Pizza Pasta Casserole Recipe

4.5 60 83
Pizza Pasta Casserole Recipe
Pizza Pasta Casserole Recipe photo by Taste of Home
Publisher Photo

Pizza Pasta Casserole Recipe

Read Reviews
4.5 60 83
Publisher Photo
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
Featured In: Pizza-Flavored Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 jars (28 ounces each) spaghetti sauce
  • 1 package (16 ounces) spiral pasta, cooked and drained
  • 4 cups (16 ounces) shredded mozzarella cheese
  • 8 ounces sliced pepperoni

Directions

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 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 each: 301 calories, 15g fat (6g saturated fat), 46mg cholesterol, 545mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 19g protein.

Popular Videos

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 2 jars (28 ounces each) spaghetti sauce
  • 1 package (16 ounces) spiral pasta, cooked and drained
  • 4 cups (16 ounces) shredded mozzarella cheese
  • 8 ounces sliced pepperoni
  1. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPizza Pasta Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
petunia408 User ID: 1334571 276553
Reviewed Oct. 21, 2017

"Super great dish! Pizza lovers everywhere will appreciate this casserole. And very quick and easy to make."

MY REVIEW
cynandtom User ID: 9293260 275992
Reviewed Oct. 8, 2017

"If you love pepperoni, this dish is for you. It was a bit dry for our tastes. Would add extra sauce next time.”"

MY REVIEW
kellie User ID: 9227741 269956
Reviewed Jul. 25, 2017

"made this for a church fellowship. I added Mushrooms, red onion and bell pepper to one of the casseroles for adults that enjoy a combo pizza. Used spice while cooking the meat. Lots of garlic!"

MY REVIEW
mandystricklandcarpenter User ID: 8775510 269882
Reviewed Jul. 24, 2017

"Not bad at all! I made the two casseroles and served them the night before I went out of town for two days, so that my husband and teenage boys could eat the leftovers while I was gone. My husband and I are NOT pepperoni lovers but my boys are, so I customized them. One casserole was made as written, for the boys. For the other, I used Italian sausage in place of the beef. I also topped it with mushrooms, green bell pepper, and sliced black olives, instead of pepperoni. I probably added more cheese than it called for (seriously, who measures cheese for casseroles???) When I got home, there were two scraped out casserole dishes in the sink!"

MY REVIEW
ellimaye1 User ID: 1179808 261813
Reviewed Feb. 25, 2017

"I added green peppers, olives, and more spaghetti sauce (total of 48 oz). It didn't really taste like pizza but was an easy, hearty meal."

MY REVIEW
Cklee1403 User ID: 7760621 261745
Reviewed Feb. 24, 2017

"I really liked this.I only made one and froze half for another time.I added peppers with the onion and a few olives.I will definitely make again"

MY REVIEW
Laurie73 User ID: 7632634 259715
Reviewed Jan. 15, 2017

"It was ok. I did season the meat while cooking with season all, onions and Italian spices. I think it would've been better if green peppers and mushrooms were added and perhaps pizza sauce instead of spaghetti. Overall, my family said it was good."

MY REVIEW
Denise User ID: 8992192 258392
Reviewed Dec. 20, 2016

"Very Bland. Please precook the pepperoni or your dish will ooze with grease. Won't be making this one again."

MY REVIEW
Cherylheath User ID: 8443301 250134
Reviewed Jul. 5, 2016

"My adult children and grandson loved it!

My son thought it needed more cheese but I think that's personal preference . Super easy and making 2 casseroles at once is a great time saver !!"

MY REVIEW
julie rea User ID: 1361199 248376
Reviewed May. 18, 2016

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

Loading Image