Pizza Pasta Bake
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Pizza Pasta Bake is everything you love about pizza night, baked into one easy pasta dish. Just stir everything into a casserole dish, top with cheese and pepperoni, and let the oven do the work. Made in one pan with 5 ingredients and 5 minutes of prep, it’s perfect for an easy weeknight dinner.
You might also like to try my chicken pasta bake, perfect for stretching a rotisserie chicken to feed a crowd!
Why You’ll Love This Recipe
This recipe has become a regular in our dinner rotation for busy weeknights, and with back-to-school season upon us I want to make sure you have it too! We like to serve this with a big green salad to add fresh texture and nutrition. We think you’ll love this easy baked pizza pasta too because it’s
Ingredients
Here’s what you’ll need to make this easy pizza pasta bake recipe. Find the full recipe with measurements in the recipe card below.
- Cellentani pasta – a beautiful, twirly pasta that grabs the sauce. Rigatoni and penne work too. If you swap to rigatoni, it may need a few extra minutes covered to fully soften.
- Tomato sauce – we use marinara sauce because we always have it on hand. You can use another variety, just match the 24-ounce amount. The key is to have a flavourful sauce you enjoy, as it contributes significantly to the flavour of the final dish.
- Chicken broth – this is the liquid needed to cook the pasta right in the dish, no separate boiling required. We use broth rather than water to deepen the savoury flavour.
- Mozzarella cheese – classic pizza topping. A must! Use pre-shredded to save time.
- Pepperoni – use anywhere from 4-6 ounces depending on how pepperoni heavy you like it. We like to use a smaller variety as pictured, but if your pepperoni slices have a larger diameter, you can chop the pieces into halves or quarters.
- Optional toppings – sliced olives, diced bell pepper, or thinly sliced red onion, if you want to build it out like a supreme pizza.
How to Make It
Preheat your oven to 425°F and spray a 9×13 casserole dish with non-stick spray. In the dish, stir together the pasta, tomato sauce, chicken broth, half of the mozzarella, and half of the pepperoni.
Sprinkle the rest of the mozzarella over the top, then layer the remaining pepperoni slices over the cheese, along with any desired optional toppings. Cover the dish tightly with foil and bake for 30 minutes. Peel back the foil and check the pasta, and if it’s not quite tender yet, give it another 5 minutes covered. Once the pasta is soft enough, uncover the dish and bake for 8 to 10 more minutes, until the cheese golden and bubbly.
Tips for Success
Storage, Freezing & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat single servings in the microwave . For a larger portion, you can reheat covered in an oven-safe dish at 350°F for 10 to 15 minutes, until it reaches an internal temperature of 165°F.
This recipe is best enjoyed fresh. We don’t recommend freezing it, as the pasta softens and the cheese can turn grainy once thawed and reheated.
More easy casserole recipes
- Taco Rice Casserole
- Chicken Taco Casserole
- Turkey Noodle Casserole
- Sausage, Egg and Cheese Casserole
- Cheesy Chicken and Zucchini Casserole
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Pizza Pasta Bake
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Ingredients
- 1 pound cellentani pasta (can sub rigatoni or penne)
- 24 ounces tomato sauce (we use marinara)
- 3 cups chicken broth
- 8 ounces shredded mozzarella cheese (divided)
- 4-6 ounces pepperoni slices (divided)
- Optional toppings: sliced olives, diced bell pepper, thinly sliced red onion
Instructions
- Preheat oven to 425°F. Spray a 9×13 casserole dish with non-stick spray.
- In the prepared casserole dish, stir together the cellentani pasta, tomato sauce, chicken broth, 1 cup of the mozzarella cheese and half of the pepperoni.
- Sprinkle the remaining mozzarella cheese over the top, then arrange the remaining pepperoni slices over the cheese. Layer on the optional toppings, if desired.
- Tightly cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and check the pasta for doneness. If using rigatoni, you may find it needs an additional 5 minutes covered. Once the pasta is tender, bake uncovered for an additional 8 to 10 minutes, until the cheese is golden brown and bubbly.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat single servings in the microwave, or reheat a large portion covered in the oven at 350°F for 10-15 minutes. In both cases, ensure it reaches an internal temperature of 165°F for food safety reasons.
- Make Ahead: Bake the dish as directed, then cool and refrigerate, covered, for up to 24 hours. Reheat covered in the oven at 350°F for 15-20 minutes, until warmed through to an internal temperature of 165°F. Note you may find this method produces a drier, less saucy result due to the reheating. Don’t assemble it unbaked and let it sit as the raw pasta will absorb the broth and sauce, leaving the dish short on liquid when it bakes.
- Freezing: This recipe is best enjoyed fresh or from refrigerated leftovers. The pasta softens and the cheese can turn grainy once frozen and reheated, so we don’t recommend freezing this one.
Equipment
Nutrition Estimate
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
