Pizza Pasta Bake

Pizza Pasta Bake

Pizza Pasta Bake

(In would be voice over voice) now tonight, continuing our discussion of the many ways one can serve pasta we have Pasta bake, a pizza and a pasta rolled into one tasty casserole. Yeah I know, more pasta. I’m in a posting rut, I grant you this. If it helps, pasta is one of the few foods that my kids will more or less willingly eat (although I was slightly heartened this weekend when their Grandmother, the one that actually cooks, asked them, “What would you like for me to make when you come over Wednesday?” and they responded “Thai Basil” (which is the name of our favorite restaurant). Apparently mine is not the only food they ignore. Ah well, I shall continue my policy of forcing them to try 3 bites of whatever I’m serving. They can continue their policy of trying to fill up on junk for lunch so that they don’t have to eat dinner. Someday I shall win that battle of wills, or not.) All of which is to say we eat a lot of pasta and my husband does a lot of sighing. This particular dish is a favorite of mine that I just haven’t thought of making in a while. It combines the flavor of pizza sauce with the form of pasta, baked casserole style. Last night I think I finally perfected it.

If you wanted to short cut the homemade version below you could take the veggies& pasta listed (or your favorite pizza toppings) plus two cans/jars (15oz) of your favorite pizza sauce, mix, cheese, heat and serve. I’m basically doing the homemade equivalent below.




Kid Friendly Tasks: Pepperoni taster; Cheese sprinkler


  • 1/3 box medium shaped pasta, uncooked
  • 1 green bell peper, diced
  • ½ zucchini, diced
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp sugar
  • ½ tsp Black Pepper
  • 2 tbsp Olive Oil
  • 8-12 (depending on your preference) pepperoni slices
  • 2 tbsp Black Olives
  • 1.5 tsp salt (NOTE: I buy unsalted canned tomatoes & sauce. If you buy regular salted add less and work up!)
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 15 oz can tomato sauce
  • 1 c water
  • Parm Cheese for sprinkling


  1. Preheat oven to 400. Grab a 9x9x2 baking dish (roughly Mine was 8x8x3)
  2. Mix diced bell peppers, zucchini, onion, garlic, oregano, pepper, olive oil, olives, pepperoni, sugar, salt and diced tomatoes. Add pasta and cheese and mix again. Pat everything down in the baking dish. Then top with the tomato sauces. Sprinkle the top with parm cheese. Add one cup water (it should go up to the sauce level in the baking dish, but not over it. The idea is that all of the pasta be in the water/tomato mix, but that there not be so much that it swims)
  3. Bake for approx 30 mins or until pasta is soft and everything is browned and bubbling.


Pizza Pasta Bake

Pizza Pasta Bake


Leave a Reply