Of course! A Pepperoni Pizza Casserole is the ultimate comfort food—all the classic flavors of a pepperoni pizza in an easy, cheesy, baked pasta dish. It’s perfect for feeding a crowd, a potluck, or for a fun family dinner.
Here is a classic, highly-rated recipe along with tips and variations to make it your own.
Classic Pepperoni Pizza Casserole
This version uses rotini pasta to hold onto all the cheesy, saucy goodness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6-8
Ingredients
· 12 ounces (about 3 cups) rotini or penne pasta
· 1 pound ground Italian sausage or ground beef (optional, for a meatier casserole)
· 1 (24-ounce) jar of your favorite marinara or pizza sauce
· 1 (8-ounce) can tomato sauce
· 2 cups shredded mozzarella cheese, divided
· ½ cup grated Parmesan cheese
· 1 (3.5-ounce) package of sliced pepperoni, divided
· 1 teaspoon dried oregano
· ½ teaspoon garlic powder
· Optional additions: ½ cup chopped green bell pepper, ½ cup sliced mushrooms, ½ cup chopped onion
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the Pasta: Cook the pasta according to package directions until al dente (firm to the bite). It will continue to cook in the oven, so don’t overcook it. Drain well.
- Cook the Meat & Veggies (if using): In a large skillet over medium-high heat, cook the ground sausage or beef (and any chopped onions or peppers) until the meat is browned and cooked through. Drain off any excess grease.
- Combine the Mixture: In a large bowl, combine the drained pasta, cooked meat, marinara sauce, tomato sauce, 1 ½ cups of the mozzarella cheese, Parmesan cheese, half of the pepperoni slices, oregano, and garlic powder. Stir until everything is well combined.
- Assemble: Pour the mixture into the prepared baking dish and spread it out evenly.
- Top it Off: Sprinkle the remaining ½ cup of mozzarella cheese over the top. Arrange the remaining pepperoni slices in a single layer over the cheese. For an extra touch, you can add a light sprinkle of oregano or Italian seasoning over the top.
- Bake: Bake, uncovered, for 20-25 minutes, or until the cheese is completely melted, bubbly, and starting to get golden spots.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to scoop.
Helpful Tips & Variations
· Gooey Cheese Lover’s Trick: For an extra creamy, gooey casserole, stir in 4 ounces of softened cream cheese or 1 cup of ricotta cheese into the pasta mixture along with the other sauces.
· Make it a “Supreme”: Add your favorite pizza toppings! Sautéed mushrooms, green bell peppers, black olives, and onions are all great options. Just mix them in with the pasta.
· Shortcut Version: Use 2-3 cups of pre-cooked, diced rotisserie chicken instead of ground meat for a different flavor and even faster prep.
· Different Pasta: Any short pasta with nooks and crannies works well. Penne, rigatoni, bowtie (farfalle), or shells are all excellent choices.
· Crispy Pepperoni: For extra crispy top pepperoni, you can broil the casserole for the last 1-2 minutes of baking. Watch it closely to prevent burning!
· Make Ahead: You can assemble the casserole up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold from the fridge.
Enjoy your delicious, cheesy, and incredibly satisfying Pepperoni Pizza Casserole