The Cheesy Pepperoni Pasta Bake Recipe
If you’re searching for the ultimate comfort food that’s as easy to make as it is irresistible, The Cheesy Pepperoni Pasta Bake is about to become your new go-to weeknight dinner. This bubbling, golden masterpiece combines tender pasta, zesty marinara, a swirl of creamy richness, and layers of gooey cheese with plenty of crispy pepperoni. It’s the kind of crowd-pleaser that brings everyone running to the table and leaves you with almost zero leftovers—because who can say no to all that melty, saucy, pepperoni-studded goodness?
Ingredients You’ll Need
This recipe keeps things simple, but each ingredient brings something special—whether it’s bold flavor, creaminess, or that signature stretchy cheese pull. Here’s what you’ll need for The Cheesy Pepperoni Pasta Bake:
- Pasta (12 ounces penne or rigatoni): These hearty shapes soak up the sauce and hold onto all the cheesy, pepperoni-packed bites.
- Marinara sauce (2 cups): The tomato base gives the bake its vibrant flavor and luscious texture.
- Heavy cream (1/2 cup): Adds a touch of richness that makes every forkful extra silky and indulgent.
- Italian seasoning (1 teaspoon): A classic blend that brings a burst of herby aroma to the dish.
- Garlic powder (1/2 teaspoon): For a subtle garlicky warmth without overpowering the other flavors.
- Red pepper flakes (1/4 teaspoon, optional): Gives a gentle kick of heat—add more or less to suit your spice preference.
- Shredded mozzarella cheese (1 1/2 cups, divided): The ultimate cheese for melt and stretch, inside and on top.
- Grated Parmesan cheese (1/2 cup): Adds a nutty, salty depth that ties the whole bake together.
- Sliced pepperoni (1 cup, divided): Half goes inside for flavor, half on top for that irresistible crispy finish.
- Olive oil (1 tablespoon): Used to sauté the sauce and bring everything together.
- Salt and pepper to taste: Season just right for that perfect balance.
- Fresh basil or parsley for garnish (optional): A sprinkle of green makes each serving pop with color and freshness.
How to Make The Cheesy Pepperoni Pasta Bake
Step 1: Cook the Pasta
Start by boiling a large pot of well-salted water. Add your penne or rigatoni and cook until just al dente—remember, the pasta will bake later, so you don’t want it to get mushy. Drain it thoroughly and set aside while you whip up the creamy, savory sauce. The pasta should still have a bit of bite!
Step 2: Prepare the Creamy Marinara Sauce
While the pasta drains, heat olive oil in a large skillet over medium heat. Pour in the marinara sauce and let it warm up, then stir in the heavy cream, Italian seasoning, garlic powder, and red pepper flakes if you like a little heat. Let the sauce simmer gently for 2 to 3 minutes—just enough for the flavors to meld and the sauce to turn a dreamy pink.
Step 3: Combine Pasta, Cheese, and Pepperoni
Add the drained pasta right into the skillet with the sauce. Sprinkle in 1 cup of the mozzarella, all the Parmesan, and half of your sliced pepperoni. Stir until everything is evenly coated and the cheese starts to melt into the sauce, creating that iconic Cheesy Pepperoni Pasta Bake texture we all crave.
Step 4: Assemble and Top
Lightly grease a 9×13-inch baking dish and pour in your cheesy pasta mixture, spreading it out evenly. Top it all off with the remaining mozzarella and the rest of the pepperoni slices. This is where the magic happens in the oven—the cheese gets melty and golden, and the pepperoni turns perfectly crispy.
Step 5: Bake to Golden Perfection
Slide the dish into your preheated 375°F oven and bake for 20 to 25 minutes. You’re looking for bubbling edges and a golden, irresistible top. Let the bake cool for a few minutes before serving so you don’t lose any of that gooey goodness when you slice in. Garnish with fresh basil or parsley if you want an extra pop of flavor and color.
How to Serve The Cheesy Pepperoni Pasta Bake
Garnishes
A sprinkle of fresh basil or parsley right before serving not only adds a burst of color, but it also brings a fresh, aromatic note that balances the richness of the cheese and pepperoni. You could even add a little extra grated Parmesan if you love that final salty finish.
Side Dishes
The Cheesy Pepperoni Pasta Bake is hearty enough to stand on its own, but a crisp green salad with a tangy vinaigrette makes a bright, refreshing side. Garlic bread or warm focaccia are always a hit for soaking up every last bit of sauce. For a veggie boost, try roasted broccoli or simple sautéed spinach alongside.
Creative Ways to Present
If you’re serving a crowd, scoop the pasta bake into individual ramekins for a fun, personal touch. Or, for a family-style dinner, bring the bubbling baking dish straight to the table and let everyone dig in. For potlucks or parties, cut clean squares once it’s cooled slightly for easy, handheld portions.
Make Ahead and Storage
Storing Leftovers
Leftovers of The Cheesy Pepperoni Pasta Bake are a rare treat! Store any extra portions in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even more delicious the next day.
Freezing
You can freeze the fully assembled (but unbaked) pasta bake for up to 2 months. Wrap the dish tightly with foil and label with the date. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
For best results, reheat portions in a 350°F oven, covered with foil to prevent drying out, until hot and bubbly (about 20 minutes). Individual portions can be microwaved for a quick lunch—just add a splash of water or extra marinara to keep things moist.
FAQs
Can I use a different type Main Course
Absolutely! While penne and rigatoni work beautifully by holding the sauce, feel free to use ziti, fusilli, or whatever pasta shape you have on hand. Just be sure to cook it al dente so it holds up during baking.
What other cheeses can I try in The Cheesy Pepperoni Pasta Bake?
Mozzarella and Parmesan are classics, but you can mix in provolone, fontina, or even a handful of cheddar for a unique flavor twist. A little smoked gouda or asiago can add a gourmet touch too.
How can I make The Cheesy Pepperoni Pasta Bake vegetarian?
Simply swap out the pepperoni for your favorite veggie toppings—think sautéed mushrooms, roasted bell peppers, spinach, or even marinated artichokes. You’ll still get all the creamy, cheesy goodness!
Can I assemble The Cheesy Pepperoni Pasta Bake ahead of time?
Yes! You can assemble the whole dish a day in advance and keep it covered in the fridge. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
Is this pasta bake kid-friendly?
Kids usually love The Cheesy Pepperoni Pasta Bake thanks to the familiar flavors and gooey cheese. If your family is sensitive to spice, just skip the red pepper flakes and let everyone add them at the table if desired.
Final Thoughts
There’s something truly magical about pulling The Cheesy Pepperoni Pasta Bake from the oven, with its bubbling cheese and crispy pepperoni on top. Whether you’re feeding a hungry family or sharing with friends, this dish is pure comfort and guaranteed to bring smiles. Give it a try—you might just find it becomes a regular request in your home!
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The Cheesy Pepperoni Pasta Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
The Cheesy Pepperoni Pasta Bake is a comforting and flavorful baked pasta dish featuring tender penne pasta tossed in a creamy marinara sauce, layered with plenty of mozzarella, Parmesan cheese, and spicy pepperoni. Perfect for an easy weeknight dinner or family gathering, this dish offers a deliciously cheesy and satisfying meal with a golden, bubbly topping and optional fresh herb garnish.
Ingredients
Pasta and Sauce
- 12 ounces penne or rigatoni pasta
- 2 cups marinara sauce
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Cheese and Pepperoni
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 cup sliced pepperoni, divided
Other Ingredients
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a 9×13-inch baking dish by lightly greasing it to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet over medium heat, warm the olive oil. Add the marinara sauce and stir in the heavy cream, Italian seasoning, garlic powder, and red pepper flakes if using. Let it simmer gently for 2–3 minutes to blend the flavors.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce. Stir in 1 cup of the shredded mozzarella, grated Parmesan, and half of the sliced pepperoni. Mix thoroughly until the pasta is evenly coated and the cheese begins to melt.
- Assemble the bake: Transfer the pasta mixture into the prepared baking dish. Evenly sprinkle the remaining mozzarella cheese and pepperoni slices over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil or parsley if desired before serving warm.
Notes
- Feel free to mix in sautéed mushrooms, bell peppers, or spinach for extra veggies.
- You can swap in turkey pepperoni or use a different cheese blend to suit your taste preferences.
- For a spicier kick, increase the amount of red pepper flakes.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
