Spiral Pepperoni Pizza Bake Recipe
Spiral Pepperoni Pizza Bake Recipe photo by Taste of Home
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Spiral Pepperoni Pizza Bake Recipe

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4.5 46 53
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My grandmother used to fix this yummy dish for my Girl Scout troop when I was growing up. Now, I make it for my stepdaughters’ scout troop. It's easy to prepare, and the girls always beg me to make it —Kimberly Howland, Fremont, Michigan
Featured In: Pizza-Flavored Recipes
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 12 servings


  • 1 package (16 ounces) spiral pasta
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 2 cans (15 ounces each) pizza sauce
  • 2 eggs, lightly beaten
  • 2 cups 2% milk
  • 1/2 cup shredded Parmesan cheese
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni


  1. Preheat oven to 350°. Cook pasta according to package directions.
  2. Meanwhile, in a Dutch oven, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Sprinkle with seasonings. Stir in pizza sauce; remove from heat.
  3. In a large bowl, mix eggs, milk and Parmesan cheese. Drain pasta; add to egg mixture and toss to combine. Transfer to a greased 3-qt. baking dish. Top with beef mixture, mozzarella cheese and pepperoni.
  4. Bake, covered, 20 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and heated through. Yield: 12 servings.
Originally published as Spiral Pepperoni Pizza Bake in Taste of Home August/September 2007, p29

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sonnys User ID: 1236237 245225
Reviewed Mar. 10, 2016

"I used Italian sausage instead of the ground beef, great!!!!"

0434068 User ID: 8396436 244835
Reviewed Mar. 2, 2016

"This was very distasteful. The top was delicious but the bottom was simply too plain. I wish I would have mixed the pasta mixture with the meat mixture like another reviewer stated. That pasta tasted raw! I could not finish my plate, although I hadn't eaten all day. But there's plenty of leftovers so that's a plus for this recipe."

sugarcookee User ID: 5092175 244403
Reviewed Feb. 24, 2016

"Great recipe! I've made this many times after having found it in the Taste of Home Magazine years ago. The only change I've made is cutting the milk content to 1 1/2 C to make it less runny."

lurky27 User ID: 1251896 242313
Reviewed Jan. 22, 2016

"Delicious! 1 lb of meat is enough. We used ground turkey. turkey pepperoni is yummy. Onion not necessary.

- Theresa"

westlake_man User ID: 7555634 231032
Reviewed Aug. 10, 2015

"had nice taste"

denise27 User ID: 5597417 227919
Reviewed Jun. 14, 2015

"Very good! It was like lasagne & pizza exploded together. Will make again"

17sebenedict User ID: 7951529 217300
Reviewed Jan. 8, 2015

"Very good, nice for leftovers."

Granny1989 User ID: 8101746 217198
Reviewed Jan. 7, 2015

"very good!!!!"

lgil67 User ID: 1271278 97892
Reviewed Jun. 3, 2014

"First time making this recipe, this was easy to make and very good. I cut the recipe in 1/2, & baked in a 8x8 glass that I know how good it is I will make the full amount. it looks great and tastes better. It's like pizza married lasagna."

bernerlover User ID: 2342652 171981
Reviewed May. 30, 2014

"I almost didn't make it because everyone kept mentioning kids loving it-we don't have kids, so I thought maybe adults didn't like it. Glad I didn't listen because me and my husband really liked it. I didn't put much pepperoni on my side of pan because I don't care for it but I still loved the rest of it. I did only use 1 lb hamburger & 3/4 box pasta (and halved egg/milk mixture) but it was very tasty. I'd definitely make it again"

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