This Baked Pizza Pasta is a delicious and easy dish that is perfect for any pizza lover. It combines the flavors of a classic pizza with the heartiness of pasta, making it a crowd-pleasing meal that will satisfy even the pickiest eaters.
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Pasta is a mealtime staple in our household. So, I wanted to share some of our favorite pasta recipes with you in case you love them as well. Chicken Fajita Pasta, Brown Butter Scallop Pasta, and Chicken Alfredo Linguine are on our regular meal rotation.
Why you'll love this recipe
- This recipe comes together in no time, making it perfect for busy weeknights or last-minute dinners.
- You can get creative with your favorite toppings—pepperoni, veggies, or even extra cheese, the choice is yours!
- The combination of pasta and pizza flavors is always a hit with kids, keeping dinnertime stress-free.
- It reheats beautifully, so you can enjoy it the next day without losing any of the deliciousness.
Ingredient List
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- cavatappi pasta
- olive oil
- garlic
- homemade marinara sauce
- dried oregano
- chopped basil leaves
- salt
- black pepper
- shredded mozzarella cheese
- Fontina cheese
- thinly sliced pepperoni
- chopped fresh basil
- shredded parmesan cheese
Equipment
- 8 quart pasta pot
- Colander
- 10-inch skillet
- measuring spoons and cups
- knife
- cutting board
- grater
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Cook the pasta to al dente in a large pot of salted water. Drain and set aside.
- Saute the garlic in olive oil until fragrant. Then add the marinara sauce and spices. Simmer for a couple ofminutes.
- Add the cooked pasta to the skillet and toss to combine.
- Move the pasta and sauce mixture over to an oven-safe skillet. Then top with shredded cheese.
- Place the pepperoni on top of the cheese evenly spaced apart.
- Bake in the preheated oven for 10-15 minutes or until the cheese is melted and golden brown.
Eileen's Tips for Success
- Always cook your pasta to al dente since it will cook slightly more when baked in the oven. Overcooked pasta can lose its texture.
- Use high-quality marinara sauce or a homemade one for the best flavor. The sauce is key to the overall taste!
- Shred your cheese freshly from the block instead of using pre-shredded cheese. Pre-shredded can have anti-caking agents that affect how it melts.
- For an extra crispy topping, broil the casserole for the last minute. Keep a close eye to avoid burning.
Frequently Asked Questions
Absolutely! While this recipe works great with traditional pasta shapes like penne, rigatoni, or ziti, feel free to experiment with your favorites. Be sure the pasta you choose can hold the sauce and toppings well.
Yes! You can prepare the pasta and sauce mixture, assemble it in the oven-safe skillet, and refrigerate it. When ready to bake, bring it to room temperature and pop it in the oven as directed.
This dish is super versatile! You can add cooked sausage, mushrooms, bell peppers, or even olives as extra toppings alongside the pepperoni. Get creative and make it your own!
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Pasta: You can use different shapes of pasta; I've found that the sauce sticks to ridges the best.
- Protein: Add cooked ground turkey, ground beef, ground sausage, or chicken.
- Cheese: You can use any good melted cheese. I like to use mozzarella or an Italian blend. Cheddar would work in a pinch.
- Gluten-Free: Use Gluten-free pasta.
- Vegetables: Add diced peppers or chopped broccoli.
Make ahead, storage, and freezer tips
Storage - Store in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave or oven.
Serving Suggestions
My family loves to pair this easy recipe with a simple side salad like this Wedge Salad, and garlic bread that is made with this Instant Pot French Bread. And, you can't forget dessert like these Easy Pumpkin Tiramisu Cups.
Similar recipes
Does your family love pizza? Here are a few recipes that I think you will enjoy also:
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Cheesy Pizza Pasta
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Equipment Needed:
- 10 inch skillet
- Grater (for cheese)
Ingredients
- 1 pound cavatappi pasta
- 3 Tablespoons olive oil
- 4 cloves minced garlic
- 3 cups homemade marinara sauce or store bought
- 1 Tablespoon dried oregano
- 2 teaspoons chopped basil leaves
- 1 teaspoon salt divided
- 1 teaspoon black pepper
- 2 cups shredded mozzarella cheese divided
- 1 cup shredded Fontina cheese divided
- 6 ounces thinly sliced pepperoni
- chopped fresh basil optional garnish
- shredded parmesan cheese optional garnish
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Instructions
- Cook 1 pound cavatappi pasta in salted boiling water (use 1 teaspoon salt) until al dente, then drain and set aside.
- Preheat the oven to 375°F (190°C).
- Heat 3 Tablespoons olive oil in a 10-inch cast iron pan and sauté 4 cloves minced garlic until fragrant
- Add 3 cups homemade marinara sauce, stir in 1 Tablespoon dried oregano and 2 teaspoons chopped basil leaves, and season with 1 teaspoon salt and 1 teaspoon black pepper. Let simmer briefly.
- Combine cooked pasta with sauce, stirring to coat evenly.
- Place half of the pasta in the cast iron pan and mix with 1 cup of shredded mozzarella and ½ cup shredded Fontina cheese.
- Top with the remaining pasta and sprinkle the remaining 1 cup shredded mozzarella cheese and ½ cup shredded fontina cheese over the top and arrange 6 ounces thinly sliced pepperoni over the top of the casserole.
- Bake in the preheated oven for 10–15 minutes, until the cheese is melted and golden.
- Let cool for 5 minutes before serving, and garnish with chopped fresh basil and shredded parmesan cheese , optional garnish.
NOTES
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