This dish is perfect for three reasons. It’s simple. It’s pizza. And it’s pasta. It’s an amazing combination for a weeknight dinner when you’re busy, tired, and want a fun, comforting meal. Pepperoni pizza pasta bake is so good and so easy to make. I am sure it will be a family hit! 

The best part about a pizza dish made at home is you can tailor it to your pizza preference. If you love the classic taste of a pepperoni cheese pizza, you can make this recipe as is. If you and the family like a hearty supreme pizza, pile on the veggies! You can create a variety of flavors using Weight Watchers zero point foods, and enjoy the delicious taste of pasta and pizza at the same time.  The base recipe needs just a few common ingredients, so you can whip it up in no time. This recipe would be perfect for a movie night in! 

Three reasons why you need to make this recipe!

Pasta and Pizza will always be a winning combo.

If you’re in the mood for comfort food, your mind will wander to pizza and pasta. Why choose when you can have both?! 

It’s pizza, in healthy form! 

You can have just one slice of pizza for over 300 calories, or you can choose to have a hearty, filling serving of this pepperoni pizza pasta bake for just 250 calories! 

It’s also pasta, in healthy form!

Pasta gets a bad rep because the amount that is served in a typical Italian dish is well over 1000 calories worth. But pasta itself isn’t an unhealthy food. Because this pasta is evenly dispersed among six servings, you can fully enjoy it without overloading your calories. 

Ingredients you need to make Pepperoni Pizza Pasta Bake: 

  • 2 cups of pasta, measured dry 
  • 1 cup reduced fat pasta sauce
  • ½ cup pizza sauce
  • ½ tablespoon Italian seasoning
  • Pepperoni slices (I used 40 slices, 112g)
  • 1 cup reduced fat shredded mozzarella 

How to make Pepperoni Pizza Pasta Bake (step by step): 

  1. Boil the pasta according to the package directions. Drain the pasta and add it to a bowl.
  2. Preheat the oven to 350F, and spray a 9×13 casserole dish with nonstick cooking spray.
  3. In the bowl, mix the pasta, pasta sauce, pizza sauce, and seasoning.
  4. Cut half of the pepperoni into small pieces and mix into your pasta. Add in ½ cup of mozzarella and stir well.
  5. Pour the mixture out into the casserole dish and pat down evenly.
  6. Top it with the remaining cheese and pepperoni slices. Finish it with a little extra Italian seasoning.
  7. Cover the casserole with foil and bake it in the oven for 20 minutes.  Remove the foil and continue baking for 15 more minutes.
  8. Cut the casserole into 6 equal servings. Enjoy! 

Makes 6 servings. Nutrition info for 1 serving: Calories 251,  Fat 10 g, Saturated fat 4.09 g,  Carbs 29 g,  Fiber 3.9 g, Sugars 4.5 g, Sodium 557 mg, Protein 13 g. 

WW Points 

  • Pasta, measured dry 15 points
  • Reduced-fat pasta sauce 3 points
  • Pizza sauce 1 point
  • Italian seasoning 0 points
  • Pepperoni slices 15 points
  • Reduced fat shredded mozzarella 10 points

7 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

4-7PP, 7SP blue & green, 4SP purple (if using whole wheat pasta)

Different ways to change up this recipe: 

  • If you use turkey pepperoni (5 points) instead of regular pepperoni (15 points), each serving will be 6 points instead of 7 points. 
  • Try using extra lean ground beef or ground turkey for a meat lovers version. 
  • Use fresh herbs like chopped basil or chopped parsley to add delicious aromatic flavor. 
  • You can easily make this dairy-free by using Follow Your Heart dairy-free cheese. 
  • Use Banza Pasta to make this dish gluten-free. It also adds a boost of fiber and protein! 

Tips and Tricks for Making Pepperoni Pizza Pasta Bake: 

  • Feel free to add in extra veggie toppings you would normally like on your pizza. 
  • This pepperoni pizza pasta bake will freeze well, so you can bake a few in aluminum pans and store them in the freezer. Pull one out and bake until heated through when you need dinner in under 30 minutes!
  • Store any leftovers you have in the fridge. They will keep for up to seven days. 
  • If you’re in a pinch and only have pasta sauce, it’s okay to forgo the pizza sauce and just use more pasta sauce. It will not drastically change the flavor. 

Similar recipes you’ll enjoy: 

4.80 from 5 votes

Pepperoni pizza pasta bake

By: Drizzle
Servings: 6
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Pepporoni Pasta Bake
4-7PP, 7SP blue & green, 4SP purple (if using whole wheat pasta)

Ingredients 

  • 2 cups of pasta, I weighed mine dry as that was what the nutrition info on box was for, pic below
  • 1 cup reduced fat pasta sauce
  • 1/2 cup pizza sauce
  • 1/2 Tbsp italian seasoning
  • Pepperoni slices, I used 40 slices, 112g, pic below
  • 1 cup reduced fat shredded mozzarella

Instructions 

  • Boil the pasta according to the package directions. Drain the pasta and add it to a bowl.
  • Preheat the oven to 350F, and spray a 9x13 casserole dish with nonstick cooking spray.
  • In the bowl, mix the pasta, pasta sauce, pizza sauce, and seasoning.
  • Cut half of the pepperoni into small pieces and mix into your pasta. Add in ½ cup of mozzarella and stir well.
  • Pour the mixture out into the casserole dish and pat down evenly.
  • Top it with the remaining cheese and pepperoni slices. Finish it with a little extra Italian seasoning.
  • Cover the casserole with foil and bake it in the oven for 20 minute. Remove the foil and continue baking for 15 more minutes.
  • Cut the casserole into 6 equal servings. Enjoy!

Notes

7 points per serving based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
4-7PP, 7SP blue & green, 4SP purple (if using whole wheat pasta)

Nutrition

Serving: 1servingCalories: 251kcalCarbohydrates: 29gProtein: 13gFat: 10gSaturated Fat: 4.09gSodium: 557mgFiber: 3.9gSugar: 4.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.80 from 5 votes (1 rating without comment)

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39 Comments

  1. This might be a dumb question, but if I add veggies (like green pepper, onion, mushrooms), should I cook them first?

  2. This was absolutely AMAZING – my husband loved it and it was so easy to make. It will absolutely be a staple – he asked if we could have it every week! I only had an 8×8 pan, but I assume that 7oz is 7oz whether it comes out of a 9×13 pan or an 8×8 pan. I weighed it out, so hoping it was still only 7 SP! 🙂

  3. OMG!!! This was sooooo good! I added sliced mushrooms, onion and bell pepper to the mix without sautéing first. Outstanding!!!!

  4. I made this tonight for the first time and it was fantastic. My husband loved it and he requested it for dinner next week already. Thank you for the easy and tasty recipe!

    1. Hi Julie, I do have it listed as about 7oz, I divided into 6 servings and weighed them to determine the average was 7oz per serving (step 8 lists the serving size)