This Pepperoni Pizza Casserole recipe brings together tender rotini, zesty pizza sauce, savory pepperoni, and a generous layer of melted mozzarella. The pasta cooks right in the sauce before getting a bubbly, lightly browned cheese topping under the broiler. It is an easy family dinner that takes about 25 minutes, with no separate pot of pasta water to manage.
Some evenings, I want all the cheesy goodness of pizza with the scoop-and-serve ease of a casserole. This dinner fits that mood perfectly. Little pieces of pepperoni are tucked throughout the pasta, while the slices on top get those delicious crisp edges. And the rotini spirals? They catch the tomato sauce and melted cheese so you get a little of everything in each forkful.
It has the same cozy dinner appeal as my easy baked spaghetti, with a stovetop cooking method and a quick broiler finish. Add a simple salad, set out the plates, and dinner is ready to share.
Why You Will Love This Pepperoni Pizza Casserole
- No separate pasta cooking. Dry rotini goes straight into the sauce, tomatoes, and broth. There is nothing to drain.
- Pizza flavor throughout. Chopped pepperoni seasons the sauce, and whole slices give the topping that familiar pizza-night look.
- Plenty of melty cheese. One cup of mozzarella goes into the pasta, with two more cups on top.
- An easy dinner for about six. It works well for a family meal, with simple sides to round out the table.
- Room for your favorite toppings. Add sautéed vegetables or leave out the pepperoni for a cheese pizza version.
Ingredients for Pepperoni Pizza Casserole
You will find the exact measurements in the recipe card below. Here is what to know before you start.
Pizza sauce: Use a pizza sauce you enjoy, since it supplies much of the flavor. I recommend sticking with pizza sauce for this recipe rather than automatically reaching for marinara.
Petite diced tomatoes: Add the entire can, including the juices. Those juices help cook the dry pasta, and the small tomato pieces add texture without overwhelming each bite.
Low-sodium chicken broth: This supplies additional cooking liquid. Low-sodium broth is a useful choice because the sauce, pepperoni, and cheese already contribute salt.
Rotini: Measure three cups of dry pasta. The twists hold the sauce nicely, and their size makes the finished casserole easy to scoop. Do not cook the rotini before adding it to the pot.
Pepperoni: Chop the portion going into the sauce so it is distributed throughout the pasta. Save about 30 whole slices for the top.
Italian seasoning: A small amount brings extra herb flavor to the tomato sauce without requiring several separate spice jars.
Freshly shredded mozzarella: You need three cups total, divided between the filling and topping. Low-moisture mozzarella is a good choice for a pizza-style topping; fresh mozzarella packed in liquid can introduce extra moisture.
Equipment You Will Need
- Large pasta pot: Choose one with enough room to stir the rotini and sauce comfortably. This is for the stovetop portion of the recipe.
- Broiler-safe 9-by-13-inch baking dish: Holds the hot pasta in an even layer while the topping melts. Check that the manufacturer explicitly permits broiling.
- Silicone spatula or sturdy spoon: Useful for stirring along the bottom of the pot and folding in the mozzarella.
- Box grater and measuring tools: Shred the cheese and measure the pasta and broth before you begin.
For the finishing step, "oven-safe" alone is not enough. Use cookware specifically approved for the broiler; Pyrex glass bakeware, for example, should not go under a broiler.
How to Make Pepperoni Pizza Casserole
1. Prepare the pan and broiler
Lightly grease a broiler-safe 9-by-13-inch dish with cooking spray. Set the oven to broil on high, following your oven and cookware instructions for rack placement.
Have the cheese shredded and the topping pepperoni ready. Once the pasta is cooked, the final steps move quickly.
2. Simmer the sauce and pasta
Add the pizza sauce, undrained tomatoes, chicken broth, chopped pepperoni, and Italian seasoning to a large pot. Bring the mixture to a boil over medium heat.
Stir in the dry rotini, then adjust the heat to maintain a gentle boil. Cook until the pasta is al dente, stirring frequently and reaching the bottom of the pot to help prevent sticking.
Use the package cooking time as a starting guide, then taste a piece. The pasta should be tender with a slight firmness in the center. Since it is cooking in sauce, the exact time can differ from the directions for boiling it in water.
3. Fold in the cheese
Remove the pot from the heat and stir in one cup of mozzarella. The cheese melts into the hot sauce, making the pasta extra creamy and helping everything come together.
Spread the mixture into the prepared dish. Keep any remaining sauce with the pasta; there is no draining step.
4. Add the pizza topping and broil
Sprinkle the remaining two cups of mozzarella over the pasta, then arrange the pepperoni slices across the top.
Broil for about four to five minutes, watching continuously. Remove the casserole as soon as the cheese is melted and bubbling and the pepperoni edges begin to crisp. Your broiler may finish sooner.
5. Serve
Add parsley or red pepper flakes, if desired, and serve while the cheese is warm and stretchy.
Tips for Saucy Pasta and a Bubbly Topping
Keep the simmer gentle. A vigorous boil can reduce the liquid before the rotini has softened. Stir regularly so the pasta cooks evenly and the tomato sauce does not catch on the bottom.
Adjust only if needed. If the mixture becomes dry while the pasta is still firm, add a small splash of water or broth and keep cooking. The goal is tender pasta in a sauce that coats it.
Do not overcook before broiling. The pasta should reach al dente on the stovetop. The broiler is there to finish the topping, so there is no need to simmer until the rotini is completely soft.
Spread the pepperoni out. A fairly even layer gives more servings some of those crisp edges. Heavy stacks of slices can leave the cheese underneath less exposed to the heat.
Stay close during broiling. Cheese can go from beautifully golden to scorched quickly. Let the appearance of the topping guide you more than the timer.
Easy Pizza Casserole Variations
Cheese pizza pasta: Leave out the chopped pepperoni and the topping slices. Keep the mozzarella and Italian seasoning for a simple, cheesy version. For a vegetarian version, use vegetable broth in place of chicken broth as well.
Add vegetables: Stir chopped spinach into the hot pasta before adding the cheese. Sauté mushrooms or bell peppers separately first so they soften and release some moisture before joining the casserole.
Give it a little heat: Finish individual servings with red pepper flakes. That lets everyone choose how spicy they want dinner to be.
Use a Dutch oven: You can cook and finish the casserole in one pot if your Dutch oven is explicitly broiler-safe. Once the pasta is ready, stir in the first cup of cheese, add the topping, and broil uncovered according to the cookware instructions.
What to Serve with Pepperoni Pizza Casserole
I would keep the sides simple here. A crisp green salad with Italian dressing brings a fresh crunch alongside the rich tomato sauce and cheese. Steamed broccoli or green beans also work well when you want something easy.
For a bigger meal, add garlic bread or warm breadsticks. They are especially handy for scooping up any sauce left on the plate. A casual dinner like this does not need much dressing up; bring the casserole to the table on a heat-safe trivet and let everyone help themselves.
How to Store and Reheat Leftovers
Transfer leftovers to shallow, airtight containers and refrigerate promptly. Keep them in the refrigerator for up to four days. Reheat individual portions in the microwave, loosely covered with a microwave-safe cover, stirring partway through for more even heating.
The pasta will absorb some sauce as it sits, so a small splash of water or broth can help loosen it during reheating. Heat leftovers to 165°F, checking the center with a food thermometer. These storage and reheating recommendations follow USDA leftover guidance.
For the best texture, I recommend enjoying this casserole freshly made or refrigerated instead of freezing it. The pasta may become softer after thawing.
Frequently Asked Questions
Do I need to boil the pasta first
No. This pepperoni pizza casserole with rotini starts with dry pasta. It cooks directly in the pizza sauce, broth, and undrained tomatoes, so you do not need a separate pot of boiling water.
Can I use marinara sauce instead of pizza sauce
I recommend pizza sauce for this version. Marinara can differ in seasoning and thickness, which may change both the flavor and how the sauce reduces. For the result described here, start with the listed pizza sauce.
Can I use penne or another pasta shape
A similar short pasta is a possible variation, but cooking time and liquid needs may change. Rotini is the specified pasta for this recipe. If you substitute, check tenderness as it cooks and add a small splash of liquid only if necessary.
Can I prepare it ahead of time
You can shred the mozzarella, chop the pepperoni, and measure the ingredients ahead. For the best texture, cook the pasta close to serving time. A fully chilled casserole needs thorough reheating; the four-to-five-minute broiling step alone will not heat its center.
Is this a one-pot pizza casserole
The standard method uses a pot and a baking dish. It becomes a one-pot recipe when you use a Dutch oven approved for both stovetop cooking and broiling.
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Pepperoni Pizza Casserole
- Total Time: 25 minutes
- Yield: about 6 servings 1x
Description
This easy Pepperoni Pizza Casserole features rotini simmered in pizza sauce with tomatoes and pepperoni, then topped with mozzarella and broiled until bubbly. A comforting family dinner ready in about 25 minutes.
Ingredients
For the pasta:
- 14.5 ounces pizza sauce
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 2¼ cups low-sodium chicken broth
- ½ cup chopped pepperoni
- ½ teaspoon Italian seasoning
- 3 cups dry rotini pasta
- 1 cup freshly shredded mozzarella cheese
For the topping:
- 2 cups freshly shredded mozzarella cheese
- About 30 pepperoni slices
- Fresh parsley, optional
- Red pepper flakes, optional
For the dish:
- Cooking spray, as needed
Instructions
- Set the oven to broil on high. Lightly grease a broiler-safe 9-by-13-inch baking dish with cooking spray. Follow the oven and cookware instructions for rack placement.
- Add pizza sauce, undrained tomatoes, broth, chopped pepperoni, and Italian seasoning to a large pot. Bring to a boil over medium heat.
- Add the dry rotini. Adjust the heat to maintain a gentle boil and cook, stirring frequently, until the pasta is al dente. If it becomes dry before the pasta is tender, add a small splash of water or broth as needed.
- Remove from the heat and stir in one cup of mozzarella. Spread the pasta and sauce into the prepared dish.
- Top with the remaining two cups of mozzarella and arrange the pepperoni slices over the cheese.
- Broil for about four to five minutes, watching continuously, until the cheese melts and bubbles and the pepperoni begins to crisp. Remove sooner if the topping is ready.
- Garnish with parsley or red pepper flakes, if desired, and serve.
Notes
- Timing is approximate and depends on the pasta, burner, and broiler.
- Do not drain the tomatoes or the cooked pasta.
- For a one-pot option, use a Dutch oven explicitly approved for broiling.
- Omit pepperoni for cheese pizza pasta, or add chopped spinach or sautéed mushrooms or peppers.
- Refrigerate leftovers promptly for up to four days and reheat to 165°F.
- Fresh or refrigerated servings are recommended over freezing for the best pasta texture.
- Prep Time: 5 minutes plus dry brining time
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop and broiler
- Cuisine: American
More Easy Dinner Recipes to Try
Keep these cozy dinner ideas handy for the next time you are planning meals:
- Oven Baked Gnocchi: Soft gnocchi in a creamy spinach and artichoke sauce.
- Creamy Chicken Pesto Pasta: A comforting pasta dinner with chicken and basil pesto.
- Easy Chicken Divan Casserole: Chicken, broccoli, and cheddar in a classic family casserole.
- Creamy Butternut Squash Pasta with Spinach and Sausage: A cozy option for your fall dinner rotation.
- Tuna Noodle Casserole: Another comforting casserole to add to your weekly meal plan.
Save this Pepperoni Pizza Casserole for a busy evening when something cheesy and comforting sounds just right. When you make it, leave a rating and comment below, and tag @hipmamasplace on Instagram so I can see what is cooking in your kitchen!
