Pizza Casserole Recipe
Italian-American · Main course · 45 min total
A fun and easy weeknight dinner that combines all the flavors of pizza in a comforting, cheesy casserole. Perfect for feeding a crowd or getting kids to eat their veggies.
15
min prep
min prep
30
min cook
min cook
6
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) rotini or penne pasta
- 1 lb (450g) ground beef or Italian sausage
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 8 oz (225g) sliced mushrooms
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups (8 oz) shredded mozzarella cheese
- 1/2 cup (2 oz) grated Parmesan cheese
- 4 oz (about 40 slices) pepperoni
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, cook ground beef (or sausage) until browned, breaking it up. Drain excess fat.
- Add onion, bell pepper, mushrooms, and garlic to the skillet. Cook until vegetables are tender, about 5 minutes.
- Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes.
- Combine the cooked pasta with the meat sauce. Transfer half of the mixture to the prepared baking dish.
- Top with half of the mozzarella, half of the Parmesan, and half of the pepperoni.
- Layer the remaining pasta mixture, then top with remaining mozzarella, Parmesan, and pepperoni.
- Bake uncovered for 20-25 minutes, until bubbly and cheese is melted and lightly browned.
- Let rest for 5 minutes before serving.
Tips
- For a vegetarian version, omit meat and add extra veggies like olives, spinach, or zucchini.
- You can use any pasta shape you have on hand; rotini and penne work well because they hold the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
AI estimate may be inaccurate · Terms