Pepperoni Pizza Casserole – A Cheesy & Flavorful Family Favorite!

This cheesy and delicious Pepperoni Pizza Casserole is simple to make, yet it is loaded down with your favorite pizza toppings and flavors. It is the perfect marriage between a baked pasta dish and a huge slice of pepperoni pizza – all in casserole form!

The Pepperoni Pizza Casserole can be customized to include your favorite pizza toppings like olives, peppers, or bacon, or you can swap out the protein and use sausage instead of beef. In addition, you can also use whatever pasta you have on hand.

Since it’s made in layers and loaded down with melty cheese, the casserole eats a lot like a lasagna or a pasta bake. Serve it with a side salad and some French bread, and you have a quick, flavorful, and filling meal that’s perfect for those busy weeknights.

Bring it along to your next potluck, family gathering, work meal, or team dinner, and you will likely leave with a scraped-clean empty dish! You can even assemble it ahead of time or freeze it for future meals. Whatever you do, be sure to give it a try!

How To Make Pepperoni Pizza Casserole

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients  

I’ve broken down the ingredients into the meat and pasta mixture and then the additional toppings. While it might look like a lot of different ingredients, it all comes together easily and quickly.

Meat and Pasta Mixture

• Pasta – You can really use about any type of pasta that you have on hand. We like to use bowtie or penne pasta most often, but spaghetti, fettuccini, and macaroni are also great choices as well.
• Ground Beef – While we use ground beef most often, you can swap that out and use sausage. The beef allows the flavors of the pepperoni to stand out a bit more.
• Onion – The onion is used to add additional flavor to the meat sauce.
• Canned Mushrooms – The recipe calls for canned mushrooms for ease, but you can also use fresh sliced mushrooms. Just add them when the meat is about halfway cooked through, so they can cook down some.
• Tomato Sauce & Pizza Sauce – The different sauces help to add tomato flavor and texture. If you only want to use double the pizza sauce and skip the tomato sauce, go for it! Playing around with the sauce combinations is a great way to adjust the flavor of the dish.
• Tomato Paste – The tomato paste helps to thicken up the sauce and give it more body.
• Garlic Powder, Onion Powder & Dried Oregano – These seasonings bring out the pizza flavors.
• Sugar – Sugar is added to help calm down the tomato flavor and give the sauce a slight hint of sweetness.

Other Ingredients

• Shredded Mozzarella Cheese – You can’t have a pizza meal without the cheese! To guarantee that the cheese melts easily and is ooey-gooey, shred the cheese yourself from a block. If you need a quick shortcut, go ahead and use the pre-shredded stuff.
• Sliced Pepperoni – You can use your favorite type of pepperoni here. We often use the 25% less fat variety, and my kids can’t even tell a difference.
• Grated Parmesan Cheese – If you think of your local pizzeria, you can likely picture those clear shakers with the silver lids that are full of grated Parmesan cheese. Just like you’d top a slice of pizza with the stuff, you also want to top the pepperoni pizza casserole with it as well.
• Optional Toppings – What toppings does your favorite pizza have? Try to include those toppings as well. Think diced peppers, olives, bacon, etc.

Instructions For Pepperoni Pizza Casserole

First, get your oven preheated to 350º Fahrenheit. While that is warming up, start to cook your pasta in boiling water. Follow the directions on the container, cooking it until it is al dente.

While the pasta is cooking, add ground beef and onion to a large Dutch Oven. Since you will be mixing in all of the sauces as well as the cooked pasta with the meat, you are going to want to use a large pot. Starting with a Dutch oven allows you to have fewer dishes! (Here is the Dutch Oven I use all the time for stuff like this – Product Link: Lodge 4.5 Quart Enameled Cast Iron Dutch Oven with Lid.)

Cook the beef and onions over medium heat until the beef is no longer pink and the onions are translucent. Drain any excess grease.

Next, add in the drained mushrooms, tomato sauce, pizza sauce, tomato paste, and seasonings. Stir well and cook over low heat until the meat mixture is heated through. (If you are going to freeze the casserole instead of baking it or if you are preparing the casserole a few hours ahead of time, skip heating the sauce through. More on these methods at the end of the instructions.)

Once the pasta is cooked to al dente, drain and stir it into the meat sauce. Make sure the pasta is evenly coated with the sauce.

Assembling The Casserole

Now it’s time to assemble the casserole. We are going to be doing it in two layers, similar to a lasagna.

Start by adding half of the meat and pasta mixture into the bottom of a 9×13 casserole dish. Top the layer with 2 cups of shredded cheese. Layer the pepperonis on top of the cheese, using half the package.

Repeat the layers again using the rest of the meat and pasta mixture, 2 more cups of shredded cheese, and the rest of the pepperonis. Top with the grated Parmesan cheese. 

If you want to divide the ingredients into to two smaller portions, pour 1/4 of the meat and pasta mixture into each of two 2-quart dishes. Top each one with 1 cup of cheese. Layer on the pepperonis, using 1/4 of the package for each container. Repeat the layers, again using 1/4 of the meat and pasta mixture, 1 cup of cheese, and pepperonis for each container. Top each with 1/4 cup grated Parmesan cheese. 

Cover the casserole(s) with aluminum foil and bake in a preheated oven for 15 minutes. Remove the foil and cook an additional 10-15 minutes or until heated through and the cheese is melted.

To Make It Ahead Of Time

If you are preparing the Pepperonin Pizza Casserole ahead of time, follow the same directions, but do not heat up the meat sauce after adding the tomato products and seasonings. Layer the ingredients as instructed.

Cover the prepared casserole dish with plastic wrap and place it in your refrigerator. Remove the plastic before baking.

Either allow the casserole to come to room temperature before baking, or stick the dish into the oven while it preheats. The cooking time may need to be adjusted slightly since the meat and pasta sauce aren’t warm when going in the oven.

To Freeze

Prepare the casserole as instructed using a freezer-safe dish. Do not heat the meat sauce after adding the tomato products and seasonings. Make sure the ingredients are completely cool before covering the container tightly in plastic wrap.

Wrap in two layers of aluminum foil and label. If you can find them, place the entire wrapped casserole into a 2-gallon zip-lock bag. Remove all the air and seal. (Product Link: Ziploc Two Gallon Food Storage Freezer Bags)

Freeze for up to 3 months. Allow the frozen casserole to thaw in the refrigerator overnight, then bake as directed in the “To Make Ahead Of Time” instructions. Freezer meals are great to give to family and friends so they can always have a homemade meal on hand for whenever they need it! Enjoy!

Until next time, thanks for stopping by!
– Chelsea

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