Pizza Casserole
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.
Equipment
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 9x13-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
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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
Calories: 490kcalCarbohydrates: 41gProtein: 27gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 76mgSodium: 995mgPotassium: 726mgFiber: 4gSugar: 7gVitamin A: 819IUVitamin C: 21mgCalcium: 267mgIron: 3mg
Tried this recipe?Let us know how it was!