkle the remaining mozzarella and Parmesan over the pepperoni. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden around the edges. For extra browning, broil for 1–2 minutes at the end (watch closely!). Let the bake rest for 5 minutes before slicing. Garnish with fresh basil and serve!
Key Details
Total Time: 40 mins (Prep: 15 mins | Cook: 25 mins)
🍽️ Servings: 6 people
⚙️ Equipment: 9×13-inch baking dish, mixing bowls, large pot
Serving Suggestions
Pair this Pepperoni and Cheese Pizza Bake with garlic breadsticks or a crisp green salad tossed in Italian dressing. For a fun appetizer spread, serve smaller portions alongside stuffed mushrooms or antipasto skewers. If you’re hosting a party, set out toppings like crushed red pepper, extra Parmesan, or warmed marinara for dipping. Kids love it with a side of roasted veggie sticks for dipping!
Pro Tips
Customize It: Swap pepperoni for cooked sausage, mushrooms, or olives. Add a layer of ricotta cheese between the pasta and pepperoni for a creamy twist. For a veggie-packed version, stir sautéed bell peppers or spinach into the pasta mixture.
Crispy Cheese Edges: Bake the casserole in a metal pan instead of glass for crispier, browned cheese around the sides. If using glass, extend the broiling time by 1 minute.
Make-Ahead Magic: Assemble the bake up to 24 hours ahead, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking. Add 5–7 minutes to the cook time if baking from cold.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes, or cover the dish with foil and warm it in a 350°F oven for 10–15 minutes. For crispy pepperoni, reheat slices in a skillet over medium heat for 3–4 minutes. Avoid freezing, as the pasta can become grainy.
Troubleshooting
Too Soggy: Overcooked pasta or thin sauce can make the bake watery. Always cook pasta al dente and reduce the sauce beforehand. If it’s still wet, bake uncovered for an extra 5–10 minutes.
Bland Flavor: Boost seasoning by adding 1⁄2 teaspoon onion powder or a pinch of sugar to the sauce. Taste the mixture before baking and adjust.
Cheese Not Melting: Pre-shredded cheese contains anti-caking agents that can affect meltiness. Use freshly shredded cheese for best results.
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Use gluten-free pasta and confirm your marinara and pepperoni are gluten-free. Bake as directed—the texture will still be perfect.
Can I substitute the pasta?
Try cooked cauliflower florets or zucchini noodles for a low-carb version. Just reduce the bake time by 5–7 minutes to prevent sogginess.
What if I don’t have fresh basil?
Use 1 teaspoon dried basil mixed into the pasta, or top with parsley or arugula. A drizzle of balsamic glaze also adds a nice tangy finish!
Pepperoni and Cheese Pizza Bake
Ingredients
- 12 oz rotini or penne pasta
- 2 cups marinara sauce homestyle or store-bought
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 6 oz sliced pepperoni
- 1/4 cup chopped fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the baking dish with cooking spray or olive oil. Cook the pasta in salted boiling water until al dente (about 8–9 minutes), then drain and set aside. In a large bowl, mix the cooked pasta, marinara sauce, garlic powder, oregano, red pepper flakes (if using), 1 1⁄2 cups mozzarella, and 1⁄2 cup Parmesan. Stir until everything is evenly coated.
- Pour the mixture into the baking dish and spread it into an even layer. Arrange the pepperoni slices in slightly overlapping rows to cover the top. Sprinkle the remaining mozzarella and Parmesan over the pepperoni.
- Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden around the edges. For extra browning, broil for 1–2 minutes at the end (watch closely!). Let the bake rest for 5 minutes before slicing. Garnish with fresh basil and serve!