For the glorious topping, I sprinkle the remaining cup of mozzarella cheese evenly over the entire surface. Then, I artfully arrange the remaining whole pepperoni slices on top, pressing them down slightly into the cheese. If I’m using them, I’ll scatter on some sliced olives or bell pepper rings. Finally, I finish it with the grated Parmesan cheese, which will create a perfect golden crust. I bake the casserole, uncovered, for 20-25 minutes, until the cheese is completely melted, bubbly, and spotted with brown.
Pro Tips for Best Results
Undercook your pasta! This is the cardinal rule for any pasta bake. I tested this with pasta cooked to al dente and pasta cooked 2 minutes shy of al dente. The fully-cooked pasta became too soft in the final bake. Taking it out early ensures it soaks up the sauce and finishes cooking in the oven to the perfect tender-but-firm texture.
Use a combination of cheeses for the best flavor and melt. Mozzarella gives you that classic pizza stretch, cheddar adds a sharp tangy punch, and Parmesan creates a savory, crispy top. I’ve tried it with all mozzarella, and it was a bit one-dimensional. The trio is the way to go.
Brown your meats well. Don’t just cook the sausage until it’s no longer pink; let it get some good caramelization on the edges. This builds a deeper, richer flavor base for the entire casserole. The same goes for quickly sautéing the chopped pepperoni—it renders out some fat and gets crispy, adding fantastic texture.
Common Mistakes to Avoid
The most common mistake is not draining the diced tomatoes. That extra liquid can make the entire casserole watery. I made this error once and ended up with a tasty soup instead of a hearty bake. Don’t do what I did! Press the liquid out in a strainer before adding them to the sauce. (See the next page below to continue…)