Pepperoni Pizza Penne Pasta

If you can’t find mini pepperoni, you can use normal-sized pepperoni and cut it into quarters.

If you have leftovers (my family of four made it through a little over half of this serving size), I’d recommend tossing it in a small buttered baking dish, adding the leftover crispy breadcrumbs to the top, and baking it the next day at 350°F for about 20 minutes. Delicious baked pasta dish!

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings


  • 12 ounces penne pasta
  • 1 cup marinara sauce, homemade or store-bought
  • 1/2 teaspoon dried oregano
  • 4 ounces mini pepperoni (see Recipe Note)
  • 8 ounces mini mozzarella balls
  • Basil chopped, garnish

DAD ADD: Spicy Breadcrumb Topper

  • 2 tablespoons butter
  • 1/2 cup breadcrumbs
  • 1/4 teaspoon red pepper flakes
  • Pinch of salt and pepper


1 Cook the pasta: Add penne pasta to salted water and cook according to package instructions.

2 While the pasta cooks, make the spicy breadcrumb topper: If you’re making the Dad Add (highly recommended), melt the butter in a small skillet over low heat. Add breadcrumbs and red pepper flakes and cook, stirring regularly, for 4 to 5 minutes until breadcrumbs are toasted and browned. Season with a pinch of salt and pepper.

Penne with Marinara Sauce make the breadcrumb topper

3 Assemble the pasta: When the penne has cooked, drain it and return to hot pot. Stir in marinara sauce and oregano.

Off the heat, fold in mini pepperoni and mini mozzarella balls.

Penne with Marinara Sauce combine the mozzarella and pepperoni Pasta with Pepperoni toss the pasta with oregano and sauce Pasta with Mozzarella toss the pasta, pepperoni and mozzarella

4 Serve: Divide pepperoni pizza penne between bowls and garnish with fresh basil and spicy crispy breadcrumbs, if using.

Penne with Marinara Sauce serve the pasta