How To Make A Pepperoni Casserole

Posted on 2021-08-092025-08-02 by Bert Swope

A pepperoni casserole is one of those comfort meals that fits just about any occasion. It’s hearty and filling enough for a cold winter evening, but it’s also simple and quick enough to put together on a busy weeknight. The combination of rich tomato sauce, gooey cheese, and spicy slices of pepperoni baked together makes it satisfying without requiring complicated steps or expensive ingredients. What makes this dish particularly appealing is how adaptable it is. You can keep it classic with pasta, cheese, and pepperoni, or you can build it into a more complex dish by adding vegetables, using different sauces, or swapping out the pasta for a lower-carb option.

This recipe takes a straightforward approach. It uses pantry staples, a few fresh ingredients, and basic equipment most home kitchens already have. The goal is to make something that tastes rich and layered but doesn’t keep you tied to the stove. Below, you’ll find everything you need: equipment, prep and cook times, a full ingredient list with US and metric measurements, step-by-step instructions, nutritional breakdowns, and tips to get the best results.

Required Equipment

You won’t need anything fancy for this recipe. A few standard kitchen tools are all it takes.

9×13-inch (23×33 cm) baking dish
Large pot for cooking pasta
Medium skillet for sautéing vegetables
Large mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Aluminum foil

Prep Time and Cooking Time

Preparation Time: 20 minutes
Cooking Time: 35–40 minutes
Cooling Time: 10 minutes
Total Time: About 1 hour 10 minutes

Servings

Serves 6–8 people

Ingredients

Ingredient	US Measurement	Metric Measurement
Uncooked pasta (penne or rotini)	12 oz	340 g
Olive oil	2 tbsp	30 ml
Yellow onion, diced	1 medium	150 g
Green bell pepper, diced	1 medium	150 g
Garlic, minced	3 cloves	9 g
Marinara or pasta sauce	4 cups	950 ml
Sliced pepperoni	6 oz	170 g
Shredded mozzarella cheese	3 cups	340 g
Grated Parmesan cheese	½ cup	50 g
Cream cheese, softened	8 oz	225 g
Dried Italian seasoning	1 tbsp	8 g
Salt	1 tsp	5 g
Black pepper	½ tsp	2.5 g

Preparation Instructions

Cook the pasta:
Fill a large pot with water, add a good pinch of salt, and bring it to a rolling boil. Cook the pasta according to the package directions, but stop cooking 1–2 minutes early so it’s just under al dente. It will finish cooking in the oven. Drain and set aside.
Sauté the vegetables:
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and green bell pepper, cooking until they soften and the onion becomes translucent, about 5–7 minutes. Add the minced garlic and cook for another minute or two until fragrant. Remove from heat.
Mix the base:
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, marinara sauce, softened cream cheese, half of the mozzarella, and the Italian seasoning. Stir until the pasta is coated and the cream cheese is evenly mixed in. Taste and season with salt and black pepper.
Assemble the casserole:
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Spread half of the pasta mixture into the dish. Layer half of the pepperoni slices on top, then sprinkle on half of the remaining mozzarella cheese. Add the rest of the pasta mixture, then top with the remaining mozzarella and pepperoni. Sprinkle the Parmesan cheese over the top.
Bake:
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and starting to brown on top.
Cool and serve:
Let the casserole rest for about 10 minutes before serving. This helps the layers set and makes cutting and serving easier.

Nutritional Information (per serving, based on 8 servings)

Calories: ~430 kcal
Protein: 20 g
Fat: 24 g
Carbohydrates: 32 g
Fiber: 3 g
Sodium: 980 mg

Building Flavor Layers

One of the easiest ways to take this casserole from good to great is by focusing on layers of flavor. Using sautéed vegetables instead of throwing them in raw changes the base of the dish. The caramelization of the onions and peppers brings out a mild sweetness that balances the saltiness of the pepperoni. The softened cream cheese helps bind the sauce to the pasta, giving the dish a creamy texture underneath the melted mozzarella. A little Italian seasoning ties everything together, and a sprinkle of Parmesan on top creates a slightly crisp crust.

Variations

This is a base recipe that can be altered depending on your taste and what you have on hand.

Add protein: Cooked ground beef, Italian sausage, or shredded chicken can be mixed into the pasta for a heartier version.
Go heavy on vegetables: Mushrooms, zucchini, spinach, or roasted red peppers work well without overpowering the pepperoni flavor.
Switch the sauce: Swap part of the marinara for Alfredo sauce for a creamier casserole, or use a spicy arrabbiata sauce for extra heat.
Cheese options: A mix of mozzarella and provolone creates a more complex cheesy layer. Adding a bit of sharp cheddar can give it a stronger bite.
Low-carb version: Replace the pasta with roasted cauliflower florets or zucchini noodles. Reduce the cooking time since there’s no pasta to absorb moisture.

Serving Suggestions

A pepperoni casserole is filling on its own, but pairing it with a simple side balances out the richness. A crisp green salad with a light vinaigrette helps cut through the cheese and pepperoni. Garlic bread is a natural match, and roasted vegetables make a good option if you want more balance on the plate. For a casual dinner, serving it with a cold beer or a glass of red wine works well.

Tips for Best Results

Undercook pasta slightly: This keeps it from turning mushy when baked.
Layer carefully: Distributing the pepperoni and cheese throughout the dish instead of just on top helps every bite taste balanced.
Taste before baking: Adjust the seasoning in the pasta mixture before it goes into the oven. Once baked, it’s harder to fix.
Let it rest: Cutting into the casserole too early will cause it to fall apart. That 10-minute resting period really makes a difference.

Storage and Reheating

Leftovers hold up well. Store in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes. Individual portions can be microwaved. This casserole also freezes well. If you want to freeze before baking, assemble the dish, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Bake from frozen, adding about 20–25 minutes to the covered bake time.

Why This Dish Works

What makes this casserole work is the balance between simple ingredients and layered flavor. Pepperoni brings the salty, savory punch. The cream cheese adds a smooth richness that blends with the tomato sauce. Mozzarella melts into long, stretchy strands that make every bite satisfying. The sautéed vegetables give it a base of sweetness and texture, and the pasta ties everything together into a cohesive dish. It’s easy to make but feels complete and filling without being fussy.

Making It Ahead

This is a great make-ahead recipe. You can assemble the casserole a day before and keep it covered in the fridge. When you’re ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed. If you plan to freeze it, make sure the casserole is tightly sealed to avoid freezer burn. Label with the date so you know how long it’s been stored.

Final Thoughts

Pepperoni casserole is one of those recipes that doesn’t require much to be satisfying. It’s easy to make, it feeds a crowd, and it’s flexible enough to change based on what’s in your pantry. Whether you make it as a weeknight dinner, a potluck dish, or something to freeze for later, it hits the right balance of simple and comforting. With a few steps and some basic ingredients, you can create a meal that feels like it took much more effort than it really did.

FAQs

1. Can I use a different type of pasta?
Yes. Penne and rotini hold the sauce well, but shells, rigatoni, or even macaroni will work.

2. Can I make it vegetarian?
Absolutely. Skip the pepperoni and add more vegetables or use a plant-based pepperoni substitute.

3. How can I make it spicier?
Use spicy pepperoni, add crushed red pepper flakes, or mix a bit of hot sauce into the marinara.

4. Can I use pre-shredded cheese?
You can, but shredding your own cheese melts better and avoids the anti-caking agents that can make the texture less smooth.

5. How long does it last in the freezer?
Up to 2 months when wrapped well. Bake from frozen or thaw overnight in the fridge before baking.