🍕 Pepperoni Pizza Casserole
Ingredients:
- 300–400g pasta (penne or rotini works best)
- 2 cups marinara or pizza sauce
- 200g pepperoni slices
- 2 cups shredded mozzarella cheese
- ½ cup cheddar cheese (optional, for extra richness)
- 1 small onion (chopped, optional)
- 1 teaspoon Italian seasoning (or oregano + basil)
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt & pepper to taste
🥣 Instructions:
1. Cook pasta
- Boil pasta until just al dente
- Drain and set aside
2. Mix base
- In a large bowl or pan, combine:
- pasta
- pizza sauce
- seasoning
- onion (if using)
- half of the pepperoni
3. Assemble casserole
- Grease a baking dish
- Pour in pasta mixture
- Top with mozzarella, cheddar (if using), and remaining pepperoni
4. Bake
- Bake at 180°C (350°F) for 20–25 minutes
- Cheese should be melted and slightly golden
5. Finish
- Let it rest 5–10 minutes before serving (helps it set)
🍽️ Serve with:
- Garlic bread
- Simple salad
- Extra pizza sauce for dipping
đź’ˇ Tips:
- Don’t overcook pasta—it softens more in the oven
- Add chili flakes for spice
- Add olives, mushrooms, or bell peppers for more “pizza” flavor
- For extra crispy top, broil 2–3 minutes at the end
🔄 Variations:
- Chicken pizza casserole (swap pepperoni for cooked chicken)
- Veggie version (mushrooms, peppers, corn)
- Low-carb version (use cauliflower instead of pasta)
It’s basically pizza meets baked pasta—cheesy, saucy, and super easy for feeding a crowd. If you want, I can give you a one-pot stovetop version or a no-pasta keto version.