Pizza Pasta Bake
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.
Servings: 6
Calories: 535kcal
Equipment
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 9x13 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.
Nutrition
Calories: 535kcal | Carbohydrates: 65g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 1113mg | Potassium: 687mg | Fiber: 4g | Sugar: 7g | Vitamin A: 747IU | Vitamin C: 8mg | Calcium: 231mg | Iron: 3mg
