Meat Lovers Pizza Casserole

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This Meat Lovers Pizza Casserole takes all the best parts of a supreme meat-loaded pizzeria pie and turns them into an effortless, gooey, crowd-pleasing pasta bake. Packed with savory meats, melty cheese, and pizza sauce, it satisfies every craving with zero dough-kneading required!

Ingredients

  • 16 oz box pasta (penne, rotini, or zeli work best)
  • 1 lb ground Italian sausage (mild or spicy)
  • 1/2 lb pepperoni slices (reserve some for the top)
  • 1 cup diced cooked ham or cooked bacon pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups marinara or pizza sauce (your favorite brand)
  • 2.5 cups shredded mozzarella cheese, divided
  • 1 cup shredded or grated parmesan cheese, divided
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste

Step-by-Step Instructions

1. Boil the Pasta

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 1–2 minutes under package directions, as it will continue cooking in the oven). Drain and set aside.

2. Brown the Meats and Aromatics

  1. In a large skillet or Dutch oven over medium-high heat, cook the ground Italian sausage and diced onion until the meat is fully browned and crumbled (about 6–8 minutes). Drain any excess grease.
  2. Add the minced garlic, diced ham/bacon, and half of the pepperoni slices (roughly chopped), cooking for another 2 minutes until fragrant.
  3. Stir in the marinara/pizza sauce and Italian seasoning, letting it simmer for 3 to 5 minutes to meld all the flavors together.

3. Assemble the Casserole

  1. Add the cooked, drained pasta directly into the meat sauce mixture and toss until every noodle is completely coated.
  2. Stir in 1.5 cups of mozzarella cheese and 1/2 cup of parmesan cheese right into the pasta mixture until slightly melted and combined.
  3. Pour the mixture into your prepared 9×13-inch baking dish and spread it into an even layer.

4. Top and Bake

  1. Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of parmesan cheese evenly over the top of the casserole.
  2. Arrange the reserved whole pepperoni slices neatly across the top in rows or a pattern.
  3. Bake uncovered at 375°F for 20 to 25 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted, golden brown, and slightly crisp.

5. Rest and Serve

  1. Let the casserole rest for 10 minutes before slicing and serving so the layers can set.
  2. Serve hot with a sprinkle of crushed red pepper flakes or Italian seasoning if desired!

Chef’s Tips

  • Pizza Night Customization: Feel free to toss in other favorite pizza toppings like sliced black olives, sautéed mushrooms, or bell peppers if you want to balance out all the meat!
  • Freezer-Friendly: This casserole freezes wonderfully. Assemble it completely (unbaked), cover it tightly with foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

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