Pizza Pasta Casserole

Listen, I’m about to share something that changed weeknight dinners at my house forever.

Pizza Pasta Casserole.

Yeah, you read that right. It’s pizza and pasta in one dish. And before you think this is some complicated chef-level recipe, let me stop you right there. This thing comes together in just over an hour, and most of that time is hands-off baking.

We’re talking tender rotini, seasoned ground beef, pepperoni (because duh), and enough melted cheese to make you forget about ordering delivery. Perfect for those crazy Tuesday nights when everyone’s hungry and you need something on the table fast.

Why This Recipe Works

Look, I’m not going to promise this will change your life. But here’s what it will do:

Kids actually ask for seconds. Pizza? Good. Pasta? Good. Together? Chef’s kiss.

One dish. That’s it. Everything goes into a single casserole dish. Less cleanup means more time watching Netflix.

Cheap. Like, really cheap. Ground beef, pasta, jarred sauce. Stuff you probably already have.

Make it ahead. Sunday afternoon? Throw this together. Wednesday dinner? Just pop it in the oven.

Feeds a crowd. Got 8 mouths to feed? This has you covered.

What You Need to Know Before You Start

Time breakdown:

• Prep: 20 minutes
• Baking: 45 minutes
• Total: About 1 hour and 5 minutes

Serves: 8 people

Feeding more? Just double everything and grab a bigger dish.

Difficulty: Easy. Seriously easy.

If you can boil water and brown some meat, you’re golden.

Kitchen Tools You’ll Need

Nothing fancy here:

• Large pot for boiling pasta
• Skillet or large pan
• 9×13 inch baking dish
• Colander
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil

Ingredients for Pizza Pasta Casserole

Here’s everything you need. Simple stuff that packs a punch.

For the Casserole:

• Rotini Pasta – Those spirals? They grab onto all the sauce and cheese. Genius.
• Ground Beef – The protein base. Hearty and filling.
• Italian Seasoning – Oregano, basil, all the good herbs.
• Garlic Powder – Because garlic makes everything better.
• Kosher Salt – Don’t skip this. It brings out all the flavors.
• Pepperoni – Chopped up and mixed throughout. Every bite gets pizza flavor.
• Green Bell Pepper – Adds a little freshness and crunch.
• Onion – Sweet and savory depth.
• Marinara Sauce – The glue that holds it all together.
• Shredded Mozzarella Cheese – Gooey, melty, perfect.

For the Toppings:

• Shredded Mozzarella Cheese – More cheese on top = golden, bubbly crust.
• Whole Pepperoni Slices – That classic pizza look.

Ways to Mix It Up

The good news? This recipe is super forgiving.

Load up on veggies. Mushrooms, black olives, diced tomatoes – throw them in.

Switch the meat. Italian sausage instead of beef? Go for it. Ground turkey? Sure. Vegetarian? Skip the meat entirely.

Different pasta shapes. Penne, rigatoni, elbow macaroni – they all work.

Make it spicy. Red pepper flakes or spicy Italian sausage will kick things up.

Change the cheese game. Mix in some Parmesan, provolone, or even cheddar.

How to Make Pizza Pasta Casserole Step-by-Step

1. Cook the Pasta

Get a big pot of salted water boiling.

Toss in your rotini and cook for 8-10 minutes. You want it tender, but not mushy. Drain it and set it aside.

2. Brown the Beef

While that pasta’s doing its thing, heat up a large skillet over medium-high heat.

Add your ground beef. Break it up with a spoon. Cook it for 6-8 minutes until there’s no pink left.

Then drain off that excess fat. Trust me on this – nobody wants a greasy casserole.

3. Season and Add Vegetables

Sprinkle your Italian seasoning, garlic powder, and kosher salt over the beef.

Toss in the chopped pepperoni, diced bell pepper, and diced onion.

Cook for 4-5 minutes until those veggies start to soften up.

4. Combine Everything

Add your cooked pasta to the skillet with all that seasoned beef.

Pour in the marinara sauce. Stir it all together until everything’s coated.

Fold in your shredded mozzarella cheese. Mix until it’s evenly distributed.

5. Assemble the Casserole

Crank your oven to 375°F.

Grease up a 9×13 inch baking dish.

Transfer your pasta mixture into the dish and spread it out evenly.

6. Add Toppings

Sprinkle more mozzarella cheese over the top.

Lay out those whole pepperoni slices across the surface. Make it look like a pizza.

7. Bake

Cover the dish with aluminum foil.

Bake for 25 minutes.

Pull off that foil. Bake for another 15-20 minutes until the cheese is melted, bubbly, and starting to turn golden.

8. Rest and Serve

Here’s the hard part.

Wait 5-10 minutes before digging in.

I know it’s tough, but this helps everything set up. Makes serving way easier and less messy.

Serving and Decoration

How to Serve This Thing

This casserole is pretty hearty on its own. But if you want sides:

Toss a salad. Green salad or Caesar works great. Adds some freshness.

Grab some garlic bread. Because carbs on carbs is totally acceptable.

Roast some veggies. Broccoli or green beans balance out all that cheese.

Serve it solo. Honestly? This dish doesn’t need backup. It’s filling enough by itself.

Party mode. Cut it into squares and let people serve themselves buffet-style.

Storing Pizza Pasta Casserole

Refrigerator: Pop leftovers in an airtight container. They’ll keep for up to 4 days. Reheat portions in the microwave or warm the whole thing covered in a 350°F oven.

Freezer: This freezes beautifully. You can freeze it baked or unbaked. Either way, it’ll last up to 3 months. Thaw it overnight in the fridge before reheating.

Make-Ahead: Assemble everything, cover it tight, and stick it in the fridge for up to 24 hours before baking. Perfect for busy days.

Tips and Tricks for Success

Don’t overcook your pasta. Cook it just until tender. It’s going in the oven, remember? It’ll keep cooking there.

Drain that beef. Seriously. Extra grease = extra gross.

Use good sauce. Your marinara sauce matters. A quality jar makes a big difference.

Let it rest. Yeah, I said it twice. It’s that important. Five minutes of patience saves you from a sloppy, falling-apart mess.

Make it yours. This recipe is super forgiving. Add your favorite pizza toppings. Go wild.

Nutrition

Nutrient	Per Serving (1/8 of recipe)
Calories	485
Total Fat	22g
Saturated Fat	10g
Cholesterol	75mg
Sodium	890mg
Total Carbohydrates	42g
Dietary Fiber	3g
Sugars	6g
Protein	28g

Note: These numbers are approximate. They’ll vary depending on what brands you use.

Pizza Pasta Casserole FAQs

Can I use a different type of pasta?

Yep. Penne, rigatoni, ziti – any medium-sized pasta works. Just cook it according to package directions.

Can I make this vegetarian?

Absolutely. Ditch the ground beef and pepperoni. Load up on mushrooms, zucchini, olives, whatever you like.

How do I know when it’s done?

The cheese should be melted and bubbly. The edges will be lightly golden. That’s your signal.

Can I freeze this before baking?

You bet. Assemble everything, wrap it tight with plastic wrap and foil, and freeze for up to 3 months. Thaw it in the fridge overnight, then bake as directed.

What if I don’t have marinara sauce?

Pizza sauce works great. Or grab plain tomato sauce and add some Italian herbs.

Final Thoughts

Look, Pizza Pasta Casserole isn’t fancy.

It won’t win you any culinary awards. But you know what? It doesn’t need to.

This dish does exactly what it’s supposed to do. It feeds hungry people. It tastes like comfort food should taste. And it does it without making you stress in the kitchen for hours.

I recently made this for my kids’ friends who came over. Every single one of them asked for the recipe to take home to their parents. That’s when you know you’ve got a winner.

Whether you’re feeding picky kids, hosting a casual get-together, or just need something easy for the week, this casserole has your back.

Try it once. I guarantee it’ll become a regular in your dinner rotation.