Easy Homemade Pizza Casserole From Scratch

I make this pizza casserole every time I need dinner on the table without any fuss. Ordering out every week gets expensive and never quite hits right. This easy version layers penne pasta, Italian sausage, pepperoni, and bubbling mozzarella into one pan for a crowd-pleasing weeknight meal.

Why This Pizza Casserole Works Every Time

The base is penne pasta fully coated in marinara before it goes in the oven. That coating keeps every bite saucy and avoids dry, clumpy noodles. I use a 24-ounce jar of pizza sauce instead of marinara for a sharper, more concentrated flavor.

Italian sausage and ground beef together give the casserole a meaty backbone. The sausage brings fennel and spice. The beef rounds it out without overpowering the other toppings. Pepperoni goes on top so the edges crisp in the oven.

Mozzarella and Parmesan form a two-cheese crust on top. The mozzarella pulls apart in strings. The Parmesan browns and crisps at the edges. Together they create the same golden, bubbling top you expect from a real pizza.

Pizza Casserole Ingredients

• 16 oz penne pasta
• 1 lb Italian sausage, casings removed
• 1/2 lb ground beef
• 24 oz pizza sauce
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• 4 oz pepperoni slices
• 1/2 cup bell pepper, diced
• 1/2 cup black olives, sliced
• 1 teaspoon Italian seasoning

What You Need for Pizza Casserole

Penne pasta — the ridged surface grips the sauce so every bite is coated. Rigatoni is a good swap if that’s what you have on hand.

Italian sausage — use mild or hot depending on your preference. Remove the casings and crumble it into the pan as it browns. This is the main flavor driver.

Ground beef — added to stretch the sausage without losing the meaty texture. An 80/20 blend works best. Drain the fat well after browning.

Pizza sauce — thicker and more concentrated than marinara. It holds up better during baking without making the pasta soupy. Marinara works in a pinch but add 1 tablespoon of tomato paste to thicken it.

Mozzarella — shred it yourself from a block for better melt. Pre-shredded bags contain anti-caking powder that slows melting and dulls the pull-apart texture.

Parmesan — adds a salty, nutty crust on top. Sprinkle it over the mozzarella so it browns and crisps during the final 10 minutes of baking.

Pepperoni — lay slices flat on top so they curl and crisp in the oven. The rendered fat bastes the cheese underneath as it cooks.

Bell pepper and black olives — optional but they add color, crunch, and classic pizza flavor. Green pepper, red pepper, or banana peppers all work.

How to Make Pizza Casserole

1. Preheat the oven to 375°F. Grease a 9×13 baking dish with cooking spray.
2. Cook penne pasta in salted boiling water until just al dente. Drain and set aside.
3. Brown Italian sausage and ground beef in a large skillet over medium-high heat. Break up the meat with a spoon. Drain excess fat.
4. Add Italian seasoning to the meat. Stir to combine. Remove from heat.
5. Combine cooked pasta, meat mixture, pizza sauce, bell pepper, and black olives in a large bowl. Stir until fully coated.
6. Pour the pasta mixture into the prepared baking dish. Spread evenly.
7. Top with shredded mozzarella. Spread it to the edges.
8. Sprinkle Parmesan evenly over the mozzarella.
9. Arrange pepperoni slices over the top in a single layer.
10. Bake uncovered for 40 to 45 minutes until hot and bubbling and the cheese is golden at the edges.
11. Let the casserole rest for 5 minutes before serving.

Pizza Casserole Variations

Veggie Pizza Casserole

Skip the meat entirely and double the vegetables. Mushrooms, zucchini, red onion, and spinach all work well here. Sauté the vegetables first to cook off excess moisture before mixing with the pasta. The casserole stays just as hearty without any meat.

White Pizza Casserole

Swap the pizza sauce for 2 cups of Alfredo sauce mixed with 1/2 cup ricotta. Use chicken instead of sausage and beef. Finish with mozzarella, Parmesan, and a drizzle of olive oil on top. The flavor is richer and milder than the red sauce version.

Spicy Pizza Casserole

Use hot Italian sausage and add 1/2 teaspoon of crushed red pepper flakes to the meat mixture. Top with sliced jalapeños alongside the pepperoni. The heat cuts through the richness of the cheese and keeps every bite interesting.

Low-Carb Pizza Casserole

Replace the penne with riced cauliflower. Squeeze out as much moisture as possible before mixing it with the sauce. The rest of the recipe stays the same. It bakes in 30 minutes instead of 45 since there’s no pasta to heat through.

Tips for the Best Pizza Casserole

• I always cook the pasta 2 minutes less than the package directions. It finishes cooking in the oven and stays firm instead of mushy.
• Drain the meat fat completely before mixing it with the pasta. Excess fat makes the sauce greasy and thin.
• Cover the baking dish with foil for the first 25 minutes. Remove it for the last 15 to 20 minutes so the cheese browns.
• Let the casserole rest for 5 full minutes after it comes out of the oven. This lets the sauce thicken so it doesn’t run when you serve it.
• I add a thin layer of sauce on the bottom of the baking dish before adding the pasta mixture. It keeps the bottom layer from drying out.
• For crispier pepperoni, broil the casserole on high for the last 2 minutes. Watch it closely so the cheese doesn’t burn.

Make Ahead & Storage

This pizza casserole stores in the fridge for up to 4 days in a covered dish. The sauce firms up overnight and the slices hold their shape cleanly for meal prep. I portion it into individual containers so lunch is ready all week.

To freeze, let the baked casserole cool completely. Cover the dish tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F covered for 20 minutes until hot through the center. You can also freeze individual portions in airtight containers for quick single-serve meals.

Common Questions

Can I make pizza casserole ahead of time?

Yes. Assemble the full casserole up to the point of baking and cover it tightly. Refrigerate for up to 24 hours. Bake straight from the fridge, adding 10 to 15 extra minutes to the bake time since it starts cold.

Do I need to cook the pasta before adding it to the casserole?

Yes. The pasta must be pre-cooked before it goes into the dish. Raw pasta does not cook through properly in the oven without much more liquid. Cook it to just under al dente so it finishes in the oven without going soft.

What kind of cheese works best for pizza casserole?

Mozzarella is the top choice for that stretchy, melted texture. Whole milk low-moisture mozzarella melts the smoothest. Provolone and fontina also work well and add a slightly sharper flavor alongside the Parmesan.

Can I use different pasta shapes?

Yes. Rigatoni, rotini, and ziti all work well since their ridges and tubes trap the sauce. Avoid long pasta shapes like spaghetti or linguine since they tangle and don’t distribute evenly in the baking dish.

This pizza casserole brings everything great about pizza into one easy baked dish. Save this recipe and tap the link for all the details at MillennialHawk.com.