This easy Pizza Casserole recipe is a flavorful and fun twist on classic pizza. Add ground beef, pepperoni, black olives, mushrooms, two cheeses and pasta sauce. Combining all your favorite pizza toppings in a filling, cheesy and delicious pasta bake.
This ground beef pizza casserole it’s a perfect meal for busy weeknights or when you’re craving an easy comfort food recipe. Plus, it’s ready in under and hour so you an have dinner on the table quick!
And the best part about this pizza casserole recipe is its versatility. Feel free to get creative and customize it with your favorite toppings.
Why You’ll Love This Pizza Pasta Casserole Recipe
Quick and Easy: This casserole comes together in under an hour, making it a lifesaver on busy weeknights.
Kid-Friendly: The combination of pasta and pepperoni is always a hit with the whole family.
Customizable: Feel free to add your favorite pizza toppings to personalize this casserole to your taste.
Budget-Friendly: This recipe uses simple, affordable ingredients, making it a great option for families on a budget.
Kitchen Equipment Needed
- Large pot
- Colander
- Wooden Spoon / Spatula
- Skillet
- 9×13 Baking dish / Casserole dish
- Cutting board
- Knife
Ingredients
PENNE PASTA: Penne is great for holding onto the sauce! Other noodles work great too – you can substitute with your favorite pasta shape, such as rotini, rigatoni or macaroni.
SPAGHETTI SAUCE: Choose your favorite pizza sauce or store-bought spaghetti sauce.
SEASONING: Garlic salt, salt and black pepper. You an also spice it with Italian seasoning.
GROUND BEEF: Makes this pasta bake a filling and meaty casserole. You can also use ground turkey or ground chicken.
OIL: Olive oil for cooking the ground beef and chopped vegetables in a skillet and non-stick cooking spray for the insides of your baking pan.
VEGGIES: Add deliciousness with green bell pepper, onion, black olives and fresh mushrooms.
CHEESE: Parmesan and Mozzarella cheese provide the gooey, melty cheese throughout the casserole.
PEPPERONI: Mini pepperoni is fully mixed into the meat mixture so every serving gets multiple bites of this salty meat. Plus, regular size pepperoni for topping.
How to Make Pizza Casserole
Pasta:
Cook the pasta according to package directions. Drain and return the cooked pasta to the pot. Pour an entire jar of tomato sauce over the pasta, add 1 teaspoon of garlic salt and stir to coat.
Meat Mixture:
Dice green pepper, onion and mushrooms.
Heat olive oil in a large skillet over medium heat. Add the chopped veggies and season with a pinch of salt. Sauté for 5-10 minutes, or until the onions are softened and the vegetables are slightly tender.
Add the ground beef to the skillet and cook over medium heat, stirring frequently, until browned. Drain any excess fat.
Add ½ jar of pasta sauce to the meat mixture and stir to combine. Then stir in the pepperoni, Parmesan cheese, and olives.
Add the shredded Parmesan cheese and stir to incorporate.
Layering Pizza Casserole:
Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish with non-stick cooking spray.
Spread the cooked pasta mixture evenly across the bottom of the prepared baking dish.
Spread the meat mixture evenly over the pasta layer.
Pour the remaining half jar of pasta sauce over the top of the meat mixture and spread.
Sprinkle the shredded mozzarella cheese evenly across the top.
Arrange the pepperoni slices, a sprinkle of chopped green peppers, sliced olives, and sliced mushrooms over the cheese.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Tips
- For a crispier topping, broil the casserole for an additional 2-3 minutes at the end of baking.
- Add red pepper flakes for a touch of heat.
- Make it the way your family loves pizza, simply leave out any toppings your family doesn’t enjoy.
Variations
- Use Different Meats: Feel free to use ground turkey or ground chicken for less calories or Italian sausage for a different flavor.
- White Pizza Casserole: Use white sauce instead of marinara sauce and top with mozzarella cheese and shredded provolone.
- Picky Eater? Easily omit pizza toppings to make your picky eater happy.
- Feel free to experiment with different toppings: Other options include cooked diced ham or even pineapple for a Hawaiian twist.
How to Store Leftovers
Storing: Let the pizza casserole cool to room temperature and then store in an airtight container in the refrigerator for up to 5 days. If you plan on eating it the next day, you can cover the baking dish with plastic wrap or aluminum and set in the refrigerator over night.
Re-heating: You can reheat individual slices in the microwave for 1-2 minutes, or reheat the entire casserole in the oven at 350°F for 15-20 minutes, or until heated through.
Can You Freeze a Pizza Pasta Casserole?
Yes, this is one you can make ahead and freeze to serve later. Assemble the casserole, but do not bake.
After it’s cooled down, you can package it in a freezer-safe container for up to 2 months.
When ready to cook, let the casserole thaw in refrigerator overnight, then let it sit at room temperature for 30 minutes before baking.
What can I serve with pizza casserole?
This casserole is a hearty meal on its own, but you can also pair it with a side salad or garlic bread.
More Cheesy Pasta Dishes to Love
With its simple ingredients, quick preparation, and endless possibilities, this recipe is sure to become a family favorite that you’ll make again and again. So ditch the delivery menu and whip up this delicious and satisfying pizza casserole for your next pizza night!
Pizza Casserole (Pizza Pasta Bake)
This easy Pizza Casserole recipe is a flavorful and fun twist on classic pizza. Combining all your favorite pizza toppings in a cheesy pasta bake, it's a perfect meal for busy weeknights or when you're craving an easy comfort food recipe.
Ingredients
- 1 16 ounce box Pasta
- 2 24 ounce jars Pasta Sauce, divided
- 1 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
- ½ Green Pepper, chopped
- ½ medium size Onion, chopped
- ½ cup Fresh Mushrooms, chopped
- Pinch of Salt
- 1 pound Lean Ground Beef
- ½ cup Shredded Parmesan
- 1 cup Mini Pepperoni
- ½ cup Sliced Black Olives
- 2 cups Shredded Mozzarella
- 15-20 Pepperoni Slices, regular size, for topping
- 10 slices Fresh Mushrooms, for topping
- 1 tablespoon of Green Pepper, chopped, for topping
- Salt and Black Pepper, to taste
- Non-Stick Cooking Spray
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9x13 inch baking dish with non-stick cooking spray.
- Cook the pasta according to package directions. Drain and return the cooked pasta to the pot. Pour an entire jar of tomato sauce over the pasta, add 1 teaspoon of garlic salt and stir to coat.
- Heat olive oil in a large skillet over medium heat. Add the chopped green pepper, onion, and mushrooms. Season with a pinch of salt and sauté for 5-10 minutes, or until the onions are softened and the vegetables are slightly tender.
- Add the ground beef to the skillet and cook over medium heat, stirring frequently, until browned. Drain any excess fat.
- Add ½ jar of pasta sauce to the meat mixture and stir to combine. Then stir in the pepperoni, Parmesan cheese, and olives.
- Add the shredded Parmesan cheese and stir to incorporate.
- Spread the cooked pasta mixture evenly across the bottom of the prepared baking dish.
- Spread the meat mixture evenly over the pasta layer.
- Pour the remaining half jar of pasta sauce over the top of the meat mixture and spread.
- Sprinkle the shredded mozzarella cheese evenly across the top.
- Arrange the pepperoni slices, a sprinkle of chopped green peppers, sliced olives, and sliced mushrooms over the cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Notes
See recipe post for tips and variations.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 75mgSodium: 1321mgCarbohydrates: 30gFiber: 5gSugar: 9gProtein: 27g
Nutritional values are estimates and not exact.