Easy Pizza Pasta Casserole Recipe (Ready in 30 Minutes!)

Name: Pizza Pasta Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 4 cups Rotini pasta; 1 14 ounce jar pizza sauce; 1 cup milk; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/3 cup grated parmesan cheese; 1 5 ounce package Pepperoni, divided; 2 cups shredded mozzarella cheese

Jump to Recipe Print Recipe

Pizza night just got easier! This Pizza Pasta Casserole combines all the flavors you love about pizza with the comfort of a hot, bubbly pasta bake. This freezer friendly cheesy casserole is an easy recipe made in 30 minutes, and one that the whole family will love.

Table of Contents

What makes this recipe special is how forgiving it is. You can have it on the table in 30 minutes using ingredients you probably already have. No fancy techniques, no hard-to-find ingredients, just simple comfort food that tastes like you spent way more time on it than you actually did.

Raise the bar on a family favorite meal like traditional pizza, or your go-to pasta recipes. This pepperoni pizza pasta bake combines both into one. This Pizza pasta is cooked pasta that has been mixed with layers of pizza toppings, gooey cheese, and pizza sauce.

This is an easy pepperoni pizza pasta bake, yet substitutions and additions are most welcome. Easily to add any of your favorite pizza toppings to make this easy meal your own.

This casserole recipe might even take less time to make than a homemade pizza would, without sacrificing on taste. Our Baked Marry Me Chicken is another easy 30-minute dinner.

Busy weeknights call for easy meals, and this is one that we make often next to Chicken and Broccoli Noodle Casserole. Since this is an easy freezer meal, I like to double the batch and reserve one for later baking.

What you’ll Love about this Recipe:

Easy Recipe – With 15 minutes of prep and a cook time of 15 minutes, this is a delicious meal made in 30 minutes. For another easy weeknight dinner, try our Mediterranean Pasta Recipe.
Kid-Approved – Your pickiest eaters will ask for seconds like they do with our Easy Doritos Chicken Casserole. The pepperoni makes kids think they are getting pizza for dinner.
Minimal Cleanup – One pot for boiling pasta, one baking dish. That is it. On busy weeknights, fewer dishes means more time to actually relax after dinner.
Customizable – You can easily adapt this to whatever you have in the fridge. I have made this dozens of times with different add-ins, and it always turns out great.
Make-Ahead Friendly – Assemble the entire casserole in the morning, refrigerate it, and pop it in the oven when you get home. Dinner is ready while you help with homework. Another is Tater Tot Casserole.
Freezer-Friendly – I always make two and freeze one for those nights when cooking feels impossible. Future you will be so grateful you had this pizza casserole freezer meal!

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make pizza pasta casserole.

Rotini Pasta – I specifically use rotini because the spiral shape holds onto the sauce better than penne or rigatoni. I tested this recipe with four different pasta shapes, and rotini won every time. The sauce gets trapped in all those grooves, making every bite flavorful.
Pizza Sauce – Any jarred pizza sauce works here. I have used everything from store-brand to premium versions spaghetti sauce. My honest opinion? They all taste great in this dish, so save your money and buy whatever is on sale.
Milk – This is the secret ingredient that keeps the casserole creamy. I learned this trick after my first attempt came out too dry. Just 1/4 cup makes the sauce coat the pasta perfectly instead of being absorbed during baking. Whole milk works best, but I have used 2% in a pinch and it still turns out fine.
Seasoning – I use Italian seasoning, garlic powder, salt and black pepper. Some pizza sauces are already well-seasoned, so taste your sauce first and season accordingly.
Parmesan Cheese – Please use the real stuff, not the shelf-stable kind. It makes a noticeable difference in flavor. I buy a wedge and grate it myself, which costs about the same and tastes so much better.
Pepperoni – I use regular sliced pepperoni from the deli section. One package (usually 6 ounces) is perfect. I layer some in the middle and save some for the top because my kids fight over the crispy pepperoni pieces.
Mozzarella Cheese – Shred your own from a block. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. I know it is an extra step, but the gooey, stretchy cheese pull is worth it.

Recipe Variations

Pasta Options – I have successfully made this easy pizza casserole recipe with penne, rigatoni, shells, and even bowtie pasta. Avoid angel hair or spaghetti as they get mushy. Whole wheat pasta works fine, but add an extra 2 tablespoons of milk since it absorbs more liquid.
Sauce Swaps – Marinara sauce works in place of pizza sauce. I have also mixed pizza sauce with a few tablespoons of tomato paste when I wanted a thicker, richer sauce. Vodka sauce makes this taste like a completely different (and fancier) dish.
Protein Variations – Use cooked Italian sausage or rotisserie chicken instead of pepperoni. Add cooked ground beef for a heartier meal. You could also try diced ham for a Hawaiian pizza vibe or make it vegetarian by skipping the meat entirely and adding mushrooms, bell peppers, or black olives.
Cheese Changes – Mix different cheeses into the mozzarella. I have added provolone, Italian blend, or even a little sharp cheddar. Each creates a slightly different flavor profile.
Spicy Version – Add red pepper flakes or banana peppers to the sauce or use spicy Italian sausage instead of pepperoni.
Veggie-Loaded Version – I sneak in vegetables by adding finely diced bell peppers like green pepper, mushrooms, or spinach to the sauce.

Tips for Success

Do Not Overcook the Pasta
Cook your rotini 2 minutes less than the package directions. It should still have a firm bite because it will continue cooking in the oven. I learned this the hard way after serving mushy casserole the first time.
Reserve Pasta Water
Before draining, save 1/2 cup of the starchy pasta cooking water. If your mixture looks too thick, add a few tablespoons. This helps the sauce stick to the pasta better.
Mix Thoroughly
Make sure every piece of pasta is coated with sauce. I use a large mixing bowl and really get in there with a spoon. Dry pasta pieces will be crunchy after baking.
Grease Your Baking Dish
Even though there is cheese, spray your baking dish with cooking spray. It makes cleanup so much easier.
Let It Rest
Wait 5 minutes after removing from the oven before serving. This lets the sauce thicken up slightly, so you get nice portions instead of a soupy mess.

How to Make Pizza Pasta Casserole (Step-by-Step)

1. Pre-heat oven to 350 degrees Fahrenheit. Spray a 9×13 casserole dish with nonstick cooking spray, and set aside. In a large pot, cook the pasta according to package directions on the package for al dente pasta. While pasta is cooking, remove 24 slices of pepperoni to use on the top of the casserole. With the remaining slices, chop the pepperoni if you’d like. Drain the water from the rotini noodles after cooking.

a bowl of ingredients to make pizza casserole including pasta, pepperoni, cheese and seasoning.

2. Stir the following ingredients into the pot of drained pasta: pizza sauce, milk, Italian seasoning, garlic powder, salt, parmesan cheese and chopped pepperoni. Mix well.

pasta and pepperoni in a casserole dish.

3. Place the pasta mixture in the prepared dish using a spatula.

unbaked pizza casserole in a baking dish.

4. Sprinkle the mozzarella cheese over the top; add the whole pepperoni slices.

5. Bake in pre-heated oven for 15 minutes, or until cheese is melted. This casserole only requires a short time to bake because the hot pasta warms the sauce, so baking 15 minutes is all that is required to heat through. It’s done when the cheese is melted and is golden brown. If you’d like the top have some crisp cheese pieces, broil for 1 minute after baking. Be careful not to burn it.

OPTIONAL GARNISH: For added flavor, I like to top this pizza pasta bake recipe with chopped fresh basil right before serving.

PRO TIP: The quickest and easiest way to chop slices of pepperoni is to use kitchen scissors. Cut in half, then half again.

Serving Suggestions

I keep sides simple since this casserole is so hearty on its own.

Easy Salad Ideas
A basic Caesar salad or simple green salad with Italian dressing balances the richness.

Bread Options
Garlic bread is the obvious choice. Breadsticks or a crusty baguette also work well for soaking up extra sauce.

Vegetable Sides
Roasted broccoli, roasted green beans, or a veggie tray with ranch dip add some freshness. I roast whatever vegetables I have in the fridge while the casserole bakes.

How to Store Pizza Pasta Casserole

Refrigerator Storage
Let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep in the refrigerator for 4 to 5 days. I actually think it tastes even better the next day after the flavors have melded together.

Freezing Instructions
You can freeze this casserole either before or after baking.

To freeze unbaked: Assemble the entire casserole in a freezer-safe baking dish, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding 5 to 10 extra minutes if needed.

To freeze baked: Let cool completely, portion into individual servings, and store in freezer-safe containers. Freeze for up to 3 months. This is perfect for quick lunches.

Reheating Instructions
Microwave individual portions for 2 to 3 minutes until heated through. For larger portions, reheat in a 350-degree oven covered with foil for 15 to 20 minutes. I add a tablespoon of water before reheating to keep it from drying out.

Make sure to try our delicious Pizza Monkey Bread recipe. It also hits that pizza craving!

Recipe FAQ

Can I make pizza casserole ahead of time?

Absolutely! This is one of my favorite make-ahead dinners. Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. When you are ready to eat, bake as directed, adding an extra 5 to 10 minutes since it is starting cold.

Why is my pasta casserole watery?

This usually happens if the pasta was not drained well enough or if you added too much sauce. Make sure to shake the colander really well after draining. If it looks watery before baking, drain off the excess liquid. Let it rest for 5 minutes after baking, which allows the sauce to thicken up.

Can I use no-boil pasta?

I do not recommend it for this recipe. The sauce is not liquid enough to properly cook no-boil pasta. Stick with regular pasta.

Leftover Ideas

This casserole reheats beautifully, but if you want to change things up:

Pack it in thermoses for hot lunches. Do the same with our Sloppy Joe Casserole.
Stuff it into bell peppers and bake until peppers are tender
Use it as a filling for calzones or stromboli
Top individual portions with a fried egg for breakfast (trust me on this)
Mix with marinara sauce to stretch leftovers further

Common Mistakes to Avoid

After making this so many times and hearing from readers, these are the most common issues:

Overcooking the pasta initially (cook it less than you think)
Using too much sauce (stick to the measurements)
Not greasing the baking dish (makes cleanup terrible)
Skipping the resting time (results in a soupy mess)
Using pre-shredded cheese (does not melt as smoothly)

More Casserole Recipes

If you’ve tried this Pizza Pasta Casserole please let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Pizza Pasta Casserole

This Pizza Pasta Casserole has all the delicious flavors of pizza, yet in a freezer friendly cheesy casserole! Pizza Casserole is an easy recipe made in 30 minutes, and one that the whole family will love.

5 from 8 votes

Print Pin

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Course: Main Dishes

Cuisine: Italian

Author: Tammi

Ingredients

4 cups Rotini pasta
1 14 ounce jar pizza sauce
1 cup milk
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup grated parmesan cheese
1 5 ounce package Pepperoni, divided
2 cups shredded mozzarella cheese

Instructions

Pre-heat oven to 350 degrees F. Spray a 9×13” casserole dish with cooking spray; set aside.
In a large pot, cook the pasta according to the directions on the package for al dente; drain the water after cooking
While pasta is cooking, remove 24 slices of pepperoni to use on the top of the casserole. With the remaining slices, chop the pepperoni.
Stir the following ingredients into the pot of drained pasta: pizza sauce, milk, Italian seasoning, garlic powder, salt, parmesan cheese and chopped pepperoni. Mix well and place in the prepared dish using a spatula.
Sprinkle the mozzarella cheese over the top; add the whole pepperoni slices.
Bake in pre-heated oven for 15 minutes, or until cheese is melted.

Notes

Store leftovers in an airtight container or covered in plastic wrap for up to 3 days.
Can be assembled ahead of time, refrigerated, and baked later in the day
Can be frozen for up to 3 months, to be baked at a later time.

Tried this recipe?Tag @MyOrganizedChaosBlog so I can share!