Pepperoni Pizza Pasta

from 4 votes

Two comfort foods join forces in this family-favorite recipe for Pepperoni Pizza Pasta.

Top-down view of Pepperoni Pizza Pasta in white baking dish on wood board next to slices of Italian bread and small ramekins with parmesan cheese and black pepper

I am (more than) slightly embarrassed to admit where I got the inspiration for this easy, cheesy Pepperoni Pizza Pasta. But if you follow along on Instagram, you know I have a strong affinity for reality television. “What type of reality television?” you ask.

Marinara sauce being poured over ground Italian sausage in stockpot

The good stuff.

Ahem, Teen Mom fans, where you at?

Closeup view of Conchiglie, marinara sauce and pepperoni in large blue stockpot

Well we have MTV’s Teen Mom to thank for introducing me to the idea of pizza pasta. As simple as the concept may seem, why had this culinary creation never crossed my mind?

It’s a pepperoni-stuffed spin on my Baked Rigatoni, and it’s loaded with all of my favorite pizza toppings, including green peppers and Italian sausage, so this is not for the faint of heart (or meat).

Unbaked pizza pasta in white baking dish topped with shredded cheese

But the real beauty here is that exactly like a pizza, this pasta can be customized to your preferences with every meat and veggie imaginable. If you’d put it on a pizza, you can put it in pizza pasta!

Love this recipe? Don’t miss my all-time favorite pepperoni pizza dip!

Top-down view of homemade Pepperoni Pizza Pasta in white baking dish next to two slices of Italian bread and small bowls containing Parmesan cheese and black pepper

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Main Course

Pepperoni Pizza Pasta

Two comfort foods join forces in this family favorite recipe for Pepperoni Pizza Pasta.
Author: Kelly Senyei
5 from 4 votes
Top-down view of Pepperoni Pizza Pasta in white baking dish on wood board next to slices of Italian bread and small ramekins with parmesan cheese and black pepper
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 12 ounces uncooked medium shell pasta
  • 1 Tablespoon olive oil
  • 1 small onion, diced
  • 1 medium green pepper, diced
  • 3/4 pound Italian sausage (sweet or spicy)
  • 3 cups homemade or store-bought tomato sauce
  • 3/4 cup sliced pepperoni, divided
  • 1 1/2 cups shredded mozzarella cheese


  • Preheat the oven to 350°F. 
  • Bring a large pot of salted water to a boil. Add the shell pasta and cook it until al dente, about 10 minutes. Drain the pasta and set it aside. 
  • Add the olive oil to a large heavy-bottomed stock pot set over medium-low heat. Once the oil is warm, add the diced onions, diced green peppers, and a pinch of salt and pepper and cook, stirring constantly, until the onions are translucent. Add the Italian sausage and cook, breaking apart the sausage with a spatula, until the sausage is browned and cooked throughout. 
  • Reduce the heat to low and add the tomato sauce then add the cooked pasta to the pot, along with ½ cup of the sliced pepperoni and stir to combine.
  • Transfer half of the pasta to a 9×13-inch baking dish, top it with half of the shredded mozzarella cheese, then repeat another layer of the pasta, the remaining cheese and the remaining ¼ cup of pepperoni. 
  • Bake the pasta for about about 15 minutes or until the cheese is melted. Remove the baked pasta from the oven and serve. 
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


Calories: 697kcal, Carbohydrates: 52g, Protein: 30g, Fat: 40g, Saturated Fat: 14g, Cholesterol: 96mg, Sodium: 1757mg, Potassium: 840mg, Fiber: 4g, Sugar: 8g, Vitamin A: 795IU, Vitamin C: 27.2mg, Calcium: 192mg, Iron: 3.4mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. 5 stars
    I made this for a friend and his family after he was injured at our football game. They loved it!! Total comfort food and just what the family needed! The dish was easy to make and easy to transport. We arrived with this warm cheesy dish and they were all smiles. Definitely a keeper recipe! Thank you for sharing!

  2. 5 stars
    Looks great, Kelly! Unfortunately, if I make it, I would have to leave out the green peppers, substitute onion powder for the onions, and either use ground turkey or double the pepperoni. I will think about it!

    1. Ground turkey would work great, Suzie! And feel free to sub in your favorite veggies, if you’d put it on a pizza, you can put it in pizza pasta!