Can’t decide between pizza night and pasta night? Now you don’t have to! This Easy Pepperoni Pizza Casserole brings the best of both worlds into one bubbly, cheesy, completely irresistible 9×13 dish.
With stretchy mozzarella cheese, perfectly al dente penne pasta, a rich meat sauce, and all your favorite pizza toppings, this easy casserole recipe is a guaranteed winner for a simple weeknight dinner. The best part? It freezes beautifully, and the leftovers taste even better the next day when all those incredible Italian-American flavors have had time to meld together.
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Why You’ll Love This Recipe
- The Ultimate Crowd-Pleaser: It has the nostalgic, comforting flavors of a classic pepperoni pizza that kids and adults both go crazy for.
- Make-Ahead Friendly: You can assemble this casserole in advance and pop it in the oven right before dinner.
- Customizable: Just like ordering a pizza, you can swap out the toppings to fit your family’s exact cravings!
Recipe Ingredients
- Penne Pasta – 1 pound, cooked just until al dente so it doesn’t get mushy in the oven.
- Lean Ground Beef & Sweet Italian Sausage – The perfect high-flavor protein duo (we love an 85/15 beef blend here).
- Veggies (Onion, Mushrooms, Green Bell Pepper) – Chopped and sautéed to add texture and authentic supreme-pizza flavor.
- Marinara & Pizza Sauce – Using both gives you a rich pasta base with that distinct, zesty “pizza” kick.
- Dried Oregano – For that classic pizzeria aroma.
- Shredded Cheese – 16 ounces of mozzarella (or a half-and-half mix of mozzarella and sharp cheddar for extra tang).
- Pepperoni – 6 ounces of classic pepperoni slices.
- Parmesan Cheese – Freshly grated for the perfect salty finish.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- More Topping Ideas: Treat this just like your favorite pizza! Add crumbled bacon, Canadian bacon, ham, fresh basil, pineapple, artichoke hearts, roasted red peppers, or black olives.
- Pasta Shapes: If you don’t have penne, rigid and hollow shapes like rigatoni, macaroni, or farfalle (bowties) work wonderfully to hold the hearty sauce.
- Healthier Version: To cut back on calories, swap the ground beef for ground turkey or a plant-based meat substitute. Use turkey pepperoni, opt for whole wheat pasta, and double up on the veggies.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: Preheat your oven to 350°F and spray your 9×13-inch baking dish with cooking spray. In a large skillet over medium-high heat, brown the ground beef and Italian sausage along with the diced onion, chopped mushrooms, and green bell pepper. Cook until the meat is browned and the veggies are tender (about 5-7 minutes), then drain any excess fat.
Step 2: Lower the heat and add the marinara sauce, pizza sauce, and dried oregano to your meat and vegetable mixture. Stir everything to combine well and let it come to a gentle simmer, then remove from the heat.
Step 3: While the sauce is simmering, cook your penne pasta in a large pot of boiling water (seasoned with 1 Tablespoon of kosher salt) according to the package instructions until al dente. Drain well and set aside.
Step 4: In your prepared baking dish, spread half of the cooked pasta and meat sauce mixture evenly across the bottom.
Step 5: Sprinkle a generous, even layer of half the shredded mozzarella cheese over the pasta base.
Step 6: Add half of your pepperoni slices. Repeat the layers once more: the rest of the pasta/sauce, the remaining cheese, and the rest of the pepperoni on top. Bake for 20-25 minutes until the cheese is hot, melted, and golden-bubbly. Let it rest for a few minutes before serving!
Expert Tips
- Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly. For that ultimate, stretchy cheese pull (just like in the photos!), take an extra minute to grate a block of mozzarella yourself.
- Keep the Pasta Firm: Boil your penne just until al dente—or even one minute less than the package directions. The pasta will continue to cook and absorb that rich sauce in the oven, so keeping it firm initially prevents a mushy casserole.
- Drain the Grease Well: Don’t skip draining the fat after browning your beef and Italian sausage. This ensures your casserole stays perfectly saucy and flavorful, rather than oily.
- Crispy Pepperoni Finish: If you love the slightly curled, crispy edges of pepperoni on a traditional pizza, turn your oven to broil for the last 1-2 minutes of baking. Just keep a very close eye on it so the top doesn’t burn!
FAQs
Can I assemble this casserole ahead of time?
Yes! You can completely assemble the casserole, cover it tightly with foil, and keep it in the fridge for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time if going straight from the fridge to the oven.
Do I have to use both marinara and pizza sauce?
Using both provides the best balance of volume and concentrated pizza flavor. If you only have marinara, you can use two jars, but you might want to add a pinch of garlic powder and extra oregano to mimic that classic pizza taste.
Storage
- To Store: Keep leftover casserole in an airtight container in the refrigerator for 3-4 days.
- To Freeze: Once completely cooled, freeze leftovers in an airtight container for up to 2 months. If freezing the unbaked casserole, cover it tightly with aluminum foil and freeze for up to 3 months.
- To Reheat: Leftovers are great microwaved! For larger portions, cover with foil and bake in a 325°F oven for 10-15 minutes until warm.
- To Bake from Frozen: Bake covered at 350°F for 60 minutes, then remove the foil and bake another 30 minutes until heated through and bubbly. in a toaster or a toaster oven until they regain their signature crispiness.
📖 Recipe
Easy Pepperoni Pizza Casserole
Ingredients
- 1 lb penne pasta cooked until al dente
- 1 lb lean ground beef 85/15 recommended
- ½ lb sweet Italian sausage
- 1 yellow onion diced
- 8 oz mushrooms chopped
- ½ green bell pepper chopped
- 1 jar 28-oz marinara sauce (Rao’s is great)
- 1 jar 8-oz pizza sauce
- 1 teaspoon dried oregano
- 16 oz shredded mozzarella cheese or half mozzarella/half sharp cheddar
- 6 oz pepperoni
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Cook pasta in boiling salted water until al dente. Drain and set aside.
- In a large skillet, brown the ground beef, Italian sausage, onion, mushrooms, and green bell pepper over medium-high heat (5-7 mins). Drain excess fat.
- Stir in marinara, pizza sauce, and oregano. Bring to a simmer, then remove from heat.
- Layer half of the cooked pasta/sauce mixture in the baking dish. Top with half of the mozzarella and half of the pepperoni.
- Repeat the layers: remaining pasta/sauce, remaining cheese, and remaining pepperoni. Sprinkle Parmesan on top if desired.
- Bake for 20-25 minutes until the cheese is hot, melted, and bubbly.
Notes
- Make-Ahead: Assemble completely, cover, and refrigerate for up to 24 hours before baking.
- Cheese Tip: Grating your own mozzarella from a block will give you a much better “cheese pull” than pre-shredded bagged cheese, which contains anti-caking agents.
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