This cheesy baked pasta has pepperoni pizza party vibes

There are lots of pepperoni lovers across the country — and I am among its most ardent fans. It is my favorite pizza topping by leaps and bounds; nothing else compares. Unless I’m sharing a pie with someone who can’t eat it, ’roni is my choice 95% of the time. I even weigh my desire to see a friend who can’t partake against my obsession with those deliciously spicy little rounds when deciding whether to meet up at a pizzeria in the first place. My passion is that fervent. To me, pepperoni is perfect.

But the sliced red sausage need not be limited to just ’za (and the occasional Italian sandwich) — it can do so much more. Crisp it up as a topping for savory porridges. Incorporate it into savory baked goods. Or include it in this easy-to-assemble pasta bake with tomato sauce and mozzarella cheese.

Pepperoni is most commonly made from pork, beef or a combination of the two. (Turkey pepperoni is also an option for those who abstain from pork.) It’s primarily seasoned with paprika, which is responsible for the sausage’s red hue, alongside garlic and other herbs and spices. “Once it’s packaged into sausages, the mixture is aged for several days before being smoked and dried,” reporter Alma Avalle wrote in Bon Appétit. “Throughout this process, the sausages undergo mild fermentation, during which lactic acid builds up, contributing to the deep tangy flavor, and water is lost, creating the dense, chewy texture we love.”

In this recipe, chopped pepperoni is mixed in a casserole dish with two types of canned tomatoes and the flavorings you typically find in a pizza sauce: garlic powder, dried oregano, sugar and crushed red pepper flakes. (I enjoy a moderate level of spice, but I kept the amount of crushed red pepper flakes small in the recipe to make it more kid-friendly and to allow you to adjust it to your — and your family’s — tastes.)

Next, an entire pound of dried pasta gets added in. I landed on fusilli (a.k.a. rotini) for a shape that’s easy to mix and a thickness that won’t quickly turn to mush in the oven. (No, you don’t need to boil the pasta first.) You can use whatever pasta shape you want, but note that you’ll need to adjust the bake time for varying thicknesses. And I’ll caution against the thinnest of shapes to allow the tomatoes time to brush off their tinned taste without the pasta becoming too soft. (I tried broken angel hair in my initial test, which resulted in a dense, almost spongy, mochi-like texture.)

Hot water is added to cover the pasta before the baking dish is tightly sealed with foil and placed in a hot oven. In this instance, “hot water” does not mean the stuff you get from the tap. Per the Environmental Protection Agency: “Hot water dissolves lead more quickly than cold water and is therefore more likely to contain greater amounts of lead. Never use water from the hot water tap for drinking, cooking or making baby formula.” Instead, heat cold tap water in the microwave, on the stove or in an electric kettle for consumption.

Once the pasta is al dente, sprinkle mozzarella all over the top and arrange a few more slices of pepperoni — just like a pizza. (I’m generally an advocate for shredding your own cheese, but in this instance, for the sake of convenience and since we’re melting it in the oven instead of trying to make a smooth sauce, the bagged stuff is just fine.) Then pop it under the broiler until the cheese is brown in spots and the pepperoni slices start to curl. This pizza-inspired pasta bake is warm and comforting, and it comes together in just one dish. And if you’re a pepperoni lover like me, it’ll make you want to keep taking another bite.

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Pepperoni Pasta Bake

1 (6-ounce) package sliced pepperoni, divided

1 (28-ounce) can crushed tomatoes, preferably no-salt-added

1 (8-ounce) can tomato sauce, preferably no-salt-added

1 1/2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon granulated sugar

1/2 teaspoon fine salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1/4 teaspoon crushed red pepper flakes, plus more to taste

1 pound dried fusilli

3 cups water, heated

8 ounces (2 cups) shredded low-moisture mozzarella cheese (whole or part-skim)

Position a rack in the middle of the oven and preheat to 400°F.

Dice two-thirds of the pepperoni; reserve the rest. In a broiler-safe 9-by-13-by-2-inch or similarly sized casserole dish, add the crushed tomatoes, tomato sauce, oregano, garlic powder, sugar, salt, black pepper, red pepper flakes and the diced pepperoni, and stir to combine. Taste, and season with more salt, black pepper and red pepper flakes, as desired. Add the pasta and gently stir to combine. Add the water, patting down the pasta to ensure it’s completely submerged. Cover tightly with foil and bake for about 35 minutes, or until the pasta is al dente.

Take the dish out of the oven and remove the foil. Stir the pasta, sprinkle the mozzarella on top and scatter the reserved pepperoni. Carefully raise the rack to 5 or 6 inches from the broiling element and preheat the broiler to HIGH. Return the baking dish to the oven and broil for about 3 minutes, or until the cheese is browned in spots. (If your broiler is on the bottom, transfer the baking dish to the broiler drawer.) Let sit for 5 to 10 minutes before cutting, and serve warm.

Makes 6 to 8 servings (one 9-by13-inch casserole)

Substitutions: For canned tomatoes and seasonings, use 36 ounces of your favorite jarred pasta sauce. For fusilli, use any other short pasta. For mozzarella, use another melty cheese. For pepperoni, use soppressata (spicy or not) or other types of salami. For dried oregano, use 1 tablespoon chopped fresh oregano leaves.

Nutritional information per serving, based on 8: 432 calories, 54g carbohydrates, 32mg cholesterol, 16g fat, 6g fiber, 20g protein, 7g saturated fat, 699mg sodium, 7g sugar

— Aaron Hutcherson