Cheesy Spicy Pepperoni Pasta Casserole

Italian-American home cooks have long folded pizza-night favorites into bubbling baked pastas. This casserole wraps tender penne in a creamy tomato sauce spiked with crisp pepperoni and melted mozzarella for easy, spicy comfort.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 520 cal
• 24g protein
• 48g carbs
• 26g fat
• 3g fiber

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Ingredients

• 12 oz penne pasta
• 8 oz sliced pepperoni
• 1 tbsp olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 1 tsp crushed red pepper flakes
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/2 cup heavy cream
• 2 cups shredded mozzarella
• 3/4 cup grated Parmesan
• 1/4 cup fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of salted water to a boil and cook the penne until just shy of al dente, about 2 minutes less than package time. Drain, reserving a splash of pasta water, and set aside.
2. 2While the pasta cooks, heat olive oil in a large deep skillet over medium heat. Add half the pepperoni slices and cook 3 to 4 minutes until the edges crisp and render spicy fat; remove to a paper towel, leaving the flavored oil in the pan.
3. 3Add diced onion to the same skillet and sauté 4 to 5 minutes until translucent. Stir in minced garlic and red pepper flakes and cook 30 seconds until fragrant.
4. 4Pour in the crushed tomatoes and tomato paste, then season with oregano, Italian seasoning, salt, and black pepper. Simmer uncovered 8 to 10 minutes until slightly thickened and bubbling.
5. 5Stir in the heavy cream and half the Parmesan until the sauce turns rosy and silky. Fold the drained pasta and remaining uncooked pepperoni into the sauce so the meat is distributed throughout; loosen with a splash of pasta water if needed.
6. 6Transfer everything to a greased 9-by-13-inch baking dish. Top evenly with mozzarella, the remaining Parmesan, and the reserved crispy pepperoni so the spicy discs stay visible and become the star.
7. 7Bake at 375°F for 20 to 25 minutes until the cheese is melted, bubbling, and spotted golden brown and the pepperoni on top has curled and crisped further.
8. 8Rest 5 minutes, then scatter torn fresh basil over the top. Scoop generous portions so every serving shows plenty of pepperoni.