top of page
  • Writer's pictureBobbi Jo Lathan

Pepperoni Pizza Pasta Bake

Updated: Dec 29, 2023

Here’s a great weeknight or party casserole to serve to all your hungry guests! Why serve the usual boring pepperoni pizza when you can indulge in this really dee-lish-us and cheesy Pepperoni Pizza Pasta Bake. YUM!

Pepperoni Pizza Pasta Bake

Recipe by: Bobbi Jo Lathan

Recipe type: Entree, Main

Cuisine: Italian


15 mins


50 mins


1 hour 5 mins


1 1/ 2 cups rigatoni or elbow pasta

2 tablespoons olive oil (divided)

1 tablespoon butter plus 1 tablespoon of olive oil

1 / medium-sized onion (chopped)

4 cloves fresh garlic (finely chopped)

1 pound ground round (organic grass-fed has less fat)

1 tablespoon fresh basil leaves (chopped)

1 teaspoon oregano (fresh or dried)

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons garlic powder

1 teaspoon red pepper flakes (or cayenne)

1 can pizza sauce (14-ounce)

6-ounces ricotta cheese (mixed with 1 egg)

1 cup mozzarella cheese (shredded)

1 cup provolone cheese (shredded)

1 / 2 cup Parmesan cheese (grated)

1 / 2 cup Asiago cheese (grated)

1- 6-ounce package of Margherita Italian pepperoni (a less greasy brand and works better)


  1. Preheat your oven to 350°.

  2. Cook the pasta according to the instructions on the box, and 1 of the tablespoons of olive oil to the pasta when it comes to a boil. When the pasta is done, place a colander in the sink and drain the pasta. Then, once drained, return the pasta back into the pot you cooked it in, along with the other tablespoon of olive oil to keep it from sticking to the pot. Leave it for now and we’ll assemble later.

  3. Get out a deep skillet or Dutch oven and heat the tablespoon of butter and tablespoon of olive oil over medium-high heat. Once the butter is all frothy, add the chopped onion and chopped garlic, stirring while it sautés.

  4. Once the onion is translucent, add the ground beef to the same skillet and incorporate the onion-garlic mixture into the meat as it browns. Once the meat begins to brown, stir the basil, oregano, salt, black pepper, garlic powder, and red pepper flakes into the meat mixture. Let that cook for about 3 more minutes and then stir in the pizza sauce and incorporate into the meat.

  5. , Pour the pasta into a bowl or pot. Add the ricotta-egg mixture into the pasta and stir to coat the pasta.

  6. Grease a 9X13 baking pan with some olive oil. Spread the meat mixture evenly into the baking pan. Then, add the pasta-ricotta mixture over the meat along with the shredded mozzarella cheese. Give it a stir or three to incorporate all the ingredients. Then, top and layer the pasta, meat mixture with an even layer of provolone. Top the provolone with an even layer of the Parmesan and Asiago grated cheeses. Lastly, distribute the pepperoni evenly across the top of the casserole.

  7. Then, loosely cover with some foil and bake at 350° for 20 minutes, covered. Then, remove the foil and bake, uncovered, for another 15-20 minutes, until cheese is melted and barely turning golden.

  8. Remove from the oven, when done, and dig in!

1 view

Recent Posts

See All


bottom of page