Pepperoni Pizza Casserole is a fun twist on classic pizza that you can enjoy as a comforting, cheesy, and easy-to-make meal. It’s loaded with gooey melted cheese, lots of pepperoni slices, and all the flavors you love from your favorite pizza, but baked together in one cozy casserole dish.
I love making this casserole when I want all the yumminess of pizza without the wait for delivery. It’s simple to put together, and the whole family can get involved by adding their favorite toppings. I often sneak in some extra cheese because, honestly, you can never have too much cheese when pepperoni is involved!
My favorite way to serve it is straight from the oven with a simple green salad on the side. It’s a perfect homemade dinner that feels like a special treat but happens on a regular weeknight. Plus, leftovers taste great warmed up, making lunch the next day a real winner.
Key Ingredients & Substitutions
Pasta: Rotini or elbow macaroni works best since they hold sauce well. If you want gluten-free, try a gluten-free pasta shape you like.
Marinara Sauce: Use your favorite pizza or pasta sauce. If you prefer homemade, tomato sauce with some garlic and herbs works nicely. For a lighter touch, try using half sauce and half crushed tomatoes.
Mozzarella Cheese: This cheese melts beautifully and gives the casserole its classic pizza flavor. You can mix in part provolone or cheddar for a sharper taste.
Ricotta Cheese (optional): This adds creaminess and a mild tang. If you don’t like ricotta, just leave it out or swap with cottage cheese for a similar texture.
Pepperoni: Sliced pepperoni provides that rich, spicy punch. For less spice, try turkey pepperoni or even sliced smoked sausage.
How Can I Make the Cheese Melty and the Pepperoni Perfectly Crispy?
Getting the cheese gooey and the pepperoni a little crispy on top is key for this dish. Here’s how I do it:
- Use shredded mozzarella fresh from the fridge; this melts best.
- Layer half the cheese inside the pasta mixture and sprinkle the rest on top to get that golden bubbly finish.
- Place the pepperoni slices evenly on top so they cook evenly and don’t stick together.
- Bake uncovered — this directs heat to the top layer for nice crisp edges.
- Keep an eye on the last 5 minutes; if the top isn’t browning enough, switch your oven to broil for 1-2 minutes but watch carefully to avoid burning.
Let it rest a few minutes after baking to let the cheese set slightly — this helps with serving neat, and the flavors blend better.
Equipment You’ll Need
- Large pot – perfect for boiling pasta without overcrowding.
- Colander – drains pasta quickly and safely.
- Mixing bowl – makes it easy to combine pasta with sauce and cheese evenly.
- 9×13-inch casserole dish – fits the whole dish and helps cheese melt nicely on top.
- Oven mitts – protect your hands when handling the hot casserole dish.
Flavor Variations & Add-Ins
- Swap pepperoni with cooked sausage or ground beef for a meatier twist.
- Add sautéed mushrooms or bell peppers for extra veggies and flavor.
- Use a blend of mozzarella and cheddar cheese for a sharper taste.
- Mix in red pepper flakes if you like a little heat in your casserole.
How to Make Pepperoni Pizza Casserole?
Ingredients You’ll Need:
Pasta and Sauce:
- 12 oz rotini or elbow macaroni pasta
- 1 jar (about 24 oz) marinara or pizza sauce
Cheese:
- 2 cups shredded mozzarella cheese, divided
- 1 cup ricotta cheese (optional for creaminess)
- ½ cup grated Parmesan cheese
Toppings and Seasonings:
- 1 package (6 oz) sliced pepperoni
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This Pepperoni Pizza Casserole takes about 15 minutes to prepare and another 20-25 minutes to bake. Allow an extra 5 minutes to cool before serving, for a total of around 40-45 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until just al dente according to its package directions. Drain the pasta well and set it aside.
2. Mix the Pasta and Sauces:
In a large bowl, combine the cooked pasta with marinara sauce, half of the shredded mozzarella, ricotta cheese if you’re using it, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stir everything together until evenly mixed.
3. Assemble the Casserole:
Grease a 9×13-inch or similar casserole dish, then pour the pasta mixture into it, spreading it out evenly. Sprinkle the remaining mozzarella over the top, then arrange the pepperoni slices evenly across the cheese layer.
4. Bake and Serve:
Bake the casserole uncovered for 20 to 25 minutes until the cheese on top is melted, bubbly, and starting to turn golden brown. Let the casserole cool for about 5 minutes before serving. Garnish with fresh basil or parsley if you like.
Can I Use a Different Type of Pasta?
Absolutely! While rotini or elbow macaroni works best to hold the sauce, you can use penne, rigatoni, or any pasta shape you prefer. Just be sure to cook it al dente so it doesn’t get mushy in the casserole.
Can I Prepare This Casserole Ahead of Time?
Yes! You can assemble the casserole up to a day in advance and keep it covered in the fridge. When ready to eat, bake it a little longer (about 5-10 extra minutes) since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered in the oven at 350°F (175°C) until heated through.
Can I Add More Toppings?
Definitely! Feel free to add sautéed veggies, olives, mushrooms, or other favorite pizza toppings before baking. Just keep in mind extra toppings may increase cook time slightly.
