Pizza Casserole Recipe
Hey there, I’m a huge fan of turning classic favorites into something new and exciting. The first time I whipped up this pizza casserole, it was on a busy weeknight when I craved pizza but didn’t want the hassle of dough.
This pizza casserole recipe blends all the tasty bits we adore from pizza – like pepperoni, cheese, and sauce – with tender noodles to create a simple, satisfying one-dish meal perfect for feeding the whole family. Whether you’re short on time or just want something cozy, this baked delight hits the spot every time.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Cuisine: American-Italian Fusion
Difficulty: Easy
Ingredients You’ll Need
Gather these simple items for your pizza casserole. I love how most are pantry staples or easy to grab at the store. Feel free to tweak based on what you have on hand.
- 1 pound ground beef (lean works best to cut down on grease)
- 1 (8 ounce) package uncooked egg noodles (or any short pasta like penne)
- 2 cups shredded mozzarella cheese, divided (freshly shredded melts better)
- 1 (16 ounce) jar spaghetti sauce or pizza sauce (use your favorite brand for that authentic pizza taste)
- 1 (4 ounce) package sliced pepperoni, coarsely chopped (turkey pepperoni for a lighter twist)
- 1 (8 ounce) can sliced mushrooms, drained (fresh ones sautéed add extra flavor)
- 1 (2.25 ounce) can sliced black olives, drained (optional, but they add a nice briny kick)
- 1 small onion, chopped (for that subtle sweetness)
- 1 green bell pepper, chopped (red works too for more color)
- 2 cloves garlic, minced (fresh is key for bold aroma)
- 1 teaspoon Italian seasoning (or a mix of oregano and basil)
- Salt and pepper to taste
This list makes enough for a crowd, but you can halve it for smaller groups. Pro tip: Double the cheese if you’re feeling extra indulgent – it creates that perfect gooey top.
Step-by-Step Instructions
Making this pizza pasta casserole is straightforward, even for beginners. I’ll walk you through it like I’m right there in your kitchen. Preheat your oven first to save time.
- Preheat the oven. Set it to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish lightly with cooking spray. This prevents sticking and makes cleanup a breeze.
- Brown the meat. In a large skillet over medium heat, cook the ground beef until it’s no longer pink, about 10 minutes. Break it up as it cooks. Add the chopped onion, bell pepper, and minced garlic halfway through. Stir in the Italian seasoning, salt, and pepper. Drain any excess fat – nobody wants a greasy casserole.
- Cook the noodles. While the meat browns, bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until they’re just al dente, about 5-7 minutes. Drain them well. Overcooked noodles can turn mushy in the bake, so keep an eye on them.
- Mix it all together. In a big bowl, combine the cooked meat mixture, drained noodles, spaghetti sauce, chopped pepperoni, mushrooms, and olives. Toss in 1 cup of the shredded mozzarella. Stir everything until it’s evenly coated. The sauce should hug every noodle – add a splash more if it seems dry.
- Assemble and bake. Pour the mixture into your prepared baking dish. Spread it out evenly. Sprinkle the remaining 1 cup of mozzarella on top. Cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake another 10-15 minutes until the cheese is bubbly and golden. Let it rest for 5 minutes before serving – it helps the flavors meld.
There you have it – a steaming hot pizza casserole ready to enjoy. The aroma alone will draw everyone to the table.
Helpful Tips
I’ve made this pizza bake dozens of times, and here are some tricks I’ve picked up. First, if your family is picky about veggies, chop them finer so they blend in. It sneaks in nutrition without complaints.
Always taste the sauce mixture before baking. Adjust seasonings – a pinch of red pepper flakes adds a fun kick if you like spice. And for crispier pepperoni, layer some on top during the last few minutes of baking.
If you’re short on time, use pre-cooked sausage instead of ground beef. It cuts prep down even more. Oh, and don’t skip draining the noodles well; excess water can make the dish soggy.
Variations
This easy pizza casserole is super versatile – think of it as your canvas for pizza-inspired creativity. For a veggie-packed version, swap the beef for ground turkey and add zucchini or spinach. It lightens things up without losing that hearty feel.
Want a supreme pizza vibe? Toss in diced ham or Canadian bacon along with the pepperoni. Or go Hawaiian with pineapple chunks and ham – my kids go wild for that sweet-savory combo.
For a gluten-free twist, use rice noodles or zucchini noodles. Just reduce baking time since they cook faster. And if you’re keto-friendly, skip the pasta altogether and layer with cauliflower rice. It still captures that cheesy pizza essence.
Experiment with cheeses too – mix in some cheddar or provolone for extra tang. The possibilities keep this recipe fresh every time.
How to Serve
Serve this baked pizza pasta hot from the oven, paired with a simple green salad to balance the richness. Garlic bread on the side soaks up the sauce perfectly – it’s like a full Italian feast.
For parties, portion it into bowls and let guests add toppings like crushed red peppers or extra parmesan. It feeds a crowd effortlessly.
In my house, we love it with a cold soda or iced tea. It makes any meal feel special, whether it’s a weeknight dinner or game day grub.
Storage Instructions
Leftovers? This pizza noodle casserole stores like a dream. Cool it completely, then cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for up to 4 days.
To reheat, pop individual portions in the microwave for 1-2 minutes, or warm the whole dish in a 350°F oven for 15-20 minutes. Add a splash of water if it seems dry.
For freezing, assemble before baking, wrap well, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed. It’s a lifesaver for meal prep.
Nutrition Facts
Here’s a breakdown per serving (based on 8 servings). These are estimates, but they give you a good idea. I always aim for balance in my recipes.
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 586 | – |
| Total Fat | 34g | 43% |
| Saturated Fat | 15g | 74% |
| Cholesterol | 134mg | 45% |
| Sodium | 1276mg | 55% |
| Total Carbohydrates | 31g | 11% |
| Dietary Fiber | 3g | 10% |
| Total Sugars | 7g | – |
| Protein | 38g | 76% |
| Vitamin C | 1mg | 2% |
| Calcium | 595mg | 46% |
| Iron | 3mg | 19% |
| Potassium | 512mg | 11% |
FAQs
What can I use instead of egg noodles?
Any short pasta works great, like rotini or penne. They hold the sauce well. Just cook according to the package.
Can I make this pizza casserole ahead of time?
Absolutely! Assemble it in the morning, cover, and refrigerate. Bake when ready – add 5-10 extra minutes if it’s cold.
Is this recipe kid-friendly?
Yes, it’s a winner with little ones. The familiar pizza flavors hide the veggies. My picky eaters ask for it weekly.
How do I make it less salty?
Opt for low-sodium sauce and olives. Taste as you go – fresh herbs can brighten it up without extra salt.
Can I add more toppings?
Go for it! Sausage, bacon, or even jalapeños amp up the flavor. Just don’t overcrowd the dish.
Conclusion
Wrapping up, this pizza casserole is all about bringing that beloved pizza joy into a fuss-free, family-pleasing bake. It’s comforting, customizable, and turns ordinary ingredients into something special that’ll have everyone smiling at the dinner table. I’ve shared it with friends countless times, and it always sparks rave reviews – proof that simple recipes can create big memories.
Hey, if you make it, drop a comment below on how it turned out or what twists you added. I’d love to hear – happy cooking!
