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

After serving, cool Pepperoni Pizza Casserole and refrigerate within 2 hours; use within 3 to 4 days. Keep the container sealed so the pasta or casserole does not dry at the surface.

How to Reheat

Cover the casserole and reheat at 350°F until the center is hot. Remove the cover for the final few minutes to restore some browning on the cheese and exposed pasta without drying the entire dish.

Nutrition Information

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

Frequently Asked Questions