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Pizza Pasta Bake
This pepperoni pizza pasta bake is an easy meal that takes minimal prep and ingredients. Combining your favorite pizza flavors into a cheesy pizza pasta bake is a fun and delicious way to switch up the weekly dinner rotations.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Course:
dinner, Main Course
Cuisine:
American
Servings:
8
Calories:
284
kcal
Author:
Nicole Durham
Cost:
Recipe $6.08 / Serving $0.76
Equipment
9x13 Baking Dish
Measuring Cups
Large Pot
Colander
Ingredients
1 ½
cup
Mozzarella cheese
($1.50)
16
ounces
Penne noodles
($0.98)
1
can
(2.25oz) Sliced olives
($1.97)
1
jar
(14oz) Pizza sauce
($1.52)
¼
cup
Mini pepperoni
($1.05)
Optional Pizza Toppings
Green bell pepper
Onion
Italian sausage
cooked and crumbled
US Customary
-
Metric
Instructions
In a large pot of water cook your noodles according to package directions. Drain liquid and return noodles to pot.
Preheat the oven to 350 degrees F and grease a 9x13 baking dish with cooking spray. Set aside.
Toss with the pizza sauce until well mixed.
Add in 1 cup of cheese, some pepperoni and olives. Stir to combine.
Spread the noodle mixture into your prepared baking dish.
Top with the remaining cheese, pepperoni, and olives.
Bake at 350 F for 20 minutes until cheese is melted and bubbly.
Notes
Use various noodle shapes like penne, rigatoni, or rotini.
Cook noodles "al dente" to prevent mushiness.
Quarter large pepperoni slices for better integration.
Assemble ahead, cover, and refrigerate for up to 2 days.
Let it sit at room temperature for 30 minutes before baking.
Adjust baking time for cold pasta.
Store leftovers in the fridge for up to 5 days. Reheat before serving.
Nutrition
Serving:
2
scoops
|
Calories:
284
kcal
|
Carbohydrates:
47.2
g
|
Protein:
15.8
g
|
Fat:
3.1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1.1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
7.2
mg
|
Sodium:
384.2
mg
|
Potassium:
325.8
mg
|
Fiber:
3.2
g
|
Sugar:
3.6
g
|
Vitamin A:
27
IU
|
Vitamin C:
5.3
mg
|
Calcium:
242.1
mg
|
Iron:
2.4
mg