Pizza Pasta Bake with Pepperoni, Mushrooms and Mozzarella
Cooked short pasta, marinara, pepperoni, peppers, and mushrooms under a melted mozzarella topping.
Ingredients
Pasta and Sauce
- 8 oz pasta (penne or rotini)
- 1 jar (24 oz) marinara sauce
Toppings
- 1 cup sliced pepperoni
- 1 cup diced bell peppers
- 1 cup sliced mushrooms
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese Divided: 1 cup filling, 1 cup topping
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 teaspoons Olive oil Divided between pan and vegetables
Instructions
- Set the oven at 350°F and oil a 9×13-inch dish. Cook the measured dry pasta according to its label and drain.
- Soften chopped pepper and sliced mushrooms in a skillet with part of the measured oil, letting extra moisture evaporate.
- Mix pasta with marinara, ready-to-eat pepperoni, vegetables, seasoning, and 1 cup mozzarella. Spread in the dish.
- Add the other cup mozzarella and Parmesan. Bake around 25–35 minutes to a 165°F center, then wait 5 minutes before serving.
Notes
Pasta weight is measured before cooking. Mozzarella totals two cups, divided between filling and topping. Cook any raw-meat substitution separately first.