Ultimate Pizza Casserole Recipe: Cheesy Family Dinner Crowd-Pleaser

Everyone loves pizza, and this hot, bubbly pizza casserole captures all those familiar flavors in one easy dish. Kids will enjoy the classic toppings while you’ll appreciate the added vegetables.

Melty mozzarella, nutty Parmesan, and spicy pepperoni crown saucy penne pasta tossed with onions, bell pepper, Italian sausage, and mushrooms. Like a supreme pizza in casserole form, this hearty meal quickly becomes a family favorite.

If you enjoy cheesy baked Italian casseroles, try my other favorites like ravioli lasagna, lasagna casserole (a shortcut lasagna), stuffed shells, or the long-time reader favorite baked ziti with ricotta.

PIZZA CASSEROLE INGREDIENTS

• Penne: Tube-shaped pasta holds the sauce well; mini penne or gemelli work nicely.
• Salt + Black Pepper
• Italian Sausage: Use bulk or remove casings; ground beef can be substituted.
• Onion: Brown or yellow onion becomes sweet and nutty when cooked.
• Green Bell Pepper: Green for a classic flavor; red gives a sweeter note.
• Italian Seasoning: Adds fragrant herb flavor to the sauce.
• Rosemary: A pinch balances the flavors.
• Red Pepper Flakes: Optional, for a touch of heat.
• Garlic: Fresh minced garlic gives the best flavor.
• Pizza Sauce: Use your preferred brand as the sauce base.
• Mushrooms: Canned are convenient; fresh white or cremini also work.
• Olives: Black olives are traditional but optional.
• Mozzarella Cheese: Whole-milk, low-moisture mozzarella melts best.
• Basil: Fresh basil brightens the dish; stack, roll, and julienne the leaves.
• Parmesan Cheese: Adds a salty, nutty finish.
• Pepperoni: Classic spicy salami slices for topping.

TIPS

• Baking Dish: Use a 9×13-inch pan and spray it with nonstick cooking spray for easier cleanup.
• Cooking Pasta: Cook pasta al dente (about two minutes less than package directions) since it will finish cooking in the oven.

STORING, FREEZING & MAKE-AHEAD

• Fridge: Once cooled, store leftovers in airtight containers for up to four days. Reheat in the microwave or in the oven until warmed through.
• Freezing: Freeze the casserole before baking for best results. Wrap tightly in plastic and foil. Thaw completely, then bake as directed, adding cheeses and pepperoni near the end. You may need additional baking time and a splash of extra sauce if the pasta has absorbed liquid.
• Make-Ahead: Prepare components ahead—cook the pasta and keep it separate; cook the sausage and vegetables and chill. About an hour before serving, combine and bake. If starting from a cold casserole, add roughly 15 minutes to the bake time.
• Food Safety: Follow standard freezing and reheating safety guidelines for best results.

SERVING RECOMMENDATIONS

This pizza casserole pairs well with many sides: roasted green beans, honey-glazed or brown-sugar glazed carrots, simple roasted peppers, southern-style green beans, or Southern collard greens. For a crisp, fresh contrast, serve a strawberry spinach salad or a strawberry blue cheese salad with an easy homemade dressing. Coleslaw, chopped salads, Mediterranean or pizza salad varieties also complement it. A bread side—Olive Garden-style breadsticks, pizza pinwheels, no-knead bread, or garlic bread—rounds out the meal.

HOW TO MAKE PIZZA CASSEROLE

1. Preheat oven to 350ºF (177ºC). Arrange a rack in the lower third and spray a 9×13-inch baking dish with nonstick spray. Lightly spray one side of a piece of foil and set aside.
2. Cook pasta according to package directions with a pinch of salt, draining when al dente.
3. In a large skillet, cook and crumble 1 pound Italian sausage until no pink remains. Transfer cooked sausage to a paper towel-lined plate, leaving drippings in the skillet.
4. Sauté 1 cup chopped onion and 1 chopped green bell pepper in the sausage drippings over medium heat until softened, about 7–9 minutes. Stir in 3 teaspoons Italian seasoning, 1 teaspoon dried rosemary, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional), and 1 tablespoon minced garlic. Cook 1–2 minutes until fragrant.
5. In the empty pasta pot, combine cooked pasta, browned sausage, cooked vegetables, 3 jars (14 oz each) pizza sauce, 1 can sliced mushrooms (rinsed and drained), half of the mozzarella (about 2 cups), and 1/2 cup julienned fresh basil. Stir until pasta is evenly coated.
6. Pour the mixture into the prepared baking dish, cover with the sprayed side of foil down, and bake for 35 minutes.
7. Remove foil and top with remaining mozzarella, arrange 15 pepperoni slices over the cheese, add the drained olives as desired, and sprinkle 1/2 cup shredded Parmesan over the top.
8. Return to the oven and bake uncovered until bubbly and the cheese is melted and golden, about 16–20 minutes. Let rest a few minutes, then serve.

MORE PASTA CASSEROLES

• Baked Ziti With Ground Beef
• Vegetarian Baked Ziti
• Buffalo Chicken Lasagna
• Chicken Spaghetti Casserole
• Crack Chicken Spaghetti Bake
• Baked Spaghetti
• TikTok Spaghetti

TRIED THIS RECIPE?

If you enjoyed this casserole, please leave a star rating and a brief comment—feedback helps other cooks and is always appreciated. Thanks for visiting the kitchen—happy cooking! ❤️ Kathleen

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