Homemade Pizza Casserole features everything we love about pizza in pasta form! Loaded with pizza sauce, pepperoni, veggies, and more, this effortless and delicious baked pasta recipe is always a hit.
Pepperoni Pizza Casserole Recipe
If you love pizza and you love pasta, this pepperoni pizza casserole is for you! Hearty and flavorful, pepperoni pizza casserole tastes just like a slice of your favorite pepperoni pizza. Made with beef, Italian sausage, fresh veggies, cheese, and pizza sauce, this recipe is a keeper.
A true family favorite dinner, pizza casserole leaves you full and satisfied!
Be sure to try my Pierogy Pizza Casserole and Garlic Bread Pizza Casserole, too.
Why you’ll love this Pizza Pasta Casserole recipe:
- SIMPLE: Made with pantry basics and ready in less than 45 minutes, this is a quick and easy dinner recipe to make any night of the week.
- MAKE AHEAD: Whenever I make casseroles, we always have leftovers to enjoy for another meal later in the week. Cook once, eat twice!
- KID FRIENDLY: Even picky eaters will devour this pizza casserole.
With the same great flavors of pizza in pasta form, what’s not to love?
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Make Pizza Casserole
You can jump to the recipe card for full ingredients & instructions!
- Cook and drain the pasta noodles.
- Brown the meats, season, and set aside.
- Sauté the veggies.
- Mix the meats and veggies together.
- Add the pasta and pizza sauce and toss to combine.
- Spread the mixture in a baking dish, sprinkle with cheese, and top with pepperoni.
- Bake until the cheese bubbles.
Store leftover pizza casserole in an airtight container in the refrigerator for up to 4 days.
For best taste and texture, reheat leftover casserole in a preheated oven at 350°F for 15-20 minutes or until heated through. You can also warm it back up in the microwave for a couple minutes.
To make this casserole gluten free, replace the rotini noodles with your favorite gluten free pasta noodles and ensure all of the other ingredients you use are also gluten free. Continue with the recipe as written.
Definitely! Replace the beef and pork with ground turkey or chicken, or use a combination of your favorite meats.
Serving Suggestions
This pepperoni pizza casserole is delicious by itself or with your favorite salad or veggies sides like:
I love that it makes a big casserole, enough to enjoy for leftovers later in the week!
Tips!
- Cook the noodles for one minute less than al dente. The pasta will continue to cook in the oven so this will prevent the noodles from becoming mushy.
- Add slices of fresh mozzarella on top for even more cheesy goodness.
- For super bubbly and crispy cheese, broil the casserole for 1-2 minutes before serving.
Super simple and easy to make, this baked pasta will quickly become a weeknight dinnertime go-to!
What kind of pizza sauce should I use?
Use your favorite store bought or homemade pizza sauce. Whatever you use for classic pizza will be delicious in this casserole.
Can I use any other type of noodle?
Yes! Instead of rotini, use any short pasta like penne, fusilli, or rigatoni.
More Casserole Recipes We Love
Once you make this pizza casserole, you’ll taste why my family loves this pasta recipe!
More Easy Pizza Recipes to Try:
- Crockpot Pizza Dip
- English Muffin Breakfast Pizza
- Skillet Deep Dish Pizza
- Veggie Pizza
- Pizza Sticks with Pepperoni
- S’Mores Dessert Pizza
- More Pizza-inspired Recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Pizza Casserole Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 3 ½ cups rotini pasta
- ½ pound ground beef
- ½ pound Italian sausage hot or mild
- 1 teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- ½ onion chopped
- ¼ cup shredded carrots
- ½ cup chopped green bell pepper
- 4 ounces sliced mushrooms optional, 1 can
- 28 ounces pizza sauce 2 jars
- 1 cup shredded Colby jack cheese
- ½ cup pepperoni slices
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Cook the pasta noodles for one less minute than the time listed on the package. Drain and set aside.3 ½ cups rotini pasta
- While the pasta cooks, brown the ground beef and sausage in a large frying pan. Cook until the meat is no longer pink, about 5-7 minutes.½ pound ground beef, ½ pound Italian sausage
- Stir in the salt, pepper, and garlic powder and cook for 1 minute. Transfer the meat to a bowl and set aside.1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper
- Drain any excessive fat and save the drippings in the pan. In the same pan, sauté the onions, carrots, and green peppers until softened, about 5 minutes.½ onion, ¼ cup shredded carrots, ½ cup chopped green bell pepper
- Add the meat back to the pan, stir in the mushrooms (if using), and mix together.4 ounces sliced mushrooms
- Add the cooked pasta and pizza sauce and toss to combine. Pour the mixture into the prepared baking dish.28 ounces pizza sauce
- Flatten the mixture into an even layer, sprinkle with shredded cheese, and add the pepperoni slices.1 cup shredded Colby jack cheese, ½ cup pepperoni slices
- Bake for 20-25 minutes until bubbling and the cheese has melted.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Storage: Store casserole in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Nutrition Information
Hi! I’ve made this several times and it’s always a hit! Had a question as we’re having company and would love to prep ahead of time. Can I make this the day before and then back the day of?? Thanks so much!
Absolutely! You can assemble and refrigerate baked or unbaked the day before.
Love all your recipes
Thank you!
We thought this was delicious! I did use an entire onion and a whole green pepper (too much trouble to measure them out) as well as additional cheese on top, but it turned out perfectly and is one I’ll be making again.
I love to hear that, Helen!