Pepperoni Pizza Bake

Recipe from

This is a kid-friendly recipe, perfect for busy school nights. Make it meatless with a vegetarian protein and switch it up with different pasta shapes. 

Prep Time

10 minutes

Cook Time

20 minutes


8 Servings


1 pound pasta, penne
3 ounces pepperoni (thinly sliced and cut into quarters)
1 marinara sauce (25.5 oz jar)
1 tablespoon olive oil
1 cup onion, yellow (diced)
1 cup bell pepper, green (diced)
1 1⁄2 cups mushrooms, button (sliced)
1 olives, black (sliced (1 2.25 can))
2 cups cheese, mozzarella (shredded )


Preheat oven to 375 degrees F. Grease a 2-quart casserole dish. Cook the pasta until just al dente (do not overcook). Drain and set aside.

While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onions and peppers and sauté for about 3 minutes, then add the sliced mushrooms and cook for another few minutes until the vegetables are tender. Remove from heat.

In a large bowl, mix together the cooked vegetables, cooked pasta, pepperoni, marinara or spaghetti sauce, black olives, and half of the shredded cheese. Pour this mixture into the casserole dish and top with the remaining cheese. Bake in the oven for 15-18 minutes until heated through and the cheese browns on top. 


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