Pepperoni Pizza Casserole is the ultimate comfort food, and I’m a little obsessed.
If you love the cheesy, saucy goodness of pizza but want something a little heartier (and easier than homemade pizza), you have to check out this recipe.
It’s packed with tender pasta, rich marinara sauce, gooey melted cheese, and plenty of crispy pepperoni—all baked together into one irresistible dish.
I love that it’s ridiculously easy to throw together, making it perfect for busy weeknights or lazy weekends.
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And the best part? It’s completely customizable!
You can add your favorite pizza toppings, swap in different cheeses, or even make it a little spicy if you like some heat.
Whether you’re feeding a hungry family or just want some seriously delicious leftovers, this casserole is bound to be a new family favorite on pizza night.
Ingredients You'll Need
- Ground beef – A package of ground beef makes this casserole so incredibly filling. I’ve found that using 85/15 ground beef helps keep the dish flavorful without making it too greasy. You can also use a blend of ground beef with Italian sausage for an extra kick of flavor.
- Egg noodles – Add a rich, meaty bite and help absorb all that pasta sauce. Use whatever noodles you have on hand, but shorter noodles, like cavatappi pasta or penne, work best.
- Tomato sauce – Use your favorite red sauce, be it marinara or pizza sauce. My favorite brand of marinara that I use for every Italian dish is Mid’s.
- Mushrooms. They're a fan-favorite pizza topping for a good reason. They add texture and earthy flavors that pair well with acidic pizza sauce.
- Pepperoni – Who can resist a pepperoni pizza? Pepperoni slices add a salty, mouthwatering kick of spicy flavors to this casserole.
- Mozzarella cheese. It’s not pizza without mozzarella cheese! Mozzarella melts like a dream and transforms it into a pizza casserole. `
How to Make Pepperoni Pizza Casserole
Now for the fun part—putting it all together!
Every time I make this casserole, my kitchen starts smelling like a pizzeria and I know something delicious is on the way.
1. PREHEAT the oven to 375 degrees Fahrenheit, and spray the casserole dish with cooking spray.
2. BROWN the ground beef in a skillet on medium heat, drain the excess grease and set aside.
3. BOIL the uncooked pasta according to the package. Drain and set aside.
4. COMBINE the ground beef, cooked pasta, sauce, mushrooms, pepperoni, and half of the mozzarella in a mixing bowl.
5. BAKE in a 9×13 casserole dish with the remaining mozzarella on top for 30-45 minutes.
6. COOL for 5-10 minutes, then serve and enjoy!
Tips for the Best Pizza Casserole
Now that you’ve got the basics down, let me share some of my favorite tips and tricks to make your Pepperoni Pizza Casserole even better!
- Pay attention to the pasta! Cook it until just shy of al dente – about 2-3 minutes less than the package suggests. It will keep cooking in the oven.
- Let it cool. Straight out of the oven, it’ll be a little watery. And that’s ok! Let it sit, and the pasta will absorb the excess moisture.
- Fresh is best. Skip the pre-shredded cheese and use a block of mozzarella for perfectly melted cheese.
Variations
This recipe is just the jumping-off point. I’ve had so much fun experimenting with different ingredients to mix things up.
Here are a few of my favorite variations on this recipe:
- The more cheese, the better. I don’t believe there’s such a thing as too much cheese. You can try smoked gouda, cheddar, Parmesan, or ricotta.
- Go crazy with veggies. Adding veggies to this pizza casserole is a great way to sneak in some veggies. I like green bell peppers, sun-dried tomatoes, onions, garlic, and spinach.
- Make it a meat-lovers supreme pizza. Want to make it exceptionally meaty? Don’t stop with ground beef and pepperoni! Add pizza toppings like Italian sausage, chorizo (for a spicy bite), or bacon.
What to Serve with Pepperoni Pizza Casserole
When it comes to serving pepperoni pizza casserole, I love to pair it with sides that complement its cheesy, savory goodness.
It’s incredibly rich and a little salty from all that pepperoni, so a nice green salad adds a fresh crunch. Serve it with a crispy wedge salad or a refreshing classic Waldorf salad.
I also like to serve it with a side of roasted veggies, like oven-roasted green beans.
And you can never go wrong with a side of garlic bread!
How to Store & Reheat
I don’t know about you, but I love having leftovers of this pepperoni pizza casserole—it’s just as delicious the next day!
Here’s how I store it so it stays fresh, and the best way to reheat it:
To Store: Cover the casserole dish in plastic wrap, or place it in an airtight container, and keep it in the fridge for 3 to 4 days.
To Reheat: When reheating, place individual portions in the microwave to heat through. (It should take 2-3 minutes). To reheat the entire pan, preheat the oven to 325 degrees Fahrenheit and reheat it for 20 minutes.
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Easy Pepperoni Pizza Casserole Recipe
8
servings15
minutes45
minutes624
kcalPepperoni Pizza Casserole is a deliciously cheesy and comforting meal that combines pasta, marinara sauce, and plenty of crispy pepperoni for a pizza-inspired meal the whole family will devour.
Ingredients
1 pound ground beef
1 (8-ounce) package egg noodles
1 (16-ounce) jar tomato or pizza sauce (choose your favorite)
1 (2.5-ounce) can sliced mushrooms, drained, optional
1 (8-ounce) package sliced pepperoni
20 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the ground beef in a large skillet until it’s no longer pink. Drain and set aside.
- In a large stockpot, bring salted water to a roiling boil. Cook the egg noodles until 2 minutes before al dente, according to the package instructions (around 5 minutes). Drain and set aside.
- Combine the noodles, ground beef, drained mushrooms (if using), pepperoni, half of the mozzarella cheese, and tomato sauce in a large mixing bowl. Stir until the sauce is thoroughly combined.
- Spoon the pizza mixture into a 9×13 casserole dish, sprinkle with the remaining cheese, and cover with aluminum foil.
- Bake for 30 minutes, remove the foil, then bake for another 10-15 minutes, until the cheese is nice and bubbly.
- Cool the dish for about 10 minutes. Then serve and enjoy!
Notes
- Try this homemade marinara sauce instead of jarred sauce.
- If you like a little heat, sprinkle in some crushed red pepper flakes or add spicy pepperoni for an extra kick.
- Try mixing mozzarella with provolone or cheddar for a richer flavor.
Nutrition
- Total number of serves: 8
- Calories: 624kcal
- Fat: 41g
- Saturated Fat: 19g
- Cholesterol: 147mg
- Sodium: 1242mg
- Potassium: 533mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 3g
- Protein: 35g
- Calcium: 392mg
- Vitamin B12: 3mg
- Selenium: 51mg
8 Comments
Flavorful and filling, this one was a hit. Super simple to make!
My family can not get enough of this.
The ingredients say spaghetti sauce yet the instructions and the intro to this recipe indicate pizza sauce. Which makes this recipe great? Let’s be consistent.
Hi Brenda!
Thanks for catching that 🙂
I’ve amended the recipe to fix the issue.
I think this is great with marinara sauce, but you can use whatever red sauce you like best
It’s a shame you didn’t have a crustless pizza for us that have to eat gluten free.
Hi, David! I don’t think we actually have one (yet!). This is my go-to pizza crust when making it for friends/family who are gluten sensitive or on the keto diet: https://gimmedelicious.com/cauliflower-pizza-crust/
Can this recipe be made in a crockpot?
Hi Angeline, yes, it can! To make it in the Crockpot, follow these steps:
1. Brown the ground beef.
2. Prepare the egg noodles.
3. Mix the ingredients.
4. Layer them in the Crockpot.
5. Cook on low for about 4 hours until the mixture is heated through.