If your crew loves pizza night, this easy pizza pasta casserole is going to be a new favorite. It tastes just like a slice of cheesy pepperoni pizza but comes together in one dish with hardly any effort.
The best part? You don’t even need to boil the pasta first. Just stir everything together, pop it in the oven, and dinner is ready. This family-friendly bake is perfect for busy weeknights!
Looking for more easy casseroles the whole family will love? Try this taco casserole for a Tex-Mex twist, or keep it classic with easy baked spaghetti. You’ll find even more ideas in our collection of Best Pasta Bake Recipes.
Table of Contents
Before You Get Started
A few tips to make sure this pizza pasta casserole turns out perfectly:
- Cover tightly with foil. This is essential. The pasta cooks by absorbing the liquid and steam in the dish. If the foil isn’t sealed well, the steam escapes and your noodles will stay hard.
- Don’t skip the water. It might look like a lot of liquid, but the dry pasta needs it to cook properly. Trust the process!
- Taste the pasta before adding cheese. After the first 25 minutes, check a noodle. It should be almost done but still slightly firm. If it’s too hard, cover and bake a few more minutes before moving to the next step.
How to Make Pizza Pasta Casserole
This simple casserole comes together in just minutes, and then the oven does the rest. Here’s how to make it:
Step 1: Combine the Pasta, Sauce, and Pepperoni
Preheat your oven to 425°F and spray a 9×13-inch baking dish with nonstick cooking spray.
In your casserole dish (or in a separate bowl), stir together the dry pasta, marinara sauce, water, most of the pepperoni, and a pinch of salt.
Pizza sauce works here too if you prefer a thicker, richer flavor. You can also stir in Italian seasoning, basil, or oregano for extra depth.
Don’t worry if it looks like too much liquid. The noodles absorb it as they bake!
Step 2: Cover and Bake
Cover the dish tightly with aluminum foil. Bake for 25 minutes, then remove from the oven and give the pasta a stir.
At this point, the pasta should be almost done but still slightly firm (al dente). If it’s too hard, cover again and bake for another 5 minutes.
Step 3: Add Cheese and More Pepperoni
Sprinkle the shredded cheese evenly over the top. Mozzarella is classic, but an Italian blend adds even more flavor.
Arrange the remaining pepperoni slices on top of the cheese so they get nice and crispy around the edges.
Step 4: Bake Until Bubbly
Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes. The cheese should be melted and bubbly, and the pasta should be tender.
If your pasta is still a little firm after baking, cover the dish loosely with foil and let it sit for 5 minutes. The residual heat will finish cooking the noodles.
Step 5: Garnish and Serve
Sprinkle with grated Parmesan and fresh herbs (like basil or parsley) before serving for that pizza-parlor finish.
What to Serve with Pizza Pasta Casserole
This casserole is hearty enough to stand on its own, but a few simple sides round out the meal nicely.
For a classic pairing:
- Homemade garlic bread or warm pizza dough breadsticks
- A fresh green salad with balsamic vinaigrette or ranch dressing
For something green:
- Garlic roasted broccoli (or steamed broccoli)
- Sautéed spinach
- Arkansas green beans
Kid-friendly options:
- Cherry fluff salad (side or dessert)
- Apple salad
- Fried apples
Variations and Customizations
One of the best things about this pizza pasta casserole is how easy it is to make it your own. Here are a few ideas:
- Meat Lovers: Add cooked Italian sausage, ground beef, ground turkey, or diced ham.
- Vegetarian: Skip the pepperoni and add sautéed mushrooms, bell peppers, black olives, onions, or zucchini. Basically, any of your favorite pizza toppings will work!
- Cheese Lovers: Use a blend of mozzarella, provolone, and cheddar for even more cheesy flavor.
- Spicy: Sprinkle red pepper flakes into the sauce or use hot pepperoni.
- Gluten-Free: Substitute with your favorite gluten-free pasta. Just check the package for cooking time and adjust the bake time if needed.
Storage, Freezing, and Make-Ahead Tips
Refrigerate: Store leftovers covered in the fridge for up to 4 days.
Freeze: Assemble the casserole (unbaked), wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding extra cook time as needed.
Reheat: Warm leftovers in a 350°F oven or in the microwave. Add a splash of sauce or water to keep it from drying out.
Multiple Meal Tip: This recipe makes a great freezer meal. Assemble two casseroles at once, bake one for dinner, and freeze the other for a future busy night.
Frequently Asked Questions
Can I use a different pasta shape?
Yes! Rotini, penne, rigatoni, or bowtie pasta all work well. Just look for a shape with a similar cooking time (around 7 to 8 minutes) so you don’t need to adjust the bake time too much.
Why is my pasta still hard after baking?
This usually means the foil wasn’t sealed tightly enough, so steam escaped. Make sure the foil is pressed firmly around the edges. Oven temps also vary, so if your pasta needs more time, cover and bake a few extra minutes.
Can I use cooked pasta instead?
Yes. Reduce the baking time by about 10 minutes and use just a little bit of water to thin the sauce.
Can I prep this the night before?
Absolutely. Assemble the casserole, cover, and refrigerate overnight. The noodles will soften as they sit in the liquid, so you may need to reduce the baking time slightly.
Can I make this without meat?
Yes! Skip the pepperoni and load it up with your favorite veggies instead. Mushrooms, bell peppers, olives, and onions are all great options..
More Easy Pasta Casseroles to Try
If you love this pizza pasta casserole, here are a few more easy baked pasta dishes to add to your rotation:
- Chicken Alfredo Casserole (Dump and Bake)
- 3-Cheese Baked Ziti (Dump and Bake)
- Creamy Beef and Shells (One Pot)
- Meatball Casserole (Dump and Bake)
- Chicken Parmesan Casserole (Dump and Bake)
Did you make this recipe?
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Pizza Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (16 ounce) package uncooked elbow pasta (or rotini, penne, or similar shape)
- 3 cups marinara sauce (or pizza sauce)
- 3 cups water
- 1 (5 ounce) package mini pepperoni, divided (or regular/turkey pepperoni, chopped)
- 1 teaspoon kosher salt
- 1 cup shredded mozzarella cheese or Italian cheese blend
- Optional garnish: grated Parmesan cheese, chopped fresh basil or parsley
Instructions
- Preheat the oven to 425°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- In the prepared baking dish, stir together the uncooked pasta, marinara sauce, water, about ¾ of the pepperoni, and salt. Cover tightly with aluminum foil.
- Bake for 25 minutes. Remove from the oven and stir. The pasta should be almost done but still slightly firm (al dente). If it’s too hard, cover and bake 5 more minutes.
- Sprinkle the cheese over the top and arrange the remaining pepperoni on top of the cheese.
- Return to the oven, uncovered, and bake for 5 to 10 more minutes until the cheese is melted and bubbly and the pasta is tender.
- Let rest for 5 minutes before serving. Garnish with Parmesan and fresh herbs if desired.
Notes
- Cover tightly with foil. The pasta cooks by absorbing the liquid and steam. If the foil isn’t sealed, the noodles won’t cook through.
- Don’t skip the water. It looks like a lot, but the dry pasta needs it.
- Pasta still firm? Cover loosely with foil and let sit 5 minutes. The residual heat finishes cooking the noodles.
- Pasta swap: Rotini, penne, rigatoni, or bowtie all work. Look for similar cook times (7 to 8 minutes).
- Make it ahead: Assemble, cover, and refrigerate overnight. Reduce bake time slightly since noodles soften as they sit.
- Freezer-friendly: Wrap unbaked casserole tightly and freeze up to 2 months. Bake from frozen, adding extra time.
- Reheat: Warm in a 350°F oven or microwave. Add a splash of sauce or water to prevent drying.
Nutrition
Originally published in October, 2015, this post was updated in January, 2026.
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