Go Back
+ servings
Pizza pasta bake.
Print Pin
5 from 8 votes

Easy Pepperoni Pizza Pasta Bake

This easy cheesy pepperoni pizza pasta bake ticks all the boxes for a family-friendly kid-friendly weeknight meal!
Course Pasta
Cuisine British, Italian
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 4
Calories 468kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Measuring Spoons
  • Knife
  • Saucepan
  • Shallow Casserole
  • Wooden Spoon

Ingredients

  • 250 g Pasta
  • 1 tablespoon Olive Oil
  • 2 Garlic Cloves peeled and chopped
  • 1 Red Pepper deseeded and sliced
  • 400 g Pasta Sauce
  • 1 tablespoon Red Pesto
  • 1 tablespoon Dried Oregano
  • 175 g Grated Mozzarella
  • 10 Pepperoni Slices
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • Basil to garnish

Instructions

  • Preheat the oven to 180°c (160 fan/ Gas 4/ 350F).
  • Cook the pasta in a pan of salted water to al dente, drain and set aside.
    250 g Pasta
  • Meanwhile, heat a tablespoon of olive in a shallow casserole or frying pan and cook the garlic and red pepper on a medium heat until soft.
    1 tablespoon Olive Oil, 2 Garlic Cloves, 1 Red Pepper
  • Stir in the pasta sauce, red pesto, oregano, salt, and pepper and simmer for 10 minutes.
    400 g Pasta Sauce, 1 tablespoon Red Pesto, 1 tablespoon Dried Oregano, ½ teaspoon Salt, ½ teaspoon Pepper
  • Mix in the cooked pasta.
  • Top with the grated mozzarella and pepperoni slices and bake in the oven for 10 minutes until the cheese has melted and the top is golden. Garnish with basil leaves.
    175 g Grated Mozzarella, 10 Pepperoni Slices

Notes

Variations:
  • Add crispy bacon, Italian sausage, cooked minced ground beef or turkey, or leftover roast chicken.
  • Sprinkle the pasta bake with red pepper flakes before serving.
  • Up the veggies and add chopped fresh mushrooms, sweetcorn, or black olives.
 
Storage:
Store: Leftovers should be stored in the fridge for up to 3 days in an airtight container.
Reheat: Place in a microwaveable bowl and reheat in the microwave until piping hot.
Freeze: Assemble the dish but do not bake in the oven. Cover tightly with cling film and foil and freeze for up to 3 months. Bake directly from frozen until piping hot throughout. Leftover baked pasta can also be frozen in individual portions.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Pepperoni Pizza Pasta Bake
Amount per Serving
Calories
468
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
92
mg
31
%
Sodium
 
1167
mg
51
%
Potassium
 
569
mg
16
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
21
g
42
%
Vitamin A
 
1725
IU
35
%
Vitamin C
 
46
mg
56
%
Calcium
 
268
mg
27
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter