Pizza Pasta Casserole- Easy Dinner Ideas

If you are having a lazy weeknight, this pizza pasta casserole is an easy dinner idea that can save you a ton of time and help you fix a dinner for yourself and your family in a few minutes.

Although this casserole takes some time, its ease of preparation and hands-off nature make it one of the best dinner meals.

If you are having a long day and want to relax and cook something easy, this recipe should be on your list.

The best part? If you make it in a large pan, you can freeze the leftovers and eat the rest the next day, just like I did with what I made.

Since I live alone, I end up with some leftovers, which, with just some reheating, make dinner for other busy nights easier.

Ingredients of Pizza Pasta Casserole

Casserole

1. 200 grams pasta– You can use any pasta of your choice for this step, I think different pasta will change the flavor of the casserole. I stick to Penne for this recipe, but you can use rotini or any other pasta of your liking and still get the same results.

Do not use long pasta like spaghetti or bucatini; you are good. You can even use elbow pasta to make this pizza pasta casserole with pepperoni recipe.

2. 100 grams finely chopped mushrooms—Ensure they are finely chopped, as you can cook them and get a lovely meat-like texture.

If you do not want to make this recipe vegetarian, use ground beef and sausages in abundance, as that would make it more delicious. You can add more veggies or replace any other veggie with mushrooms. Shredded chicken can be added to this recipe to make it a high-protein meal, which would be useful for meal prep.

3. 50 grams of finely chopped onions—Again, this has to be finely chopped. Make sure that the onions and mushrooms are finely chopped and of the same size, as you do not want to get a whole bite of a lot of onions.

You want these two veggies to blend in the pizza sauce and give you the most creamy casserole ever.

4. 1 tablespoon olive oil– This was to cook the mushrooms and onions in a pan. You can use butter instead of olive oil, but for this particular recipe, I preferred using olive oil.

If you do not have either, go with cooking oil. Any neutral oil with no flavor will work in this recipe.

5. 100 grams of cream cheese—This is optional, but I used it because it made the entire casserole so creamy, and the flavors melted into each other, making this one heck of a pizza pasta casserole. If you do not have cream cheese, skip this ingredient or use a few tbsps to make the whole recipe more wholesome.

6. 100 grams of marinara sauce—You can use homemade, leftover, or canned pizza sauce for this recipe.

7. 1 cup shredded mozzarella cheese—It is best to use dry shredded mozzarella cheese for this recipe. Fresh mozzarella would make things a bit watery, but if you are okay with it, you can use fresh mozzarella. I generally use shredded mozzarella, which works perfectly with this pizza pasta casserole recipe.

8. Pepperoni slices, as desired—You can use any topping you like for this casserole recipe. Add olives, green bell peppers, onions, or anything else. Add the same toppings as you would on your pizza for the best-tasting pizza pasta bake.

9. Salt and pepper to taste—You can add oregano or basil on top to garnish, but these two seasonings—salt and pepper—are mandatory. You can skip them, but I suggest using salt and pepper to get the best flavor from your casserole.

How to make Pizza Pasta Casserole with Pepperoni

1. Cook the Manicotti/Penne Pasta: Cook the manicotti or penne pasta according to the package instructions until it’s al dente, which typically takes about 15 minutes. Drain the pasta and run some cold water over it to stop cooking. Drain it again and set it aside.

2. Sauté the Toppings: Heat olive oil (or vegetable oil) in a pan. Add the finely chopped mushrooms and onions (you can replace them with any toppings of your choice or add more) and sauté for about 5 minutes over high heat or until softened and lightly browned. Season with salt and pepper to taste.

3. Prepare the Sauce Mixture: In a large bowl, combine some cream cheese (optional) and marinara sauce until well mixed. Add the sautéed mushroom and onion in the same cream cheese and marinara sauce mix bowl until everything is combined.

4. Combine Pasta and Sauce: Add the cooked manicotti or penne pasta to the sauce mixture and gently toss until the pasta is well coated with the sauce mixture.

5. Layer in Baking Dish: Spread the pasta mixture evenly in the prepared baking dish. Sprinkle shredded mozzarella cheese over the pasta layer, covering it evenly.

6. Add Toppings: Arrange pepperoni slices or other toppings on top of the cheese layer, distributing them evenly across the casserole.

7. Bake the Casserole: Place the dish in a convection oven and bake for around 10-15 minutes at 400°F (198°C). After 15 minutes, the cheese should be melted, browned, and bubbly, and the casserole should be cooked through.

8. Serve: Once done, remove the pizza pasta casserole from the oven and let it cool for a few minutes before serving. Slice and serve your delicious pizza pasta casserole with pepperoni or your favorite toppings. Enjoy!

This casserole is a comforting and flavorful twist on traditional pizza, perfect for a cozy dinner or potluck gathering.

Pizza Pasta Casserole Topping Variations

These are some interesting veggie-meat combos that you can use in your casseroles and try to make them different every single time.

Sometimes, using new ingredients in your casserole recipe can offer a whole new flavor, so if you have any interesting casserole combos, leave them in the comments.

Here are some of my recommendations-

1. Veggie Supreme: Sautéed bell peppers (red, green, and yellow), sliced black olives, diced tomatoes, red onions, fresh spinach leaves, Italian seasoning, and garlic powder.

2. Meat Lover’s Delight: Cooked and crumbled Italian sausage, sliced pepperoni, sliced ham or Canadian bacon, cooked and crumbled bacon, sautéed mushrooms, shredded mozzarella, and cheddar cheese blend.

4. BBQ Chicken: Diced cooked chicken breast tossed in BBQ sauce, sliced red onions, chopped cilantro, sweet corn kernels, a drizzle of BBQ sauce over the top, and shredded cheese.

5. Margherita Style: Sliced fresh tomatoes, fresh basil leaves, sliced fresh mozzarella cheese, drizzle of olive oil, balsamic glaze (optional), freshly cracked black pepper. There is just something about adding fresh mozzarella to your casserole, as it makes everything taste so much better.

Storing Pizza Casserole

I store the leftover casserole in an airtight container in the refrigerator. It will easily last 3 to 4 days.

If you have any leftovers, you can store them in a zip-lock bag and freeze them. Just make sure to use them within a few weeks.

I do not freeze anything for longer than 3-4 weeks as the dish usually loses it flavours in that time.

Reheating the Pizza Casserole with pepperoni

You can reheat a pizza casserole with pepperoni in many ways. I like to take individual portions and microwave them until they reach room temperature but are still slightly warm.

I think using a microwave is best for reheating, especially if you’re short on time; you can reheat individual portions of the pizza casserole.

Place the portion on a microwave-safe plate. Heat the casserole on high for 1-2 minutes or until heated through, stirring halfway through the heating time.