This pizza casserole is a mash-up of supreme pizza and baked pasta. Rigatoni, sausage, pepperoni, peppers, onions, mushrooms, and olives get tossed with marinara, topped with Italian blend cheese, and baked until bubbly. It’s a fun way to change up pizza night, especially when everyone wants something a little different on their side of the pan. It makes a generous batch, too, so there’s plenty for big appetites or leftovers for another meal.
I like to let the kids help pick the toppings before it goes into the oven. We usually make ours half and half, keeping their side simple and adding extra mushrooms and olives to the adults’ side. You can leave out the meat for a veggie version or skip the vegetables for a meat-only version. Just divide the pasta, sauce, and cheese mixture between two bowls, stir everyone’s favorites into each portion, then scoop them into opposite sides of the baking dish. It all bakes together, and everyone gets a say in dinner.
If you love easy casserole nights, try my Easy Taco Casserole or Chicken Broccoli and Wild Rice Casserole next. They’re two more hearty family dinners to keep in mind when you’re making your meal plan for the week.
Is This the Right Recipe for You?
- You want a fun twist on pasta night. Sausage, pepperoni, marinara, and melted cheese bring those favorite pizza flavors to a hearty pasta dinner.
- Your family likes different toppings. You can keep one side simple and add extra mushrooms and olives to the other.
- You’re feeding big appetites or planning for leftovers. This filling combination of meat, pasta, and cheese serves eight.
- You have about 50 minutes for dinner. There’s some stovetop cooking before everything goes into the oven for 25 minutes.
Ingredients You’ll Need
You’ll find the complete ingredient list and measurements in the recipe card below.
- Rigatoni: These sturdy pasta tubes catch the sauce and bits of sausage.
- Ground sausage and pepperoni: The sausage adds savory flavor throughout the casserole, while pepperoni goes both inside and on top. Use your preferred ground sausage, keeping in mind that its seasoning will affect the finished flavor.
- Yellow onion, green bell pepper, and garlic: A brief sauté takes away their raw edge while leaving the peppers and onions with some texture.
- Canned mushrooms and black olives: Drain and rinse both before adding them so their packing liquid doesn’t thin the sauce.
- Marinara sauce: Choose a jarred marinara you enjoy. It supplies most of the sauce’s flavor without a separate simmering step.
- Shredded Italian cheese blend: Check the package for the combination of cheeses, since blends vary. Some goes into the pasta, and the rest covers the top.
- Canola oil: This is used to sauté the vegetables. Olive oil or avocado oil also works.
- Italian seasoning, salt, and black pepper: These add a little extra flavor to the jarred sauce.
How to Make Pizza Casserole
You’ll cook the vegetables, sausage, and pasta first, then stir everything together and bake it with cheese and your favorite toppings.
1. Sauté the vegetables
Preheat the oven to 375°F. Heat the oil in a large skillet over medium-high heat. Add the garlic, diced bell pepper, and onion. Cook, stirring often, for about 2 minutes, until the vegetables just begin to soften. Transfer them to a bowl and set aside.
Pro tip: Keep an eye on the garlic. If it starts browning quickly, turn the heat down a little so it doesn’t burn.
2. Cook the sausage
Add the ground sausage to the same skillet. Break it into small crumbles with a spatula as it cooks, until cooked through and no longer pink. Remove the skillet from the heat and carefully drain any excess grease.
3. Cook the pasta
Bring a large pot of water to a boil. Add the rigatoni and cook according to the package directions until al dente. Drain the pasta, then return it to the pot so you have plenty of room to mix everything together.
Pro tip: Al dente means the pasta is cooked but still a little firm when you bite into it. It will keep softening in the oven, so avoid boiling it until completely soft.
4. Mix the filling
Set aside a small amount of pepperoni, drained mushrooms, drained olives, and sautéed vegetables for the topping.
Add the remaining pepperoni, mushrooms, olives, and vegetables to the pasta, along with the marinara sauce, cooked sausage, Italian seasoning, salt, pepper, and 1 cup of the shredded cheese. Stir until the sauce and ingredients are evenly mixed throughout the pasta.
Pro tip: For a half-and-half casserole, leave the mushrooms and olives out during the mixing step. Divide the filling before stirring mushrooms and olives into the adult portion, then spoon the two mixtures into opposite sides of the dish. Keep the reserved mushrooms and olives on that side, too.
5. Assemble the casserole
Spoon the mixture into a 9×13-inch baking dish and spread it into an even layer. Sprinkle the remaining 2 cups of cheese over the top, then arrange the reserved pepperoni and vegetables over the cheese.
6. Bake and serve
Bake for 25 minutes, until the cheese is fully melted and lightly browned and the sauce is bubbling around the edges. Remove from the oven and serve.
Expert Tips
- Don’t overcook the pasta. Cook it just to al dente, with a little firmness when you bite into it. It will continue cooking in the oven, so boiling it until soft can leave you with mushy pasta.
- Have the vegetables ready before you start. The sauté goes quickly, so chop the onion and pepper and mince the garlic before heating the skillet. Cut the vegetables into similar-sized pieces so they cook evenly.
- Keep the vegetable sauté short. The peppers and onions should just begin to soften, with a little crunch left. They’ll cook more as the casserole bakes.
- Drain the mushrooms and olives well. After rinsing, let them sit in a strainer while you prepare the other ingredients so extra water doesn’t end up in the sauce.
- Avoid baking longer than needed. Once the cheese is melted and lightly browned and the edges are bubbling, take the casserole out. Extra oven time can dry out the pasta.
Variations and Substitutions
- Use your favorite short pasta. Penne, ziti, or rotini can replace the rigatoni. Use the same 10-ounce dry weight and follow the package directions for al dente.
- Swap the sausage. Ground beef, turkey, or chicken can replace the sausage, but plain ground meat will need extra seasoning. I like to add an additional tablespoon of Italian seasoning, plus garlic salt and pepper to taste to the meat while cooking. Taste the fully cooked filling before baking and adjust the seasoning as needed.
- Adjust the pepperoni. This recipe has a hearty amount, so use as much or as little of the package as you like. Turkey pepperoni also works.
- Change the vegetables. Use red bell pepper instead of green, leave out mushrooms or olives, or omit the vegetables for a meat-only version. If using fresh mushrooms instead of canned, sauté them separately until softened and their released liquid has cooked away.
- Try a different cheese. Mozzarella can replace the Italian blend. You can also replace part of the blend with shredded provolone for a little more flavor.
- Adjust the heat. Use mild or hot sausage depending on what your family likes.
- Use another cooking oil. Olive oil or avocado oil can replace the canola oil.
What to Serve with Pizza Casserole
This casserole is plenty filling on its own, so I like to add a simple salad or vegetable on the side.
- Garlic Green Beans: An easy vegetable side that fits right in with the pizza flavors.
- Roasted Broccoli and Cauliflower: Lemon and garlic give these roasted vegetables a bright flavor alongside the hearty casserole.
- Roasted Zucchini and Squash: A simple way to add another vegetable to the table.
- Italian Three Bean Salad: A make-ahead salad that’s handy to have ready while the casserole bakes.
Storage, Freezing and Reheating
Refrigerator: Transfer leftovers to shallow, covered containers and refrigerate within 2 hours. Store for up to 3 days.
Freezer: For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The pasta may be softer after freezing.
Reheating: Microwave individual portions, covered with a microwave-safe cover, until heated through. For larger portions, place in an oven-safe dish, cover with foil, and reheat at 350°F. If the pasta looks dry, add a small splash of water or a spoonful of marinara before heating. Reheat leftovers to 165°F throughout.
Frequently Asked Questions
Do you cook pasta before making pizza casserole?
Yes, cook the rigatoni to al dente before adding it to this pizza casserole. The pasta will continue softening as it bakes, so it should still have a little firmness after boiling. This recipe doesn’t include enough liquid to cook dry pasta in the oven.
Can I prepare pizza casserole ahead of time?
Yes, fully assemble the pizza casserole, cover tightly, and refrigerate for 1–2 days or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before baking. A chilled casserole may need extra baking time, so check that the center is hot and the sauce is bubbling.
Can I use pizza dough instead of pasta?
Pizza dough isn’t a direct substitute for pasta in this recipe. It needs a different preparation method and baking time to cook through properly. For this version, stick with cooked rigatoni or another short pasta.
More Recipes Like This
For more dinners with pasta, tomato sauce, or familiar pizza flavors, try these next.
- One Pot Supreme Pizza Quinoa Casserole: Another way to bring supreme pizza flavors to a casserole dinner.
- Chicken Rigatoni Pasta Skillet: Another easy dinner with rigatoni, this time with chicken.
- One Pot Creamy Tomato Pasta with Chicken and Spinach: A creamy tomato pasta option for another night.
- Easy Homemade Taco Pizza: A fun change of pace when you want pizza with a different set of toppings.
Made this Pizza Casserole with Sausage and Pepperoni? Leave a review and let me know how it turned out!
Pizza Casserole with Sausage and Pepperoni
Ingredients
Method
- Preheat the oven to 375°F. (190°C)
- Heat the oil in a large skillet over medium-high heat. Add the garlic, bell pepper, and onion. Sauté for about 2 minutes, until slightly softened but still with some bite. Transfer to a bowl and set aside.
- Add the sausage to the skillet and cook, breaking it into crumbles, until cooked through and no longer pink. Remove from the heat and drain any excess grease.
- Bring a large pot of water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and return the pasta to the pot.
- Reserve a small amount of pepperoni, olives, mushrooms, and sautéed vegetables for topping. Add the remaining pepperoni, olives, mushrooms, and vegetables to the pasta with the marinara, sausage, Italian seasoning, salt, pepper, and 1 cup of cheese. Stir to combine.
- Transfer the mixture to a 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining 2 cups of cheese over the casserole. Arrange the reserved pepperoni, mushrooms, olives, and vegetables on top.
- Bake for 25 minutes, until the cheese is melted and lightly browned and the edges are bubbling. Remove from the oven and serve.
Nutrition
Notes
- Pasta: Cook just to al dente. It will keep softening in the oven, so you don’t want it too soft to start.
- Pepperoni: This recipe has plenty of pepperoni, so feel free to use less if you prefer a little more pasta and veggies in each bite.
- Meat-only version: Leave out the vegetables if your family prefers just sausage and pepperoni.
- Oil: Olive oil or avocado oil works in place of canola oil.
- Make ahead: Assemble, cover tightly, and refrigerate for 1–2 days or freeze for up to 3 months. Thaw frozen casserole overnight in the refrigerator before baking. It may need extra baking time if it’s cold.
- Leftovers: Keep covered in the refrigerator for up to 3 days. Reheat to 165°F throughout.
