Pizza Pasta Bake with Pepperoni
This bubbling pizza pasta bake combines marinara-coated pasta with sweet peppers, mushrooms, pepperoni, and plenty of browned mozzarella for an easy family dinner.
Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven
Ingredients
- 1 lb (450 g) short pasta, such as penne or rotini
- 1 tbsp (15 mL) olive oil
- 1 small (about 4 oz/115 g) yellow onion
- 2 medium (about 8 oz/225 g total) bell peppers
- 8 oz (225 g) cremini mushrooms
- 4 cups (960 mL) marinara sauce
- 6 oz (170 g) pepperoni
- 1 tsp (2 g) dried italian seasoning
- 1 tsp (6 g) kosher salt
- 2.5 cups (225 g) shredded low-moisture mozzarella cheese
- 0.25 cup (25 g) grated parmesan cheese
Cooking instructions
- Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. (about 5 min) — 375°F (190°C)
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until just shy of tender, about 2 minutes less than the shortest suggested time. Drain well. (about 10 min) — Boiling
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and mushrooms; cook until the vegetables begin to soften and most of their moisture has evaporated, 7 to 9 minutes. (about 9 min) — Medium heat
- Stir the marinara sauce, pepperoni, Italian seasoning, and salt into the skillet. Add the drained pasta and toss until evenly coated. (about 3 min) — Medium heat
- Transfer the pasta mixture to the prepared baking dish. Sprinkle evenly with the mozzarella and Parmesan. (about 2 min) — 375°F (190°C)
- Bake uncovered until the edges are bubbling, the center is hot, and the cheese is melted and browned in spots, 20 to 25 minutes. For food safety, the casserole should reach 165°F (74°C) in the center on an instant-read thermometer. (about 25 min) — 375°F (190°C)
- Rest for 5 minutes before serving so the pasta bake can set slightly. (about 5 min) — Room temperature