Pizza Pasta Bake
This Pizza Pasta Bake combines tender penne, rich marinara sauce, melted mozzarella, and generous layers of pepperoni in a comforting oven-baked casserole. The pasta is intentionally cooked just shy of done before baking, allowing it to finish cooking in the sauce while the cheesy pepperoni topping becomes golden and crisp.
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Ingredients
- 3 cups marinara sauce
- 10 oz sliced pepperoni
- 1 lb penne pasta
- 2 cups freshly shredded mozzarella cheese preferably grated just before use for smoother melting
Instructions
- Preheat the oven to 375°F. Arrange the oven rack within the upper third of the oven so the casserole can develop an evenly browned surface when it is broiled later.
- Bring a large pot of generously salted water to a full boil. Add the penne and cook it for 2 minutes less than the cooking time stated on the package. The pasta should remain slightly underdone because it will continue cooking in the oven.
- Drain the penne thoroughly, then place it back into the pot.
- Add the marinara sauce along with approximately one-third of the pepperoni slices. Stir until the pasta is evenly coated and the pepperoni is distributed throughout the mixture.
- Transfer the sauced pasta into a 9 × 13-inch baking or casserole dish. Spread the mixture into an even layer to promote consistent heating.
- Scatter the shredded mozzarella evenly across the entire surface of the pasta.
- Place the remaining pepperoni slices over the mozzarella, distributing them across the top.
- After the baking period, change the oven setting to broil. Broil for a few minutes, watching carefully, until the mozzarella develops light golden-brown areas and the pepperoni becomes slightly crisp around the edges.
- Carefully remove the finished pizza pasta bake from the oven. Allow it to stand for a few minutes before portioning and serving so the hot cheese and sauce can settle slightly.