This pizza casserole brings the familiar flavors of pepperoni pizza to the table in an easy, hearty pasta bake. Tender pasta, tomato sauce, cheese, and savory toppings bake together for a satisfying dinner that is simple to prep ahead and easy to customize.
Ingredients
- 12 ounces (340 g) short pasta, such as rotini or penne
- 1 tablespoon olive oil
- 1 pound (450 g) lean ground beef
- 1 small yellow onion, finely chopped (about 1 cup)
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes, optional
- 1 jar (24 ounces/680 g) marinara sauce
- ½ cup water
- 1 can (2¼ ounces/64 g) sliced black olives, drained, optional
- 2 cups (about 225 g) shredded low-moisture mozzarella, divided
- ½ cup (50 g) grated Parmesan, divided
- 3 ounces (85 g) pepperoni slices, divided
- ¼ teaspoon black pepper
Instructions
- Heat the oven and prepare the dish. Set a rack in the center of the oven and preheat it to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with oil or cooking spray.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package’s recommended time for al dente; it will finish cooking in the oven. Drain it well, but do not rinse, and set aside.
- Brown the beef and vegetables. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the meat into small pieces, until the beef is browned and the onion has softened. If the beef releases a lot of fat, carefully drain off most of it.
- Build the sauce. Stir in the bell pepper and cook for 3 minutes. Add the garlic, oregano, basil, red pepper flakes if using, and black pepper. Cook for about 30 seconds, just until fragrant. Stir in the marinara and water, scraping up any browned bits from the skillet. Simmer gently for 3 minutes, then remove from the heat. Taste and add salt if needed; jarred sauce and pepperoni can already be quite salty.
- Combine the casserole. In a large bowl or the pasta pot, mix the drained pasta with the meat sauce, olives if using, 1½ cups mozzarella, and ¼ cup Parmesan. Stir until the pasta is evenly coated. Spread the mixture in the prepared baking dish.
- Add the pizza-style topping. Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan over the pasta. Arrange the pepperoni over the top. For a less crisp topping, tuck some of the pepperoni under the cheese; for browned edges, leave it exposed.
- Bake and rest. Bake uncovered for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese has melted. For more color, broil for 1 to 2 minutes, watching closely so the cheese and pepperoni do not burn. Let stand for 5 to 10 minutes before serving so the sauce settles and portions hold together.
Tips
- Stop the pasta early. Pasta that is fully soft before baking can turn mushy. Drain it when it is still noticeably firm, about 2 minutes short of the package’s al dente time.
- Keep the sauce moist. The half cup of water helps compensate for liquid absorbed by the pasta in the oven. If your marinara is unusually thick or your pasta has been sitting after draining, stir in another ¼ cup water or broth before baking.
- Use lean meat, but drain excess fat. Lean ground beef keeps the casserole hearty without making the sauce greasy. Ground turkey or Italian sausage also works; drain off excess fat after browning.
- Make ahead thoughtfully. Assemble the casserole up to a day ahead, cover, and refrigerate. Add about 5 to 10 minutes to the baking time if it goes into the oven cold, and check that the center is piping hot. Do not leave the assembled dish at room temperature for more than 2 hours.
Serving Suggestions
Serve generous squares or spoonfuls with a crisp green salad dressed with vinaigrette to balance the rich cheese and meat. Garlic bread, toasted rolls, or roasted vegetables make a good accompaniment when you want a more filling meal. A little fresh basil or parsley adds freshness; offer extra grated Parmesan and red pepper flakes at the table so everyone can season their own portion.
Variations
For a meatier version, replace half or all of the ground beef with Italian sausage, removing its casings if necessary. To make it vegetarian, leave out the beef and pepperoni and add sautéed mushrooms, zucchini, or spinach; cook watery vegetables first so they do not dilute the sauce. You can swap the green pepper for diced red pepper, use sliced mushrooms, or omit olives if they are not popular at your table. For a spicier bake, use hot Italian sausage or add extra red pepper flakes. Gluten-free short pasta can be used, but cook it according to its package directions and take care not to overcook it before baking.
Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours of baking. They keep for 3 to 4 days at 40°F (4°C) or colder. Reheat individual portions in the microwave until steaming hot throughout, stirring or turning them halfway through; larger portions can be covered and reheated in a 350°F (175°C) oven. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and reheat only the amount you plan to eat. Freeze cooled portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating; avoid thawing at room temperature.
Frequently Asked Questions
Can I assemble pizza casserole the night before?
Yes. Assemble it in the baking dish, cover, and refrigerate for up to 24 hours. Bake it cold, allowing roughly 5 to 10 extra minutes, and confirm the center is hot before serving. If your dish is glass, check the manufacturer’s instructions before moving it from the refrigerator into a hot oven to avoid thermal shock.
Do I need to cook the pasta before baking?
Yes, for this recipe. Partially cooking it first makes the timing and texture dependable. Using uncooked pasta would require a different amount of liquid and a longer covered bake; simply adding dry pasta here is likely to leave it firm while the topping overcooks.
How can I tell when the casserole is done?
The edges should bubble, the cheese should be melted, and the middle should be piping hot. If checking with a food thermometer, aim for 165°F (74°C) in the center, particularly when baking a chilled make-ahead casserole or reheating leftovers.
Can I use a different pasta shape?
Yes. Rotini, penne, ziti, and other short shapes that hold sauce work well. Keep the dry amount at 12 ounces and cook it slightly short of al dente. Very small pasta or long noodles may give the casserole a different texture and can be harder to portion.
Can I freeze the whole casserole?
Yes. For best results, cool it promptly, wrap it tightly, and freeze for up to 2 to 3 months. You can also freeze individual portions. Thaw in the refrigerator before reheating, and bring the center to 165°F (74°C); the texture may be a little softer after freezing.