Pepperoni Pizza Casserole

Ingredients

For the Casserole

• 1 pound penne or rotini
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup ricotta cheese
• 3 cups shredded mozzarella
• 1/2 cup grated parmesan
• 5 ounces sliced pepperoni

Substitutions

• Use turkey pepperoni or a plant-based pepperoni in the same amount.
• Use ricotta, cottage cheese, or a dairy-free ricotta alternative, draining watery substitutes first.

Instructions

Step 2: Make the sauce

Cook onion in oil for 4 minutes, add garlic for 30 seconds, then stir in marinara, Italian seasoning, salt, and pepper.

Step 4: Assemble

Transfer to a greased 9-by-13-inch dish and top with remaining mozzarella, parmesan, and pepperoni.

Step 5: Bake

Cover for 15 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and browned. Rest 5 minutes.

How to Store Leftovers

Cool Pepperoni Pizza Casserole promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Cover Pepperoni Pizza Casserole and warm in a 325°F oven until hot at the center. Let it rest briefly before serving.

What to Serve With It

• A green salad
• Roasted vegetables
• Garlic bread
• Fresh fruit

Common Mistakes to Avoid

• Leaving excess liquid in the filling.
• Spreading the casserole at uneven depth.
• Skipping the resting time.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions