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Pizza Pasta Casserole Recipe

Pizza Pasta Casserole Recipe
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★★★★★

4.8 from 19 reviews

A hearty and flavorful Pizza Pasta Casserole combining savory ground beef and Italian sausage with penne pasta, rich marinara and pizza sauces, topped with melted mozzarella, pepperoni slices, and Parmesan for a delicious crowd-pleaser.

Ingredients

Scale

Meat and Vegetables

  • ½ lb lean ground beef
  • ½ lb ground Italian sausage
  • 1/2 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced

Liquids and Sauces

  • ½ cup beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp hot sauce
  • 32 oz jar marinara sauce
  • 1 cup pizza sauce

Dry Seasonings

  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp paprika powder
  • A pinch red pepper flakes

Pasta and Cheese

  • ¾ lb penne pasta
  • ¼ cup Parmesan cheese, grated
  • 2 ½ cups mozzarella cheese, shredded
  • Parmesan cheese, grated (for garnish)

Additional Toppings

  • 20 slices pepperoni
  • Parsley, chopped (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 380°F (193°C) and grease a 9×13-inch casserole dish. Bring a large pot of salted water to a boil for the pasta.
  2. Cook Pasta: Cook the penne pasta according to the package instructions but reduce the cooking time by 1 minute to keep it al dente. Drain and set aside.
  3. Cook Meat and Onion: In a large skillet over medium-high heat, add the ground beef, Italian sausage, and chopped onion. Cook for 4-5 minutes until the meat begins to brown.
  4. Add Bell Pepper: Stir in the chopped green bell pepper and continue cooking for about 5 more minutes until the meat is fully browned. Drain excess grease from the skillet.
  5. Deglaze and Season: Pour in the beef broth and use a spatula to scrape the browned bits from the bottom of the pan. Add minced garlic, Worcestershire sauce, hot sauce, dried basil, oregano, paprika, and red pepper flakes. Stir and cook for 1 minute to release the flavors.
  6. Add Sauces: Mix in the marinara sauce and pizza sauce. Lower the heat and let the mixture simmer gently for about 5 minutes.
  7. Add Parmesan: Stir in the grated Parmesan cheese until well combined.
  8. Combine with Pasta: Add the drained penne pasta to the skillet and toss gently to coat the pasta evenly with the sauce and meat mixture.
  9. Assemble Casserole: Transfer the pasta mixture into the greased casserole dish and spread it evenly. Top with shredded mozzarella cheese and arrange the pepperoni slices over the top.
  10. Cover and Bake: Lightly spray a sheet of aluminum foil with cooking oil and cover the casserole dish to prevent cheese from sticking to the foil. Bake for 10 minutes in the preheated oven.
  11. Uncover and Finish Baking: Remove the foil and bake for an additional 15 minutes or until the cheese is melted and slightly golden on top.
  12. Garnish and Serve: Sprinkle extra grated Parmesan cheese and chopped parsley over the casserole before serving warm.

Notes

  • Cooking pasta al dente prevents it from becoming mushy during baking.
  • Draining excess grease keeps the casserole from being too oily.
  • Spraying foil with oil prevents cheese sticking and messy cleanup.
  • Feel free to substitute ground turkey or chicken for a leaner version.
  • Adjust hot sauce and red pepper flakes to control the spice level.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly.

Nutrition

Keywords: pizza pasta casserole, baked pasta dish, Italian casserole, cheesy pasta bake, pepperoni pasta bake

Find it online: https://cheflenacooks.com/pizza-pasta-casserole-recipe-2/