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Pepperoni Pizza Pasta Casserole
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Mixing Bowl
  • Baking Dish

Ingredients
  

  • 8 ounces rotini pasta
  • 2 cups pizza sauce
  • 6 ounces pepperoni slices
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions
 

  • Preheat the oven to 350°F. Cook the rotini in a large pot of salted water until al dente, then drain well.
  • In a mixing bowl, combine the drained pasta with the pizza sauce, 1 cup of mozzarella, half the pepperoni slices, the Parmesan, and the Italian seasoning. Stir until everything is evenly coated.
  • Spread the mixture into a greased 8x8-inch baking dish. Scatter the remaining mozzarella and pepperoni slices over the top.
  • Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes before serving.

Notes

For a crispier top, add a handful of extra pepperoni slices right before the last 5 minutes of baking. Leftovers keep well in the fridge for up to three days and reheat nicely in the microwave or oven. If you want to make it ahead, assemble the dish up to the baking step and store it covered in the refrigerator until ready to cook.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Mixing Bowl, Baking Dish