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.
Ingredients
- 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)
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
