Pizza Casserole

This Baked Pizza Casserole Recipe combines rotini pasta, Italian sausage, onions, garlic, bell peppers, pepperoni, and black olives all smothered with a pizza marinara sauce blend and baked with a blanket of mozzarella cheese. It has all the flavors from pizza and from pasta combined. This is the perfect dish for families with young kids and hungry appetites.

This casserole is one of our favorites because it is totally customizable to what you have on hand and all your favorite pizza toppings. It can be assembled up to 24 hours in advance, covered, and stored in the refrigerator. Simply remove from the fridge 30-40 minutes prior to baking. Then remove the plastic wrap, cover with foil and follow the baking directions.

How to make Pizza Casserole

Start by cooking your pasta al dente and drain well. Meanwhile start browning the Italian sausage in a large skillet over medium heat. When it is about halfway through the browning process add the onion and green bell pepper. Continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Then reduce the heat and add the garlic and Italian seasoning stirring and cooking for 1 minute.

Add the marinara and the pizza sauce to the skillet stirring to combine and simmering over low heat. Add the cooked pasta and stir to coat. Then spoon it a baking dish and top with shredded mozzarella cheese, pepperoni, and black olives. Bake covered with foil for 15-20 minutes. Then remove the foil and continue baking for 15-20 minutes or until the cheese is melted and lightly browned. Finally remove from the oven and top with fresh basil ribbons, fresh thyme leaves, or chopped fresh Italian parsley.

Pizza Casserole Recipe tips

• Any medium pasta works well with this recipe. Think rotini, rigatoni, ziti, cavatappi, mostaccioli, or penne pasta.
• Don’t overcook the pasta. Cook it al dente per the directions on the packaging. Al dente means slightly firm as the pasta will continue to cook in the oven.
• I like a mixture of marinara and pizza sauce as I really think it gives the dish that authentic pizza sauce taste. However you could substitute all marinara if you wanted to.
• Use your favorite pizza toppings like ham, onions, mushrooms, bell peppers, jalapenos, banana peppers, and bacon.
• Cover the dish with foil before cooking for the first 15-20 minutes. Then remove the foil and continue cooking for another 15-20 minutes. This allows the casserole to heat thoroughly and the cheese to melt without overbrowning.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at a reduced power in the microwave so the casserole heats through to the center without being overcooked on the outside.
• To freeze fully cool the casserole or better yet freeze the uncooked casserole double wrapped for up to 3 months. Thaw in the fridge overnight. Remove any plastic wrap and follow the baking directions on the recipe.

Pizza toppings

• Meats – sausage, ground beef, pepperoni, bacon, ham, grilled chicken
• Vegetables – onions, mushrooms, bell peppers, jalapenos, banana peppers, spinach
• Fruit – olives, tomatoes, artichoke hearts, eggplant, zucchini

More pizza recipes you will love!

Easy Pizza Casserole Recipe

An easy Pizza Casserole with pasta, Italian Sausage, onions, garlic, green or red peppers, pepperoni, and black olives in marinara sauce topped with oodles of melted mozzarella cheese.  This dish is ideal for large families and hungry appetites.

5 from 13 votes

Print Pin Rate

Course: main meal pasta

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 servings

Calories: 531kcal

Author: Beth Pierce

Ingredients

• 12 ounces uncooked rotini pasta
• 1 lb. Italian sausage
• 1 small yellow onion chopped
• 1 green bell pepper diced
• 2 cloves garlic minced
• 2 teaspoons Italian Seasoning ounces marinara
• 24 ounces marinara
• 1 cup pizza sauce
• 2 cups shredded mozzarella
• 3 ounces pepperoni or turkey pepperoni
• 1 can 2.25 ounces black olives drained
• basil ribbons optional

Instructions

• Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
• Bring a large pot of water to boil.  Cook the pasta al dente and drain well.
• Meanwhile start browning the Italian sausage in a large skillet over medium heat.   When it is about halfway browned add the onion and green bell pepper. Continue cooking until the sausage is browned and the onion is soft. Drain any excess grease. Reduce the heat to low and add the garlic and Italian seasoning stirring and cooking for 1 minute.
• Add the marinara and the pizza sauce to the skillet stirring to combine and simmering over low heat. Add the cooked pasta to the sauce and stir to coat. 
• Spoon the mixture into the prepared baking dish and top with the shredded mozzarella cheese, pepperoni, and black olives. Bake covered with foil for 15-20 minutes. Then remove the foil and continue baking for 15-20 minutes or until the cheese is melted and lightly browned. Top with fresh basil ribbons.

Notes

• Any medium pasta works well with this recipe. Think rotini, penne, rigatoni, ziti, cavatappi, or mostaccioli.
• Don't overcook the pasta. Cook it al dente per the directions on the packaging. Al dente means slightly firm as the pasta will continue to cook in the oven.
• I like a mixture of marinara and pizza sauce as I really think it gives the dish that authentic pizza sauce taste. However you could substitute all marinara if you wanted to.
• Use your favorite pizza toppings like ham, onions, mushrooms, bell peppers, jalapenos, banana peppers, and bacon.
• Cover the dish with foil before cooking for the first 15-20 minutes. Then remove the foil and continue cooking for another 15-20 minutes. This allows the casserole to heat thoroughly and the cheese to melt without overbrowning.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at a reduced power in the microwave so the casserole heats through to the center without being overcooked on the outside.
• To freeze fully cool the casserole or better yet freeze the uncooked casserole double wrapped for up to 3 months. Thaw in the fridge overnight. Remove any plastic wrap and follow the baking directions on the recipe. 

Nutrition

Calories: 531kcal | Carbohydrates: 42g | Protein: 24g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 1310mg | Potassium: 688mg | Fiber: 4g | Sugar: 7g | Vitamin A: 754IU | Vitamin C: 22mg | Calcium: 193mg | Iron: 3mg

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