Instructions
1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
6. Stir in the beef broth or water into the sauce.
7. Add about half of the sliced pepperoni into the sauce and stir to combine.
8. Add the cooked pasta to the sauce and toss to coat evenly.
9. Transfer half of the pasta mixture to a 9×13 inch baking dish.
10. Sprinkle with 1 cup of mozzarella cheese and half of the Parmesan cheese.
11. Top with the remaining pasta mixture.
12. Sprinkle with the remaining 1 cup of mozzarella cheese, the remaining Parmesan cheese, and arrange the remaining pepperoni slices on top.
13. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If desired, you can broil for the last 2-3 minutes for a golden-brown top, watching carefully to prevent burning.
14. Let the casserole rest for 5-10 minutes before serving.
Short Tips
* Don’t overcook your pasta! It will continue to cook in the oven, so al dente is perfect.
* For extra flavor, use a mix of mini pepperoni and regular-sized pepperoni.
* Feel free to add other pizza toppings like sliced mushrooms, bell peppers, or black olives.
* Leftovers are fantastic! This casserole reheats well in the oven or microwave.
* Serve with a fresh green salad and garlic bread for a complete meal.
