Pepperoni Pizza Casserole

This Pepperoni Pizza Casserole is a comforting, family-friendly dish that combines all your favorite pizza flavors in a baked pasta dish. Layers of pasta, seasoned meat, marinara sauce, mozzarella, and plenty of pepperoni make it a guaranteed crowd-pleaser. Perfect for weeknight dinners, potlucks, or anytime you want pizza without making dough!

Ingredients

For the pasta and sauce:

• 8 oz (2 cups) uncooked pasta (penne, rotini, or elbow macaroni)

• 1 lb ground beef or Italian sausage

• 1 cup diced onions

• 2-3 cloves garlic, minced

• 1 (24 oz) jar pizza sauce

• 1 tsp Italian seasoning

• 1/2 tsp red pepper flakes (optional)

• Salt and black pepper to taste

For the cheese and topping:

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 20–25 slices pepperoni (or more, as desired)

• Fresh basil or parsley for garnish (optional)

Optional Add-ins:

• Sliced mushrooms, bell peppers, olives, or spinach

Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.

Step 2: Cook Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

Step 3: Cook Meat and Vegetables

In a large skillet over medium heat:

1. Brown the ground beef or sausage until fully cooked. Drain excess fat.

2. Add diced onions and cook for 3–4 minutes until softened.

3. Stir in garlic and cook 30 seconds until fragrant.

Step 4: Add Sauce and Seasoning

• Pour in the pizza sauce.

• Stir in Italian seasoning, red pepper flakes (if using), salt, and pepper.

• Simmer for 5 minutes until flavors are combined.

Step 5: Combine Pasta with Sauce

• Add the cooked pasta to the skillet and toss until evenly coated with the sauce.

Step 6: Assemble the Casserole

1. Spread half of the pasta mixture evenly in the prepared baking dish.

2. Layer half of the mozzarella cheese and half of the pepperoni slices.

3. Add the remaining pasta mixture on top.

4. Sprinkle the remaining mozzarella, Parmesan, and top with remaining pepperoni slices.

Step 7: Bake

• Cover with aluminum foil and bake for 20 minutes.

• Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly, and the pepperoni is slightly crisp.

Step 8: Serve

• Let the casserole rest for 5 minutes.

• Garnish with fresh basil or parsley if desired.

• Serve hot and enjoy!

Tips for the Best Casserole

• For extra cheesy layers, use a mix of mozzarella and provolone.

• Add vegetables for more flavor and nutrition.

• You can assemble the casserole a day in advance, refrigerate, and bake the next day. Add 5–10 extra minutes of baking time if chilled.

• Use high-quality pizza sauce for the best flavor.

Q/A Section

Q1: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole, cover with foil, and refrigerate for up to 24 hours. Bake as directed, adding 5–10 extra minutes if it’s cold.

Q2: Can I freeze this casserole?
A: Absolutely! Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 50–60 minutes, covering with foil for the first 30 minutes.

Q3: Can I use another type of pasta?
A: Yes! Any short pasta like penne, rotini, or elbow macaroni works best. Avoid thin pasta like spaghetti; it won’t hold up as well.

Q4: Can I make it vegetarian?
A: Yes! Skip the meat and add more vegetables like mushrooms, bell peppers, zucchini, or olives. You can also add plant-based sausage for a vegetarian protein boost.

Q5: Can I use pre-cooked rotisserie chicken instead of beef?
A: Definitely! Shred the chicken and mix it with the sauce instead of beef for a chicken pizza casserole variation.

Q6: How can I make it extra crispy?
A: Sprinkle a little extra Parmesan or mozzarella on top and broil for 2–3 minutes at the end of baking. Keep a close eye to avoid burning.