Pepperoni Pasta Bake

State champions. Five. The fifth state championship in nine seasons at Eldorado Prep. I said this to my staff on Sunday in our review meeting and one of the newer coaches — Marcus Reid, the wide receivers coach, who has been with me for three years — said, "Say that again." I said: five state championships in nine seasons at Eldorado Prep. He nodded. He's been part of three of them. He's twenty-nine years old and he's been part of building a dynasty, which is not a word I use, but which is what people outside the building use and which the record supports.

We won 31-17. Jeremiah Cole was magnificent — 194 yards, the kind of game that announces a player to scouts who haven't been paying attention. Webb had seven catches. The defense gave up seventeen points and never let the other team believe they could come back. Williams on the sideline was a study in controlled intensity that I've spent nine years learning from. He's the best defensive coordinator I've ever worked with. I've told him this. He deflects the compliment every time and then does something in the next game that justifies it again.

Hector watched on the streaming service. He called immediately after the final whistle — I was still on the field, still in the postgame chaos — and I answered. He said two words: "Five. Good." Then he said he was tired and would talk Sunday. I told him I'd talk Sunday. I said I loved him. He said the same. Five. Good. Two words that carried everything he had.

Championship posole. The fifth one. I know the ceremony now by heart. The kitchen knows it too. The house smells like winning, which is the same smell as care and patience and investment over time. The kids ate. The staff came. The trophies are running out of space on the shelf in the hallway. Lisa says we need a bigger hallway.

Posole is the tradition—five championships, five pots—but the staff doesn’t leave after the posole bowls are cleared, and Lisa always has pasta bake ready for the second wave because she knows how these nights go. The house fills up, the kids start running again, and nobody wants to be the one who says it’s time to leave. This pepperoni pasta bake is what keeps everyone at the table long after the trophy has been passed around the room. It’s warm and uncomplicated and generous, which is exactly the kind of food a night like this deserves.

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 8

Ingredients

12 oz penne pasta
1 jar (24 oz) marinara sauce
1 cup water
6 oz sliced pepperoni, divided
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil leaves, for garnish

Instructions

Preheat and prep. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray or olive oil.
Cook the pasta. Bring a large pot of salted water to a boil. Cook penne until just shy of al dente, about 1–2 minutes less than the package directions. Drain and return to the pot.
Build the bake. Add marinara sauce, water, Italian seasoning, garlic powder, red pepper flakes (if using), half the pepperoni, and 3/4 cup of the mozzarella to the pasta. Stir to combine evenly, then transfer the mixture to the prepared baking dish.
Add the toppings. Scatter the remaining pepperoni slices evenly over the top. Sprinkle with the remaining 3/4 cup mozzarella, then finish with the Parmesan.
Bake covered. Cover tightly with aluminum foil and bake for 20 minutes, until heated through and the cheese has begun to melt.
Finish uncovered. Remove the foil and bake an additional 12–15 minutes, until the cheese is fully melted, bubbly, and lightly golden at the edges.
Rest and serve. Let the bake rest for 5 minutes before serving—this helps it set so it scoops cleanly. Scatter fresh basil over the top and bring the dish straight to the table.

Nutrition (per serving)

Pepperoni Pasta Bake — The Dish That Fills the House After a Fifth Championship