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Cheesy Pizza Casserole Recipe for Quick Weeknight Dinners

Everyone loves pizza, and this hot, bubbly pizza casserole brings all the classic pizza flavors together in one easy, family-friendly dish. Kids adore the familiar toppings while adults will appreciate the added vegetables.

Golden, melty mozzarella and nutty Parmesan top saucy mini penne tossed with onions, bell pepper, Italian sausage, mushrooms, olives, fresh basil, and pepperoni. Like a supreme pizza in casserole form, it’s hearty, comforting, and sure to become a weeknight favorite.

pizza casserole on a plate

PIZZA CASSEROLE INGREDIENTS

  • Penne: Tube-shaped pasta like penne holds the sauce well; mini penne or gemelli work great.
  • Salt + Black Pepper
  • Italian Sausage: Use bulk or removed from casings; ground beef can be substituted.
  • Onion: Chopped—browned onions add sweetness and depth.
  • Green Bell Pepper: Chopped; red peppers can be used for a sweeter flavor.
  • Italian Seasoning: A dried herb blend that builds the sauce base.
  • Rosemary: Adds an earthy balance to the flavors.
  • Red Pepper Flakes: Optional—use for some heat.
  • Garlic: Fresh minced garlic for brightness.
  • Pizza Sauce: Use your favorite jarred variety as the sauce base.
  • Mushrooms: Canned or fresh sliced mushrooms both work.
  • Olives: Sliced black olives are traditional; optional.
  • Mozzarella Cheese: Shredded low-moisture mozzarella melts beautifully.
  • Basil: Fresh basil, julienned, adds bright flavor.
  • Parmesan Cheese: Shredded for a salty, nutty finish.
  • Pepperoni: Sliced pepperoni to top the casserole—classic and savory.

pepperoni pizza casserole top shot

TIPS

  • Baking Dish: A 9×13-inch pan works best. 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 bake in the oven and continue to soften.

STORING, FREEZING, AND MAKE-AHEAD

  • Refrigeration: Once cooled, store leftovers in an airtight container for up to four days. Reheat gently in the microwave or covered in the oven.
  • Freezing: This casserole freezes well, ideally before baking. Wrap tightly in plastic, then foil. Thaw fully before baking, and add extra sauce if the pasta has absorbed liquid. Bake at 350ºF (177ºC), and allow extra time if the dish is still cold.
  • Make-Ahead: You can prepare components in advance—cook pasta separately and cool, and brown the meat and vegetables and chill. Assemble about an hour before serving and bake; if assembled cold, add about 15 minutes to the baking time.
  • Food Safety: Follow standard refrigeration and thawing practices to keep food safe.

scooping pizza pasta casserole

SERVING RECOMMENDATIONS

This pizza bake pairs well with roasted or glazed vegetables and crisp salads. Serve alongside simple roasted peppers, green beans, honey- or brown-sugar glazed carrots, or a fresh strawberry spinach salad for a bright contrast. Garlic bread, breadsticks, or pizza pinwheels make excellent bread sides.

HOW TO MAKE PIZZA CASSEROLE

step by step how to make pizza casserole

  1. Preheat oven to 350ºF (177ºC). Arrange the oven rack in the lower third position. Spray a 9×13-inch baking dish with nonstick spray. Lightly spray one side of a piece of foil and set aside.
  2. Cook 12 ounces pasta according to package directions with a pinch of salt, draining when al dente. Reserve the pasta pot for mixing.
  3. In a large skillet, cook and crumble 1 pound Italian sausage over medium heat until no pink remains. Transfer 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 until softened, about 7–9 minutes. 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. Sauté 1–2 minutes until fragrant.
  5. In the reserved pasta pot, combine cooked pasta, browned sausage, cooked vegetables, 3 (14-ounce) jars pizza sauce, 1 can sliced mushrooms (drained), half of the mozzarella (about 2 cups), sliced olives, and 1/2 cup julienned fresh basil. Stir to coat evenly.
  6. Pour the mixture into the prepared baking dish, cover with the sprayed foil (spray side down), and bake on the lower rack for 35 minutes.
  7. Remove foil, sprinkle the remaining mozzarella evenly across the top, arrange 15 slices of pepperoni decoratively, add the remaining olives if desired, and sprinkle 1/2 cup shredded Parmesan over everything.
  8. Return to the oven and bake uncovered until bubbly and the cheese is melted and golden, about 16–20 minutes. Let cool a few minutes before serving.

MORE PASTA CASSEROLES

  • Baked Ziti with Meat
  • Meatless Baked Ziti
  • Buffalo Chicken Lasagna
  • Chicken Spaghetti Casserole
  • Crack Chicken Spaghetti Bake
  • Baked Spaghetti
  • TikTok Spaghetti

TRIED THIS RECIPE?

If you loved this pizza casserole, please leave a rating and a short comment—feedback helps others and I enjoy hearing how your family liked it. Thanks for stopping by my kitchen—happy cooking!

pizza casserole on a plate

Pizza Casserole

This hearty, cheesy pizza casserole is kid-approved and perfect for busy weeknights.
Prep Time30 mins
Cook Time1 hr
Total Time1 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. Preheat oven to 350ºF (177ºC). Spray a 9×13 baking dish with nonstick spray and lightly spray one side of a piece of foil.
  2. Cook the pasta according to package directions until al dente; drain and set aside.
  3. Brown the sausage in a large skillet until cooked through; transfer to a plate and reserve drippings.
  4. Sauté onion and bell pepper in the drippings until soft. Add Italian seasoning, rosemary, salt, pepper, red pepper flakes (if using), and garlic; cook until fragrant.
  5. In the pasta pot, combine pasta, sausage, vegetables, pizza sauce, mushrooms, half the mozzarella, olives, and basil. Mix until coated.
  6. Transfer the mixture to the prepared baking dish, cover with the sprayed foil, and bake 35 minutes.
  7. Remove foil, top with remaining mozzarella, arrange pepperoni and remaining olives, and sprinkle with Parmesan.
  8. Bake uncovered 16–20 minutes until bubbly and golden. Cool slightly before serving.

Notes

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

Nutrition

Serving: 1 serving
| Calories: 406 kcal
| Carbohydrates: 30 g
| Protein: 20 g
| Fat: 23 g
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