Super Easy Pizza Pasta Bake Recipe

I put together a pizza pasta bake that’s incredibly easy, budget friendly and exactly the sort of recipe I add to Simple Meal Ideas For Picky Eaters.

I never expected a lazy weeknight to turn into a full on hit, but this Super Easy Pizza Pasta Bake kinda did. I pile on mozzarella cheese and scatter pepperoni, then everything melts together into this ridiculous, slightly messy crowd pleaser.

Even the pickiest at my table usually give in and go back for more, it’s like the smell does half the convincing. If you dig Pizza Pasta Recipes Easy that don’t require fuss, this one’s a secret weapon, trust me you’ll wanna hide the leftovers or they’ll be gone before you blink.

Ingredients

• Starchy pasta gives carbs for energy, fills you up quick, not much protein.
• Tomato based sauce gives vitamin C and lycopene, adds tangy savory flavor.
• Cured meat high in protein and fat, salty spicy, eat sparingly cause sodium.
• Melting cheese gives gooey texture, decent calcium and protein, mild milky taste.
• Strong savory punch, little goes a long way, adds umami and salty depth.
• Sweet to sharp bite when cooked, adds depth and a bit of fiber.
• Pungent aromatic garlic, small amount boosts flavor and may help heart health.
• Lightly coats pasta, provides healthy fats and a smooth mouthfeel, use sparingly.

Ingredient Quantities

• 12 ounces dry pasta (penne, rigatoni or ziti)
• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic
• 24 ounce jar pizza sauce or marinara
• 8 ounces sliced pepperoni (about 1 cup)
• 2 cups shredded mozzarella cheese (about 8 oz)
• 1/2 cup grated Parmesan cheese (about 2 oz)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes optional
• 2 tablespoons chopped fresh basil or parsley optional

How to Make this

1. Preheat oven to 375 F and grease a 9×13 inch baking dish or spray it with cooking spray.

2. Bring a large pot of salted water to a boil and cook 12 ounces pasta (penne, rigatoni or ziti) until just al dente, usually 1 to 2 minutes less than package directions; reserve about 1/2 cup pasta water then drain.

3. While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small yellow onion, chopped, and cook 4 to 5 minutes until soft, then add 2 cloves garlic, minced, and cook 30 to 60 seconds until fragrant.

4. Stir in the 24 ounce jar pizza sauce or marinara, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using. Let simmer 2 to 3 minutes to blend flavors.

5. Add 8 ounces sliced pepperoni to the sauce, saving a few slices for the top if you want them prettier, and give it a quick stir.

6. Toss the drained pasta into the sauce with half the mozzarella (1 cup) and half the Parmesan (about 1/4 cup). If it seems thick, add a splash of the reserved pasta water to loosen it up.

7. Spread everything into the prepared baking dish, top with the remaining mozzarella and Parmesan and arrange the reserved pepperoni slices on top.

8. Bake 15 to 20 minutes until the cheese is bubbly and starting to brown. Let rest 5 minutes, then sprinkle with 2 tablespoons chopped fresh basil or parsley if using, serve warm.

Equipment Needed

1. 9 by 13 inch baking dish (greased or sprayed)

2. Large pot for boiling pasta

3. Colander to drain, dont forget to reserve about 1/2 cup pasta water

4. Large skillet for the sauce

5. Wooden spoon or silicone spatula for stirring

6. Measuring spoons and a 1/2 cup or liquid measuring cup

7. Chefs knife and cutting board for the onion and basil

8. Box grater (if you want to grate Parmesan or shred fresh mozzarella)

9. Oven mitts and a spatula to lift out servings

FAQ

Super Easy Pizza Pasta Bake Recipe Substitutions and Variations

• Pasta (12 ounces): swap penne/ziti with rigatoni, fusilli or rotini for more sauce catch; or use whole-wheat, chickpea or other gluten-free pasta if you need a healthier or GF option
• Pepperoni (8 ounces): switch to cooked Italian sausage (crumbled), diced ham or salami, turkey pepperoni for a leaner choice, or roasted mushrooms/eggplant to make it vegetarian
• Mozzarella (2 cups shredded): try provolone, fontina, or a mozzarella/cheddar blend for extra bite; fresh mozzarella is great too but tear and pat it dry so the bake dont get watery
• Parmesan (1/2 cup grated): use Pecorino Romano, Asiago, or sprinkle in nutritional yeast if you want a cheesy flavor with less or no dairy

Pro Tips

1. Salt the pasta water like the sea and cook the pasta a minute or two less than the box says, then finish it in the sauce with a splash of the reserved pasta water so the sauce clings better.

2. Crisp some pepperoni in the skillet first until the edges curl, blot on paper towel and save a little of the rendered oil to cook the onion and garlic in for extra punch, but dont add too much or the dish will be greasy.

3. Grate your cheeses fresh if you can, bagged stuff melts funny. Fold half the cheese into the pasta for gooeyness and save the rest on top so you get a melty interior and a nice browned crust.

4. Cover the dish with foil for most of the bake to keep moisture then remove it to brown the top, or hit it under the broiler for a few seconds at the end but watch it close so it doesnt burn. Let it rest a few minutes before serving so it sets and slices hold together.