Description
This Pizza Pasta Casserole combines the best of both worlds—classic pasta and the irresistible flavors of pizza—in a hearty, cheesy bake. Featuring penne or rotini pasta coated in a savory marinara meat sauce, layered with mozzarella, Parmesan, and slices of spicy pepperoni, this dish is perfect for family dinners or meal prepping. Easy to assemble and bake, it delivers a comforting and satisfying meal that pleases all ages.
Ingredients
Scale
Pasta and Sauce
- 12 ounces pasta (penne or rotini)
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24-ounce) jar marinara or pizza sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheeses and Toppings
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 20–25 slices pepperoni
- Optional toppings: black olives, green bell peppers, mushrooms, red pepper flakes
Instructions
- Preheat Oven and Prepare Baking Dish. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Cook Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
- Cook Meat and Vegetables. Heat olive oil in a large skillet over medium heat. Add the ground beef or Italian sausage and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Add the diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Simmer Sauce. Stir in the marinara or pizza sauce, Italian seasoning, salt, and black pepper. Reduce heat and let the sauce simmer for 5 minutes to meld flavors.
- Toss Pasta with Sauce. In a large mixing bowl, combine the cooked pasta with the meat sauce, mixing well to coat all the noodles evenly.
- Assemble Casserole – First Layer. Spoon half of the pasta mixture into the prepared baking dish. Evenly sprinkle half of the mozzarella and Parmesan cheeses over the layer.
- Assemble Casserole – Second Layer. Add the remaining pasta mixture over the cheese layer. Top with the rest of the mozzarella and Parmesan cheeses.
- Add Pepperoni and Optional Toppings. Arrange the pepperoni slices evenly over the top of the cheese layer. Add any optional toppings like black olives, sliced green bell peppers, mushrooms, or red pepper flakes to your preference.
- Bake Covered. Cover the baking dish with foil and bake in the preheated oven for 20 minutes to heat through and melt the cheeses.
- Finish Baking Uncovered. Remove the foil and bake an additional 10 to 15 minutes until the casserole is bubbly and the cheese on top is golden and lightly browned.
- Rest and Serve. Let the casserole sit for 5 to 10 minutes after baking to set, making it easier to slice and serve.
Notes
- Use mini pepperoni slices for better distribution over the casserole surface.
- Substitute turkey pepperoni for a lighter, lower-fat version.
- Prepare the casserole up to a day in advance and refrigerate before baking.
- This casserole freezes well; assemble, cover tightly, and freeze before baking for a convenient future meal.
