Pizza Casserole
Pizza Casserole is an easy, filling dinner for a busy night. Rotini, meat, onion, and bell pepper are mixed with pasta sauce, topped with a creamy cheese layer, and finished with pepperoni.
I like serving it with my PA Dutch inspired creamy coleslaw. You can also make it your own with the pizza toppings your family enjoys.
This casserole brings familiar pizza flavors to a pasta dinner without making or rolling out dough. It uses everyday ingredients and comes together quickly once the pasta and meat are cooked.
The recipe calls for hamburger or Italian sausage. Use whichever you prefer, or choose based on what you already have. Hamburger is often my choice because I like keeping cooked portions in the freezer for meals like this.
A Shortcut for Busy Nights
When I buy hamburger in bulk, I often cook it before freezing it. I divide the cooked meat into portions, with each package representing one pound of hamburger before cooking.
Having those packages ready saves a step when I’m putting dinner together. I can thaw one overnight in the refrigerator or use the microwave to defrost it just before cooking.
If you’re starting with precooked hamburger, cook the chopped onion and bell pepper separately, then stir in the meat and heat it through before adding the sauce and pasta. If you’re starting with raw meat, cook it with the vegetables until browned and cooked through, then drain.
Cook the Pasta Al Dente
Cook the rotini just until al dente, following the package directions. It should still have a little firmness because it will continue cooking in the oven.
Starting with very soft pasta can leave you with a casserole that’s softer than you intended. Drain the cooked rotini, then mix it with the pasta sauce, meat, onion, and bell pepper.
Before adding the mixture to your baking dish, grease the dish or coat it with cooking spray. This helps keep the pasta and cheese from sticking, especially around the edges.
The Cheese and Pepperoni Layers
The cottage cheese and shredded mozzarella are stirred together and spread over the pasta mixture. This makes a creamy, cheesy layer beneath the pepperoni topping.
Arrange the pepperoni slices over the cheese, using as much of the listed amount as you like. A generous topping gives it that familiar pepperoni pizza flavor, but you can adjust it to your family’s preferences.
Cover the casserole with foil for the first 20 minutes of baking. Then uncover it and bake for another 10–15 minutes, until the cheese is melted and bubbly.
If you like crispier pepperoni or a few browned spots on the cheese, finish it under the broiler for 1–2 minutes. Watch it closely, and only use the broiler if your baking dish is rated for it.
Make It Your Own
Although this Pizza Casserole calls for pepperoni, you don’t have to stop with pepperoni. Think about the toppings you usually order on pizza and use those as your starting point.
You could add sliced olives or cooked mushrooms, or use a combination of hamburger and Italian sausage. Cook and drain any additional raw meat before adding it. Cook vegetables that release a lot of moisture before mixing them in so they don’t water down the casserole.
Keep the basic pasta, sauce, and cheese layers, then adjust the extras to suit the people around your table.
What I Serve With Pizza Casserole
My PA Dutch inspired creamy coleslaw is a favorite side with this meal. I enjoy the cool, crunchy slaw alongside the warm pasta and melted cheese.
A simple green salad is another option if that’s what you have on hand. The casserole is filling, so it doesn’t need much alongside it to make a satisfying dinner.
More From My Kitchen
Browse my recipes for more family dinners and everyday favorites, or visit Kitchen Tips & Ideas for practical tips to help with cooking at home.
Pizza Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish or coat it with cooking spray.
- Cook the rotini according to the package directions, just until al dente. Drain and set aside.
- In a large skillet, cook the hamburger or Italian sausage with the chopped onion and bell pepper until the meat is browned and cooked through. Drain excess grease.
- Combine the cooked meat and vegetables with the pasta sauce and drained rotini. Stir until evenly mixed.
- Transfer the pasta mixture to the prepared baking dish and spread evenly.
- In a mixing bowl, stir together the cottage cheese and shredded mozzarella. Spread the cheese mixture over the pasta.
- Arrange the pepperoni slices over the cheese layer.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- For crispier pepperoni or browned cheese, broil for the final 1–2 minutes, watching closely. Only do this if your baking dish is rated for broiler use.
- Serve warm.
