This easy pizza casserole recipe combines pizza flavors in a yummy, family-friendly dish. Yummy comfort food, done in under 30 minutes, this is a weeknight dinner winner!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Can’t decide if it is a pasta or a pizza night? Well, with this dinner, you don’t have to! This one will solve both the pasta and pizza craving.
Your entire family will be so happy when you pull this out of the oven. It smells and tastes heavenly, and serves lots of people, so if you are lucky there will be leftovers for lunch tomorrow!
It’s pretty easy to make, uses simple ingredients and can be made ahead and kept until ready to bake. This is an easy recipe to halve (or make in individual servings) or double, triple or quadruple for a larger group.
Why you’ll love this recipe:
- This is great to feed a crowd! Bring this one to a pot luck and watch it disappear.
- Family friendly. Does anyone in your house not like pizza and pasta?
- Make ahead. Great for meal prep, just make this ahead of time and pull this out of the fridge to bake at dinner time.
Frequently Asked Questions
Can I customize the toppings in a pizza casserole?
Absolutely. This casserole is extremely adaptable to your tastes. If olives and anchovies are among your favorite pizza toppings, add those!
Is it possible to make a vegetarian version of a pizza casserole?
Absolutely. You can use vegan sausage (Impossible makes a decent one), or use vegetarian pepperoni.
What to serve with Pepperoni Pizza Casserole
- Cheesy garlic bread, garlic knots and a green salad go great with this.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
Be sure to not overcook the pasta, it will cook more when you bake, and you don’t want it to be mushy.
If using sausage links, remove from the casings and crumble as you cook.
What to do with leftovers
This casserole is great the next day! Store in an airtight container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Using turkey sausage and/or turkey pepperoni will reduce the fat in this recipe.
Any kind of short pasta can be used.
Add your favorite pasta toppings like sliced black olives, red or green bell pepper, mushrooms, onions or meatballs.
Add some sautéed onions, red peppers, green peppers or mushrooms to the sauce to add more (hidden) fresh veggies to your dinner. Obviously you can use some of them as toppings too.
Like it spicy? Add some crushed red pepper flakes to the sauce.
Freezing instructions
This recipe can be frozen after baking. Assemble the casserole in a freezer safe foil container, and cover tightly with plastic wrap.
To eat, remove from the freezer and thaw. Bake as directed.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Italian Sausage. Regular sausage or spicy sausage works great. If you use links, be sure to remove the sausage from the casings. Lean ground beef can also be used.
- Garlic. I use fresh garlic for the best flavor.
- Pasta Sauce. Also known as spaghetti sauce, or marinara sauce, I use an inexpensive brand, but you can also use tomato sauce with some added seasonings.
- Italian Seasoning. Blend your own Italian Seasoning, or grab it at the store.
- Pasta. The type of pasta doesn’t matter, but short pasta will do better in a casserole.
- Cheese. I use mozzarella cheese and parmesan cheese. Any cheese that melts well can be used.
- Pepperoni. I use regular pepperoni, but salami can be used as well as turkey pepperoni slices for a slightly healthier twist.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Large skillet
- Wooden Spoon
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350 degrees F.
Make the sauce
In a large skillet, cook brown the sausage and drain the fat off. Add the garlic and cook a further 30 seconds.
Add the pasta sauce and Italian seasoning and bring to a simmer over medium heat and cook for 10 minutes.
Cook the pasta
In a large pot of water (salted and boiling), cook the pasta slightly less than the package directions, just barely al dente. The pasta will cook further when baked, so don’t let it get mushy.
Assemble
Spray a 9×13 baking dish with a little cooking spray, then pour a little of the sauce in the bottom.
Add half the pasta, and half the remaining sauce.
Sprinkle half the mozzarella over the sauce, and layer half the pepperoni slices on top.
Repeat with remaining pasta, sauce, and mozzarella. Add the pepperoni over the top, and sprinkle with parmesan.
Bake
Bake until bubbling and brown on top, about 10-15 minutes
More delicious pasta dishes:
- One Pot Mexican Pasta. This one will have you fighting your family for the leftovers. Packed with flavor, and done in under 30 minutes!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Ham Tetrazzini. A super-fast weeknight dinner, this Ham Tetrazzini is a spin on the traditional version and is sure to please the whole family.
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Easy Pizza Casserole Recipe (30 Minute Meal)
Recommended Equipment
Ingredients
- 1 lb bulk Italian Sausage
- 2 cloves crushed garlic
- 24 ounces pasta sauce
- 2 teaspoons Italian seasoning
- 1 lb pasta (penne, bow ties, macaroni)
- 12 ounces mozzarella cheese
- 32 slices pepperoni (3-4 oz)
- ¼ cup parmesan cheese
Directions
Get prepped
- Preheat the oven to 350℉.
Make the sauce
- In a large skillet, cook brown 1 lb bulk Italian Sausage and drain the fat off.
- Add the 2 cloves crushed garlic and cook a further 30 seconds.
- Add the 24 ounces pasta sauce and 2 teaspoons Italian seasoning and bring to a simmer.
Cook the pasta
- In a large pot of salted boiling water, cook 1 lb pasta slightly less than the package directions.
Assemble
- Spray a 9×13 baking dish with a little cooking spray, then pour a little of the sauce in the bottom.
- Add half the pasta, half the remaining sauce, sprinkle half the 12 ounces mozzarella cheese over the sauce, and layer half the 32 slices pepperoni on top.
- Repeat with remaining pasta, sauce, and mozzarella. Add the pepperoni over the top, and sprinkle with p¼ cup parmesan cheese.
Bake
- Bake until bubbling and brown on top.
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Notes
- Be sure to not overcook the pasta, it will cook more when you bake, and you don’t want it to be mushy.
- If using sausage links, remove from the casings and crumble as you cook.
- Using turkey sausage and/or turkey pepperoni will reduce the fat in this recipe.
- Any kind of short pasta can be used.
- Add your favorite pasta toppings like olives, green bell peppers, mushrooms, onions or meatballs.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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