Easy Pizza Casserole with Melty Mozzarella and Pepperoni Tips, FAQ & printable recipe

Tips for success

To elevate this casserole even further, consider grating your own mozzarella cheese from a block rather than buying pre-shredded cheese.

Pre-shredded cheese is coated with anti-caking agents that prevent it from melting into the smooth, stretchy blanket that makes casseroles so appealing. Freshly grated cheese melts much more evenly and provides a superior texture and flavor.

If you want to add a fresh finish to the dish, sprinkle a handful of finely chopped fresh basil or flat-leaf parsley over the casserole immediately after it comes out of the oven.

The residual heat will gently wilt the herbs, releasing their aromatic oils and adding a bright, herbaceous contrast to the rich, savory meat and cheese layers.

Variations

• Veggie Pizza Casserole: Swap the beef and pepperoni for sautéed bell peppers, onions, mushrooms, and black olives for a delicious vegetarian option.
• Supreme Pizza Casserole: Add diced green bell peppers, chopped onions, and sliced black olives alongside the beef and pepperoni for a loaded supreme pizza flavor.
• Three-Cheese Pizza Casserole: Mix a combination of mozzarella, provolone, and freshly grated Parmesan cheese for an incredibly rich and flavorful cheese blend.

Storage and make-ahead

Fridge

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the assembled, unbaked casserole covered tightly with plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before baking.

Reheat

Reheat individual portions in the microwave for 1 to 2 minutes, or cover the baking dish with foil and bake at 350°F (175°C) for 15 to 20 minutes.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Transfer the cooled casserole to an airtight container, or cover the baking dish tightly with a layer of plastic wrap or aluminum foil.

Store the casserole in the refrigerator, where it will remain fresh and delicious for up to three to four days.

This casserole is an excellent candidate for meal prep. You can fully assemble the dish up to 24 hours in advance, cover it tightly with foil, and store it in the refrigerator. When you are ready to serve, bake it directly from the fridge, adding an extra 5 to 10 minutes to the total baking time to ensure it heats completely through.

Serving ideas

Serve this hearty casserole warm, sliced into generous square portions using a sturdy spatula to maintain the layers.

It pairs beautifully with a fresh, green garden salad tossed in a tangy Italian vinaigrette, which cuts through the richness of the cheese and beef. A side of warm garlic bread or soft breadsticks is also perfect for scooping up any remaining meat sauce.

For a casual gathering, serve the casserole directly from the baking dish to keep it warm, allowing guests to scoop their own portions and enjoy the dramatic cheese pull. Keep a shaker of crushed red pepper flakes and grated Parmesan cheese on the table so everyone can customize their plate with an extra touch of heat or savory flavor.

Frequently asked questions

Recipe card

Easy Pizza Casserole with Melty Mozzarella and Pepperoni

Prep 15 minCook 25 minRest 10 minTotal 50 minServes 8

Ingredients

• 16 oz dry penne pasta, cooked al dente
• 1 lb ground beef
• 24 oz marinara sauce, store-bought or made ahead
• 3 cups shredded mozzarella cheese, divided
• 4 oz sliced pepperoni, standard or mini slices

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the dry penne pasta and cook according to the package instructions until it reaches a perfect al dente texture, which usually takes about 9 to 11 minutes. Drain the pasta thoroughly in a colander and set it aside.
2. Heat a large skillet over medium-high heat. Add the ground beef, breaking it up into small crumbles with a wooden spoon as it cooks. Cook the beef thoroughly for 6 to 8 minutes until it is completely browned and has reached a safe internal temperature of 160°F (71°C). Drain any excess grease from the skillet.
3. Pour the marinara sauce directly into the skillet with the cooked beef, stirring well to combine. Reduce the heat to low and let the meat sauce simmer gently for 2 to 3 minutes. Add the cooked and drained penne pasta to the skillet, tossing everything together until the pasta is evenly coated in the rich meat marinara.
4. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish. Transfer the saucy pasta mixture into the prepared dish, spreading it into an even layer. Evenly sprinkle the shredded mozzarella cheese over the top, then arrange the pepperoni slices in a single layer across the cheese.
5. Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The cheese should be completely melted, bubbly, and beautifully browned around the edges, while the pepperoni slices become crispy. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

28.5 g

Carbohydrates

45.2 g

Fat

31 g

Fiber

3.1 g

Sugar

5.8 g

Sodium

1150 mg

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