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Vegan Pizza Pasta Casserole

This vegan pepperoni pasta casserole serves up all of your favorite pizza flavors without the hassle of pizza dough! With seitan pepperoni, onion, bell pepper, marinara, and melty cheese, it's comforting and easily customized.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 460 kcal
Course: Main Course
Cuisine: American , Italian-American Fussion

Ingredients

  • ½ batch vegan pepperoni (tap for recipe) or use store-bought see Notes; about 7 ounces
  • 1 tablespoon olive oil omit if using store-bought pepperoni
  • 12 ounces dry pasta such as rotini or ziti
  • 1 (25 oz) jar marinara sauce
  • 1 small onion, chopped
  • 6 ounces button mushrooms, sliced
  • 1 bell pepper, any color, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • approx. ⅓ cup sliced black olives
  • 2 cups shredded vegan mozzarella about 6 ounces
  • salt and pepper
  • ½ cup boiling water

Instructions

    Cup of Yum
  1. If using homemade seitan pepperoni, slice it thinly, place in a bowl and drizzle with olive oil. Toss to coat, and set aside.
  2. Preheat the oven to 375 degrees F, and lightly oil a 13x9 casserole dish.
  3. Bring a large pot of salted water to a boil, and cook pasta for 2 minutes less than indicated on the package. Drain in a colander. While the pasta is cooking, move on to step 4.
  4. Preheat a saute pan over medium heat. Cook the onion, mushrooms, and bell pepper for 5 to 7 minutes or until the moisture from the mushrooms has evaporated. Add the oregano, garlic powder, pepper flakes, and a generous pinch of salt and pepper. Cook for another minute and remove from heat.
  5. Return the pasta to the pot and combine with marinara, sauteed veggies, olives, and a pinch of salt and pepper. Fold in the pepperoni slices, reserving a handful to decorate the top of the dish if desired. Cook the pasta mixture over medium heat just until hot, about 2 minutes.
  6. Spoon half of the pasta mixture into the prepared dish. Add a generous layer of shredded cheese, about 1 cup, followed by the rest of the pasta. Drizzle the boiling water into the dish (this helps the cheese melt).
  7. Top with reserved pepperoni and remaining cheese, and cover the dish tightly with foil. Bake for 25 to 30 minutes or until the cheese is melted. Serve hot.

Notes

  • Please review the Substitutions and Variations sections above for ideas and answers to common questions about substitutions.
  • Pepperoni
  • My pepperoni recipe makes two logs of seitan pepperoni. You'll need 1 log, about 7 ounces, for this recipe. If using a store-bought pepperoni or other meat aim for about 4 or 5 servings of product. The pepperoni provides a lot of the flavor in this dish, so keep this in mind when substituting.
  • Storage
  • Store leftovers in the refrigerator for up to 5 days. Can also be frozen for up to 1 month.

Nutrition Information

Calories 460kcal (23%) Carbohydrates 68g (23%) Protein 21g (42%) Fat 12g (18%) Cholesterol 0mg (0%) Fiber 6g (24%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 460

% Daily Value*

Calories 460kcal 23%
Carbohydrates 68g 23%
Protein 21g 42%
Fat 12g 18%
Cholesterol 0mg 0%
Fiber 6g 24%

* Percent Daily Values are based on a 2,000 calorie diet.