Dump-and-Bake Pizza Casserole

If your crew loves pizza night, this easy pizza casserole recipe 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 is that 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!

Before You Get Started

Here are a few notes to make sure that this pizza casserole recipe turns out perfectly every time:

• If you don’t have elbow macaroni, you can substitute with other similar short pasta shapes (such as rotini, penne, rigatoni, or bowtie pasta). Try to find one that has a similar suggested cooking time on the package (7-8 minutes). Otherwise, you’ll need to adjust the baking time.
• Mini pepperoni are fun and don’t require any chopping, but you can use turkey, regular, or chopped pepperoni slices.
• Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.

Step-by-Step Walkthrough: How to Make Pizza Casserole

This simple, 4-ingredient casserole comes together in just minutes and then the oven does the work!

Step 1: Combine the Pasta, Sauce, and Pepperoni

In your casserole dish (or in a separate bowl), stir together the dry pasta, marinara, water, most of the pepperoni, and a pinch of salt. Pizza sauce (with its thicker, richer flavor) would be a fine swap for the marinara here. You could also stir in some herbs like Italian seasoning, basil, or oregano.

**Don’t worry! It will look like a lot of sauce, but the noodles absorb this liquid as they bake in the oven.

Step 2: Cover and Bake

Cover tightly with foil and bake for 25 minutes. Give the pasta a stir and check to make sure that it’s al dente (tender, but with a firm “bite”).

Step 3: Add Cheese and More Pepperoni

Sprinkle cheese on top. Shredded mozzarella is great, but we also love a package of shredded Italian blend cheese for even more flavor. Add the rest of the pepperoni slices so they crisp on the edges.

Step 4: Bake Again

Put the dish back in the oven, uncovered, and bake for another 5-10 minutes until the cheese is melted and bubbly and the pasta is tender.

**Tip: If your pasta is still too firm at the end of the baking time, cover the dish loosely with foil and let it sit for about 5 minutes. The residual heat will finish cooking the noodles.

Step 5: Garnish and Serve

Sprinkle with Parmesan and fresh herbs before serving if you’d like. It gives the dish that pizza-parlor finish.

Serving Suggestions

Pair this 4-ingredient pizza casserole recipe with a fresh green salad tossed with Ranch dressing (use this homemade ranch seasoning) or balsamic vinaigrette; homemade garlic bread or breadsticks; a side of steamed broccoli or Arkansas green beans; fried apples or an apple salad.

Variations and Customizations

• 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 here!
• Cheese Lovers: use a blend of mozzarella, provolone, and cheddar for even more cheesy flavor.
• Spicy: sprinkle red pepper flakes into the spaghetti sauce or use hot pepperoni.
• Gluten-free: substitute with your favorite gluten-free pasta. Just take note of the recommended cooking time on the package. If it’s more or less than 7 minutes, you’ll need to adjust the casserole’s baking time.

Storage, Freezing, and Make-Ahead Tips

• Refrigerate: Store leftovers covered in the fridge for up to 4 days.
• Freeze: Assemble the casserole, wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding extra cook time.
• Reheat: Warm leftovers in a 350 degree F oven or in the microwave. Add a splash of sauce or water to keep it from drying out.

**Pro 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 cooked pasta instead? Yes. Reduce the baking time by about 10 minutes and use just a little bit of water to thin the sauce.
• Why is my pasta still firm? Be sure the foil is sealed tightly. Ovens vary, and the total baking time can also depend on the size/type of dish that you’re using. To know when your casserole is done, taste the pasta and make sure that it’s al dente.
• Can I prep this the night before? Yes. Assemble the casserole, cover, and refrigerate overnight. The noodles soften as they sit in the liquid, so you may need to reduce the baking time.
• Can I make it vegetarian? Absolutely. Skip the pepperoni and load it up with mushrooms, pepper, and olives instead.