This pizza casserole has all the best parts of pizza—pepperoni, mozzarella, rich sauce—mixed into a warm, baked pasta dish. It’s simple to make, full of flavor, and perfect for a weeknight dinner or casual get-together. Everything goes into one pan and comes out bubbly and golden.
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I make this when I want something comforting but still easy to pull together. It tastes like a pizza you can eat with a fork—savory, cheesy, and super satisfying. I love that I can switch up the toppings depending on what I’ve got in the fridge.
Sometimes I use Italian sausage instead of beef, or toss in mushrooms or black olives. I’ve even made it with ground turkey when I want something a little lighter. It’s one of those recipes that always works, and I’ve never met anyone who didn’t go back for a second helping.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Pizza Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe on repeat because it’s easy to prep, uses simple ingredients, and fills the kitchen with that cozy pizza smell. Here’s how to make it:
Cook the meat and veggies
Start by heating a large skillet over medium-high heat. Start by heating a large skillet over medium-high heat. I like using a deep sauté pan with higher sides here—it keeps everything contained, especially once the sauce starts simmering.
I use this pan, which is roomy enough for everything to simmer without bubbling over; it’s an investment, but totally worth it. The high sides make it easier to stir without spilling, and it transitions from stove to oven if needed, so it’s perfect for recipes like this.
Add the ground beef and diced onions, cooking for about 4 minutes. For the prep work, I rely on a good chef’s knife that doesn’t squash the onions and peppers, and these flexible cutting boards that fold right up so I can slide everything into the pan without making a mess.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Stir in the diced green bell pepper and cook for another 5 minutes until the beef is browned. To drain off the grease, I clip on this snap-on silicone strainer—no need for a separate colander.
Build the sauce
Lower the heat to medium, then pour in the beef broth and scrape up any browned bits from the bottom of the pan. I usually measure with these angled measuring cups—you can read the measurement from above, which is way easier mid-recipe.
Stir in the minced garlic, Worcestershire sauce, and Italian seasoning. Cook for 1 minute, then add the marinara sauce and mix well. Let it simmer, partially covered.
Boil the pasta
Cook the penne pasta in a large pot of boiling water for 1 minute less than the package suggests for al dente. Drain and set aside.
Combine everything
Reduce the heat on the sauce to low and stir in the grated Parmesan cheese. Add the drained pasta and stir until everything is evenly coated.
For stirring the sauce and folding everything together, a heatproof silicone spatula is perfect. It’s gentle on your nonstick pans, and nothing sticks to it—makes cleanup easier too.
Assemble and bake
Pour the pasta and sauce mixture into a greased 9×13-inch casserole dish. I always reach for my trusty dish for this—it’s deep enough that nothing bubbles over, and I can peek through the sides to see when the top’s getting perfectly golden. Mine’s been through a ton of casseroles and still holds up like a champ.
Sprinkle with shredded mozzarella and top with pepperoni slices.
Bake uncovered at 375°F (190°C) for 15 minutes, or until the cheese is melted and lightly golden. For a crispier top, broil on high for 1 minute—just keep an eye on it! Then, dig in and enjoy!
After baking, the cheese and sauce can cling to the edges of your casserole dish. A simple dish scraper like this helps loosen stuck bits without damaging the finish.
If I’m taking this to a friend’s or serving it at a get-together, I pack it in my insulated casserole carrier—it’s super roomy and keeps everything hot without any fuss. I’ve brought it to so many potlucks, and it’s held up great every time.
Pizza Casserole
Add Preferred SourceEquipment
Ingredients
- 1 pound ground beef
- ½ cup yellow onion diced
- 1 small green bell pepper diced
- ½ cup beef broth
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 32 ounces marinara sauce
- ¾ pound penne pasta
- ¼ cup Parmesan cheese grated
- 2 ½ cups mozzarella shredded
- 25 slices pepperoni
- 1 tablespoon Italian Seasoning
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Heat a large skillet over medium-high heat. Add the ground beef and onions, cooking for about 4 minutes. Stir in the diced bell pepper and cook for another 5 minutes, until the beef is browned. Drain any excess grease.1 pound ground beef, ½ cup yellow onion, 1 small green bell pepper
- Reduce the heat to medium and pour in the beef broth, scraping up any browned bits from the pan. Stir in the garlic, Worcestershire sauce, and Italian seasoning. Cook for 1 minute, then add the marinara sauce and stir well. Let the sauce simmer, partially covered, while you cook the pasta.½ cup beef broth, 3 cloves garlic, 2 teaspoons Worcestershire sauce, 32 ounces marinara sauce, 1 tablespoon Italian Seasoning
- Boil the penne pasta for 1 minute less than the al dente time listed on the package. Drain and set aside.¾ pound penne pasta
- Reduce the heat on the sauce to low, then stir in the grated Parmesan cheese. Add the cooked pasta and mix everything together.¼ cup Parmesan cheese
- Transfer the mixture to the prepared casserole dish. Sprinkle with shredded mozzarella and top with pepperoni slices.2 ½ cups mozzarella, 25 slices pepperoni
- Bake uncovered for 15 minutes, or until the cheese is melted and slightly golden. For a crispier top, broil on high for 1 minute, watching carefully.
- Serve warm and enjoy!
Video
Notes
- Pasta: Penne works great, but egg noodles or rotini hold the sauce just as well.
- Meat: Swap ground beef for ground turkey or Italian sausage if you like.
- Cheese: Use freshly shredded mozzarella for the best melt and flavor.
- Add veggies: Mushrooms, black olives, or red bell peppers are great extras.
- Add spice: Add red pepper flakes to the sauce or use hot Italian sausage instead of ground beef.
- Sauce: Marinara or pizza sauce both work—just go with what you prefer.
- Make ahead: Assemble everything, cover with foil, and refrigerate for up to a day before baking.
- Gluten-free: Just use your favorite gluten-free pasta and double-check that your marinara sauce and other ingredients are certified gluten-free.
Storage and Reheating Instructions
- Fridge: Let it cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days.
- Reheat: To reheat, just pop it in the microwave or warm it in the oven until heated through. If frozen, thaw overnight in the fridge before reheating.
- Freeze: It also freezes well—wrap tightly in foil or use a freezer-safe container and freeze for up to 2 months.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Tips
Here are a few extra tips to help make your pizza casserole even better:
- Pasta: Penne works great, but egg noodles or rotini hold the sauce just as well.
- Meat: Swap ground beef for ground turkey or Italian sausage if you like.
- Cheese: Use freshly shredded mozzarella for the best melt and flavor.
- Add veggies: Mushrooms, black olives, or red bell peppers are great extras.
- Add spice: Add red pepper flakes to the sauce or use hot Italian sausage instead of ground beef.
- Sauce: Marinara or pizza sauce both work—just go with what you prefer.
- Make ahead: Assemble everything, cover with foil, and refrigerate for up to a day before baking.
- Gluten-free: Just use your favorite gluten-free pasta and double-check that your marinara sauce and other ingredients are certified gluten-free.
How to Store Leftover Pizza Casserole
Leftover pizza casserole keeps really well and makes a great lunch the next day. Let it cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, just pop it in the microwave or warm it in the oven until heated through.
If frozen, thaw overnight in the fridge before reheating. It also freezes well—wrap tightly in foil or use a freezer-safe container and freeze for up to 2 months.
What to Serve With Pizza Casserole
This dish is great on its own, but a few easy sides can round out the meal.
A salad with Italian dressing adds something simple, quick, and fresh, and garlic bread can add a “crust” element if you’re missing that. Roasted veggies or air fried broccoli also work well if you want to balance things out a bit.
More Casserole Recipes You Will Love
If you’re into easy, flavorful dinners that feed a crowd (or just make amazing leftovers), here are a few more recipes to try:
