Description
Try this cheesy Pizza Pasta Bake for an easy, comforting dinner loaded with pepperoni, mozzarella, and vegetables. Family-friendly and delicious.
Ingredients
Scale
- 1 pound rotini pasta (or fusilli pasta)
- 24 ounces marinara sauce
- 4 cups shredded mozzarella cheese
- 6 ounces pepperoni slices
- 1 medium yellow onion, peeled and chopped
- 2 green bell peppers, cored and chopped
Instructions
- Preheat the oven to 375°F (190°C). Grease a large 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rotini according to package instructions until just al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, cook the chopped onion and bell peppers over medium heat for 5–7 minutes until softened.
- Combine ingredients: In a large bowl, mix the cooked pasta, marinara sauce, sautéed vegetables, half of the pepperoni, and 2 cups of mozzarella. Stir well.
- Assemble the bake: Pour the mixture into the prepared baking dish. Top with the remaining 2 cups of mozzarella and arranged pepperoni slices.
- Bake: Cook uncovered for 20–25 minutes or until the cheese is fully melted and bubbly.
- Serve: Allow the bake to rest for 5 minutes before serving.
Notes
Undercook pasta slightly to avoid mushiness after baking.
You can substitute pepperoni with sausage, ham, or veggies.
Add crushed red pepper if you like heat.
Using whole milk mozzarella melts best.
For crispier pepperoni, broil the casserole for the last 2 minutes.