If there’s one dish that’s guaranteed to make everyone at my table smile, it’s this baked pizza pasta. It’s pasta night and pizza night rolled into one cozy, bubbling casserole. Perfect for when you want something hearty, cheesy, and a little bit indulgent without ordering takeout.
This recipe is a weeknight hero in my house. The kids love that it tastes just like pizza, and I love that it feeds a crowd with minimal fuss. I often make it when we have friends over—it’s one of those reliable, guaranteed crowd-pleasers that feels special but is honestly so easy.
Why This Pasta Bake Is Always On My Dinner Rotation
I’m a big fan of anything that’s customizable, and this recipe is exactly that. It’s pasta with all the best pizza flavours—savoury sauce, melted mozzarella, pepperoni—and you can switch up the toppings depending on what you have or what your family likes.
Sometimes I’ll load it with sautéed peppers and mushrooms if I want extra veggies. Other times it’s straight-up classic with just pepperoni and cheese for the picky eaters. It’s one of those meals that’s just as good for a casual family dinner as it is for a laid-back gathering with friends.
I always say if you love pizza—and who doesn’t—you’ll love this pasta.
Ingredients I Use (And Why)
Here’s what I use in my own kitchen when I make this:
- Ground beef – Adds heartiness and a satisfying, meaty bite. You can swap for Italian sausage for more spice.
- Onion and garlic – The start of so many good things. They give the meat real depth of flavour.
- Italian seasoning – A blend that keeps things easy while adding that classic pizzeria aroma.
- Pizza sauce – The key to making it taste like actual pizza. It’s thicker and bolder than marinara. I usually thin it out a bit with water so it coats the pasta nicely.
- Rotini pasta – The spirals hold onto the sauce and melted cheese so every bite is flavourful. Any short pasta works, but rotini is my go-to.
- Mozzarella cheese – Melty, gooey goodness. I always shred my own—it melts better.
- Pepperoni slices – Classic pizza topping that crisps up beautifully in the oven.
I love that none of these ingredients are hard to find or expensive. Most of them are pantry or fridge staples for me.
Which Pizza Sauce Do I Use?
Honestly, it depends on my mood and what’s on sale. I’ve made homemade sauce before when I have the time, but most days I grab a jar from the store.
If I’m being frugal, any store brand works fine—I often use the cheaper options without any complaints from the table. But if I want to splurge a bit, I’ll pick a better quality jar. The key is just to thin it out a little so it mixes smoothly with the pasta.
Can I Freeze It?
Yes! I actually do this pretty often. I assemble the whole dish but don’t bake it. I cover it tightly in foil (sometimes even double-wrap it) and stash it in the freezer. When I know a busy night is coming up, I take it out in the morning and bake it that evening.
Just know you’ll need to add some extra time in the oven if it’s going in frozen. It’s one of my favourite make-ahead tricks for meal prepping.
How I Store Leftovers
If we’re lucky enough to have leftovers, I pop them into an airtight container and keep them in the fridge for up to three days. They reheat beautifully in the microwave or oven. Sometimes I even portion it into smaller containers for quick lunches. It’s a very forgiving dish.
Step-by-Step: How I Make Baked Pizza Pasta
Here’s how it goes down in my kitchen:
- Cook the pasta – I boil about 3 cups of rotini until it’s al dente. Drain it well so the sauce clings properly.
- Brown the beef – In a big skillet, I cook the ground beef with diced onion, minced garlic, and Italian seasoning until it’s nicely browned. Don’t skip draining off that excess fat—it keeps the casserole from getting greasy.
- Mix the sauce – In a large bowl, I whisk together the pizza sauce and a bit of water to loosen it. Then I add the cooked pasta, browned beef, most of the mozzarella, and about 20 pepperoni slices (I usually slice them in half). It all gets stirred together until the pasta is well-coated.
- Assemble – I spray a 9×9 baking dish (because I hate stuck-on cheese) and pour in the pasta mixture. Then I sprinkle the remaining mozzarella on top and arrange the last of the pepperoni slices evenly over it.
- Bake – I cover it with foil (sprayed with a bit of oil so the cheese doesn’t stick) and bake at 350°F for 20 minutes. Then I uncover it and bake for another 5–10 minutes until the cheese is melted and slightly golden.
My Little Tips
- I always spray the foil before covering so it doesn’t steal half my cheese.
- If I’m cooking for folks who like it spicy, I’ll toss in crushed red pepper or use hot Italian sausage instead of ground beef.
- This dish is perfect for cleaning out the fridge. Sautéed bell peppers, olives, mushrooms—they all work great.
- If you want to make it lighter, you can use ground Türkiye or chicken.
Serving Ideas
I love serving this with something to soak up the sauce. Fresh garlic bread or breadsticks are pretty much a requirement at my house. I usually add a simple green salad with a bright vinaigrette to balance the richness.
If I’m feeling extra, I’ll roast a tray of veggies while the pasta bakes so the whole dinner is ready at once.
This baked pizza pasta has become one of my favourite ways to make a weeknight dinner feel like a treat without a ton of extra work. It’s simple, adaptable, and always hits the spot. Give it a try and see if it becomes a staple in your kitchen too.
Baked Pizza Pasta
Cheesy, saucy, and packed with all your favorite pizza flavors, this baked pizza pasta is a weeknight dream.
Ingredients
- 1 pound ground beef (or use Italian sausage)
- ½ onion, diced
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 14-ounce jar pizza sauce
- ¾ cup water
- 3 cups rotini pasta (measured dry, then cooked)
- 2 cups shredded mozzarella cheese, divided
- 36 slices pepperoni, divided
- Nonstick cooking spray
Instructions
- Bring a large pot of salted water to a boil and cook the rotini according to package directions. Drain and set aside.
- In a skillet over medium heat, brown the ground beef with diced onion, garlic, and Italian seasoning. Once the meat is fully cooked and crumbled, drain any excess grease and set the mixture aside.
- Preheat your oven to 350°F.
- In a large bowl, whisk together the pizza sauce and water. Stir in the cooked pasta, 1½ cups of mozzarella cheese, the cooked beef mixture, and 20 slices of pepperoni (cut in half for better distribution). Mix everything until well combined.
- Lightly grease a 9x9-inch or 11x7-inch baking dish with nonstick spray. Pour the pasta mixture into the dish and spread it out evenly.
- Top with the remaining ½ cup of mozzarella and arrange the rest of the pepperoni slices over the top.
- Cover the dish with aluminum foil. For easier cleanup and to prevent sticking, spray the underside of the foil with nonstick spray.
- Bake covered for 20 minutes, then remove the foil and continue baking for another 5–10 minutes, or until the cheese is fully melted and bubbly.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 494Total Fat 26gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 98mgSodium 712mgCarbohydrates 29gFiber 3gSugar 4gProtein 35g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
