Baked Pizza Pasta Casserole
Loaded with melty cheese, classic pizza flavors and noodles, this easy pizza bake hot dish is a crowd-pleaser. It's simple to prepare & ready in 45 minutes, making it perfect for busy weeknight dinners.
Servings: 8
Calories: 328kcal
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 9x13-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.
Nutrition
Calories: 328kcal | Carbohydrates: 11g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 1374mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 943IU | Vitamin C: 17mg | Calcium: 251mg | Iron: 3mg