This dish combines pasta with your favorite pizza toppings in a pizza sauce inspired marinara. It’s all topped off with lots of cheese and baked until browned and bubbly. Prepare it in a snap for a filling weeknight dinner for a fun new take on pizza night!
A New Family Favorite
This pizza casserole recipe is a budget-friendly crowd-pleaser. In this family favorite, a supreme pizza meets our favorite baked pasta recipe. Hearty, healthy, and filling, pizza casserole can be customized with your favorite pizza toppings, anything goes! This recipe can be prepared ahead of time and it reheats well for easy weeknight meals.
Ingredients in Pizza Casserole
Pasta – I like penne pasta but choose any medium sized pasta (like rotini, farfalle, or shells). Holes and ridges grab the sauce and this size holds up well to baking. You can use cooked spaghetti too if it’s what you have on hand. Sauce – A combination of marinara and pizza sauce add flavor and give this recipe its signature pizza flavor! Make them homemade or use ready-made from the store. Meat – Italian sausage packs a punch of flavor, ground turkey Italian sausage works just as well. Don’t skip the pepperoni slices (or turkey pepperoni) on top for a classic pizza flavor. Pizza Toppings – Add lots of mozzarella cheese and whatever you love on pizza. Try sliced mushrooms, bell peppers, onions, or olives.
How to Make Pizza Casserole
Can You Make Ahead?
Assemble the pizza casserole up to a day ahead, cover it with plastic wrap, and keep it in the refrigerator until it’s ready to bake.
Storing Pizza Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat portions in the microwave or on the stovetop. Freeze cooled portions in plastic wrap and aluminum for up to 4 weeks. Freeze a whole unbaked or baked supreme casserole by lining a casserole dish with parchment paper before assembling the casserole (this makes it easy to remove once frozen so the dish can be used elsewhere). Wrap the frozen casserole in plastic wrap and aluminum foil and freeze it for up to a month. Thaw in the refrigerator before baking.
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