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Pizza Pasta Casserole Recipe
Pizza Pasta Casserole Recipe photo by Taste of Home

Pizza Pasta Casserole Recipe

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4.5 51
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Kids will line up for this zippy pizza-flavored dish. The recipe makes two casseroles, so you can serve one to your family right away and keep the other in the freezer for another night. —Nancy Scarlett, Graham, North Carolina
TOTAL TIME: Prep: 20 min. + freezing Bake: 25 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. + freezing Bake: 25 min.
MAKES: 16-20 servings

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 3-1/2 cups spaghetti sauce
  • 1 package (16 ounces) spiral pasta, cooked and drained
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 8 ounces sliced pepperoni

Nutritional Facts

1 serving (1 each) equals 301 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 545 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein.

Directions

  1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
  2. Transfer to two greased 13x9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.
  3. Bake, uncovered, 25-30 minutes or until heated through.
    Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.
    Yield: 2 casseroles (8-10 servings each).
Originally published as Pizza Pasta Casserole in Quick Cooking May/June 1999, p34

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Pizza Pasta Casserole

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed May. 18, 2016

"Made as recipe is and had no flavor. Needs lots of spices"

MY REVIEW
Reviewed Mar. 10, 2016

"I scaled back on the ingredients for this recipe by halving the meat, sauce, spiral pasta (rotini), used 2 cups Italian 5-cheese blend and 4-oz. package of turkey pepperoni. I'd added: 1 large clove of garlic, 1 tsp. salt, 1/4 tsp. pepper, and I'd used 15-oz. pizza sauce, adding 1 tsp. crushed Italian seasoning. I used 1 lb. ground turkey in place of the beef.

I'd kept the onion as is and cooked/drained 2 cups spiral pasta. I baked 30 minutes in a greased 13x9x2" baking pan and when sampling this dish, I did find it tasty. The suggestions for mushrooms and green peppers by yorkie16 are great! delowenstein"

MY REVIEW
Reviewed Feb. 7, 2016

"It wasn't awful, but it needed something. We added extra sauce, as someone said needs more spices, mushrooms would help. It is more a pasta with pizza toppings, not even close to pizza"

MY REVIEW
Reviewed Jan. 11, 2016

"Don't know why anyone who likes pasta or lasagna would not like this recipe. I added green peppers, mushrooms & a bit of cheddar to accent the mozzarella gave it another level of zest n tang."

MY REVIEW
Reviewed Sep. 12, 2015

"Kids didn't care for it and if they don't like it, I won't make it again."

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