Easy Cheese Tortellini Pepperoni Pizza Casserole Ready in 30 Minutes

Did You Know 83% of Home Cooks Avoid Combining Pasta and Pizza—But They’re Missing Out?

I used to be one of those people who believed pasta and pizza should never share a plate. “Pick a lane!” I’d say, clutching my wooden spoon like a culinary purity test. Then one snowy Sunday, with half a bag of cheese tortellini and a pepperoni pizza craving, I discovered the magic of Cheese Tortellini Pepperoni Pizza Casserole—a dish so gloriously indulgent it made me question every “rule” I’d ever followed in the kitchen.

Picture this: plump cheese-stuffed tortellini swimming in garlicky marinara, layered with melty mozzarella, and crowned with those iconic crispy pepperoni curls that taste like childhood sleepovers. It’s the kind of meal that makes you abandon your fork halfway through and just hug the baking dish instead.

What makes this casserole special isn’t just its rebellious mashup of Italian-American favorites—it’s how effortlessly it solves the “I want comfort food but also zero effort” dilemma. Unlike traditional lasagna with its fussy layering or homemade pizza dough that requires patience (who has time for yeast to rise when cravings strike?), this recipe comes together in three simple steps: boil, assemble, bake. The tortellini acts as edible little flavor pockets, catching pools of sauce and cheese in every twist.

I’ll never forget the first time I served this to my skeptical nephew. “Aunt Naomi, this tastes like my lunchables… but fancy!” High praise from a kid who thinks ketchup is a vegetable. Now it’s his most-requested birthday dinner, proof that some rules—like keeping pasta and pizza separate—are meant to be broken.

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Cheese Tortellini Pepperoni Pizza Casserole

There’s something magical about the marriage of two comfort food classics—cheese tortellini and pepperoni pizza—baked into one bubbling, golden casserole. This dish is the love child of cozy pasta nights and Friday pizza cravings, and I promise, it’ll disappear faster than you can say “seconds, please!”

Ingredients You’ll Need

• 20 oz cheese tortellini – Fresh or frozen both work beautifully here, but if you’re using frozen, no need to thaw—just adjust baking time slightly.
• 1 (24 oz) jar marinara sauce – Use your favorite store-bought brand or homemade. I love a chunky tomato basil for extra depth.
• 1 cup shredded mozzarella – The classic pizza cheese! For extra gooeyness, I sometimes mix in a handful of provolone.
• ½ cup grated Parmesan – Because everything’s better with a salty, nutty sprinkle.
• 4 oz sliced pepperoni – I like to reserve a few slices for topping, but feel free to go wild.
• ½ tsp garlic powder – A little boost to make the flavors pop.
• 1 tsp dried Italian seasoning – That herby aroma is pure nostalgia.
• ¼ tsp red pepper flakes (optional) – For those who like a gentle kick.
• 2 tbsp olive oil – Just enough to keep things luscious.
• Fresh basil or parsley – For that final flourish of color and freshness.

Let’s Get Cooking

Preheat your oven to 375°F (190°C) and grab your favorite casserole dish—a 9×13-inch works perfectly here. Lightly grease it with olive oil or cooking spray to prevent any cheesy casualties sticking to the sides.

1. Prep the tortellini: If using fresh, cook according to package instructions until just al dente (they’ll finish cooking in the oven). For frozen, you can add them straight to the dish—no boiling needed!
2. Layer the love: Spread half the marinara sauce in the bottom of your dish. Nestle the tortellini on top in an even layer, then drizzle with the remaining sauce. Sprinkle with garlic powder and Italian seasoning, gently tossing to coat the pasta.
3. Cheese, please: Scatter half the mozzarella and a generous sprinkle of Parmesan over the tortellini. Now, artfully arrange most of the pepperoni slices (save some for the top!) over the cheese.

At this point, your kitchen should smell like an Italian trattoria, and your stomach will likely be growling in anticipation. But trust me—the best is yet to come.

Conclusion

This Cheese Tortellini Pepperoni Pizza Casserole is the ultimate comfort food mashup—combining the best of cheesy tortellini, zesty pepperoni, and gooey mozzarella into one irresistible dish. Whether you’re feeding a hungry family or prepping for a cozy night in, this recipe delivers big flavors with minimal fuss. The best part? It’s customizable, so you can tweak it to your heart’s content with your favorite pizza toppings or pasta variations.

Ready to dive in? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more hearty, family-friendly meals, don’t forget to check out our other comfort food favorites.

FAQs

Can I use fresh tortellini instead of frozen?

Absolutely! Fresh tortellini works just as well—just adjust the baking time slightly since it cooks faster than frozen. Keep an eye on it to avoid overcooking.

What other toppings can I add?

Get creative! Sautéed mushrooms, bell peppers, olives, or even cooked sausage would be delicious additions. Just make sure any veggies are pre-cooked to avoid excess moisture.

Can I make this ahead of time?

Yes! Assemble the casserole (without baking), cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the cooking time since it’ll be cold from the fridge.

How do I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I freeze this casserole?

You can! Bake as directed, let it cool completely, then wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven at 350°F until bubbly.