Cheese Pasta Pepperoni Chicken Pizza Casserole

This recipe is a comforting fusion of two classic favorites: pizza and pasta. By combining al dente pasta with a savory marinara sauce, cooked chicken, and a generous amount of cheese and pepperoni, you get a hearty and satisfying casserole that’s perfect for a family dinner or a potluck. This detailed version will give you extra tips to make sure your casserole is a success every time.

Ingredients:

• 12 oz pasta: Penne, rotini, or even farfalle are excellent choices as their shape holds onto the sauce and small pieces of meat well.
• 2 cups marinara sauce: A high-quality store-bought brand is perfectly fine for a quick meal. For a richer flavor, you can use a homemade marinara.
• 2 cups cooked chicken: You can use leftover roasted or grilled chicken, or quickly poach two boneless, skinless chicken breasts and shred them with two forks. Another great option is to use a rotisserie chicken for a fast and flavorful shortcut.
• 1 1/2 cups shredded mozzarella cheese: Using a block of whole-milk mozzarella and shredding it yourself will give you a better melt and flavor than pre-shredded cheese, which often contains anti-caking agents.
• 1 cup sliced pepperoni: Regular or mini pepperoni slices will both work. If using regular-sized slices, you can cut them in half for a more even distribution.
• 1/2 cup grated Parmesan cheese: Freshly grated Parmesan will melt beautifully and add a nutty, salty depth.
• 1 teaspoon Italian seasoning: A common blend of dried herbs like oregano, basil, thyme, and rosemary.
• 1/2 teaspoon garlic powder: This provides a nice garlic flavor without the sharpness of fresh garlic.
• Salt and pepper to taste: Seasoning the layers is key to a flavorful dish.
• Fresh basil: For a pop of color and a fresh, aromatic finish. This is an optional but highly recommended garnish.

Detailed Directions:

Step 1: Prepare Your Kitchen & Oven

• Preheat the oven: Adjust an oven rack to the middle position and preheat your oven to 375°F (190°C).
• Grease the dish: Lightly coat a 9×13 inch baking dish with cooking spray or a thin layer of butter. This prevents the pasta and cheese from sticking to the bottom and sides.

Step 2: Cook the Pasta

• Boil the water: Fill a large pot with water, add a generous amount of salt (it should taste like the ocean), and bring it to a rolling boil.
• Cook the pasta: Add the 12 oz of pasta to the boiling water. Cook it according to the package directions, but aim for the lower end of the time range to ensure it’s al dente. The pasta will continue to cook and soften in the oven, so you don’t want it to be mushy before it even bakes.
• Drain and set aside: Once cooked to your liking, drain the pasta in a colander. Do not rinse the pasta, as the starch on the surface helps the sauce adhere. Set the pasta aside in a large bowl.

Step 3: Combine All the Ingredients (The Fun Part!)

• Combine wet and dry ingredients: To the large bowl containing the cooked pasta, add the marinara sauce, shredded chicken, and about 1 cup of the shredded mozzarella cheese.
• Add the flavorings: Sprinkle in the pepperoni slices, Parmesan cheese, Italian seasoning, and garlic powder.
• Season to taste: Add a good pinch of salt and a few grinds of black pepper. Remember that the pepperoni and Parmesan are salty, so start with a little and you can always add more.
• Mix everything together: Using a large spoon or spatula, thoroughly mix all the ingredients until the pasta, chicken, and pepperoni are evenly coated in the sauce and cheese.

Step 4: Assemble the Casserole

• Pour into the dish: Transfer the entire pasta mixture into your prepared 9×13 inch baking dish.
• Create the cheesy top: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the casserole. This will create a beautiful, golden-brown crust.

Step 5: Bake to Perfection

• First bake (covered): Cover the baking dish tightly with aluminum foil. This traps the steam and ensures the pasta heats through evenly without drying out. Bake for 20 minutes.
• Second bake (uncovered): Carefully remove the foil. The cheese will have started to melt, and the casserole should be hot and bubbly. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese on top is a beautiful golden brown and the edges are bubbling vigorously.

Step 6: Cool and Garnish

• Let it rest: This is a crucial step! Remove the casserole from the oven and let it sit for 5-10 minutes. This allows the molten cheese to set slightly, making it much easier to serve and preventing it from being a runny mess.
• Garnish: If using, tear or chiffonade (thinly slice) the fresh basil and sprinkle it over the top of the hot casserole just before serving.
• Serve: Scoop out generous portions and serve warm. Enjoy!

Tips & Variations:

• Make it vegetarian: Simply omit the chicken and pepperoni. You can add extra vegetables like sautéed bell peppers, onions, mushrooms, or black olives.
• Add some heat: For a spicy kick, add a pinch of red pepper flakes to the sauce mixture or use spicy pepperoni.
• Different cheeses: Feel free to experiment with other cheeses like provolone or a blend of Italian cheeses.
• Meal prep: This casserole can be assembled a day in advance. Simply cover the baking dish with plastic wrap and refrigerate. When ready to bake, add a few minutes to the covered baking time.