All your favorite pizza toppings in a cheesy pasta bake
Pizza Pasta Casserole
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
8
1 casserole dish
Difficulty
Easy
Cost
Budget
$
Pizza Pasta Casserole
All your favorite pizza toppings in a cheesy pasta bake
★4.5(25)
Rotini pasta baked with pepperoni, Italian sausage, pizza sauce, and loads of mozzarella cheese. A kid-approved dinner that combines two comfort food favorites.
15m
Prep Time
30m
Cook Time
45m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Pizza casserole is the best of both worlds—all the flavors of a loaded pizza baked into a cheesy pasta casserole. Kids and adults alike devour this one.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Pizza Pasta Casserole is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb rotini pasta
- 1 jar (24 oz) pizza or marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- 1/2 lb Italian sausage, crumbled
- 1/2 cup sliced black olives
Instructions
- 1
Cook rotini 2 minutes less than package directions. Drain. Brown Italian sausage in a skillet; drain fat.
- 2
Toss pasta with pizza sauce, sausage, half the mozzarella, olives, and half the pepperoni.
- 3
Pour into a greased 9x13 baking dish. Top with remaining cheese and pepperoni.
- 4
Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.
- 5
Let rest 5 minutes before serving. Top with fresh basil and red pepper flakes if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Italian sausageGround beef or turkey sausage
Season ground beef with Italian seasoning
Pizza sauceMarinara sauce with extra garlic and oregano
Add 1 tsp each garlic powder and dried oregano
Tips & Storage
Pro Tips
Add your favorite pizza toppings—mushrooms, bell peppers, or onions all work great.
Use mini pepperoni for better distribution throughout the casserole.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 4 days. Freezes well for up to 2 months.
Reheating
Reheat covered at 350°F for 15-20 minutes until heated through.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (60mg) · 8 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates20g
Fat42g
Fiber820mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use any pasta shape?
- Penne, ziti, or shells all work—avoid long pasta like spaghetti.
- Can I make it vegetarian?
- Skip the sausage and pepperoni; add mushrooms, peppers, and onions instead.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →