This pizza casserole brings all the flavors of a classic pie to a bubbling, cheesy bake you can scoop with a spoon. It’s quick to prep, kid-approved, and perfect for nights when you want comfort without fuss. Think saucy pasta, melty cheese, and crispy-edged pepperoni all in one pan.
You can make it ahead, bake it later, and customize it to match your family’s favorite toppings.
Why This Recipe Works
This dish turns pizza night into a low-effort, high-reward casserole. The pasta absorbs the sauce for a richer, more concentrated flavor, while the top layer browns and gets perfectly cheesy. Pepperoni adds that classic pizzeria taste and a bit of crispy texture on top.
It’s also easy to scale, easy to customize, and easy to store, which makes it ideal for busy households.
What You’ll Need
- 12 ounces short pasta (penne, rotini, or ziti)
- 2 cups pizza sauce (or marinara; choose your favorite brand)
- 1 cup ricotta cheese (for creamy layers)
- 2 cups shredded mozzarella (low-moisture, part-skim melts best)
- 1/2 cup grated Parmesan (adds savory depth)
- 6–8 ounces pepperoni (sliced; regular or turkey)
- 1 small onion, finely chopped (optional but recommended)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper (to taste)
- Fresh basil or parsley (optional, for garnish)
- Nonstick spray or extra oil (for the baking dish)
Instructions
- Preheat and Prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (about 1–2 minutes less than package directions).
Drain and set aside.
- Sauté Aromatics: In a skillet, warm the olive oil over medium heat. Add onion and cook until soft, about 4 minutes. Stir in garlic for 30 seconds, just until fragrant.
- Build the Sauce: Add pizza sauce to the skillet along with Italian seasoning and red pepper flakes.
Simmer 2–3 minutes. Taste and season with salt and pepper.
- Mix the Cheeses: In a bowl, stir together ricotta and 1/4 cup Parmesan with a pinch of salt and pepper. This adds a creamy, lasagna-like layer.
- Combine Pasta and Sauce: In a large bowl, toss the cooked pasta with the warm sauce and half of the shredded mozzarella.
Fold gently to coat.
- Layer the Casserole: Spread half of the sauced pasta in the baking dish. Dot with half the ricotta mixture. Sprinkle with a little mozzarella.
Add a layer of pepperoni slices. Repeat with remaining pasta, ricotta, and most of the mozzarella.
- Top and Bake: Arrange a final layer of pepperoni on top. Sprinkle the remaining mozzarella and the rest of the Parmesan.
Cover loosely with foil.
- Bake: Bake for 20 minutes covered, then remove the foil and bake another 10–15 minutes, until the cheese is browned and bubbly and the pepperoni edges are crisp.
- Rest and Serve: Let it rest for 5–10 minutes. Garnish with chopped basil or parsley. Serve warm with a green salad or garlic bread.
How to Store
- Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.
Reheat portions in the microwave or the oven at 350°F until hot.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake covered at 350°F until warmed through.
- Make-Ahead: Assemble up to 24 hours ahead, cover, and chill. Add 5–10 minutes to the bake time if starting cold.
Benefits of This Recipe
- Weeknight-friendly: Minimal prep and hands-off baking time.
- Family-approved: Classic pepperoni-and-cheese flavors everyone recognizes.
- Budget-conscious: Pantry ingredients and flexible add-ins.
- Customizable: Swap in veggies, different meats, or alternative cheeses.
- Great for leftovers: Reheats well and stays satisfying.
Common Mistakes to Avoid
- Overcooking the pasta: If it’s fully cooked before baking, it can turn mushy.
Keep it slightly underdone.
- Skipping the seasoning: Taste the sauce before layering. A pinch of salt or extra herbs makes a big difference.
- Using watery sauce: Thin sauces can make the casserole soupy. Choose a thicker pizza sauce or simmer to reduce.
- Not letting it rest: Resting helps the layers set so it slices cleanly and stays cohesive.
- Overloading with toppings: Too many wet add-ins (like mushrooms or spinach) can water it down.
Cook or squeeze them first.
Recipe Variations
- Supreme-Style: Add sautéed bell peppers, onions, olives, and cooked Italian sausage. Sprinkle with extra oregano.
- Meat Lover’s: Mix in cooked sausage, crumbled bacon, and diced ham with the pasta before baking.
- Veggie Delight: Use roasted zucchini, mushrooms, spinach, and cherry tomatoes. Add a bit more Parmesan for umami.
- Margherita-Inspired: Use fresh mozzarella pearls, basil, and a high-quality marinara.
Finish with a drizzle of olive oil.
- Spicy: Add chopped pickled jalapeños or banana peppers and a dash of hot sauce to the sauce.
- Gluten-Free: Use gluten-free pasta and check that your sauce and pepperoni are certified gluten-free.
- Lighter Option: Swap in turkey pepperoni, part-skim ricotta, and extra veggies.
FAQ
Can I use a different pasta shape?
Yes. Any short, ridged pasta works well because it holds the sauce. Rotini, penne, ziti, and rigatoni are reliable choices.
Do I have to use ricotta?
No.
You can skip it or swap with cottage cheese (drained) or a little cream cheese for creaminess. The casserole will still be delicious without it.
What’s the best way to keep pepperoni crispy?
Layer some pepperoni on top and bake uncovered for the last 10–15 minutes. The direct heat crisps the edges nicely.
Can I add raw vegetables?
You can, but sautéing or roasting them first is better.
It removes excess moisture and concentrates flavor so the casserole doesn’t get watery.
How do I avoid a dry casserole?
Don’t overcook the pasta, and make sure there’s enough sauce mixed in. Cover for the first part of baking to trap moisture, then uncover to brown.
Is fresh mozzarella okay?
Yes, but blot it dry and slice thinly. Fresh mozzarella has more moisture, which can soften the top if you use too much.
Can I make this dairy-free?
Use dairy-free mozzarella and Parmesan substitutes, skip the ricotta or use a plant-based version, and verify the sauce is dairy-free.
The method stays the same.
How can I stretch this for a crowd?
Double the recipe and bake in two 9×13 pans, or use an extra-deep lasagna pan. Keep layers even so it heats through quickly.
In Conclusion
This Pizza Casserole with Pepperoni & Cheese is a simple, crowd-pleasing bake that turns weeknight dinner into something special. It’s flexible, hearty, and easy to assemble ahead.
Keep the basics the same—good sauce, al dente pasta, and plenty of cheese—and adjust the mix-ins to match your cravings. Serve it hot, add a crisp salad, and you’ve got a satisfying meal with minimal effort.