Easy Pepperoni Pasta Bake with Italian Sausage and Mozzarella
Equipment
- large pot to cook pasta
- colander or strainer to drain cooked pasta
- skillet to cook Italian sausage
- baking dish to assemble and bake pasta dish
- wooden spoon or spatula
Ingredients
- 16 ounces pasta shapes (I use penne, farfalle, and rotini)
- 1 pound Italian sausage ground
- 1 cup mini pepperoni
- 1 jar marinara sauce (24 ounces)
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 375℉ (190℃). Brown Italian sausage in a skillet. Drain and discard fat.
- Meanwhile, cook pasta according to package directions until al dente. Drain.
- In a large bowl, combine cooked pasta, cooked Italian sausage, pepperoni, ½ cup mozzarella, and marinara sauce. Stir to combine.
- Layer pasta mixture into baking dish and cover with remaining 1-½ cups of shredded mozzarella.
- Bake for 20-25 minutes, or until cheese is melted and slightly browned on top.
Notes
I used a 9x9-inch baking dish for this pasta bake. A 9x13-inch dish will also work.
I love to use mini pepperoni because they're fun to eat, but you can substitute regular size pepperoni left whole or diced.
If your cheese is browning too quickly, cover the baking dish with aluminum foil for the rest of the baking time.
A 24-ounce jar of marinara sauce is equal to about 3 cups.