I adore this pizza casserole because it’s a fun, comforting one-dish meal that combines pasta, sauce, and all the beloved pizza flavors—pepperoni, cheese, seasoned beef—into a hearty bake. It’s simple, customizable, and freezer-friendly, making it a true lifesaver on busy nights.

Why I’ll Love This Recipe

I love this recipe because:

It’s incredibly quick and straightforward, yet yields delicious results
It uses common ingredients, so I rarely need to shop specifically for it
It’s perfect for families and picky eaters—everyone seems to enjoy it
It’s ideal for make-ahead or freezer meals, which fits my busy schedule perfectly

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

1 pound ground beef
Salt and pepper, to taste
½ tablespoon olive oil
½ cup onion, chopped
1 teaspoon minced garlic
2 cups shredded mozzarella cheese, divided
16 ounces rotini or penne pasta (uncooked)
24 ounces spaghetti or marinara sauce
1 tablespoon Italian seasoning
1 cup pepperoni slices
½ teaspoon Italian seasoning (for topping)
Fresh shredded parmesan (optional garnish)

directions

Preheat the oven to 350°F and spray a 9×13-inch pan with nonstick spray.
Cook the pasta al dente following package instructions. Drain and set aside.
In a large skillet, heat the olive oil and sauté ground beef, onions, garlic, salt, and pepper until the meat is no longer pink. Drain off any excess grease.
Stir the spaghetti or marinara sauce and 1 tablespoon Italian seasoning into the skillet until heated through, then remove from heat.
Mix the cooked pasta and 1 cup of mozzarella cheese with the meat mixture, then spread it evenly in the prepared pan.
Top with the remaining 1 cup of mozzarella, then arrange pepperoni slices on top. Sprinkle with ½ teaspoon Italian seasoning.
Bake uncovered for 25–30 minutes at 350°F.

Servings and timing

Serves: 8 people
Prep time: about 10 minutes
Cook time: about 30 minutes
Total time: around 40 minutes

Variations

I experiment with these easy swaps:

Use ground turkey or chicken, or a mix of Italian sausage and beef
Swap in penne, ziti, bowtie, macaroni, or shells if I don’t have rotini
Ditch the meat for a vegetarian or even vegan version—use dairy-free cheese or roasted cauliflower for a keto twist
Add fresh or sautéed vegetables like mushrooms, olives, bell peppers, spinach, or broccoli
Try different cheeses: provolone, Italian blend, cheddar—or even an alfredo base for a white sauce pizza casserole

storage/reheating

I follow these steps to keep or reheat leftovers perfectly:

To store: After baking, I keep leftovers in an airtight container in the fridge for up to 3–4 days
To freeze: I freeze the casserole unbaked for up to 3 months, wrapped tightly
To reheat: I use the oven or microwave until it's heated through

FAQs

What if I want to make the casserole ahead of time?

I often assemble it and refrigerate it for several hours before baking—or bake it ahead, cool it completely, wrap it, and store it in the fridge (up to 4 days) before reheating.

Can I freeze the baked casserole?

Yes—I freeze the baked, cooled casserole in a tightly wrapped container for up to 2–3 months, then thaw it in the refrigerator before reheating.

Can I adjust the seasoning if I don’t have Italian seasoning?

Absolutely—I mix oregano, basil, and rosemary to approximate Italian seasoning.

Do I need to cook the pasta fully before baking?

I cook it just to al dente, since it continues to cook in the sauce during baking. No need to overcook.

Conclusion

I’m always thrilled when I make this pizza casserole—it’s fast, flexible, and reminiscent of my favorite pizza flavors, but with way less fuss. Whether I’m planning for busy weeknights, feeding a group, or just craving cozy, cheesy comfort, this recipe delivers every time.

Pizza Casserole

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

A hearty, comforting one-dish meal that combines pasta, sauce, cheese, and pizza toppings into a baked casserole. Perfect for busy weeknights, it's simple, customizable, and freezer-friendly.

Instructions

Preheat the oven to 350 °F and spray a 9×13‑inch pan with nonstick spray.
Cook the pasta al dente following package instructions. Drain and set aside.
In a large skillet, heat olive oil and sauté ground beef, onions, garlic, salt, and pepper until the meat is no longer pink. Drain excess grease.
Stir the spaghetti or marinara sauce and 1 tablespoon Italian seasoning into the skillet until heated through; then remove from heat.
Mix the cooked pasta and 1 cup of mozzarella cheese with the meat mixture, then spread it evenly in the prepared pan.
Top with the remaining 1 cup of mozzarella, then arrange pepperoni slices on top. Sprinkle with ½ teaspoon Italian seasoning.
Bake uncovered for 25–30 minutes at 350 °F until bubbly and the cheese is melted.

Notes

Use any pasta shape like penne, ziti, or macaroni if rotini is unavailable.
Swap beef for ground turkey, chicken, or Italian sausage.
Make it vegetarian or vegan with plant-based cheese and no meat.
Add vegetables like mushrooms, olives, or bell peppers for extra nutrition.
Store leftovers in the fridge for up to 4 days or freeze unbaked for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 850mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 23g
Cholesterol: 60mg