Cheese Tortellini Pepperoni Pizza Casserole

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Difficulty: Easy | Intensity: Low (minimal prep, simple assembly)
Serves: 6-8 | Category: Casserole, Main Course, Family Dinner, Comfort Food

Imagine your favorite pepperoni pizza and gooey cheese-stuffed pasta had a baby, baked it in a dish, and topped it with more cheese. That’s the magic of this Cheese Tortellini Pepperoni Pizza Casserole. It’s the ultimate family-friendly comfort food that delivers all the beloved flavors of pizza night in a hearty, satisfying pasta bake. Pre-made cheese tortellini simmers in a robust marinara sauce, layered with melty mozzarella, savory pepperoni, and finished with a crispy, garlicky breadcrumb topping. It’s incredibly easy to assemble, using mostly pantry staples, and is guaranteed to please even the pickiest eaters. Perfect for busy weeknights, potlucks, or a fun weekend meal.

---

Ingredients

For the Casserole Base:

• 2 (20 oz) packages fresh or frozen cheese tortellini (do not thaw if frozen)

• 2 (24 oz) jars good-quality marinara sauce (about 6 cups total)

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp garlic powder

• ¼ tsp red pepper flakes (optional)

• 1 cup water or beef broth

For the Cheese & Toppings:

• 4 cups (16 oz) shredded low-moisture mozzarella cheese, divided

• 1 cup (4 oz) shredded Parmesan cheese, divided

• 1 (8 oz) package sliced pepperoni, divided

• 1 (4.25 oz) can sliced black olives, drained (optional)

• 1 green bell pepper, diced (optional)

For the Garlic-Herb Topping:

• 1 ½ cups Italian-style panko breadcrumbs

• ⅓ cup grated Parmesan cheese

• 2 cloves garlic, minced

• ¼ cup (½ stick) unsalted butter, melted

• 2 tbsp chopped fresh parsley (or 2 tsp dried)

• 1 tsp Italian seasoning

For Garnish:

• Fresh basil or parsley, chopped

• Grated Parmesan cheese

---

Instructions

Step 1: Preheat & Prep

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or olive oil.

Step 2: Create the Sauce Base

1. In a large mixing bowl or directly in the baking dish, combine the marinara sauce, undrained diced tomatoes, dried oregano, dried basil, garlic powder, and red pepper flakes (if using). Stir to combine.

2. Stir in the water or beef broth. This ensures there’s enough liquid to properly cook the tortellini.

Step 3: Layer the Casserole

1. First Layer: Spread half of the sauce mixture evenly over the bottom of the prepared baking dish.

2. Tortellini Layer: Scatter both packages of cheese tortellini evenly over the sauce. Gently press them down so they are mostly submerged.

3. Cheese & Pepperoni: Sprinkle 2 cups of the shredded mozzarella and ½ cup of the Parmesan cheese over the tortellini. Then, arrange half of the pepperoni slices (and optional diced bell pepper and olives, if using) in an even layer.

4. Second Sauce Layer: Pour and spread the remaining sauce mixture over the top, ensuring most of the tortellini are covered.

5. Final Toppings: Sprinkle with the remaining 2 cups of mozzarella and ½ cup of Parmesan cheese. Top with the remaining pepperoni slices.

Step 4: Add the Crispy Crust

1. In a medium bowl, combine the panko breadcrumbs, ⅓ cup Parmesan, minced garlic, melted butter, parsley, and Italian seasoning. Mix until the crumbs are evenly coated.

2. Sprinkle the buttery breadcrumb mixture evenly over the entire top of the casserole.

Step 5: Bake to Bubbly Perfection

1. Cover the dish tightly with aluminum foil. Bake on the center rack for 25 minutes.

2. Carefully remove the foil. Continue baking, uncovered, for 15-20 more minutes, or until the topping is deep golden brown, the cheese is completely melted and bubbly, and the tortellini is tender (a fork should pierce it easily).

3. For an extra-crisp top, broil for the final 1-2 minutes, watching closely to prevent burning.

Step 6: The Essential Rest

1. Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before serving. This allows the sauce to thicken slightly and the casserole to set, making it easier to scoop and serve without being soupy.

Step 7: Serve

1. Garnish with chopped fresh basil or parsley and an extra sprinkle of Parmesan cheese.

2. Serve hot, accompanied by a simple green salad and garlic bread for the ultimate pizza-night experience.

---

Chef’s Notes & Tips for Success

• Tortellini Tip: You can use fresh, frozen, or shelf-stable tortellini. No need to boil it first! The sauce and liquid in the dish will cook it perfectly during baking.

• Customize Your “Pizza”: This recipe is a perfect canvas. Swap or add toppings just like you would on a pizza:

  • Meat Lovers: Add cooked Italian sausage, crumbled cooked bacon, or diced ham.

  • Supreme: Add sautéed mushrooms and onions.

  • Veggie: Use spinach, artichoke hearts, and roasted red peppers (reduce moisture by blotting well).

• Make-Ahead & Freezing: Assemble the casserole (without the breadcrumb topping) up to 24 hours ahead. Cover and refrigerate. Add the cold casserole topping just before baking, and add 5-10 minutes to the covered bake time. To freeze, assemble completely (with topping) in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

• Sauce Consistency: If you prefer a thicker sauce, use 1.5 jars of marinara and omit the water/broth. The dish will be slightly less saucy but still delicious.

---

Nutrition Information (Per Serving, based on 1/8th of casserole)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and can vary significantly based on specific brands of tortellini, sauce, and cheese used. Sodium is high due to pepperoni, cheese, and sauce; consider using low-sodium versions if desired.*