Cherry Hot Honey Pepperoni Pasta Bake

Need a dinner that's incredibly easy but still feels special? This Hot Honey Pepperoni Pasta Bake is one of those recipes you'll come back to again and again. Everything comes together in one baking dish, so you can simply stir the ingredients together, pop it in the oven, and let it do the work.

As it bakes, the rigatoni soaks up a rich tomato sauce before being topped with melty mozzarella, crispy pepperoni, creamy ricotta, and a generous drizzle of Cherry Republic's Beekeeper's Cherry Hot Honey. The sweet heat from the hot honey pairs perfectly with the savory pepperoni, creating a comforting meal that tastes like you spent far more time in the kitchen than you actually did.

Whether you're hosting friends for a casual dinner party or just trying to get a delicious meal on the table after a busy day, this dump-and-bake pasta is always a crowd-pleaser. Serve it with garlic bread, a simple salad, and an extra drizzle of hot honey for a dinner everyone will be asking you to make again.

Ingredients:

• 1 box uncooked rigatoni
• 1 can diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• 1 1/2 cups chicken broth
• 2 tablespoons Beekeeper's Cherry Hot Honey
• 1 handful pepperoni
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons ricotta
• 1 tablespoon lemon juice
• 1/2 teaspoon red pepper flakes
• Fresh basil

Instructions:

1. Preheat your oven to 400°F.
2. In a large baking dish, combine the diced tomatoes, tomato paste, oregano, garlic powder, sugar, crushed red pepper flakes, salt, pepper, and chicken broth.
3. Add the uncooked rigatoni and mix until all of the pasta is coated and mostly covered by the liquid mixture.
4. Cover the dish tightly with foil and bake for 30 minutes. Halfway through, remove the foil and give everything a good stir. Cover again and continue baking. 
5. Remove the foil and stir the pasta one last time. Sprinkle the mozzarella evenly over the top, then layer on the pepperoni slices. Drizzle the Beekeeper's Cherry Hot Honey over the entire dish. 
6. Return the baking dish to the oven, uncovered and bake for another 15-20 minutes or until cheese is melted and bubbly.
7. While the pasta finished baking, stir together the ricotta and lemon juice until smooth.
8. Spoon dollops of lemon ricotta over the pasta, garnish with fresh basil and finish with another drizzle of Beekeeper's Cherry Hot Honey if you love a little extra heat.