• ▢ 1 lb elbow pasta

Elbow pasta is ideal for this bake because its small, curved shape perfectly catches and holds the delicious marinara sauce and bits of pepperoni and cheese. However, feel free to use other small to medium-sized pasta shapes like rotini, penne, or even ziti. The key is to choose a pasta that will absorb the sauce well and won’t get mushy during baking. Ensure your pasta is dry before adding it to the dish.

• ▢ 24 oz marinara sauce

A good quality marinara sauce is the backbone of this recipe. You can use your favorite store-bought brand – look for one with a rich tomato flavor and a balanced sweetness/acidity. Alternatively, if you have a homemade marinara recipe you love, this is a perfect opportunity to use it! The better the marinara, the more flavorful your pasta bake will be. A chunky style sauce can add extra texture, while a smooth one will create a more uniform consistency.

• ▢ 3 cups water

The water is crucial for cooking the dry pasta directly in the baking dish, infusing it with flavor as it bakes. For an even richer taste, consider substituting chicken or vegetable broth for some or all of the water. This adds an extra layer of savory depth to the sauce and pasta.

• ▢ ½ cup sliced pepperoni

Pepperoni is the star! The fat from the pepperoni renders during baking, adding an incredible savory, slightly spicy, and umami flavor to the entire dish. Using pre-sliced pepperoni makes prep a breeze. If you prefer, you can use mini pepperonis for more distribution or even slice larger ones into quarters. For extra crispiness, you might reserve a few slices to place on top during the final baking stage.

• ▢ 1 tsp Italian seasoning, optional

Italian seasoning is a wonderful blend of herbs like oregano, basil, thyme, rosemary, and marjoram, perfectly complementing the marinara sauce and pepperoni. While optional, it adds an aromatic depth that elevates the “pizza” flavor. If you don’t have Italian seasoning, a pinch of dried oregano and basil will work well. You can also add a touch of garlic powder and onion powder for extra savory notes.

• ▢ 1 ½ cup shredded mozzarella cheese

Mozzarella is essential for that signature cheesy, stretchy topping. Pre-shredded mozzarella is convenient, but if you have a block of mozzarella, shredding it yourself often results in a meltier, creamier texture as pre-shredded cheese sometimes contains anti-caking agents. You can also mix in other cheeses like provolone, Monterey Jack, or a sprinkle of Parmesan for added complexity.

• 1. Prepare Your Oven and Baking Dish: Preheat your oven to 425 degrees F (220 degrees C). This ensures the oven is at the correct temperature for even cooking from the moment your casserole goes in. While the oven preheats, lightly spray a 9×13 inch baking dish with non-stick cooking spray. This crucial step prevents your delicious pasta bake from sticking to the dish, making cleanup much easier.

Choosing the right baking dish size is important here; a 9×13 inch dish is perfect as it provides enough surface area for the pasta to cook without overcrowding and allows the cheese to melt and bubble beautifully. If you’re doubling the recipe, consider using two 9×13 dishes or a larger roasting pan.

• 2. Combine Ingredients for the Initial Bake: Into the prepared 9×13 baking dish, add the 1 lb elbow pasta, 24 oz marinara sauce, 3 cups water, ½ cup sliced pepperoni, and 1 tsp Italian seasoning (if using). Add 1/2 cup of the shredded mozzarella cheese now, reserving the remaining 1 cup for later. Stir all these ingredients together thoroughly until the pasta is fully coated and submerged in the liquid. Ensure the pepperoni is distributed evenly throughout. Cover the baking dish tightly with aluminum foil. This seal is essential to trap steam, which cooks the dry pasta evenly. Bake for 25 minutes.

Thorough stirring at this stage is vital to prevent the pasta from sticking together and ensure every piece is bathed in the flavorful marinara. Covering tightly with foil creates a steamy environment, effectively cooking the dry pasta as if it were boiling on the stovetop, but with the added benefit of absorbing all the delicious flavors directly from the sauce and pepperoni. The small amount of cheese mixed in helps create a creamy texture within the pasta itself.

• 3. The Grand Finale: Cheese and Crispy Pepperoni: After 25 minutes, carefully remove the baking dish from the oven. Gently lift off the aluminum foil (watch out for steam!). Give the pasta a quick stir to loosen any bits that might have settled. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the entire surface of the pasta bake. If desired, you can add a few extra pepperoni slices on top at this point for an extra crispy finish. Return the uncovered dish to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown, and the pepperoni on top (if added) is slightly crispy.

The final uncovered bake is where the magic happens! The cheese melts into a glorious, bubbly golden crust, and any pepperoni slices on top will crisp up, adding a delightful textural contrast. The pasta should be perfectly al dente, tender but with a slight bite, and thoroughly infused with the savory sauce. Look for the edges to be slightly browned and the sauce to be simmering.

• 4. Serve and Enjoy!: Remove the Pepperoni Pasta Bake from the oven and let it rest for 5-10 minutes before serving. This brief resting period allows the cheese to set slightly and the flavors to further meld, making it easier to serve and preventing it from being too runny. Serve warm and enjoy this ultimate family-friendly meal!

A little patience goes a long way here. Resting allows the casserole to firm up, making clean cuts and neat servings possible. It also prevents accidental burns from extremely hot cheese and sauce. Garnish with fresh basil or parsley if you like, for a pop of color and freshness.

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