Pepperoni Pasta Casserole
Indulge in the comforting goodness of a hearty Pepperoni Pasta Casserole—an irresistible blend of tender penne pasta, rich marinara sauce, savory pepperoni, and gooey layers of melted mozzarella and Parmesan cheese. This easy-to-make, family-friendly dish is baked to bubbly perfection, offering the ultimate combination of Italian-inspired flavors. Perfect for weeknight dinners or casual gatherings, this casserole is layered with a hint of garlic, aromatic Italian seasoning, and a touch of spice from optional red pepper flakes. Garnished with fresh parsley for a pop of color, this satisfying recipe makes for an effortless crowd-pleaser. Ready in just under an hour, it’s a delicious way to bring everyone to the table!
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Recipe Information
Ingredients
- 12 ounces dry penne pasta
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 24 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- 6 ounces sliced pepperoni
- 2 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the marinara sauce, Italian seasoning, and red pepper flakes (if using). Cook for 3-4 minutes to combine the flavors, then remove from heat.
In a large mixing bowl, combine the cooked pasta and marinara mixture. Stir well to coat the pasta evenly.
Spread half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese and half of the pepperoni slices over the pasta.
Layer the remaining pasta mixture on top, followed by the remaining 1 cup of shredded mozzarella cheese, the Parmesan cheese, and the remaining pepperoni slices.
Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
