Pepperoni Pizza Bake Recipe (Pizza Casserole)
User Reviews
5
Pepperoni Pizza Bake Recipe (Pizza Casserole)
Description
This recipe brings together cooked al dente penne pasta with sautéed ground beef and Italian sausage along with diced onions and mushrooms. Simmering the meat mixture with marinara and pizza sauces enhanced by oregano creates a rich tomato base. Layering half the pasta, sauce, cheese, and pepperoni, then repeating the layers builds a structured casserole. A topping of Parmesan finishes the dish. Baking melts the cheeses and melds flavors into a filling meal.
The casserole combines the flavors and textures of pizza with the comfort and heartiness of baked pasta. Sautéed meat and vegetables provide a savory foundation, and the blend of cheeses adds creaminess and melted richness. Cooking in a single dish is convenient for gatherings with easy portioning.
Adaptations include adding toppings like bacon, ham, pineapple, or various vegetables depending on preference. Various pasta shapes can be used. Leftovers store in airtight containers refrigerated for a few days or can be frozen. Reheating can be done in the microwave or oven, with instructions for both. Freezing unbaked or baked casserole is possible with different timing for baking from frozen. Lower calorie versions are possible by substituting leaner meats or plant-based options and increasing vegetables.
Ingredients
- 1 pound penne pasta cooked until al dente
- 1 pound ground beef we use 85/15, lean
- 1/2 pound Italian sausage sweet
- 1 yellow onion diced
- 8 ounces mushroom chopped
- 1 (28-ounce) jar marinara sauce (we like Rao's)
- 1 (8-ounce) jar pizza sauce
- 1 teaspoon oregano dried
- 16 ounces mozzarella cheese or a combination of half mozzarella and half sharp cheddar, shredded
- 6 ounces pepperoni
- 1/2 green bell pepper chopped
- 1/2 cup Parmesan Cheese freshly grated
Instructions
- Preheat oven to 350°F. Spray 9x13-inch baking dish with cooking spray and set aside.
- Cook pasta according to package instructions in 3-4 quarts of boiling water seasoned with 1 Tablespoon of kosher salt until al dente. Drain and set aside.
- Brown meat with onions and mushrooms in a large skillet over medium-high heat, about 5-7 minutes. Drain excess fat.
- Add marinara sauce, pizza sauce, and oregano to the browned meat and vegetables. Stir to combine and bring to a simmer. Remove from heat.
- Layer half of the cooked pasta with half of the sauce, half of the cheese, and half of the pepperoni. Repeat.
- Bake for 20-25 minutes until the cheese is hot, melted, and bubbly.
Notes
- The recipe is versatile with additional toppings like bacon, ham, pineapple, and vegetables to suit different tastes.
- Alternative pasta types such as fettuccine, rigatoni, macaroni, farfalle, or egg noodles may be used.
- Store leftovers refrigerated in an airtight container for 3-4 days or freeze for up to 2 months once cooled.
- When freezing unbaked casserole, cover with foil and freeze for up to 3 months.
- Reheat leftovers in the microwave or oven at 325°F covered with foil for 10-15 minutes until warm.
- To bake from frozen, cook at 350°F for 60 minutes covered, then remove foil and bake another 30 minutes.
- Healthier versions can use ground turkey or plant-based meat and whole wheat pasta with extra vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 718mg | 30% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 261mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
