Easy Pizza Casserole Recipe With Pasta, Pepperoni, and Cheese

Easy Pizza Casserole With Pasta, Pepperoni, Sauce, and Cheese

Pizza casserole brings the familiar flavors of pepperoni pizza to a pan of baked pasta. Short noodles hold the sauce, mozzarella melts over the top, and pepperoni browns at the edges. It’s a practical dinner for a household with different topping preferences because one baking dish can be divided into sections before it goes into the oven.

The main thing to watch is moisture. Pasta continues to absorb sauce as it bakes, so the mixture should look generously coated before you add the cheese. This version uses 24 ounces of pizza sauce for 12 ounces of dry pasta, plus a little reserved pasta water if the sauce is especially thick. Cook the pasta just short of tender, and it will finish in the oven without turning soft.

Pizza Casserole Recipe

Yield: 6 servings
Prep time: About 20 minutes
Cook time: About 25 minutes, plus time to boil the pasta
Total time: About 50 minutes
Course: Main dish
Cuisine: American-style pasta bake

Equipment

• Large pot
• Colander
• Large mixing bowl
• 9-by-13-inch baking dish

Ingredients

• 12 ounces (340 g) dry rotini, penne, or medium shells
• 24 ounces (680 g) pizza sauce, about 3 cups
• ½ cup (120 ml) reserved pasta cooking water, as needed
• 1 teaspoon dried oregano, optional
• 2 cups (about 225 g) shredded low-moisture mozzarella, divided
• 4 ounces (115 g) sliced pepperoni, divided
• ¼ cup (25 g) grated Parmesan, optional
• 1 to 2 cups prepared pizza toppings, optional, such as cooked mushrooms, sautéed bell peppers, cooked sausage, or well-drained olives

Instructions

1. Heat the oven and prepare the dish. Set the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.

2. Cook the pasta. Boil the pasta in salted water until it is about 2 minutes shy of the package’s al dente time. Before draining, reserve ½ cup (120 ml) of the cooking water. Drain the pasta well.

3. Mix the filling. In a large bowl, combine the hot pasta, pizza sauce, oregano if using, 1 cup of the mozzarella, and about half the pepperoni. Add any toppings you want mixed throughout the casserole. Stir until the pasta is evenly coated. If the sauce is too thick to coat the noodles generously, stir in reserved pasta water a tablespoon or two at a time.

4. Fill the baking dish. Spread the pasta mixture evenly in the prepared dish. Scatter the remaining mozzarella over it, followed by the remaining pepperoni and Parmesan, if using. Add any toppings you want visible on top.

5. Bake. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese has melted. For more browned cheese, broil briefly at the end, watching closely. Let the casserole stand for about 5 minutes before serving.

Choosing Pasta and Getting the Sauce Right

Rotini, penne, and medium shells all work well because they leave space for sauce and small pieces of topping. Rigatoni is another good choice, though its larger tubes make for a chunkier serving. Very small pasta can become soft during baking, while long noodles are harder to mix and portion evenly.

Undercooking the pasta matters more than choosing one particular shape. The noodles spend another 20 to 25 minutes in hot sauce, even though the oven is mainly melting the cheese and heating the casserole through. Pasta that is fully tender when drained may be overly soft by the time dinner reaches the table.

For the amount of pasta in this recipe, a 24-ounce jar of sauce gives the casserole enough moisture without making it soupy. Sauce thickness varies by brand. Before transferring the mixture to the baking dish, look at the pasta: it should be coated all over, with some sauce visible between the pieces. If it looks sticky or barely covered, add a splash of the reserved cooking water. If you add a large quantity of watery vegetables, cook or drain them first rather than trying to correct the extra liquid with less sauce.

Pizza sauce gives the dish its familiar seasoned-tomato flavor, but a thick marinara also works. Taste the sauce before adding extra salt or herbs. Pepperoni, Parmesan, and some jarred sauces already contribute plenty of salt.

Low-moisture mozzarella is the easiest cheese to use here. It melts evenly without releasing as much liquid as fresh mozzarella. Fresh mozzarella can be added in small, well-drained pieces, but a heavy layer may leave watery spots on top of the pasta.

Add Toppings Where They’ll Work Best

Pepperoni can go both inside and on top of the casserole. Slices mixed with the pasta flavor the filling; slices on the surface develop lightly crisp edges. If you prefer softer pepperoni, put most of it under the cheese.

Vegetables need a little more attention because they release water as they heat. Cook sliced mushrooms until much of their moisture evaporates. Sauté onions and bell peppers if you want them tender rather than slightly firm. Drain canned olives and jarred peppers well. Small amounts of raw bell pepper can go on top if you like a little bite.

Any sausage or ground beef should be fully cooked and drained before it goes into the pasta. Leftover cooked chicken can be used, too, provided it has been stored safely and will be heated through in the casserole. Keep the total amount of added toppings moderate so the pasta remains easy to coat and the dish heats evenly.

For different preferences at the same table, mix only the toppings everyone likes into the pasta. Once it is in the baking dish, mentally divide the surface into halves or quarters. Put mushrooms and olives on one side, extra pepperoni on another, and leave a section with just cheese. Place the toppings before baking so each portion is easy to identify afterward. If a topping must be strictly avoided because of an allergy, use a separate dish and utensils; sections of one casserole do not prevent contact between ingredients.

Make-Ahead, Storage, and Freezing

To assemble the casserole ahead, cook the pasta slightly under al dente as directed, mix it with the sauce and filling ingredients, and transfer it to the baking dish. Cover and refrigerate promptly. For the best texture, bake it within 24 hours. Add the top layer of cheese and pepperoni just before baking if convenient. A cold casserole will take longer than one assembled with hot pasta; bake until the center is hot and the edges are bubbling. If it contains meat, check that the center reaches 165°F (74°C).

You can also freeze the assembled casserole before baking. Use a freezer-safe dish, wrap it tightly, and label it. For best quality, use it within about 2 to 3 months. Thaw it in the refrigerator before baking, rather than leaving it on the counter. Pasta may be somewhat softer after freezing, so undercooking it initially is especially useful. If the thawed mixture looks dry, add a little sauce before baking.

Refrigerate leftovers within 2 hours of serving in covered, shallow containers. Use them within 3 to 4 days, or freeze individual portions. Reheat leftovers until hot throughout, to 165°F (74°C). A spoonful of sauce or water can loosen pasta that has absorbed moisture during storage.

A Flexible Dinner Without Separate Pans

This pizza pasta casserole is easiest to adapt when the base stays simple: short pasta, enough tomato sauce to coat it well, and mozzarella that melts over the top. Pepperoni supplies the classic pizza flavor, while cooked or well-drained toppings can be added to suit the people eating it. Dividing the surface into sections gives everyone a recognizable portion without changing the whole dish or making several dinners.