Pizza Casserole Recipe

Hands On Time:

40 mins

Total Time:

1 hr 15 mins

Servings:

Our pizza casserole tops a greasy delivery pie any day of the week. This deluxe mixture of pizza toppings is sealed with a layer of golden melted cheese that will win over the whole family, no matter the occasion.

Made with rigatoni pasta, bell peppers, Portobello mushrooms, black olives, pepperoni slices, and a tasty combination of pizza cheeses, you won't miss that handled slice for a second. We use a combination of packaged and fresh mozzarella cheese to create the ideal, melty consistency. You can also sneak in or substitute some extra chopped veggies to create your preferred mix.

Learn how to make pizza casserole. The best part of this pasta bake, besides the first bite, just might answering your kids' daily "what's for dinner?" question and watching their faces light up. You know the grown-ups will smile, too.

Pizza Casserole - Southern Living — Greg DuPree

Ingredients for Pizza Casserole

An ode to a classic pizza pie, this casserole brings together Italian sausage, marinara sauce, fresh mozzarella, Parmesan, and a smattering of favorite toppings, along with rigatoni pasta, for an homage to everyone's favorite dinner.

To make pizza casserole, you'll need:

Ground mild Italian sausage: Adds a savory flavor along with protein to bulk up the casserole. You can also use hot Italian sausage if you like the spice.
Garlic cloves: A savory, aromatic touch.
Olive oil: To sauté the garlic and sausage.
Jarred marinara sauce: For a classic pizza touch.
Kosher salt: Enhances the overall flavor.
Red onion: Adds a pop of sweetness and oniony flavor.
Red onion, red and green bell peppers, sliced baby portobello mushrooms, black olives, and pepperoni slices: For a nod to classic supreme pizza, while giving the dish color, texture, and additional flavor.
Rigatoni pasta: The base of the casserole, these large tube shapes fill nicely with sauce. Substitute with other shapes of pasta, such as penne and cavatappi, if needed.
Unsalted butter and all-purpose flour: Create a roux to thicken the cheese sauce.
Half-and-half: The creamy, rich base of the cheese sauce.
Fresh mozzarella: Adds a creamy, melty texture to the casserole, along with a classic pizza flavor.

Grated Parmesan cheese: For a nutty, umami-rich flavor.
Ground black pepper: A hint of peppery spice.
Shredded mozzarella cheese: Tops the casserole for a golden brown, cheesy topping.
Pepperoni slices: A visual nod to a classic pizza pie.

How To Make Pizza Casserole

A sausage-marinara sauce and homemade cheese sauce are layered in with cooked pasta for a casserole version of pizza that will serve a crowd—no crust needed. Full instructions are below, but here's a brief recap before you get started:

Step 1. Cook sausage: Cook sausage and garlic in hot oil in a large skillet until sausage is no longer pink. Use a slotted spoon to remove the sausage, and drain on paper towels, reserving drippings in skillet. Transfer sausage to a bowl and stir in marinara sauce and some tsp. salt.
Step 2. Sauté veggies: Sauté onion and next 3 ingredients in drippings until tender; stir in olives and chopped pepperoni. Put aside 1/4 cup of mixture for topping the casserole.
Step 3. Cook pasta: Cook pasta until al dente in a large Dutch oven; drain.
Step 4. Prepare cheese sauce: Melt butter in a heavy saucepan. Whisk in flour and cook, whisking for about one minute. Gradually whisk in half-and-half and simmer until thickened. Stir in mozzarella, Parmesan, pepper, and remaining salt. Stir into pasta to coat. Stir in onion mixture.
Step 5. Transfer to a baking dish: Pour into a lightly greased baking dish. Top with sausage mixture, shredded mozzarella, reserved onion mixture, and pepperoni.
Step 6. Bake: Bake for 30 minutes or until cheese is melted. Let stand 5 minutes before serving.

Pizza Casserole Variations

To switch up this hearty casserole, consider these variation ideas:

Sausage: Swap with hot Italian sausage, or ground beef or turkey, if preferred.
Flavor boosters: Add Italian seasoning, fresh basil or oregano, or red pepper flakes for heat.
Veggies: Sneak in sautéed spinach, sun-dried tomatoes, steamed broccoli, or roasted zucchini or eggplant for a nutrient-rich addition.
Ricotta: For creamy pockets throughout the casserole, dot in ricotta cheese.
Cheese: Mix up the types of cheese by adding provolone, Fontina, or Asiago along with the mozzarella for added complexity.

Can I Make Pizza Casserole Ahead?

Pizza casserole can be made ahead for a weeknight meal that's ready to serve when you are. Assemble the casserole through Step 5, then wrap and refrigerate for up to two days before baking as directed. Let stand at room temperature while the oven preheats.

You can also freeze the unbaked casserole for up to two months. Thaw overnight in the refrigerator before baking as directed, adding a few minutes to the baking time if needed.

How To Store and Reheat Leftover Pizza Casserole

Wrap and refrigerate leftover pizza casserole for up to four days, or freeze for up to two months, ideally in small portions for quicker thawing. Thaw in the refrigerator overnight if frozen, then reheat, covered, in a preheated 350°F oven until the internal temperature reaches 165°F. You can also reheat small portions in the microwave as needed.

What To Serve With Pizza Casserole

This pizza casserole has it all—meat, pasta, two sauces, cheese, pepperoni, veggies—the list goes on. If you want to add some variety to the table with a side dish, pair with garlic knots, a side salad, Caprese salad, or grilled or steamed veggies to round out the meal.

More Pizza-Inspired Recipes You'll Love

Who says pizza has to be served out of a box? These unique twists on the beloved classic are about to turn your favorite dish upside-down:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 (1-lb.) package ground mild Italian sausage
2 garlic cloves, minced
1 Tbsp. olive oil
1 (26-oz.) jar marinara sauce
1 tsp. kosher salt, divided
1/2 medium-size red onion, chopped
1/2 medium-size red bell pepper, chopped
1/2 medium-size green bell pepper, chopped
1/2 (8-oz.) package sliced baby portobello mushrooms
1 cup sliced black olives
1/2 cup pepperoni slices, chopped
1 (16-oz.) package rigatoni pasta
3 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
3 cups half-and-half
8 oz. fresh mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese
1/2 tsp. freshly ground black pepper
1 (8-oz.) package shredded mozzarella cheese
8 to 10 pepperoni slices

Directions

Cook sausage:

Preheat oven to 350°F. Cook sausage and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in skillet. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir marinara sauce and 1/2 tsp. salt into sausage mixture.
Add onions:

Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender; stir in olives and chopped pepperoni. Reserve 1/4 cup onion mixture.
Cook pasta:

Prepare pasta according to package directions in a large Dutch oven. Drain.
Make sauce:

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, 7 to 10 minutes or until mixture is thickened and bubbly. Stir in fresh mozzarella cheese, Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Pour sauce over pasta in Dutch oven, stirring to coat. Stir in onion mixture.
Move pasta mixture to baking dish:

Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish, and top with sausage mixture, packaged mozzarella cheese, reserved 1/4 cup onion mixture, and pepperoni slices.
Bake casserole:

Bake at 350°F for 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving.

Frequently Asked Questions

Can I freeze pizza casserole?

You can freeze an unbaked pizza casserole for up to two months. Thaw overnight in the refrigerator before baking as directed, adding a few minutes to the baking time if needed. You can also freeze leftovers, thawing overnight and reheating when ready to serve.
Can I make pizza casserole with other types of cheese?

Mix up the types of cheese by adding provolone, Fontina, or Asiago along with the mozzarella for added complexity.
Can I use a different type of pasta for pizza casserole?

If needed, swap the rigatoni with penne, ziti, or other pasta shapes as desired.