This easy sausage and pepperoni pizza casserole is topped with melty cheese and baked until bubbly. Mix and match the pizza toppings however you’d like!
Why this recipe works
This loaded sausage and pepperoni pizza casserole combines your favorite pizza flavors with the textures of your favorite pasta dish. A cheesy, pepperoni and sausage packed base with spiral pasta that’s baked until bubbly in a casserole dish is a fun way to switch up pasta night throughout the week. I promise you it’s hardly any more work than whipping together regular pasta with marinara, the only extra steps are to cook the sausage and pop it into the oven.
You can easily substitute your favorite pizza toppings into this casserole. Mushrooms, bell peppers, and onions can all be added if that’s your fancy. Just give them a quick sauté in the skillet before combining with the other ingredients. Casseroles are all about leniency in the kitchen!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – I used rotini pasta because I think the spirals are perfect for grabbing and holding sauce. Ziti would work well too as would mostaccioli.
SAUSAGE – The sausage adds a ton of flavor to this casserole, but if you aren’t a huge sausage fan then feel free to omit it or substitute it with ground beef. Ground Italian sausage or homemade pizza sausage both work!
SAUCE – Your favorite jarred marinara sauce is perfectly fine to use. If you’d like to make your own, I highly suggest my homemade marinara sauce!
How to Make Sausage and Pepperoni Pizza Casserole
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350 F.
- Cook the pasta according to package directions and drain. Return the pasta to the pot.
- Meanwhile, in a skillet over medium heat, cook the sausage; drain.
- Add the sausage and marinara sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices.
- Spread pasta mixture into a lightly greased 9×13-inch casserole dish.
- Top with the mozzarella cheese. Arrange the remaining half of the pepperoni slices on top.
- Bake for 20 minutes, until cheese is bubbly.
Frequently Asked Questions & Expert Tips
Sure, you can easily add chopped vegetables such as bell peppers, onions, mushrooms, or sliced olives to the mix. Crumbled cooked bacon is another great option. I would recommend quickly sauteeing any fresh veggies before combining them with the other ingredients that way they are nice and tender coming out of the oven.
Yes, you can prepare, cool, and store the pizza casserole in the refrigerator in the morning and pop it into the oven to reheat closer to dinnertime. You can also cook both the sausage and pasta and then store them separately in containers kept in the refrigerator a day in advance so it’s even quicker to prepare when the time comes. If you’d like to make the pasta ahead of time, I would suggest cooking it for about half the time it calls for on the back of the box. Toss the pasta in a small amount of olive oil to prevent sticking.
Store leftover pizza casserole in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or oven, adding a splash of water to help remoisten if needed.
Serving Suggestions
Serve your sausage and pepperoni pizza casserole with a crisp dinner salad, warm baked bread, garlic cheese rolls, or garlic knots. Enjoy!
More Pizza Recipes
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Sausage and Pepperoni Pizza Casserole
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 ounces rotini pasta about 3 cups
- 1 pound Italian sausage or pizza sausage
- 4 cups marinara sauce
- 1 cup shredded Parmesan cheese
- 3 ounces sliced pepperoni
- 8 ounces shredded mozzarella cheese
Things You’ll Need
Before You Begin
- The sausage adds a ton of flavor to this casserole, but if you aren’t a huge sausage fan then feel free to omit it or substitute it with ground beef.
- I used rotini pasta because I think the spirals are perfect for grabbing and holding sauce. Ziti would work well too as would mostaccioli.
- Your favorite jarred marinara sauce works perfectly well here. If you’d like to make your own, I highly suggest my homemade marinara sauce!
Instructions
- Preheat the oven to 350 F.
- Cook the pasta according to package directions and drain. Return the pasta to the pot.8 ounces rotini pasta
- Meanwhile, in a skillet over medium heat, cook the sausage; drain.1 pound Italian sausage
- Add the sausage and marinara sauce to the pasta and stir to combine. Stir in the Parmesan cheese and half of the pepperoni slices.4 cups marinara sauce, 1 cup shredded Parmesan cheese
- Spread pasta mixture into a lightly greased 9×13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.8 ounces shredded mozzarella cheese
Expert Tips & FAQs
- Store leftover pizza casserole in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the microwave or oven, adding a splash of water to help remoisten if needed.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on July 23, 2013 and has since been updated with new photos and expert tips.
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Teresa O'Malley says
Delish!!! I made it with mini pepperoni rounds in the meat and pasta, and large pepperoni on top, my hubs coworkers cleans the dish!!
Amanda Formaro says
Awesome! So glad you enjoyed it Teresa, thank you!
Curtis Harmon says
Can we freeze it and make at a later time
Christine W says
Oh my goodness! This was really good. I used low fat ground beef and added taco seasoning. I also sautéed onion and added that. I used a whole jar of tomato pasta sauce, but it was a little dry. I’m not sure if that was equal to the four cups or not, but I’ll definitely use more next time. So yummy!! Thanks for the recipe. :)
Amanda Formaro says
I’m so glad you enjoyed it! Thanks Christine :)
shelly (cookies and cups) says
Looks fantastic! Pizza and pasta are favorite in my house. Pinned!
Amanda Formaro says
Thank you Shelly!
Joy with Mom it Forward says
My mouth is watering! This looks tasty.
Amanda Formaro says
Thank you Joy!
Barbara @ Barbara Bakes says
What a fun meal. Love that you added pepperoni with the pasta and more on top.
Amanda Formaro says
Thank you Barbara, great for make ahead too :)
Lana @ Never Enough Thyme says
Brilliant casserole idea, Amanda! Wonderful for kids, but parents will love this one, too.
Amanda Formaro says
Thanks Lana!
Kristen Duke says
Pizza + Pasta! Sounds delicious! My kids would absolutely love this – pinning!
Amanda Formaro says
Thanks for pinning Kristen!
Shaina says
Pizza and pasta together!
Sue {munchkin munchies} says
This looks delicious, quick and easy!
Amanda Formaro says
Thanks Sue – it’s yummy!
Robyn Stone | Add a Pinch says
How yummy!!! I’d like some of this for supper!
Amanda Formaro says
Thank you Robyn, it’s a great weeknight meal :)