Meat Lovers Pizza Casserole
I make a version of this meat lovers pizza casserole whenever the family needs something filling and no-fuss. Think of it as pizza and pasta merged into one cozy bake: ground beef, Italian sausage, pepperoni, a tangy pizza sauce, and plenty of melty mozzarella over penne or rotini. It’s the kind of dish that feeds a crowd, disappears fast, and shows up as reliable comfort after a busy day.
Why you’ll love this dish
This casserole delivers big on flavor with minimal babysitting. It’s perfect for weeknight dinners, potlucks, and nights when everyone wants pizza but you’d rather serve something you can scoop. Benefits at a glance:
- Fast prep if you use leftover pasta or frozen meatballs.
- Economical: a little meat goes a long way when mixed with pasta and sauce.
- Crowd-pleaser: kids love the familiar pizza flavors, adults appreciate the hearty protein.
- Flexible: swap meats, cheeses, or pasta shapes with ease.
“The ideal weeknight rescue: pizza taste with casserole convenience. Leftovers reheated just as well the next day.”
If you like make-ahead comfort dishes, you might also enjoy a cheesy green bean casserole as a side for holiday-style comfort.
Step-by-step overview
Before you open cans or heat the oven, here’s the plan: brown the meats, stir in sauce and seasonings, combine with cooked pasta, layer with cheese in a baking dish, and bake until bubbly. Total active time is mostly browning and mixing—about 20–30 minutes—plus 25–30 minutes in the oven. Expect about 6–8 servings depending on portion size.
What you’ll need
- 1 lb ground beef
- 1 lb Italian sausage (mild or hot, casing removed)
- 1/2 cup pepperoni slices (roughly chopped if you prefer smaller bites)
- 1 can (15 oz) pizza sauce
- 1 can (14 oz) diced tomatoes (drain slightly if very juicy)
- 3 cups cooked pasta (penne or rotini work best)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Notes/substitutions:
- Use turkey or chicken sausage to lighten the dish, or choose a spicy sausage for more heat.
- Gluten-free pasta works fine; adjust cook time per package.
- Swap half the mozzarella for provolone or fontina for a richer melt.
Directions to follow
- Preheat the oven to 350°F (175°C).
- Heat a large skillet over medium. Add the ground beef and Italian sausage. Cook, breaking up the meat, until no pink remains. Drain excess fat.
- Stir in the pepperoni, pizza sauce, diced tomatoes, Italian seasoning, and a pinch of salt and pepper. Simmer 2–3 minutes to meld flavors.
- In a large bowl, combine the cooked pasta with the meat-and-sauce mixture. Toss until the pasta is evenly coated.
- Grease a 9×13-inch baking dish. Spread half the pasta mixture into the dish. Sprinkle with half the mozzarella and half the Parmesan.
- Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan.
- Bake 25–30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let rest 5 minutes before serving to set the layers. Scoop and enjoy.
Best ways to enjoy it
This casserole is hearty on its own but plays well with crisp, acidic, or green sides:
- A simple arugula or mixed green salad with lemon vinaigrette cuts the richness.
- Garlic bread or a crusty baguette is classic for mopping up sauce.
- For holidays or potlucks, serve alongside a creamy green bean casserole like this classic green bean casserole.
- For drinks, a medium-bodied red (Merlot or Chianti) complements the tomato-forward flavors.
Plate it family-style in the dish or scoop into individual bowls garnished with extra grated Parmesan and chopped fresh basil.
Storage and reheating tips
- Refrigerator: Cool to room temperature, cover tightly, and refrigerate up to 3–4 days.
- Reheat: Microwave individual portions for 1–2 minutes, stirring halfway. For larger portions, reheat covered in a 350°F oven for 15–20 minutes until hot.
- Freezing: Assemble and bake, or assemble unbaked and freeze for up to 3 months. To freeze unbaked, wrap the baking dish tightly with foil and plastic. Thaw overnight in the fridge before baking; add 10–15 minutes to the bake time if still chilled.
- Food safety: Don’t leave the casserole at room temperature more than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Brown the meats separately if you want crispier sausage and beef textures, then combine.
- Reserve a little pasta water (or a tablespoon of olive oil) if the sauce feels too thick when mixing with pasta.
- For a creamier texture, stir in 1/2 cup ricotta or 1/4 cup heavy cream into the pasta mixture before layering.
- For an extra golden top, broil 1–2 minutes at the end—watch closely to prevent burning.
- Save time by using pre-cooked rotisserie chicken and swapping in pizza sauce with chopped olives and mushrooms for variety.
- If you’re prepping ahead, assemble the casserole the night before and refrigerate; add 10–15 minutes to baking time.
If you want an easy slow-cooker side with bold flavors to serve alongside, try these cranberry BBQ crockpot meatballs for a sweet-savory contrast.
Creative twists
- Vegetarian: Replace meats with browned mushrooms, smoky tempeh, or plant-based sausage and add extra roasted veggies.
- Low-carb: Use zoodles or cauliflower gnocchi in place of pasta.
- Spicy: Add red pepper flakes, use hot Italian sausage, or stir in a couple spoonfuls of arrabbiata sauce.
- Breakfast version: Top with shredded hash browns and an egg cracked into each serving before baking for a morning casserole.
- Cheese-forward: Mix shredded provolone and fontina with mozzarella for depth. Add a sprinkle of smoked paprika to the top for color.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 20–30 minutes (browning meat, mixing). Bake time is 25–30 minutes, so total is roughly 50–60 minutes.
Q: Can I use different pasta shapes?
A: Yes—penne and rotini hold sauce well, but rigatoni, ziti, or even spiral pasta are great alternatives.
Q: Can I make this vegetarian or gluten-free?
A: Absolutely. Swap meat for mushrooms and plant-based sausage, and use gluten-free pasta to accommodate dietary needs.
Q: Is it safe to freeze?
A: Yes. Freeze baked or unbaked (well-wrapped) for up to 3 months. Thaw overnight before reheating if frozen unbaked.
Q: Can I assemble ahead for a party?
A: Assemble and refrigerate up to 24 hours before baking. Add a little extra bake time if it’s cold from the fridge.
Conclusion
This meat lovers pizza casserole is a dependable, flavorful bake that bridges pizza cravings and casserole convenience—great for families, potlucks, and make-ahead dinners. For other takes and inspiration, try the detailed version on Stuck On Sweet’s Meat Lovers Pizza Casserole or compare a hearty spin at I Am Homesteader’s Meat Lovers Casserole.
Meat Lovers Pizza Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, add the ground beef and Italian sausage. Cook, breaking up the meat, until no pink remains. Drain excess fat.
- Stir in the pepperoni, pizza sauce, diced tomatoes, Italian seasoning, and a pinch of salt and pepper. Simmer for 2–3 minutes to meld flavors.
- In a large bowl, combine the cooked pasta with the meat-and-sauce mixture. Toss until the pasta is evenly coated.
- Grease a 9x13-inch baking dish. Spread half the pasta mixture into the dish. Sprinkle with half the mozzarella and half the Parmesan.
- Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let rest for 5 minutes before serving to set the layers. Scoop and enjoy.
