Pizza Casserole
This Pizza Casserole is saucy, cheesy comfort food at it's finest and a hit with all ages. Serve it for a foolproof, crowd-pleasing weeknight dinner that's better than takeout!
Servings 8
Ingredients
- 12 oz penne pasta about 4 cups cooked
- 1 lb lean ground beef
- ½ lb ground pork sausage like Jimmy Dean
- 4 oz pepperoni slices
- ½ green bell pepper chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon Italian seasoning
- ½ cup freshly grated Parmesan cheese
- 1 24 oz jar marinara or pizza sauce
- 1 4 oz can sliced mushrooms, drained (optional)
- 1 small can sliced black olives drained
- 2 cups shredded mozzarella cheese
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and set aside.
Cook the meat
- In a large skillet over medium heat, cook ground beef and sausage until browned and fully cooked. Drain excess grease.
Add flavor
- Add onion and bell pepper to the skillet and cook for 3–4 minutes until softened. Stir in garlic, oregano, and Italian seasoning and cook for 1 minute.
Add sauce & toppings
- Stir in marinara sauce, mushrooms (if using), olives, and half of the pepperoni. Let simmer for 2–3 minutes.
Combine everything
- Add cooked pasta and Parmesan cheese to the skillet and mix until fully coated.
Assemble casserole
- Pour into a greased 9×13-inch baking dish. Top with mozzarella cheese and remaining pepperoni.
Bake
- Bake at 375°F for 20–25 minutes, until cheese is melted and bubbly.
Serve
- Let rest for 5 minutes before serving.
Video
Notes
Storage:
- Store leftover casserole in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350° until warmed through and cheese is melty.
- Freeze leftovers in an airtight container for up to 3 months. Thawing can slightly change the texture of the pasta, so we only recommend freezing pizza casserole if you really need to.
- This is a great make-ahead recipe. Fully assemble the casserole, then either store in the fridge for 1-2 days, or in the freezer up to 3 months, then thaw overnight if needed, and bake as instructed when you're ready to enjoy. Be sure to add an extra 10-15 minutes onto the cook time if baking from cold.