Pizza Casserole
This Pizza Casserole recipe is packed with all your favorite pizza flavors baked into a bubbly, cheesy, family-friendly casserole.
Servings: 6
Equipment
- pot
- skillet
- 9x13 Casserole dish
- foil
- Non-Stick spray
Ingredients
- 12 ounces rotini or penne pasta
- 1 pound ground beef or Italian sausage
- 1 jar 24 ounces marinara or pizza sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 20 slices pepperoni or more, to taste
- Optional toppings: sliced black olives diced bell peppers, mushrooms, or onion
Instructions
- Preheat oven to 375°F.
- Cook the Pasta - Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- Make the Meat Sauce - In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease. Stir in marinara sauce, Italian seasoning, and garlic powder. Let simmer for 5 minutes.
- Assemble the Casserole - Grease a 9x13-inch casserole dish. Spread half the pasta in the dish, top with half the meat sauce, and sprinkle with half the mozzarella. Repeat layers.
- Add Toppings - Top with Parmesan cheese, pepperoni slices, and any other favorite pizza toppings.
- Bake - Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until the cheese is melted and bubbly.
Notes
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months.
- Reheating: Warm in the oven at 350°F until heated through or microwave individual servings.
Yes! Assemble the casserole, cover with foil, and refrigerate for up to 24 hours before baking. Q: Can I freeze Pizza Casserole?
Absolutely. Wrap it tightly in foil before baking and freeze for up to 3 months. Thaw overnight in the fridge before baking. Q: What pasta works best?
Rotini, penne, or rigatoni hold the sauce well, but you can use any pasta you love.
