This Baked Pepperoni Rigatoni with Hot Honey Drizzle is everything you want from a pizza night and a pasta night rolled into one cozy, bubbling dish! The rigatoni cooks right in the sauce in one baking dish (no boiling a separate pot!), then gets loaded with melty mozzarella, crispy pepperoni, and a sweet-spicy drizzle of hot honey that takes it over the top. It’s a low-effort, high-reward dinner that will definitely be a hit with the fam!
Pepperoni pizza is kind of my love language, and this recipe is basically my way of sneaking that flavor into a weeknight pasta dinner without having to order out! The first time I made this, I was skeptical that dumping dry rigatoni into a dish of marinara and broth and just walking away would actually work, but it does, and it works beautifully.
Now this has become a recipe I make when I want everyone at the table to go quiet for a second because they’re too busy eating. The hot honey drizzle at the end was a happy accident (I was out of red pepper flakes and hot honey was sitting right there), and now I genuinely can’t imagine this dish without it.
If you’re looking for a dinner that feels a little bit fancy but comes together with almost zero hands-on effort, this is it.
Why I LOVE this recipe!
- One-dish, no-boil pasta – The rigatoni bakes directly in the sauce and broth, so there’s no separate pot of boiling water to babysit and one less dish to wash.
- Sweet heat that actually works – The hot honey drizzle at the end adds a little kick and a little sweetness that plays perfectly against the salty pepperoni and rich marinara.
- Weeknight friendly – With just a handful of pantry staples and about 5 minutes of prep, this is a real dinner you can pull off on your busiest night.
- Crowd-pleasing flavor – It tastes like a cross between baked ziti and pepperoni pizza, which means kids and adults alike tend to love it.
Recipe Notes
This Baked Pepperoni Rigatoni recipe is as simple as promised! Since the pasta cooks right in the sauce, there’s no extra pot, no draining, and hardly any cleanup. Just one baking dish for a family-friendly dinner that tastes like it took a lot more work than it did.
In this section I am going to go through a few tips and tricks I use for how to make baked pepperoni rigatoni with hot honey drizzle to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Marinara sauce – I love using a jarred marinara like Rao’s for the best flavor with zero effort, but any good-quality jarred sauce, or your own homemade marinara, will work great here.
- Chicken broth – This helps thin out the sauce just enough for the pasta to cook properly and adds a little extra savory depth. Vegetable broth is a fine substitute if that’s what you have on hand. There is no need to add salt since we are using broth here.
- Rigatoni pasta – The wide ridges and hollow center of rigatoni hold onto the sauce beautifully, but penne or ziti will also work well as a substitute.
- Mozzarella cheese – Freshly shredded mozzarella melts the smoothest, though pre-shredded works fine in a pinch if you’re short on time.
- Parmesan cheese – This adds a salty, nutty finish on top of the mozzarella. Feel free to swap in Pecorino Romano if you want a sharper bite.
- Pepperoni slices – These crisp up slightly under the broiler-like heat of the oven and add that classic pizza flavor. Turkey pepperoni or mini pepperoni both work as easy swaps.
- Fresh basil – Torn basil leaves add a fresh, herby brightness at the end. Dried basil or Italian seasoning can work in a pinch, though fresh is really worth it here.
- Hot honey – This adds sweet heat to balance the richness of the cheese and pepperoni. You can also make your own by warming honey with a pinch of red pepper flakes. For a hot honey recipe, check out my hot honey chicken!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Add veggies – Stir in some baby spinach, sliced mushrooms, or diced bell peppers along with the pasta for extra color and nutrients.
- Make it spicier – Add a pinch of crushed red pepper chili flakes to the sauce before baking, or use an extra-hot honey for even more heat.
- Swap the meat – Try crumbled Italian sausage or cooked ground beef in place of, or in addition to, the pepperoni for a heartier bake.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make baked pepperoni rigatoni.
Preheat oven to 400˚F. In a large deep baking dish (I use a Staub 9×13 baker) combine the marinara sauce and chicken broth. Add the rigatoni pasta and stir to submerge the pasta as much as possible.
Cover tightly and bake pasta for 50-55 minutes.
Remove from oven and stir the pasta. Top with mozzarella and parmesan cheeses then place the pepperoni evenly over the top.
Return to the oven for 10 more minutes, uncovered, or until the pasta is tender and the cheese is melted. Once done, sprinkle the torn basil over the top and then drizzle hot honey evenly over the top. Serve warm and enjoy!
Recipe Tips
- Use a deep baking dish – Since the uncooked pasta needs room to absorb the liquid and expand, a deep 9×13 baker (like a Staub) works best and helps prevent any overflow in the oven.
- Cover tightly while baking – Sealing the dish tightly with foil or a lid traps the steam needed to properly cook the pasta, so don’t skip this step.
- Stir before adding cheese – Giving the pasta a good stir after the first bake helps redistribute the sauce evenly so every bite of this hot honey pepperoni pasta bake is coated.
- Drizzle the honey last – Adding the hot honey right before serving keeps its flavor bright and prevents it from getting lost in the bake.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-shredded cheese – Skip the grating and grab a bag of pre-shredded mozzarella and parmesan to save a few minutes of prep.
- Store-bought hot honey – Instead of making your own spicy honey, most grocery stores now carry ready-made hot honey right next to the regular honey.
- Prep ingredients ahead – Measure out your broth and tear your basil earlier in the day so all you have to do at dinnertime is assemble and bake.
Freezer Meal Instructions
Making this baked pepperoni rigatoni with hot honey recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Combine the marinara sauce, chicken broth, and dry rigatoni in a freezer-safe baking dish or heavy-duty freezer bag.
- Seal tightly, label with the date, and lay flat in the freezer until solid.
- When ready to cook, thaw overnight in the refrigerator, then bake as directed, adding the cheese and pepperoni toward the end as normal.
How to Freeze Baked Pepperoni Rigatoni with Hot Honey After Cooking
- Let the fully baked pasta cool completely to room temperature before freezing.
- Portion into freezer-safe, airtight containers or bags, pressing out as much air as possible.
- Freeze for up to a month, then thaw overnight in the fridge and reheat in the oven or microwave until warmed through.
What to Serve with Baked Pepperoni Rigatoni with Hot Honey Drizzle
Since this protein based dinner has the delicious flavors of pepperoni pizza, it will pair well with many of your favorite Italian-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Baked Pepperoni Rigatoni Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Baked Pasta Bites – Press leftover rigatoni into a muffin tin, top with a little extra cheese, and bake until crispy and golden for a fun, poppable snack.
- Pasta Frittata – Stir the leftovers into whisked eggs and cook in a skillet for a hearty, Italian-inspired breakfast or brunch dish.
- Stuffed Peppers – Spoon the leftover pasta into halved bell peppers, top with a little extra cheese, and bake until the peppers are tender.
Recipe FAQ’s
Is pepperoni with hot honey good?
Absolutely! The salty, slightly spicy pepperoni plays perfectly against the sweet heat of hot honey, giving you that classic sweet-and-spicy contrast people love on pizza.
How to make hot honey?
Simply warm honey in a saucepan with red pepper flakes (or a splash of hot sauce) for a few minutes over low heat, then let it steep and strain out the flakes if desired. It keeps well at room temperature for weeks.
What to put hot honey on?
It’s great drizzled over pizza, fried chicken, cornbread, biscuits, or roasted vegetables. Basically anything that could use a little sweet heat. It also works beautifully over cheese boards or even a scoop of vanilla ice cream.
Is this recipe very spicy?
It has a mild kick from the hot honey, but it’s not overwhelmingly spicy. If you’re sensitive to heat, start with less honey or use regular honey instead.
More EASY Pasta Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy pasta recipes here, or see a few of our readers favorite recipes below.
Baked Pepperoni Rigatoni with Hot Honey
Ingredients
- 24 ounce jar marinara sauce, (I like Rao's for flavor)
- 3 cups chicken broth
- 16 ounces rigatoni pasta, dried
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 1 ounce pepperoni slices, about 12 slices
- 10 basil leaves, torn
- 1 tablespoon hot honey
Instructions
- Preheat oven to 400˚F.
- In a large deep baking dish (I use a Staub 9×13 baker) combine the marinara sauce and chicken broth. Add the rigatoni pasta and stir to submerge the pasta as much as possible.Cover tightly and bake for 50-55 minutes.
- Remove from oven and stir the pasta. Top with mozzarella and parmesan cheeses then place the pepperoni evenly over the top.Return to the oven for 10 more minutes, uncovered, or until the pasta is tender and the cheese is melted.
- Once done, sprinkle the torn basil over the top and then drizzle hot honey evenly over the top. Serve warm and enjoy!
Recipe Notes
- Substitutions: Swap the rigatoni for penne or ziti, use turkey pepperoni in place of regular, or make your own hot honey with regular honey and a pinch of red pepper flakes.
- How to Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: Freeze cooled leftovers in an airtight, freezer-safe container for up to 1 month.
- How to Reheat: Reheat in the microwave in 30-second intervals, or in a covered baking dish in a 350˚F oven until warmed through.
- How to Scale: This recipe easily doubles in a larger baking dish, just add a few extra minutes to the covered bake time to account for the increased volume.
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