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Baked easy pizza casserole in a white baking dish topped with melted cheese, pepperoni slices, and a sprinkle of Parmesan.

Easy Pizza Casserole

This easy pizza casserole is a cheesy, family-friendly pasta bake made with ground beef, elbow macaroni, pizza sauce, and plenty of pepperoni. Layered with melty cheese and classic pizza flavors, it’s a simple weeknight casserole recipe that’s hearty, comforting, and easy to make.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Casserole
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 12 ounces elbow macaroni
  • 1 pound ground beef
  • 1/2 pound Italian sausage
  • 1 small yellow onion diced
  • 1/2 cup finely diced green bell pepper
  • 3 cloves garlic minced
  • 24 ounces pizza sauce divided
  • 1 1/2 teaspoons Italian seasoning divided
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 4 cups freshly shredded whole milk mozzarella cheese divided
  • 1 cup provolone cheese chopped or torn into small pieces
  • 6 ounces pepperoni slices divided
  • 1/4 cup grated Parmesan cheese
  • 4 to 6 small fresh basil leaves torn, for garnish (optional)

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Cook macaroni in salted water until just shy of al dente. Drain and set aside.
  3. In a large skillet over medium-high heat, cook ground beef, Italian sausage, onion, and bell pepper until the meat is browned and the vegetables are softened.
  4. Drain excess grease.
  5. Add garlic and cook for 30 seconds, stirring constantly.
  6. Stir in 23 1/2 ounces of the pizza sauce, 1 teaspoon Italian seasoning, garlic powder, and red pepper flakes. Simmer for 3 to 5 minutes.
  7. In a large mixing bowl, combine:
    - cooked macaroni
    - meat sauce mixture
    - 2 cups mozzarella cheese
    - provolone cheese
    - about 2 ounces of pepperoni
  8. Spread half of the mixture into the prepared baking dish.
  9. Sprinkle about 1 1/2 ounces pepperoni evenly over the center layer.
  10. Top with the remaining pasta mixture and spread evenly.
  11. Spoon the reserved 1/2 cup pizza sauce over the top.
  12. Sprinkle with the remaining 2 cups mozzarella cheese.
  13. Arrange the remaining pepperoni slices over the cheese.
  14. Sprinkle with Parmesan cheese and the remaining 1/2 teaspoon Italian seasoning.
  15. Bake uncovered for 20 to 25 minutes, or until hot and bubbly.
  16. Broil for 1 to 2 minutes, if desired, for additional browning.
  17. Let rest for 10 minutes before serving.
  18. Garnish with torn fresh basil leaves just before serving, if desired.

Notes

  • Freshly shredded cheese is strongly recommended. Pre-shredded cheese contains anti-caking agents that prevent the smooth, stretchy melt that gives this casserole its pizza-like texture.
  • Make Ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 10 to 15 minutes to the baking time when cooking from cold.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.