Pepperoni Rotini Bake brings the best of pepperoni pizza and classic pasta together in one comforting, family-friendly casserole. Packed with pepperoni flavor, melted cheese, and tangy sauce, this dish is simple to prepare and sure to please kids and adults alike.
Pepperoni Rotini Bake
I’ve always loved pasta and red sauce—it’s a staple in my kitchen. Over the years I’ve turned simple spaghetti and sauce into many favorite meals, and this pepperoni rotini bake is one of those comforting, easy-to-make dishes that becomes a weeknight hit. It’s essentially seasoned browned beef mixed with two types of sauce, tossed with parboiled rotini, layered with plenty of pizza-style cheese and pepperoni, then baked until bubbly and golden.
The first meal I ever learned to make was basic noodles and plain tomato sauce. Over time I added cheese and other enhancements, and now I enjoy experimenting with simple combinations that deliver big flavor. This recipe is not complicated, but it’s a dependable family favorite—especially for kids.
To make it, start by frying a pound of lean ground beef and seasoning it well with salt, black pepper, garlic powder, and onion powder. The seasoned beef forms the savory base that complements the pepperoni and cheeses. Mix the cooked beef with a jar of spaghetti sauce and a jar of pizza sauce for a balanced, robust flavor. Stir in a pouch of mini pepperoni or sliced pepperoni for extra pizza character, then combine with parboiled rotini so every noodle is coated.
You need more PASTA in your life.
I sometimes use a spaghetti sauce that includes peppers, onions, and sausage for extra depth, but any favorite jarred sauce will work. After combining sauce, beef, and pepperoni with the noodles, layer half of the mixture in a baking dish, then add a generous layer of shredded pizza blend cheese and more slices of pepperoni. Top with the remaining pasta, another layer of cheese, and a final layer of pepperoni. Finish by sprinkling grated Parmesan and a pinch of Italian seasoning or dried oregano for a fragrant finish.
Bake the casserole in a 325°F oven for 30–40 minutes, until the cheese is melted and everything is bubbly. If the top begins to brown too quickly, loosely cover the dish with foil. Let the bake rest for about 10 minutes before serving to allow it to set and make slicing easier. Serve alongside crusty garlic bread and a simple green salad for a complete meal.
This recipe adapts well to different preferences: swap ground beef for Italian sausage or turkey, use whole-wheat or gluten-free rotini, or mix in a handful of baby spinach for color and nutrition. For a hands-off approach, this casserole can also be assembled ahead of time and baked later, or finished in a slow cooker on low until warmed through and cheesy.
When slices come out of the oven, the pepperoni edges will curl slightly and the cheese will be gooey and inviting. Let the dish cool briefly, plate generous portions, and enjoy a tasty, crowd-pleasing bake that captures the essence of pizza in every forkful.
Pepperoni Rotini Bake
Twisty rotini tossed in a robust combination of marinara and pizza sauce, layered with mini pepperoni and melted pizza blend cheese. A simple, delicious casserole that’s been a longtime family favorite.
25 minutes
35 minutes
1 hour
Ingredients
- 1 pound lean ground beef, browned and seasoned with salt, pepper, garlic powder, and onion powder
- 1 (23-ounce) jar of your favorite spaghetti sauce
- 1 (14-ounce) jar of pizza sauce
- 1 package mini pepperoni (or a cup of sliced pepperoni)
- 1 pound rotini noodles, parboiled
- 4 cups shredded pizza blend cheese
- 20–30 slices pepperoni for topping
- Grated Parmesan and Italian seasoning for sprinkling
Instructions
- Preheat the oven to 325°F (163°C). Brown the ground beef in a skillet over medium heat, seasoning liberally with salt, black pepper, garlic powder, and onion powder. Drain excess fat if desired.
- Stir the spaghetti sauce and pizza sauce into the browned beef, then mix in the mini pepperoni. Taste and adjust seasoning if needed.
- Toss the parboiled rotini with the sauce and beef mixture until well coated.
- In a 9×9 or 10×13 baking dish, spread half of the pasta mixture. Sprinkle half of the shredded pizza cheese evenly over the pasta, then arrange half of the pepperoni slices on top.
- Add the remaining pasta, then top with the rest of the cheese and remaining pepperoni. Finish with a dusting of grated Parmesan and a sprinkle of Italian seasoning or dried oregano.
- Bake for 30–40 minutes, or until the casserole is bubbly and the cheese is melted. If the top becomes too browned, loosely cover with foil for the remainder of the baking time.
- Remove from the oven and let rest for 10 minutes before serving to allow the casserole to set for easier slicing.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 474
Total Fat: 19g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 7g
Cholesterol: 65mg
Sodium: 855mg
Carbohydrates: 47g
Fiber: 3g
Sugar: 4g
Protein: 28g
Nutrition data is an estimate. If you require precise nutritional information for medical reasons, please consult a trusted source.
Notes & Tips
- Make ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to baking time if chilled.
- Slow cooker option: Layer ingredients in a slow cooker and cook on low for 2–3 hours until heated through and cheese is melted.
- Variations: Substitute Italian sausage or ground turkey for ground beef, add vegetables like spinach or bell peppers, or use a lower-fat cheese to reduce calories.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days, or freeze portions for up to 2 months. Reheat in the oven or microwave until hot.