Pizza Inspired Pasta Casserole with Pepperoni

• 12 oz pasta (penne or ziti)
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 8 oz sliced pepperoni
• ½ cup ricotta cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• Salt to taste
• Black pepper to taste
• ¼ cup fresh basil, chopped (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain.
3. 3 In a large bowl, mix marinara sauce, mozzarella, and Parmesan except for ½ cup mozzarella for topping.
4. 4 In another bowl, combine ricotta, egg, garlic, oregano, and red pepper flakes.
5. 5 Layer half the pasta in a greased 9x13 inch baking dish, top with half the sauce mixture and pepperoni.
6. 6 Dot with half the ricotta mixture.
7. 7 Repeat layers ending with a layer of sauce.
8. 8 Top with remaining mozzarella.
9. 9 Bake for 30-40 minutes until bubbly and golden.
10. 10 Let stand for 5 minutes before serving. Garnish with basil if desired.

Equipment

• 9x13 inch baking dish
• Oven

Variations

• Add sautéed mushrooms or bell peppers for veggie lovers.
• Swap pepperoni for cooked chicken for a different twist.

Substitutions

• Use part-skim mozzarella for a lighter option.
• Substitute ricotta with Greek yogurt for a tangy twist.

Pairings

• Classic Caesar salad
• Garlic knots

Nutrition

Tips

• For extra flavor, sauté garlic in olive oil before mixing with ricotta.
• Add cooked ground sausage for a heartier casserole.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side salad for a balanced meal.
• Pair with garlic bread for extra indulgence.

FAQ