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This baked pizza pasta recipe hits the same flavor buttons as pizza night. You get seasoned ground beef, melty cheese, and your favorite pizza toppings, all layered with saucy pasta in a casserole dish.
And it’s ready in about 45 minutes, making it weeknight friendly. If your family enjoys pizza, they’ll probably love this flavorful dish.
When you want something comforting and easy to make, this hot dish is a rockstar. You can swap out the toppings just like with pizza, prep it ahead, and bake it when you need it. It’s sure to become a go-to dinner for busy nights or when you need to feed a crowd.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
Another reason you’ll love this recipe is because it’s so forgiving. You can change up the toppings based on whatever you have in the fridge or to fit your family’s tastes. So whether you have picky eaters or need to make the meal go further, this pizza bake is flexible and filling.
For more pizza flavored dishes, try my Air Fryer Naan Pizza or Homemade French Bread Pizza (air fryer and oven directions included). They’re great for quick lunches and dinners, or when everyone wants to pick their own toppings.
Baked Pizza Pasta Casserole Ingredients Needed
- Pasta (rotini or penne) – Short pasta with ridges holds onto the sauce better and keeps every bite flavorful.
- Lean ground beef – We used a lean 93/7 blend to keep the casserole from becoming greasy.
- Mini pepperoni – Use regular pepperoni chopped into quarters if you don’t have the mini-sized ones.
- Veggies – Green bell peppers, onions, olives, mushrooms.
- Seasonings – Garlic powder, salt and black pepper.
- Parmesan and mozzarella cheeses – Pizza night staples.
- Pasta sauce – Use a jarred or homemade sauce you already love, like marinara or pizza sauce.
- Olive oil – To saute the veggies.
- Optional toppings – Finish the casserole with your favorite pizza toppings like extra pepperoni, sliced mushrooms, olives, or pepper strips.
Get the complete ingredients & directions in the recipe card below.
How to Make Baked Pizza Pasta Casserole
Preheat the oven and lightly grease a large baking dish.
Cook the pasta just until tender. Then drain it and return it to the pot. Stir in part of the pasta sauce until the noodles are evenly coated, then pour into the baking dish and spread it out evenly.
While the pasta cooks, saute the chopped vegetables with a pinch of salt in a large skillet until softened.
Add the ground beef and garlic powder to the skillet and cook until fully browned (I use a meat chopper to break the meat apart). Drain any excess grease.
Stir some pasta sauce into the meat and veggie mixture, then add the Parmesan cheese, olives, and mini pepperoni slices.
Spoon the meat mixture evenly over the pasta layer.
Spread the remaining sauce across the top, then cover with the shredded mozzarella.
Next add the optional toppings if using.
Bake until the casserole is heated through and the cheese is melted and bubbly. Let the casserole rest a few minutes before serving.
Tips for Making Pizza Pasta Bake
- Cook the pasta just to al dente – it will continue cooking while baking.
- Make sure you drain the ground beef well to keep the casserole from becoming greasy.
Recipe Substitutions & Variations
- Meat: Use Italian sausage in place of the ground beef for a spicier option. You can also add ham and/or bacon for more of a meat lover’s version.
- Lighter: Go with turkey pepperoni or turkey sausage if preferred.
- Spicier: Top with crushed red pepper flakes before serving.
Can I make cheesy pizza pasta ahead of time?
Yes! Assemble the casserole as directed, cover it, and refrigerate up to 24 hours. When you’re ready to bake, remove the dish from the frig while the oven preheats and bake as directed. You may need to add a few extra minutes of baking time.
What to Serve with Pizza Pasta Casserole
This dish is rich and cheesy, so you’ll want to pair it with a lighter side like a simple side salad for freshness. Or try this Mediterranean Wedge Salad – it brings extra flavor, crunch, and color to the meal. And this Air Fryer Naan Bread with garlic butter is great for scooping up extra sauce.
How to Store Baked Pizza Pasta
Transfer leftover pizza casserole to an airtight container and store in the refrigerator for 3-5 days.
Can I make this casserole without meat?
You sure can! Just leave out the ground beef and add extra vegetables for a meatless version.
When you need a dinner that’s easy but still filling, this pizza pasta bake is a great choice. It’s easy to make, full of familiar flavors and great if you need to feed a large group. It’s one of those meals that always works, no matter the night.
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Baked Pizza Pasta Casserole
Ingredients
- 1 pound pasta, rotini or penne work well
- 2 24- ounce jars pasta sauce, divided use
- 1 tablespoon olive oil
- ½ medium green pepper, chopped
- ½ medium onion, chopped
- ½ cup fresh mushrooms, chopped
- 1 pound lean ground beef, I use a 93/7 blend
- 1 teaspoon garlic powder
- ½ cup shredded Parmesan cheese
- ½ cup sliced black olives
- 1 cup mini pepperoni
- 2 cups shredded mozzarella
- salt & black pepper – to taste
- Optional garnishes – 10-15 large pepperoni, sliced mushrooms, olives or green peppers
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Cook the pasta to al dente, according to package directions. Drain and return the pasta to the pot. Add 1 jar of pasta sauce, stir to coat and transfer to the prepared baking dish.1 pound pasta
- While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the chopped vegetables and sprinkle with a pinch of salt. Saute over medium heat for about 5-10 minutes or until the onions are clear and veggies are slightly softened.1 tablespoon olive oil, ½ medium green pepper, ½ medium onion, ½ cup fresh mushrooms
- Add ground beef and garlic powder to the vegetables and continue cooking over medium heat, breaking up the meat as it cooks, until the meat is completely cooked. Drain to remove any excess fat.1 pound lean ground beef, 1 teaspoon garlic powder
- Add ½ of a jar of pasta sauce to the meat mixture and stir until everything is well coated.
- Then stir in shredded Parmesan, black olives, and mini pepperoni.½ cup sliced black olives, ½ cup shredded Parmesan cheese, 1 cup mini pepperoni
- Spread the meat mixture evenly over the pasta, then spread the remaining half jar of pasta sauce across the top of the meat mixture.
- Top with the shredded mozzarella, spreading it evenly across the top.2 cups shredded mozzarella
- If using the optional garnishes, add them on top of the cheese.Optional garnishes – 10-15 large pepperoni, sliced mushrooms, olives or green peppers
- Bake for 25-30 minutes, or until the dish is heated through and the cheese is completely melted.
Notes
- If you can’t find mini pepperoni substitute with regular pepperoni cut into quarters.
- You can use Italian sausage in place of the ground beef if preferred.
- Store leftover pizza pasta in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
- To make up to a day ahead: assemble the dish as directed, up to baking. Then cover and store in the refrigerator until you’re ready to bake it. Bake as directed – you may need to add a couple minutes to the baking time. I take it out of the refrigerator and set it on the counter while the oven is preheating.
- Optional toppings are not included in the nutritional information.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
