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This pizza casserole takes all your favorite pizza bits and swaps in pasta for a warm, cheesy bake the family will be obsessed with. It’s a weeknight hero, mostly because you’re probably already stocked up with everything you need. You’ve got oozy cheese, bold pepperoni, and every forkful tastes like comfort. The first time I made it, my kids could hardly wait, and now it’s our no-brainer option for lazy nights or group hangouts.
Every school event I showed up with this casserole and went home with an empty dish. The crew always wanted it again the next year, which tells you everything you need to know.
Tasty Ingredients
- Penne pasta: holds the cheese and sauce perfectly, but any tube pasta gets the job done and stands up to baking
- Parmesan cheese: adds a salty, sharp note on top, best when you grate it right before baking
- Italian seasoning: gives that herby classic flavor; fresher spice blend brings more punch
- Pepperoni: classic pizza taste, go with mini or regular, and check for even fat so it bakes well
- Mozzarella cheese: the magic for gooey melted layers, whole milk style stretches the best
- Crushed tomatoes: forms the base of the sauce, pick a quality brand for the richest flavor
- Ground beef or Italian sausage: super hearty and filling, or mix them together if you like
- Garlic salt: quick seasoning, though a bit of fresh garlic will step things up
Deliciously Simple Steps
- Let It Rest and Dish Up:
- Give your casserole five minutes to chill after baking so servings stay together, then dive in fork-first
- Get Baking:
- Cover the dish with foil and let it bake at 350 for a half hour, then go foil-free for 15 minutes to brown the cheese to bubbly perfection
- Add Parmesan at the End:
- Sprinkle parmesan all across the top for that bold, nutty finish
- Repeat the Layers:
- Stack on the second half of pasta, finish off with more sauce, cheese, and pepperoni in that order
- Layer Everything Up:
- Start with half the pasta in your greased 9x13 dish, scoop on half the meat sauce, toss on mozzarella, then line the pepperoni as your next layer
- Boil the Noodles:
- Cook pasta in salty boiling water until just firm, drain it well so it stays nicely chewy when baked
- Make Your Sauce:
- Add crushed tomatoes, Italian seasoning, and garlic salt straight into the pan with browned meat, and simmer to mix the flavors
- Sear the Meat:
- Cook ground beef or sausage in a roomy pan on medium, break it up, get it totally browned, and then pour off the extra grease to keep things from getting greasy
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Honestly, my favorite part is always that perfect bubbly top layer, especially if you go crazy with extra mozzarella at the last minute. My youngest is all about the melted cheese. She always snaps up a handful of pepperoni when we’re stacking the layers together.
How to Store It
Pop leftovers in the fridge right in your baking pan with a tight cover and eat within four days. The flavors get even better with time, so it's awesome as a make-ahead. To freeze, let it cool down, seal it up tight with foil and a freezer bag, then thaw in the fridge overnight. When you’re ready, heat it at 325 with foil on to warm it through again.
Swap Out Ingredients
Ground chicken or turkey makes this more light and lean, or keep it meatless with some sautéed mushrooms and bell peppers. Got a bag of shredded cheese? Toss it in—it won’t stretch like mozzarella but will totally work. For a healthier take, try turkey or nitrate-free pepperoni.
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How to Serve
Serve up your pizza bake with a crunchy side salad and a piping-hot hunk of garlic bread. For extra fun, let everyone add their own toppings like mushrooms, olives, or sliced jalapeños from little bowls. Dunking some in extra marinara on the side is pretty great, too.
Where This Dish Comes From
Pasta bakes with a pizza twist are a comfort food staple in American kitchens. They show off how Italian American home cooking grew into big, easy-to-share meals packed with cheese and simple steps. This one is like a mix of pizza night with pasta night, which means everyone shows up hungry.
Frequently Asked Questions
- → Can ground sausage swap in for beef?
You bet! Italian sausage kicks up the flavor. Try beef, sausage, or mix the two if you want.
- → Which pasta shapes work well?
Penne holds up really well, but rigatoni, ziti, or even fusilli would be just as good.
- → Can I prep and freeze this ahead?
For sure. Put it all together, freeze it unused. Thaw in the fridge before you pop it in the oven to finish later.
- → How can I keep pasta from turning soft?
Don’t overcook: leave your noodles slightly chewy, so after baking they’re still firm and perfect.
- → Is it okay to toss in some veggies?
Definitely! Add onions, mushrooms, or peppers. Just cook them first so they’re nice and tender.