Cheese Tortellini Pepperoni Pizza Casserole

This cheese tortellini pepperoni pizza casserole is one of my favorite mashups—it takes the cheesy comfort of a pizza and combines it with the heartiness of pasta in a super simple, family-friendly bake. With layers of cheese tortellini, rich marinara sauce, melted cheese, and crispy pepperoni, this dish is always a hit when I want something warm, gooey, and easy.

Why You’ll Love This Recipe

I love how this recipe blends two comfort food classics into one casserole that’s full of flavor. It’s quick to prep, endlessly customizable, and satisfies both pizza and pasta cravings. I don’t have to roll any dough or deal with pizza crust—just boil the tortellini, layer everything in a dish, and bake. It’s a perfect weeknight meal and even better as leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese tortellini (fresh or frozen)

• Marinara or pizza sauce

• Sliced pepperoni

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Italian seasoning

• Olive oil or non-stick spray

• Optional toppings: chopped bell peppers, mushrooms, olives, red pepper flakes

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I cook the tortellini according to the package instructions, then drain it and toss with a bit of olive oil to keep it from sticking.

3. In a large mixing bowl, I combine the cooked tortellini with marinara sauce, Italian seasoning, and half of the shredded mozzarella and Parmesan.

4. I pour the mixture into the prepared baking dish and top with the remaining mozzarella, Parmesan, and a generous layer of pepperoni slices.

5. I bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the edges are slightly crisp.

6. I let it cool for about 5 minutes before serving, sometimes garnishing with a sprinkle of red pepper flakes or fresh herbs.

Servings and timing

This recipe serves about 6 people. It takes around 10–15 minutes to prep and 25 minutes to bake, making it ready in about 40 minutes total.

Variations

• I sometimes swap the cheese tortellini for meat-filled or spinach tortellini to mix things up.

• For a meatier casserole, I add cooked ground sausage or beef.

• I’ve layered in veggies like mushrooms, diced onions, or spinach for extra nutrition.

• A drizzle of garlic butter over the top before baking adds an extra layer of flavor I really enjoy.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover it with foil and warm it in the oven at 350°F for 15–20 minutes, or microwave individual portions until hot. It also freezes well—I freeze it before baking or after, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and bake as usual.

FAQs

Can I use frozen tortellini?

Yes, I often use frozen tortellini. I just boil it according to the package directions before assembling the casserole.

Do I have to cook the tortellini first?

Yes, I always cook the tortellini before baking. It won’t soften properly in the oven if it goes in raw or frozen.

Can I make this casserole ahead of time?

Definitely. I assemble it ahead and keep it in the fridge for up to 24 hours. When ready to bake, I add a few extra minutes to the cook time.

What’s the best cheese to use on top?

I use shredded mozzarella for meltiness and Parmesan for a salty finish. I’ve also added provolone or Italian blends with great results.

How do I keep the pepperoni from getting too crispy?

If I don’t want the pepperoni too crisp, I sometimes tuck a few slices under the cheese or add them halfway through baking.

Conclusion

This cheese tortellini pepperoni pizza casserole is a no-fuss dinner that’s always a crowd-pleaser. It brings all the fun of pizza night with the cozy comfort of a pasta bake, and I love how easy it is to adapt based on what I have in the fridge. Whether I’m cooking for my family or just craving something cheesy and satisfying, this casserole always hits the spot.

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