Cheesy Pizza Pasta Casserole with Crispy Pepperoni Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate cheese pull, let the casserole rest for about five to ten minutes after removing it from the oven.

This resting period allows the sauce to settle and the melted cheese to firm up slightly, making it much easier to slice and serve clean portions without the layers sliding apart. It also prevents the roof of your mouth from getting burned by the piping hot steam trapped inside.

If you want to add more depth to the sauce, you can stir in a pinch of garlic powder, onion powder, or dried Italian seasoning to the marinara sauce while it heats with the ground beef.

For an extra crispy top, you can place the casserole under the broiler for the last two minutes of baking, watching it closely to prevent the pepperoni and cheese from burning.

Variations

• Spicy Italian Casserole: Add a pinch of crushed red pepper flakes to the marinara sauce and use spicy pepperoni to give the casserole a fiery kick.
• Double Cheese Casserole: Layer half of the mozzarella cheese in the middle of the pasta mixture and the other half on top for an extra cheesy result.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days, ensuring it cools within 2 hours.

Freezer

Freeze tightly wrapped in plastic and foil for up to 3 months. Thaw in the fridge before baking.

Reheat

Reheat single portions in the microwave for 1 to 2 minutes, or bake covered at 350°F (175°C) for 15 to 20 minutes.

Store any leftover casserole in an airtight container in the refrigerator for up to three to four days.

Ensure the dish has cooled to room temperature, which should take no longer than two hours, before sealing and refrigerating it. This prevents condensation from forming inside the container, which can make the topping soggy.

You can assemble this entire casserole up to 24 hours in advance. Prepare the pasta, cook the beef, mix them with the sauce, and layer everything in the baking dish with the cheese and pepperoni.

Cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator. When ready to eat, remove the plastic wrap and bake as directed, adding about five to ten minutes to the baking time to account for the cold dish.

Serving ideas

Serve this hearty casserole warm, straight from the baking dish, alongside a crisp green salad tossed with a light vinaigrette to balance the rich, cheesy flavors of the pasta. A side of garlic bread or warm breadsticks is also an excellent accompaniment, perfect for scooping up any extra marinara sauce left on the plate.

For a complete dinner presentation, garnish the top of the hot casserole with fresh basil leaves or chopped fresh parsley just before bringing it to the table. This adds a vibrant pop of color and a fresh, herbaceous aroma that cuts through the richness of the melted mozzarella and savory pepperoni.

Frequently asked questions

Recipe card

Cheesy Pizza Pasta Casserole with Crispy Pepperoni

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 6

Ingredients

• 16 oz rotini pasta
• 1 lb ground beef
• 24 oz marinara sauce
• 2 cups shredded mozzarella cheese
• 3 oz pepperoni slices
• 1 tbsp chopped fresh herbs

Instructions

1. Bring a large pot of water to a boil. Add 16 oz rotini pasta and cook until the pasta is al dente, about 8 to 10 minutes. Drain the pasta using a colander and set it aside.
2. In a large skillet over medium-high heat, add 1 lb ground beef. Cook, breaking up the meat with a wooden spoon, until it is fully browned and cooked through. Ensure the beef reaches a safe internal temperature of 160°F (71°C), then drain any excess grease from the skillet.
3. Pour 24 oz marinara sauce into the skillet with the cooked ground beef, stirring to combine. Add the drained rotini pasta to the skillet and toss everything together until the pasta is evenly coated with the meat sauce.
4. Transfer the sauced pasta mixture into a 9x13-inch baking dish, spreading it into an even layer. Sprinkle 2 cups shredded mozzarella cheese evenly over the top of the pasta, then arrange 3 oz pepperoni slices in a single layer over the cheese.
5. Place the baking dish in the preheated oven and bake at 375°F (190°C) for 20 minutes, or until the cheese is completely melted, bubbly, and lightly browned around the edges.
6. Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle 1 tbsp chopped fresh herbs over the top for garnish, then slice and serve warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

660

Protein

30 g

Carbohydrates

60 g

Fat

33 g

Fiber

4 g

Sugar

6 g

Sodium

1100 mg

Automatic estimate from the ingredient list, not laboratory-verified.