Dump & Bake Pepperoni Pizza Pasta
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.This easy Dump & Bake Pepperoni Pizza Pasta combines everything you love about pepperoni pizza with cheesy baked pasta for the ultimate family-friendly dinner! Uncooked pasta, marinara sauce, chicken broth, Italian seasoning, pepperoni, and mozzarella are combined in one baking dish and baked until tender, cheesy, and bubbling. With just 10 minutes of prep and minimal cleanup, this easy pizza pasta bake is perfect for busy weeknights, kids' dinners, potlucks, and cozy family meals.
Equipment
- 1 9×13-inch Baking Dish
- Aluminum foil
Ingredients
- 1 lb rotini or penne pasta, uncooked
- 1 jar (24oz) marinara or pizza sauce
- 2½ cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup mini pepperoni, plus more for topping
- 2½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- Optional: sliced bell peppers, mushrooms, or black olives
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 425°F and lightly grease a 9×13-inch baking dish.
- Add the uncooked pasta, marinara or pizza sauce, chicken broth, Italian seasoning, garlic powder, and mini pepperoni directly to the baking dish. Stir well so the pasta is evenly coated and mostly submerged in the liquid.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil and stir everything thoroughly. Test the pasta for doneness. If it’s still too firm or the mixture looks dry, add a small splash of chicken broth, cover again, and bake for another 5–10 minutes.
- Once the pasta is tender, stir in 1 cup of the mozzarella cheese until melted and evenly distributed.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top. Add plenty of additional pepperoni and any optional toppings you like.
- Bake uncovered for 8–10 minutes, or until the cheese is melted, hot, and bubbly. For a browned, pizza-style finish, broil for 1–2 minutes, watching closely.
- Garnish with fresh basil or parsley and serve warm.
Using mini pepperoni throughout the pasta and regular-sized pepperoni on top gives the finished bake an extra pizza-like appearance and plenty of pepperoni flavor.