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