Pepperoni Pizza Pasta

Here’s what goes into this cheesy, comforting pizza pasta bake—and a few tips to make it your own:

• Pasta: I love using shell pasta because the little pockets catch all that saucy goodness and bits of sausage. But any short pasta shape will work here: penne, rotini, rigatoni or even elbow macaroni, so use whatever you’ve got on hand.
• Onion: A yellow or white onion adds just the right savory base. Dice it small so it melts into the sauce and doesn’t overpower each bite.
• Green bell pepper: For that classic pizza flavor! Feel free to sub in red, yellow or orange bell peppers for a sweeter twist, or toss in a mix if you’re using up what’s in the fridge.
• Italian sausage (sweet or spicy): Use what your family loves. Sweet sausage keeps it mild and kid-friendly, while spicy sausage adds a little heat. I recommend removing the casings so that it crumbles easily.
• Tomato sauce: Choose your favorite store-bought marinara or pizza sauce. I usually go for a garlicky or herby variety for max flavor. Want something heartier? Try it with my classic Bolognese sauce for a meaty upgrade. If your sauce is on the thicker side, feel free to add a splash of water to thin it out slightly.
• Pepperoni: I use half of the pepperoni in the pasta and save the rest for layering on top. You can use regular or mini pepperoni (I love minis for those extra crisp edges).
• Shredded mozzarella cheese: For that gooey, melty layer. I recommend shredding a block of low-moisture mozzarella yourself; it melts better and tastes fresher than the pre-shredded varieties.

See the recipe card for full information on ingredients and quantities.

1. Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than the package says). It’ll finish cooking in the oven, so you don’t want it too soft. Drain and set aside.
2. Sauté the veggies and sausage. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Crumble in the sausage and cook until browned and no longer pink, breaking it up with a spoon as it cooks.
3. Add the sauce. Pour in the tomato sauce and stir to combine. Let the sauce simmer for a few minutes to thicken slightly and let all the flavors meld.
4. Combine everything. In a large bowl (or right in the pot, if it’s big enough), stir together the cooked pasta, sausage mixture, half the pepperoni and half the mozzarella. Give it a good stir so everything is evenly coated.
5. Assemble and bake. Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella over the top, then add the rest of the pepperoni. Bake at 375°F for about 20 minutes, or until the cheese is melty and bubbling. If you like a golden, crispy top, broil it for the last 2–3 minutes—just keep a close eye on it!
6. Cool slightly, then dig in! Let the pasta sit for 5–10 minutes before serving so it sets up a bit. Garnish with fresh basil or a sprinkle of grated Parmesan.

Make It Your Own

As I mentioned above, this pizza pasta casserole is completely customizable, so feel free to add your family’s favorite pizza toppings. Here are a few easy ways to make this pasta bake your own:

• Try a different protein. Swap the Italian sausage for ground beef, ground turkey or even diced cooked chicken breasts.
• Make it vegetarian. Skip the meat and load up on your favorite veggies! Sautéed mushrooms, black olives, roasted zucchini and artichoke hearts are a few of my faves.
• Change up the cheese. Mozzarella melts beautifully, but shredded provolone, Italian blend cheese, or dollops of ricotta can add even more flavor and texture.
• Make it gluten-free. Just swap in your favorite gluten-free pasta!

This dish is super forgiving and family-friendly—let everyone choose their own “pizza toppings” and make it a fun, build-your-own pasta night!

What to Serve with This Baked Pasta

It wouldn’t be pasta night in my house without a side of my secret ingredient cheesy garlic bread. A crisp iceberg wedge salad makes a fresh, crunchy addition, and for dessert? Soft-baked M&M cookies.

Make-Ahead and Storage Tips

This pizza pasta recipe is perfect for meal prep—you can make it in advance, and it’s freezer-friendly, too.

• To make ahead: Assemble the entire dish (minus the cheese on top), cover it tightly with foil, and refrigerate for up to 2 days. When you’re ready to bake, top it with cheese and pop it in the oven—just add 5–10 extra minutes to the bake time if it’s coming straight from the fridge.
• To store leftovers: Let any leftovers cool completely, then store them in airtight containers in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
• To freeze: Freeze fully baked and cooled portions in freezer-safe containers for up to 3 months. I like to slice it into individual servings before freezing for easy grab-and-reheat lunches!