Pizza meets pasta in this mouthwatering pizzaiolo pasta bake! Loaded with melty mozzarella, tangy tomato sauce, and spicy pepperoni, this easy recipe will be your new weeknight favorite.
There's something magical about a dish that combines the gooey goodness of pizza with the comforting heartiness of pasta.
Enter the pizzaiolo pasta bake - a casserole that's everything you love about your favorite pizza joint but with the twist of al dente pasta holding it all together.
You know that moment when you pull a cheesy slice of pizza, and the mozzarella stretches in a mouthwatering way?
That's the same energy this dish brings to the table. It's casual yet indulgent, perfect for a family dinner or game night with friends. Plus, it's surprisingly simple to whip up.
Why you'll love this pizzaiolo pasta
- It's a definite crowd-pleaser! Whether you're cooking for picky kids or pizza-loving adults, everyone will be asking for seconds.
- Super easy to get all those delicious pizza flavors without kneading dough or waiting for delivery.
- It's comfort food at its best - cheesy, saucy, and loaded with flavor; what more can we ask?
What you'll need
Pasta - any type of short pasta will do; I used mezzi rigatoni but penne or fusilli are also great.
Olive oil - you just need a tablespoon to sauté the aromatics.
Onion and garlic - dice them finely so they are well distributed in the sauce.
Tomato puree - I'm using tomato puree, also called passata, which is a sieved tomato sauce made from fresh tomatoes. This keeps the sauce smooth but you can also use crushed tomatoes if you like.
Dried herbs - Oregano and basil for those classic Italian vibes.
Mozzarella cheese - Feel free to add as much as you like if you want the casserole extra cheesy.
Pepperoni - Same here - feel free to go heavy-handed!
Fresh basil - the final touch for extra flavor and a pop of green.
Pro tip
Sprinkle some grated Parmesan over the mozzarella before baking for a golden crust and extra flavor.
How to make pizzaiolo pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Preheat the oven to 375°F (190°C) and cook the pasta in salted boiling water until al dente, then drain and set aside.
Heat the olive oil in a skillet, sauté the onion and garlic for 3-4 minutes, then stir in the tomato puree, oregano, basil, chili flakes, and black pepper. Simmer for 5 minutes.
Toss the cooked pasta with the sauce, then transfer it to a greased baking dish if not using an oven-proof skillet.
Top with all the mozzarella and pepperoni, bake for 15-20 minutes until bubbly and golden, then let rest for 5 minutes before garnishing with fresh basil.
Substitutions and variations
- If you don't like pepperoni, replace it with crumbled Italian sausage or shredded chicken.
- Other types of cheese that work well here include provolone, cheddar, gouda or a mix of them.
- You can add some veggies like sautéed mushrooms and bell peppers for more color and texture.
Helpful tips
- The tomato puree is the backbone of the sauce, so choose one that's rich and flavorful.
- Stop cooking the pasta about 1-2 minutes early because it'll keep cooking in the oven. This way, you won't end up with mushy pasta.
- Taste the sauce before you toss in the pasta, and adjust the seasoning if needed.
What to serve with this pizza pasta bake
Pair this cheesy pizza pasta bake with buttery garlic bread for scooping up all that extra sauce. A crisp salad is another good idea to balance the richness with a refreshing crunch.
Leftovers and storage
- Store any leftovers in an airtight container for up to 3 days.
- Warm the pasta in the oven at 350°F (175°C) or zap it in the microwave until piping hot.
- You can freeze this pizza pasta bake for up to 3 months. Just thaw overnight in the fridge before reheating.
If you've tried this pizzaiolo pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Pizzaiolo Pasta (Pizza Pasta Bake)
Ingredients
- 12 oz pound short pasta
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 large garlic cloves finely chopped
- 3 cups tomato puree passata
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- 2 cups mozzarella cheese shredded
- 1 cup sliced pepperoni
- Fresh basil leaves to garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta in a large pot of salted boiling water until just al dente, about 1-2 minutes less than the package instructions. Drain the pasta and set aside.12 oz pound short pasta
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.1 tablespoon olive oil1 medium onion2 large garlic cloves
- Stir in the tomato puree, dried oregano, dried basil, chili flakes, and ground black pepper. Let the sauce simmer for 5 minutes, stirring occasionally.3 cups tomato puree1 teaspoon dried oregano1 teaspoon dried basil¼ teaspoon red chili flakes¼ teaspoon ground black pepper
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- If you're not using an oven-proof skillet, transfer the pasta mixture to a greased 9x13-inch baking dish.
- Spread it out evenly, then sprinkle all the shredded mozzarella cheese on top. Arrange all the pepperoni slices over the cheese.2 cups mozzarella cheese1 cup sliced pepperoni
- Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted, bubbling, and and slightly golden on top.
- Let the dish rest for 5 minutes after removing it from the oven. Garnish with fresh basil leaves before serving.Fresh basil leaves
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