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Ultimate Pizza Casserole Recipe for Crowd-Friendly Comfort Meal

Everyone loves pizza, and this hot, bubbly pizza casserole captures all the classic pizza flavors in one easy, family-friendly dish. Kids adore the familiar toppings, and parents will appreciate the vegetables tucked into the mix.

Layers of melty mozzarella, nutty Parmesan, and spicy pepperoni top saucy penne pasta combined with onion, bell pepper, Italian sausage, and mushrooms. Much like a supreme pizza, this satisfying casserole becomes a go-to weeknight dinner.

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

pizza casserole on a plate

PIZZA CASSEROLE INGREDIENTS

  • Penne: Tube-shaped pasta holds the sauce well. Gemelli or similarly shaped pasta will also work.
  • Salt + Black Pepper
  • Italian Sausage: Use bulk or remove casings. Ground beef can substitute if preferred.
  • Onion: Brown onions add sweetness and depth when cooked.
  • Green Bell Pepper: Green peppers add classic pizza flavor; red peppers are a sweeter alternative.
  • Italian Seasoning: A blend of herbs that enhances the sauce.
  • Rosemary: A little dried rosemary adds balance to the flavors.
  • Red Pepper Flakes: Optional—for a touch of heat.
  • Garlic: Fresh garlic brightens the sauce.
  • Pizza Sauce: Choose your favorite brand as the base of the dish.
  • Mushrooms: Canned mushrooms are convenient, but fresh white or cremini work well.
  • Olives: Black olives are traditional on pizza; omit if you prefer.
  • Mozzarella Cheese: Low-moisture whole milk mozzarella melts best.
  • Basil: Fresh basil adds brightness—stack, roll, and julienne the leaves.
  • Parmesan Cheese: Shredded Parmesan provides a salty, nutty finish.
  • Pepperoni: Classic spicy salami slices for topping.

pepperoni pizza casserole top shot

TIPS

  • Baking Dish: Use a 9×13 baking dish and spray it with nonstick cooking spray for easy cleanup.
  • Cooking Pasta: Cook pasta al dente—about two minutes less than package directions—since it will continue cooking in the oven.

STORING, FREEZING & MAKE-AHEAD

  • Fridge: Once cooled, store leftovers in airtight containers for up to four days. Reheat portions in the microwave or oven.
  • Freezing: Freeze the assembled casserole before baking for best results. Wrap tightly in plastic and then foil. When ready to bake, thaw completely, add cheeses and pepperoni as directed, and bake at 350ºF (177ºC). You may need to add a little extra sauce if the pasta absorbed liquid while stored.
  • Make-Ahead: Prepare components ahead—cook pasta, brown the sausage, and sauté the vegetables. Keep components chilled separately. About an hour before serving, assemble and bake; a cold casserole may require an additional 15 minutes in the oven.
  • Food Safety: Follow standard food safety guidelines when cooling and reheating leftovers.

scooping pizza pasta casserole

SERVING RECOMMENDATIONS

This pizza bake pairs well with roasted green beans, honey-glazed carrots, brown sugar glazed carrots, simple roasted peppers, southern-style green beans, or southern collard greens. For something crisp and fresh, serve with a strawberry spinach salad or a strawberry-arugula salad with a light homemade dressing. Classic sides like coleslaw, a Mediterranean salad, or a pizza-style salad also complement the casserole nicely.

Complete the meal with bread sides such as Olive Garden-style breadsticks, pizza pinwheels, a simple no-knead bread, or garlic bread.

HOW TO MAKE PIZZA CASSEROLE

step by step how to make pizza casserole

  1. Preheat oven to 350ºF (177ºC). Spray a 9×13 baking dish with nonstick spray and prepare a sheet of foil (sprayed on one side).
  2. Cook 12 ounces of penne according to package directions with a little extra salt, and drain.
  3. In a large skillet, cook and crumble 1 pound of Italian sausage until no pink remains; remove with a slotted spoon and set aside, 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.
  5. Add 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.
  6. In the pot used for the pasta, combine the cooked pasta, browned sausage, sautéed vegetables, 3 (14-ounce) jars of pizza sauce, drained mushrooms, sliced olives, 2 cups shredded mozzarella, and 1/2 cup fresh basil. Stir until everything is evenly coated.
  7. Pour the mixture into the prepared baking dish, cover with the sprayed side of foil down, and bake for 35 minutes.
  8. Remove foil, top with remaining mozzarella, arrange pepperoni slices decoratively, add the remaining olives if using, and sprinkle with 1/2 cup shredded Parmesan.
  9. Return to the oven, uncovered, and bake until bubbly and golden, about 16–20 minutes. Let rest briefly, 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 tried this pizza casserole, please leave a rating and a short comment — it helps others find the recipe and lets me know how it turned out for you. Thanks for stopping by the kitchen — happy cooking!

pizza casserole on a plate

Pizza Casserole

Our deliciously hearty pizza casserole will have kids of all ages racing to the dinner table. Ooey-gooey cheese—yum!
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12
Author: Kathleen

Ingredients

  • 12 ounces mini penne
  • Salt and black pepper
  • 1 pound Italian sausage, casing removed
  • 1 cup chopped onion
  • 1 medium green bell pepper, seeded and chopped
  • 3 teaspoons dried Italian seasoning
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon minced garlic
  • 3 (14-ounce) jars pizza sauce
  • 1 can sliced mushrooms, rinsed and drained
  • 3 1/2 cups shredded mozzarella, divided
  • 1/2 cup fresh basil, julienned (optional)
  • 1/2 cup shredded Parmesan
  • 15 slices pepperoni
  • 1 (2.25-ounce) can sliced olives, rinsed and drained, divided

Instructions

  1. Arrange oven rack in the lower third and preheat to 350ºF (177ºC). Spray a 9×13 baking dish with nonstick spray and spray one side of aluminum foil; set aside.
  2. Cook pasta according to package directions with added salt; drain and set aside.
  3. Cook and crumble the sausage in a skillet until no pink remains; transfer to a plate lined with paper towels and leave drippings in the skillet.
  4. Add the onion and bell pepper to the drippings and sauté over medium heat until soft and translucent, about 7–9 minutes.
  5. Add Italian seasoning, dried rosemary, salt, pepper, red pepper flakes (if using), and garlic; sauté 1–2 minutes until fragrant.
  6. In the pasta pot, combine the cooked pasta, sausage, sautéed vegetables, pizza sauce, mushrooms, olives, 2 cups of mozzarella, and basil; stir to coat evenly.
  7. Pour the mixture into the prepared baking dish, cover with foil (sprayed side down), and bake 35 minutes.
  8. Remove foil, top with remaining mozzarella, arrange pepperoni and remaining olives, and sprinkle with Parmesan.
  9. Bake uncovered until bubbly and cheese is melted and golden, about 16–20 minutes. Let rest briefly before serving.

Notes

  1. Baking Dish: Use a 9×13 baking dish and spray it with nonstick cooking spray for easy cleanup.
  2. Cooking Pasta: Cook pasta al dente; it will finish cooking in the oven.

Nutrition

Serving: 1 serving | Calories: 406 kcal | Carbohydrates: 30 g | Protein: 20 g | Fat: 23 g | Saturated Fat: 10 g | Sodium: 1144 mg

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