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hot honey pasta bake

Hot Honey Pepperoni Pasta Bake

If you’re looking for a weeknight dinner that brings bold flavor with minimal fuss, this hot honey pepperoni pasta is about to become your go-to. It’s spicy, sweet, cheesy, and baked in one dish for the ultimate no-stress comfort meal. I love this recipe because it feels indulgent and impressive without needing much hands-on time in the kitchen.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 515 kcal

Equipment

  • Deep baking dish

Ingredients
  

  • 300 g pasta I use rigatoni
  • 400 g chopped tomatoes
  • 1 tablespoon tomato puree
  • 1 teaspoon harissa optional
  • 1 teaspoon oregano
  • 1 teaspoon sugar
  • 1 tablespoon honey
  • 1 teaspoon chilli flakes
  • 50 g pepperoni
  • 150 g mozzarella grated or sliced (I like to use fresh rather than pre-grated/ sliced)
  • 350 ml chicken stock
  • 2 tablespoon ricotta
  • 1 lemon juice and zest
  • 5 g basil

Instructions
 

  • In a deep baking dish, mix together the chopped tomatoes, tomato purée, harissa (if using), oregano, garlic, sugar, a pinch of chilli flakes, salt, and pepper. Add the uncooked pasta and stir to coat everything evenly. Pour in the chicken stock and stir again to ensure the pasta is almost submerged.
    300 g pasta, 400 g chopped tomatoes, 1 tablespoon tomato puree, 1 teaspoon harissa, 1 teaspoon oregano, 1 teaspoon sugar, 350 ml chicken stock
  • Cover the dish tightly with foil and bake at 200°C (390°F) for 30 minutes, lifting the foil and stirring half way then placing the foil back on. This allows the pasta to cook while absorbing all that delicious sauce.
  • Remove the foil and scatter the mozzarella over the top, followed by slices of pepperoni. Mix the honey and chili flakes together, then drizzle generously over the surface. This is where the magic of hot honey pepperoni pasta really starts to shine. Return to the oven uncovered for 15-20 more minutes, until the cheese is golden and bubbling and the pepperoni is crisped to perfection.
    1 tablespoon honey, 1 teaspoon chilli flakes, 50 g pepperoni, 150 g mozzarella
  • While the pasta is finishing, mix together ricotta with lemon juice and zest in a small bowl. Once the pasta bake is out of the oven, spoon dollops of the ricotta on top and sprinkle with torn basil.
    2 tablespoon ricotta, 1 lemon juice and zest
  • If you like things extra spicy-sweet, drizzle a little more hot honey on top just before serving and enjoy!
    5 g basil

Video

Notes

Since the pasta cooks in the sauce, I like to avoid pre-boiling it. The liquid levels in the baking dish are designed to perfectly cook it al dente. Stir well before baking to prevent sticking and ensure even cooking. A deep baking dish is key. It allows the pasta to submerge in the stock and sauce, preventing dry patches and ensuring the top layer stays saucy even after baking with the mozzarella and pepperoni.
If you do want to pre boil the pasta then reduce the added liquid by half, mix everything (including the sauce, mozzarella, and some pepperoni) in the tray, then top with extra mozzarella and pepperoni before baking uncovered for 20–25 minutes until bubbling and golden.

Nutrition

Calories: 515kcalCarbohydrates: 52gProtein: 20gFat: 24g
Keyword hot honey, hot honey bake, hot honey pasta, hot honey pepperoni, pasta bake, pepperoni pasta bake, pepperoni pizza pasta, pizza pasta
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