Meat Lovers Pizza Casserole

Meat Lovers Pizza Casserole

Ingredients

• Pasta: 8 oz (about 2 cups) penne, rotini, or zeli rigate (cooked al dente according to package instructions)
• The Meats:
  • 1/2 lb Italian sausage (sweet or spicy, casings removed)
  • 1/2 lb ground beef or chopped pepperoni slices
  • 1 cup diced cooked ham or crispy bacon pieces
• Sauce & Seasoning:
  • 2 cups to 2.5 cups of your favorite robust marinara or pizza sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • A pinch of red pepper flakes (optional, for a little kick)
• The Cheese (Lots of it!):
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded provolone or cheddar cheese
  • 1/2 cup freshly grated parmesan cheese
• Optional Toppings: Sliced black olives, green bell peppers, or mushrooms if you want to sneak in a few non-meat pizza toppings!

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 190°C (375°F).
2. Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

2. Brown the Meats

1. In a large skillet over medium-high heat, cook the Italian sausage and ground beef, breaking them up with a wooden spoon until thoroughly browned and cooked through (drain off any excess grease).
2. Stir in the pepperoni slices and diced ham during the last minute just to warm them through.
3. Remove from heat and drain any excess oil.

3. Mix the Casserole Base

1. In a large mixing bowl, combine your cooked pasta, the browned meat mixture, Italian seasoning, garlic powder, and half of your marinara sauce. Toss everything together so every piece of pasta is coated in savory sauce and meat.

4. Layer the Casserole

1. Pour the meat-and-pasta mixture into your prepared 9×13-inch baking dish and spread it into an even layer.
2. Pour the remaining marinara sauce evenly over the top.
3. Generously cover the entire casserole with your shredded mozzarella, provolone, and parmesan cheeses.

5. Bake to Melted Perfection

1. Bake uncovered at 190°C (375°F) for 20 to 25 minutes, or until the sauce is bubbly around the edges and the cheese on top is completely melted, golden brown, and slightly crisp in spots.
2. Let the casserole rest for 10 minutes before slicing and serving so the layers set up nicely.

Pro-Tips for Success

• Make-Ahead Friendly: You can assemble this entire casserole a few hours in advance (or even the night before), cover it tightly, and keep it in the fridge. Just add 5–10 extra minutes to the baking time if cooking from chilled.
• Serve with Garlic Bread: It pairs wonderfully with a side of warm garlic bread or a crisp green salad to balance out the richness of the meats.