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

Pizza Pasta Casserole Recipe

Publisher Photo
Pepperoni provides the zip in this pizza-flavored casserole that kids of all ages will enjoy. Serve it with a tossed salad and garlic toast, and you'll have a winner every time. —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. Yield: 2 casseroles (8-10 servings each).
Originally published as Pizza Pasta Casserole in Quick Cooking May/June 1999, p34

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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Pizza Pasta Casserole

AVERAGE RATING
   (61)
RATING DISTRIBUTION
5 Star
 (50)
4 Star
 (10)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 3, 2014

"I initially thought it wouldn't have enough flavor but it was really good. I just made half the recipe but next time will make double and freeze half."

MY REVIEW
Reviewed Aug. 27, 2014

"I have made this using macaroni, I brown the meat and onions like mentioned in recipe mix with spaghetti sauce, cook the macaroni and drain, then layer the meat sauce first, macaroni, pepperoni, sprinkle with cheese and keep on layering until ingredients are gone. top layer should be the pepperoni and cheese, then bake in a 350 degree oven for 30 minutes"

MY REVIEW
Reviewed Aug. 26, 2014

"I've made this numerous times and it is always a hit. Easy to prepare, tasty, ingredients that I usually have on hand = a favorite recipe. I usually freeze one casserole and bake the other. I also usually just blend the pepperoni (love turkey pepperoni) into the rest of the mixture and the pepperoni doesn't dry out that way. For a nice little touch, I sprinkle a thin layer of shredded cheddar on top before it goes into the oven. I'll bet chopped black or green olives would be good, too. French bread and a green salad and you've got a wonderful, easy meal! The only thing I wish this recipe listed was the nutritional info if you're cutting 16 servings and the nutritional info if you're serving 20. That would be very helpful for those of us who are working to eat as healthy as possible."

MY REVIEW
Reviewed Aug. 22, 2014

"I cooked this I used sausage not ground meat and it was good"

MY REVIEW
Reviewed Mar. 10, 2014

"I halved this recipe the first time I made it because if I didn't like it, I didn't want to be stuck with another whole casserole. There was no need to do that though because this was great! I did half beef and half sausage just for personal preference. I will be making this again and again!"

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