Pizza Casserole
This post may contain affiliate links, read my disclaimer.
My pizza casserole is made all in one casserole dish without needing to boil the pasta beforehand for easy prep and clean-up! It needs just 8 ingredients and it tastes like pizza night you can eat with a fork and no judgement.
For more delicious pasta casserole recipes, try my no-boil pasta bake and easy chicken spaghetti recipe.
Why this no boil pizza casserole recipe is my weeknight favorite
No boiling the pasta – The dry pasta goes right into the casserole dish and cooks when it’s in the oven. That means there’s less clean up and prep time for an easier dinner.
One-dish dinner – Speaking of easier clean-up, this casserole is all made in one casserole dish, so there’s literally just one dish and the serving spoon to clean! I use it often as an easy weeknight dinner for that very reason!
Tastes just like pizza – The seasonings in the marinara along with the pasta and melted mozzarella and pepperoni all create that perfect combination so it tastes like a pepperoni pizza you can eat with the fork. The pepperoni edges even curl up and crisp just like on a real pizza!
My pizza casserole is a unique twist on classic pizza, bringing cheese, pepperoni, and pasta together in one comforting and flavorful dish.
Similar to my creamy pizza dip, it’s loaded with everything there is to love about pizza but takes on a different form that’s even more fun to eat! It’s convenient for weeknight dinners as it’s made with simple ingredients that are effortless to combine, just like all of my casserole recipes!
My son, Connor, says that this pizza casserole recipe is perfect for anyone who can’t decide between having pizza or pasta for dinner. He just so happens to love both, so this recipe is a dream come true for him!
Pizza pasta bake ingredients
- Uncooked pasta – Rotini is my favorite shape to use for this recipe because of its firm texture and how well the swirled ridges hold sauce.
- Marinara pasta sauce – Classic marinara is my go-to, but you can use any jarred pasta sauce that you love.
- Beef broth – I use broth (instead of water) to infuse savory richness into each bite. The extra liquid helps the pasta cook in the pan. Chicken broth is fine too.
- Dried minced onion – This concentrated seasoning is bursting with warmth and subtle sweetness. Onion powder will work easily here too!
- Garlic powder – Adds bold, savory notes to the dish.
- Dried oregano – A staple in many pizza sauces, oregano adds earthy depth and balances out the other sweet and savory ingredients.
- Mozzarella cheese – Forms a creamy, rich pizza top that melts beautifully as it bakes!
- Pepperoni slices – I use about 20 to 25 slices to cover the top of the casserole.
How to make pizza casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Recipe tips
- I always use freshly shredded cheese and not pre shredded for this pizza casserole. Fresh cheese just melts and tastes so much better!
- Use a deep dish 9×13 pan. This makes a lot of pasta and sauce! If you don’t have one that’s a bit deeper, cut the recipe in half using the recipe card and make it in a normal 9×13 dish.
- Cover the pasta entirely with sauce. The pasta will cook best when it’s coated with sauce. If it’s not, it can turn dry and no one wants a random dry piece of pasta in their dinner!
- Leave a little space between the pepperoni slices. I’ve tested this with extra pepperoni on top and found the best ratio is with a little spacing between each slice so the edges can get slightly crispy.
Variations and toppings
- For any meat lovers out there, I recommend topping this casserole with a variety of proteins, including sausage, bacon, ham, and pork.
- If you want to make this recipe vegetarian, skip the pepperoni and top with veggies! Bell peppers, onions, and mushrooms are some of my personal favorites. Also swap the beef broth for vegetable broth.
- Make this casserole Hawaiian style by adding diced ham and chunks of drained pineapple.
- To make the ultimate cheesy pizza pasta bake, top it with a mix of mozzarella, parmesan, and provolone. I sometimes also love adding dollops of ricotta for extra creaminess and richness.
Hot honey is one of my family’s favorite ways to elevate this dish. A little drizzle before serving will add the perfect sweet and spicy twist!
What to serve with my pizza casserole with pasta
My pizza casserole recipe tastes incredible with a side of my garlic cheese bread recipe, which is just as savory and has a similar richness thanks to the mozzarella cheese. Or, when I’m craving something lighter to balance out the meal, I serve this casserole with my chicken Caesar salad or my chopped salad!
Pizza Casserole FAQs
How do I keep the pasta from getting mushy?
To keep your pasta tender but not mushy, make sure not to overcook it! I recommend setting a timer so that you can pull it out of the oven as soon as it’s done.
How do I prevent the casserole from turning out watery?
It’s important to use the exact amount of liquid noted in the recipe to keep the casserole from turning watery.
Can I make this ahead of time and bake it later?
Yes! This pizza pasta bake can be assembled in advance and baked later. I just add everything except the pasta to the dish and let it sit in the fridge, covered, until you’re about to make it. Then stir the pasta in and bake as usual, adding the mozzarella and pepperoni later in the baking process.
How should I store leftovers?
Any leftover pizza casserole with pasta can be stored in an airtight container and refrigerated for up to 3 days.
How do I reheat leftovers?
For quick and easy reheating, I like to pop individual servings into the microwave. Adding a splash of broth or tomato sauce before heating will help bring some of the moisture back.
More easy dinner casserole recipes
- Taco tater tot casserole with ground beef
- Pork chop casserole
- Big mac casserole with tater tots
- Cheesy ritz chicken casserole
- Cowboy casserole
Pizza Casserole with Pepperoni (No Boil)
Equipment
- Deep 9×13 casserole dish
- Aluminum foil
Ingredients
- 16 ounces rotini pasta
- 2 (24-ounce) jars marinara pasta sauce
- 2 cups beef broth
- 1 teaspoon dried minced onion, or ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 cups mozzarella cheese, freshly grated
- 20-25 pepperoni slices, or enough to cover the top of the casserole
Instructions
- Preheat the oven to 400°F and grease a deep 9×13-inch baking dish with cooking spray.
- Add the pasta sauce, beef broth, dried minced onion, garlic powder, and oregano to the casserole dish. Stir to combine.
- Add the uncooked pasta and stir until evenly coated in the mixture.
- Cover the baking dish tightly with aluminum foil and bake for about 40 minutes.
- Remove the baking dish from the oven and give the pasta a quick stir. Sprinkle the mozzarella cheese evenly over the pasta, then arrange the pepperoni slices on top.
- Return the baking dish to the oven and bake, uncovered, for another 5-7 minutes, or until the cheese has melted and is bubbling.
- Remove the casserole from the oven and let it sit for 5 minutes before serving.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
