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4.80 from 5 votes

Pepperoni Pasta Bake

This “Pepperoni Pasta Bake” is simple, inexpensive, and always a crowd-pleaser!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: casserole, pasta
Servings: 4 -6 servings

Ingredients

  • 1 lb. dry pasta of your choice
  • 1 Tbsp. olive oil
  • half a white onion finely diced
  • 1/2 tsp. dried oregano
  • 4 cloves garlic minced
  • 2 cups marinara sauce
  • 1 (15 oz.) can diced tomatoes drained
  • 2 cups shredded Mozzarella cheese divided
  • 1/2 cup Parmesan cheese
  • about 30 pepperonis sliced into halves
  • optional toppings: chopped fresh basil or Italian parsley shaved Parmesan cheese

Instructions

  • Preheat oven to 375 degrees.
  • Cook pasta in generously-salted water until al dente according to package instructions.
  • While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add the onion and saute for 5 minutes, until it is cooked and translucent. Add the garlic and oregano and cook for 1 minute more, stirring occasionally, until the garlic is fragrant. Remove from heat.
  • Once the pasta is finished cooking, drain the water and return the pasta back to the pot. Stir in the garlic/onion mixture, the marinara sauce, diced tomatoes, Mozzarella (reserve a small handful of the cheese for the topping), Parmesan and pepperonis. Mix until well-blended.
  • Transfer the pasta to a greased baking dish, and then sprinkle the remaining Mozzarella cheese on top. Bake uncovered for about 20-25 minutes, or until the cheese is melted and starts to brown around the edges.
  • Serve immediately.