Pizza Pasta Bake

Some of the best comfort food happens when you stop overthinking dinner.

This pizza pasta bake is exactly that kind of recipe—the one you throw together on a Tuesday night and wonder why you don’t make it every week.

It has everything you love about pizza night, but with the satisfying heartiness of a pasta casserole. The pepperoni gets crispy around the edges, the cheese gets golden and bubbly, and somehow the whole thing tastes even better than ordering takeout.

Plus, it’s a one-dish wonder. You cook the pasta, toss everything in a baking dish, and let the oven do the rest while you decompress from your day.

Why You’ll Love This Recipe

This is the kind of recipe that makes everyone at the table happy. Kids love it because it tastes like their favorite pizza. Adults love it because it comes together in under an hour with ingredients you probably already have.

The best part? It’s endlessly customizable.

Throw in some bell peppers, swap the pepperoni for Italian sausage, or add a handful of spinach if you’re feeling virtuous.

Leftovers reheat beautifully, which means you might actually look forward to lunch the next day. The flavors get even better after sitting overnight in the fridge.

Ingredients

• 1 pound penne pasta
• 2 cups pizza sauce (store-bought or homemade)
• 3 cups shredded mozzarella cheese, divided
• 1 cup pepperoni slices
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil for garnish (optional)
• Salt for pasta water

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or a bit of olive oil.

Bring a large pot of salted water to a boil. Cook the penne according to package directions until just al dente—it’ll cook more in the oven, so you don’t want it too soft.

Drain the pasta and return it to the pot. Stir in the pizza sauce, 2 cups of the mozzarella, half the pepperoni, Parmesan, Italian seasoning, garlic powder, and red pepper flakes if using.

Transfer everything to your prepared baking dish. Spread it out evenly so it bakes consistently.

Top with the remaining 1 cup of mozzarella and arrange the rest of the pepperoni on top. They’ll get crispy and delicious in the oven.

Bake for 25-30 minutes, until the cheese is melted, bubbly, and starting to turn golden brown in spots. If you want extra crispy pepperoni, switch to broil for the last 2-3 minutes—just watch it closely.

Let it cool for 5 minutes before serving. Garnish with fresh basil if you have it.

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