If your family loves pizza and pasta, you must try this Pizza Pasta. Tender noodles, gooey cheese, and your favorite pizza toppings come together in a simple, comforting pasta bake that combines two classics into one crowd-pleasing casserole.
Pizza Pasta: The Ultimate Family-Favorite Dinner
When my kids hear “pizza” or “pasta,” they instantly get excited. Combining the two into one baked dish is an easy way to guarantee smiles at dinnertime.
Why this recipe works so well:
- Adaptable. Make it supreme, pepperoni, cheese-only, or loaded with vegetables — the dish bends to your favorite pizza style.
- Feeds a crowd. A pasta casserole stretches farther than a single pizza, making it ideal for family meals or potlucks.
- Make-ahead friendly. You can assemble it ahead and refrigerate or freeze until baking time, which makes weeknights easier.
This Pizza Pasta is cozy, flavorful, and picky-eater approved — a simple way to bring pizza night to the dinner table with less fuss.
Happy cooking! xo Kristen
Pizza Pasta Ingredients
- Pasta: Rotini is ideal because its curves hold sauce and cheese; penne is a good substitute.
- Sauces: A mix of marinara (or spaghetti sauce) and thick pizza sauce gives the bake a balanced, rich flavor without becoming too heavy.
- Cheese: Stir grated Parmesan into the pasta and top the casserole with shredded mozzarella. Freshly shredded mozzarella melts smoother than pre-shredded.
- Protein: Italian sausage is classic, but you can use ground beef, chicken sausage, or omit meat for a vegetarian version.
- Vegetables: Bell peppers and onions give a “supreme pizza” profile; add mushrooms, spinach, or any veggies you enjoy.
- Toppings: Pepperoni, black olives, artichoke hearts, banana peppers, diced tomatoes — use whatever you like on pizza.
- Finishing touch: Fresh parsley or basil brightens the dish (optional for kid-friendly servings).
How to Make Pizza Pasta Casserole
Below is a concise walkthrough of the steps to prepare this comforting casserole so you can cook with confidence.
Cook the pasta. Boil pasta in well-salted water until just al dente. Reserve 1 cup of the cooking water before draining.
Brown the sausage. In a large, deep skillet over medium-high heat, warm olive oil and cook ground Italian sausage with minced onion until it starts to brown. Add diced bell pepper and continue cooking until the meat is fully browned. Stir in Italian seasoning and minced garlic and cook 30–60 seconds to release the aromatics. Drain excess grease if needed.
Combine. Add the cooked pasta, about ½ cup of the reserved pasta water, marinara sauce, and grated Parmesan to the sausage and vegetable mixture. Stir to combine, adding more reserved pasta water, a splash at a time, if the pasta looks dry.
Assemble. Transfer the pasta mixture to a 9×13-inch casserole dish. Spread pizza sauce evenly over the top, then sprinkle with shredded mozzarella and arrange your chosen pizza toppings.
Bake. Cover the dish with foil sprayed lightly with cooking spray (this prevents cheese from sticking). Bake at 375°F until heated through, then remove the foil and bake a bit longer until the cheese is bubbly and slightly golden.
Serve. Let the casserole rest briefly, then serve with grated Parmesan and, if you like, a side salad and garlic bread for a complete pizza-night meal.
Make it Your Own
- Keep it simple. For picky eaters, toss cooked pasta with marinara, Parmesan, and Italian seasoning, then top with pizza sauce and mozzarella. You can split the casserole so one half is plain and the other half gets toppings.
- Add vegetables. Stir fresh baby spinach into the hot pasta, or sauté more peppers and mushrooms with the sausage so the dish is packed with veggies.
- Vegetarian option. Skip the sausage and load the bake with peppers, onions, mushrooms, spinach, and extra cheese.
Make-Ahead and Storage Tips
- Assemble ahead: Prepare up to 24 hours in advance, cover, and refrigerate. Allow the dish to sit at room temperature while the oven preheats, then bake as directed.
- Freeze: Assemble in a freezer-safe baking dish, cover tightly with heavy-duty foil, and freeze for up to 1 month. When ready to bake, remove one layer of foil, let it sit at room temperature while the oven preheats to 375°F, bake covered about 60 minutes, then uncover and bake another 15–20 minutes until heated through and cheese is melted.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave covered with a damp paper towel to prevent drying.
More Pizza-Inspired Favorites
- English Muffin Pizzas
- Spinach Pizza (Florentine)
- Taco Pizza
- BBQ Pizza
- Air Fryer Bagel Pizzas
Pizza Pasta
Kristen Chidsey
8
15 mins
1 hr
1 hr 15 mins
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 pound ground Italian sausage (or substitute protein)
- 1 small yellow onion, minced
- 1 small green bell pepper, diced (optional)
- 2 teaspoons Italian seasoning
- 3 cloves garlic, minced
- 16 ounces rotini noodles
- 24 ounces marinara sauce
- 1/4 cup grated Parmesan cheese, plus more for serving
- 8 ounces pizza sauce
- 2 cups shredded mozzarella (shredded from a block for best melt)
- Pizza toppings of choice (pepperoni, olives, mushrooms, etc.)
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of water to a rapid boil.
- While the water heats, warm the olive oil in a large, deep skillet over medium-high heat. Add the sausage and minced onion and cook 3–5 minutes, breaking up the meat. Add the bell pepper and cook until the sausage is browned. Stir in Italian seasoning and garlic and cook 30–60 seconds. Drain excess grease if needed.
- Add pasta to the boiling water with 2–3 teaspoons kosher salt. Cook 1 minute less than package directions for al dente. Reserve 1 cup of the pasta cooking water, then drain.
- Stir the cooked pasta, 1/2 cup reserved pasta water, marinara sauce, and grated Parmesan into the sausage mixture. Add additional reserved water a splash at a time if the pasta seems dry.
- Transfer the pasta to a 9×13-inch casserole dish. Spread pizza sauce on top, then sprinkle with shredded mozzarella and arrange toppings.
- Cover with foil sprayed lightly with cooking spray and bake 30 minutes. Remove foil and bake another 10–15 minutes until the cheese is melted and golden.
- Serve with extra grated Parmesan and chopped parsley or basil if desired.
Notes
Sausage: Use pork, chicken, or turkey sausage, lean ground meat, or omit for a vegetarian dish.
Pepper + Onion: Optional, but add great flavor and texture.
Keep it simple: For picky eaters, combine cooked pasta with marinara, Italian seasoning, garlic, and Parmesan, then top with pizza sauce and mozzarella.
Make-ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Bake at 375°F for about 40 minutes covered, then 10–15 minutes uncovered. To freeze, wrap well and freeze up to 1 month; bake from frozen covered 60 minutes, then uncovered 15–20 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions covered with a damp paper towel to prevent drying.
Nutrition
Nutrition information is approximate and should be used as a guideline.