Pizza Pasta Casserole
Pizza Pasta Casserole brings together all your favorite pizza flavors in one cheesy, family-friendly baked dish. Loaded with tender rotini, savory ground beef, zesty pepperoni, tangy marinara, and gooey mozzarella, this comforting casserole is a guaranteed hit for weeknight dinners or potlucks.
Servings: 8
Calories: 325kcal
Ingredients
- 1 16 oz box rotini pasta
- 1 pound ground beef
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1 6 oz package pepperoni, chopped (reserve 20 whole slices for topping)
- 1 green bell pepper finely diced
- 1 small onion finely diced
- 36 oz marinara sauce
- 2 cups shredded mozzarella cheese
Toppings
- 1 cup shredded mozzarella cheese
- 20 whole pepperoni slices reserved from package
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions. Drain and set aside (do not rinse).
- In a large skillet over medium-high heat, cook and crumble the ground beef with Italian seasoning, garlic powder, and kosher salt until browned. Drain excess grease.
- In a large mixing bowl, combine the cooked pasta, beef mixture, chopped pepperoni (reserving 20 slices), diced bell pepper, diced onion, marinara sauce, and 2 cups of shredded mozzarella. Mix well.
- Pour the pasta mixture into the prepared casserole dish and spread evenly. Bake for 15 minutes.
- Remove the dish from the oven. Sprinkle the remaining 1 cup of mozzarella on top and arrange the 20 reserved pepperoni slices over the cheese.
- Return to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
For softer bell pepper and onion, sauté them with the ground beef.
Use 1½ jars (24 oz) of marinara sauce, or substitute with pizza sauce for a stronger pizza flavor.
Any type of onion works—white, yellow, or sweet Vidalia.