What the heck is this?
So you want all the flavors of pizza but can’t be bothered with the whole dough-rolling, sauce-spreading, topping-arranging situation? Enter the Pepperoni Pizza Casserole — basically pizza’s lazy cousin who still knows how to party. This is layers of pasta, gooey cheese, tangy sauce, and crispy pepperoni all baked together into one glorious, bubbly mess that’ll make your whole family forget about delivery.
It’s got all the pizza vibes but in casserole form, which means you can make it ahead, it feeds a crowd, and there’s zero chance of toppings sliding off onto your lap. My kids call it “pizza pasta” and honestly, they’re not wrong. It’s comfort food that tastes like your favorite slice but comes together in about 20 minutes of actual work. The rest is just letting the oven do its thing while you put your feet up.
Why You’ll Love This Recipe
- Pizza without the fuss. All the flavor, none of the dough drama.
- Crowd-pleaser supreme. Never met a kid (or adult) who didn’t demolish this.
- Make-ahead friendly. Assemble in the morning, bake at dinner time.
- Leftovers that don’t suck. Actually gets better the next day.
- One-dish wonder. Less cleanup, more Netflix time.
- Customizable AF. Add whatever pizza toppings your heart desires.
The Good Stuff You’ll Need
For the Base:
- 12 oz penne or rigatoni pasta
- 1 lb ground Italian sausage (or ground beef if that’s your vibe)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Situation:
- 2 cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 egg
For the Pizza Vibes:
- 4 oz pepperoni slices (get the good stuff)
- 1/2 cup sliced black olives (optional)
- 1/2 cup diced bell peppers (optional)
- 1/4 cup fresh basil leaves for garnish
Let’s Do This
Step 1: Get Your Pasta Game On
Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
Cook pasta according to package directions until just barely al dente (it’ll finish cooking in the oven). Drain and set aside.
Step 2: Build That Flavor Base
In a large skillet, cook the Italian sausage over medium-high heat, breaking it up as it cooks.
Add the diced onion and cook until softened, about 5 minutes.
Toss in the garlic and cook for another minute until fragrant.
Stir in marinara sauce, diced tomatoes, Italian seasoning, oregano, and red pepper flakes. Let it simmer for 5 minutes to marry all those flavors.
Season with salt and pepper to taste.
Step 3: The Cheese Mix Magic
In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, parmesan, and the egg. Mix until smooth and creamy.
This is your secret weapon — it makes everything extra rich and holds the casserole together.
Step 4: Assembly Time
Add the cooked pasta to the meat sauce and toss to combine.
Spread half the pasta mixture in your prepared baking dish.
Dollop the ricotta mixture over the pasta and spread it out as best you can (it doesn’t have to be perfect).
Layer on half the pepperoni slices and any other toppings you’re using.
Top with the remaining pasta mixture.
Sprinkle the remaining mozzarella cheese over the top.
Arrange the rest of the pepperoni on top — make it look pretty because this is going on Instagram.
Step 5: Bake Until Bubbly
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15-20 minutes until the cheese is melted, bubbly, and starting to get golden in spots.
Let it rest for 10 minutes before serving (I know it’s torture, but trust me on this).
Step 6: Garnish and Devour
Sprinkle with fresh basil leaves and maybe a little extra parmesan.
Serve with garlic bread and a simple salad to balance out all that cheesy goodness.
Watch everyone go back for seconds.
Serving Suggestions
Classic combo: Serve with garlic bread and a Caesar salad.
Keep it simple: A side of steamed broccoli cuts through all that richness perfectly.
Wine night: Pair with a glass of Chianti or whatever red wine you’ve got open.
Kid-friendly: Serve with some cut-up veggies and ranch for dipping.
Switch It Up
Veggie Lover: Add mushrooms, bell peppers, zucchini, or whatever vegetables you’ve got hanging around.
Meat Lover: Throw in some cooked bacon, ham, or different types of sausage.
White Pizza Version: Use alfredo sauce instead of marinara and add spinach and chicken.
Spicy Kick: Use spicy Italian sausage and add jalapeños or hot peppers.
Lighter Version: Use turkey sausage, part-skim cheeses, and add extra veggies.
Pro Tips That’ll Change Your Life
Don’t overcook the pasta: It’s going to cook more in the oven, so stop when it’s just barely al dente.
Drain those tomatoes: Nobody wants a watery casserole. Drain them well.
Layer like you mean it: Those layers aren’t just for looks — they help everything stay together when you serve it.
Let it rest: Seriously, let it sit for 10 minutes after baking. It’ll slice much better and you won’t burn your tongue.
Make it ahead: You can assemble this the night before and just pop it in the oven when you’re ready to eat.
Storage and Meal Prep
This casserole keeps in the fridge for 4-5 days and honestly gets better as the flavors meld together. Reheat individual portions in the microwave or the whole thing covered in a 350°F oven.
Want to freeze it? Assemble the whole thing, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking, and add an extra 10-15 minutes to the cooking time.
Questions People Actually Ask
Q: Can I use a different pasta shape? A: Absolutely! Just stick with short pasta that can hold the sauce — penne, rigatoni, rotini, or even shells work great.
Q: My kids hate onions. Can I skip them? A: Sure, but you’ll lose some flavor. Try mincing them super fine or using onion powder instead.
Q: Can I make this without ricotta? A: You can, but it won’t be as creamy. Try using cream cheese or just extra mozzarella instead.
Q: It’s too saucy/not saucy enough. Help! A: Add more sauce if it looks dry, or let it simmer longer if it’s too wet. You want it saucy but not swimming.
Q: Can I use turkey pepperoni? A: Of course! Any pepperoni works, just make sure it’s the sliced kind, not the stick.
The Real Talk
Look, this isn’t gourmet cuisine, and it’s not trying to be. This is pure comfort food that happens to taste like pizza and makes everyone at the table happy. It’s for busy weeknights, potluck dinners, and those times when you want something that feels like a hug but also has pepperoni in it. Sometimes that’s exactly what we need.
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Pepperoni Pizza Casserole: When Pizza Night Meets Comfort Food Magic
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings 1x
Description
So you want all the flavors of pizza but can’t be bothered with the whole dough-rolling, sauce-spreading, topping-arranging situation? Enter the Pepperoni Pizza Casserole — basically pizza’s lazy cousin who still knows how to party. This is layers of pasta, gooey cheese, tangy sauce, and crispy pepperoni all baked together into one glorious, bubbly mess that’ll make your whole family forget about delivery.
It’s got all the pizza vibes but in casserole form, which means you can make it ahead, it feeds a crowd, and there’s zero chance of toppings sliding off onto your lap. My kids call it “pizza pasta” and honestly, they’re not wrong. It’s comfort food that tastes like your favorite slice but comes together in about 20 minutes of actual work. The rest is just letting the oven do its thing while you put your feet up.
Ingredients
For the Base:
- 12 oz penne or rigatoni pasta
- 1 lb ground Italian sausage (or ground beef if that’s your vibe)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tsp Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Cheese Situation:
- 2 cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 egg
For the Pizza Vibes:
- 4 oz pepperoni slices (get the good stuff)
- 1/2 cup sliced black olives (optional)
- 1/2 cup diced bell peppers (optional)
- 1/4 cup fresh basil leaves for garnish
Instructions
Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
Cook pasta according to package directions until just barely al dente (it’ll finish cooking in the oven). Drain and set aside.
In a large skillet, cook the Italian sausage over medium-high heat, breaking it up as it cooks.
Add the diced onion and cook until softened, about 5 minutes.
Toss in the garlic and cook for another minute until fragrant.
Stir in marinara sauce, diced tomatoes, Italian seasoning, oregano, and red pepper flakes. Let it simmer for 5 minutes to marry all those flavors.
Season with salt and pepper to taste.
In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, parmesan, and the egg. Mix until smooth and creamy.
This is your secret weapon — it makes everything extra rich and holds the casserole together.
Add the cooked pasta to the meat sauce and toss to combine.
Spread half the pasta mixture in your prepared baking dish.
Dollop the ricotta mixture over the pasta and spread it out as best you can (it doesn’t have to be perfect).
Layer on half the pepperoni slices and any other toppings you’re using.
Top with the remaining pasta mixture.
Sprinkle the remaining mozzarella cheese over the top.
Arrange the rest of the pepperoni on top — make it look pretty because this is going on Instagram.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15-20 minutes until the cheese is melted, bubbly, and starting to get golden in spots.
Let it rest for 10 minutes before serving (I know it’s torture, but trust me on this).
Sprinkle with fresh basil leaves and maybe a little extra parmesan.
Serve with garlic bread and a simple salad to balance out all that cheesy goodness.
Watch everyone go back for seconds.
Notes
Classic combo: Serve with garlic bread and a Caesar salad.
Keep it simple: A side of steamed broccoli cuts through all that richness perfectly.
Wine night: Pair with a glass of Chianti or whatever red wine you’ve got open.
Kid-friendly: Serve with some cut-up veggies and ranch for dipping.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~18g
- Carbohydrates: ~42g
- Protein: ~22g