Pizza Pasta

Welcome to your new favorite dinner—this pizza pasta bake is real comfort food made super simple. Imagine all the flavors you love in a classic pepperoni pizza—savory ground beef and sausage, sweet bell peppers and onions, a mix of marinara plus pizza sauce, lots of melting mozzarella and plenty of pepperoni—all baked cozy and bubbly in a casserole with penne pasta. It’s warm, cheesy, and exactly what you want after a busy day.

Getting it ready is quick and easy, with about 15 minutes of prep and then 40 minutes baking, so you can have it on the table in under an hour. It serves around 8 hungry people, relies on pantry staples you probably already have, and is a dream for making ahead—just assemble and pop it in the fridge up to 2 days early or in the freezer for up to 3 months, then bake when you’re ready.

• Flavor profile: rich, cheesy, saucy, with classic pizza vibes and a subtle kick from Worcestershire and hot sauce as secret flavor boosters.
• How it cooks: a mostly hands-off bake—toss ingredients together, top with cheese and pepperoni, cover to bake, then uncover to let that top brown to perfection.
• Perfect sides: a slice of garlic cheese bread or a fresh, simple green salad rounds out the meal beautifully.

Big Flavor with Easy Prep

This pizza pasta bake brings together all the fun and flavor of pizza with the easy, crowd-pleasing comfort of a casserole. For a lighter, low-carb alternative that keeps the pizza-night vibe, see this Zucchini Pizza Casserole. The cheesy sauce packed with sausage, beef, veggies, and pepperoni feels indulgent, but it’s simple to toss together. You can feed a crowd with just pantry basics like marinara and penne. Plus:

• Make-ahead magic: assemble ahead, keep chilled or frozen, then bake when it suits you.
• Kid-friendly flavors: everyone loves pizza, so this casserole format tends to be a big win at family dinners. Another kid-approved option is this Pizza Cottage Cheese Bake that packs in classic toppings with extra protein.
• Flexible swaps: easily swap in your favorite proteins, cheeses, or veggies depending on what you have or prefer.
• Low fuss finish: just top, cover, bake, uncover, then serve. Minimal active cooking after assembly.

Ingredients for the Bake

• ½ lb. ground beef
• ½ lb. ground sausage, choose mild, sweet, or hot Italian
• 1 small yellow onion, diced
• 1 small green bell pepper
• ½ cup beef broth
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• 32 oz. marinara sauce, choose a good quality brand (see notes)
• 8 oz. pizza sauce
• ¾ lb. penne pasta
• ¼ cup Parmesan cheese, freshly grated
• 2 ½ cups whole milk mozzarella, shredded from a block for best melt
• 25 slices pepperoni
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon garlic salt
• 1 pinch red pepper flakes

Assemble and Bake the Casserole

1. Measure out all ingredients before you start.
2. Bring a large pot of water to a boil and salt it generously (about 3/4 tablespoon kosher salt).
3. Preheat oven to 375°F.
4. Heat a large skillet over medium-high heat.
5. Cook ground beef, Italian sausage, and diced onions about 4 minutes, then add chopped green bell pepper and cook another 5 minutes until meat is browned.

6. Drain off any excess grease from the skillet.

   

7. Turn heat to medium, pour in beef broth and scrape up browned bits from the pan.
8. Stir in minced garlic, Worcestershire sauce, hot sauce, dried oregano, dried basil, garlic salt, and red pepper flakes; cook 1 minute.
9. Add marinara and pizza sauces to the skillet, stir to combine, and simmer partially covered while you cook the pasta.
10. Boil the penne for about 1 minute less than al dente according to package instructions, then drain.
11. Lower heat to low and stir the freshly grated Parmesan into the sauce.
12. Add the drained pasta to the skillet and stir to fully coat the pasta with the sauce.
13. If the skillet isn’t oven-safe, transfer the pasta mixture to a greased 9×13-inch casserole dish.
14. Sprinkle the shredded mozzarella evenly over the top.
15. Arrange pepperoni slices on top of the cheese.
16. Cover the casserole (if using foil, spray one side to prevent cheese sticking) and bake for 10 minutes.
17. Uncover and bake an additional 15 minutes until the top is bubbly and golden.
18. If desired, broil for about 1 minute to brown the top, watching closely to avoid burning.

Flavor and Texture Tips

• Keep in mind: the hot sauce and Worcestershire sauce are background flavor boosters that add richness but don’t make it spicy.
• You can easily use all ground beef, all sausage, or a mix—whatever you prefer or have on hand. For a sausage-forward pasta idea, see Indulgent Creamy Italian Sausage Rigatoni.
• Penne pasta is my go-to
• Want to switch it up? Feel free to add mushrooms, olives, diced chicken, or fresh tomatoes for extra flavor and texture. If you’re leaning toward chicken, Lemon Chicken Pasta shows how bright, savory flavors pair with tender chicken.

• The hot sauce and Worcestershire help deepen flavor but keep the dish approachable for kids and non-spicy lovers.
• Feel free to use all beef or all sausage if that’s easier for you.
• Penne pasta holds this sauce beautifully, but don’t sweat it if you want to swap in another pasta shape.
• Extras like mushrooms, olives, chicken, and tomatoes are easy ways to customize.

Swap Ideas and Add-Ins

• Use just beef or just sausage if you want to simplify or change up the flavor.
• Try a chicken version by swapping shredded cooked chicken for the ground meats, and skip the hot sauce if your family prefers mild.
• Vegetarian? Swap in plant-based ground meat or a hearty mix of mushrooms, zucchini, and spinach.
• Mix up the cheeses with provolone, fontina, or a Mexican blend for different melty textures and flavors.
• No penne? Try rigatoni, rotini, or ziti as great pasta alternatives that hold sauce well.
• Want lighter or low-sodium? Use reduced-sodium sauces and lower-fat cheeses, or swap some of the pasta for zucchini noodles (how to make zucchini noodles) to keep things tasty but a bit lighter.
• Add in more toppings like mushrooms, olives, fresh basil, or diced tomatoes right before serving.
• No pizza sauce on hand? Just use extra marinara and add a pinch of oregano and garlic powder to get that pizza flavor.

Store, Freeze, and Reheat

• You can assemble the casserole fully as outlined and then cover and refrigerate it for up to 2 days, or freeze it for up to 3 months. When you’re ready to bake:

  • If refrigerated: Let it sit on the counter for about 30 minutes to take the chill off. Add 10 extra minutes to the covered baking time. Just be sure not to overcook the pasta when boiling!
  • If frozen: Thaw it completely in the fridge first (this can take up to 24 hours). Then bake it following the refrigerated instructions.

Answers to Common Questions

• Can I make this pizza pasta bake ahead of time?

  Absolutely! Put it together up to 2 days ahead and keep it covered in the fridge, or freeze it for up to 3 months. If it’s refrigerated, let it sit out 30 minutes before baking and add about 10 minutes to the covered baking time. If frozen, thaw fully in the fridge (which can take all day) and then follow the same bake steps for refrigerated. For a low-effort, set-it-and-forget-it option on busy nights, try this Crock Pot cheesy beefy mac casserole.

• What’s the best way to reheat leftovers?

  Keep leftovers in an airtight container in the fridge for up to 3 days. Microwave portions as needed, or reheat the whole casserole at 350°F until warmed through. If you want to freshen up the cheese topping, pop it under the broiler for a few minutes but watch it closely.

• Can I use a different kind of pasta?

  Yes! Penne is great since it holds sauce well, but rigatoni, ziti, or rotini all work just fine.

• My family isn’t a fan of spicy food. Will the hot sauce make it too spicy?

  Not at all! The hot sauce here is used in a small amount to boost flavor without making it spicy. If you want to be extra safe, just reduce or leave it out completely.

• Is this recipe gluten-free?

  You can make it gluten-free by using gluten-free pasta and checking that any store-bought sauces and sausage are gluten-free. Or skip the noodles entirely with a pasta-free zucchini pizza casserole for the same saucy, cheesy flavors.

• How long and at what temperature do I bake the casserole?

  Preheat the oven to 375°F. Bake covered for 10 minutes, then uncovered for 15 minutes more to get that bubbly golden top. For extra browning, broil carefully for about 1 minute at the end.

• How do I make sure the pasta isn’t mushy?

  Boil the pasta for one minute less than al dente because it will finish cooking in the oven. Also avoid overcooking when reheating. This tip keeps the pasta nice and firm.