Pepperoni and Cheese Casserole Recipe

Name: Pepperoni and Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; Kosher salt; One 1-pound box rotini pasta; 1 medium onion, chopped; 1 medium zucchini, chopped; 1 tablespoon chopped garlic; One 6-ounce package sliced pepperoni, roughly chopped; One 28-ounce can chopped tomatoes; 6 fresh basil leaves, chopped; Freshly ground black pepper; 1 cup shredded mozzarella; 1/2 cup breadcrumbs

Servings: persons

Canola oil
Kosher salt
One 1-pound box rotini pasta
1 medium onion, chopped
1 medium zucchini, chopped
1 tablespoon chopped garlic
One 6-ounce package sliced pepperoni, roughly chopped
One 28-ounce can chopped tomatoes
6 fresh basil leaves, chopped
Freshly ground black pepper
1 cup shredded mozzarella
1/2 cup breadcrumbs

1
Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking dish with 1 teaspoon oil.
2
Bring a large pasta pot of water to a boil over high heat.
3
Add a big pinch of salt and the pasta.
4
Cover and return the water to a boil.
5
Remove the cover and cook for 5 minutes.
6
The pasta will not be completely cooked through.
7
Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon oil.
8
When it is hot, add the onions and zucchini and cook until they are softened and brown slightly, about 5 minutes.
9
Add the garlic and pepperoni and cook for another minute.
10
Add the tomatoes and basil and simmer for 5 minutes.
11
Taste and adjust the seasoning with salt and pepper.
12
Reserve 1 cup of the tomato sauce for another use, such as Round 2 Recipe Garlic Bread Pizza.
13
Stir in the pasta and cheese into the skillet.
14
Pour into the prepared baking dish and smooth out the top.
15
Sprinkle the breadcrumbs evenly over the top and drizzle with the 1 tablespoon oil.
16
Bake until the top is browned and the casserole is bubbling, 20 to 25 minutes.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Canola oil, Kosher salt, One 1-pound box rotini pasta, 1 medium onion, chopped, and more.

Yes, Pepperoni and Cheese Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepperoni and Cheese Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions