A Comfort-Food Classic That’s Part Pizza, Part Pasta, and 100% Crowd-Pleaser

“When your brain wants pizza, but your soul wants pasta… this is the dish that settles the craving war.”

Why You’ll Fall In Love With This Casserole

There’s something nostalgic about pasta bakes. They remind us of:

  • Busy weeknights saved by bubbly, cheesy casseroles
  • That one dish everyone actually agrees on at dinner
  • Something hot, gooey, and soul-hugging after a long day

This Pizza Pasta Bake is the love child of your two favorite comfort foods:

  • Pepperoni pizza
  • Hearty baked ziti

It’s rich. It’s satisfying. It’s endlessly customizable. And it just so happens to feed a crowd or stretch into amazing leftovers.

The Full Recipe

Prep Time: 15 min

Bake Time: 25–30 min

Serves: 6–8

Family Meal | Freezer-Friendly | Kid-Approved

Ingredients

For the Pasta Layer:

  • 1 lb dry pasta (penne, ziti, or rotini work best)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 lb ground beef or Italian sausage
  • 2 cloves garlic, minced
  • 1 jar (24 oz) marinara or pizza sauce
  • 1 tsp Italian seasoning
  • Salt & pepper to taste

For the Toppings:

  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 15–20 slices pepperoni
  • ½ cup cooked crumbled sausage or ground beef (optional)
  • Optional: chopped parsley or red chili flakes

Instructions

Step 1: Cook the Pasta

Boil pasta in salted water until al dente. Drain and set aside.

Step 2: Cook the Meat Sauce

In a large skillet, heat olive oil. Add onion and sauté 2–3 minutes. Add ground beef or sausage, breaking it up as it cooks. Drain any excess fat.

Stir in garlic, pizza sauce, Italian seasoning, salt, and pepper. Let simmer 5 minutes.

🔹 Step 3: Combine & Assemble

Preheat oven to 375°F (190°C). Mix the pasta with the meat sauce in a large bowl.

In a greased 9×13 baking dish, layer:

  1. Half the pasta mixture
  2. Half the mozzarella
  3. Remaining pasta
  4. Top with rest of mozzarella, Parmesan, pepperoni slices, and any extra cooked meat

Step 4: Bake

Bake uncovered for 25–30 minutes or until cheese is bubbly and golden.

Let cool 5–10 minutes before serving.

Macro Breakdown (Per Serving – est. for 8 servings)

  • Calories: ~430
  • Protein: ~25g
  • Carbs: ~30g
  • Fat: ~23g
  • Fiber: ~3g

Add protein pasta or use lean turkey for macro tweaks.

Substitutions & Variations

Protein Swaps:

  • Use ground turkey, chicken, or plant-based crumbles
  • Add chopped rotisserie chicken for ease

Lower Carb Version:

  • Sub pasta with zucchini noodles or cooked spaghetti squash
  • Use a mix of half-pasta + half-cauliflower

Cheese Lovers:

  • Add ricotta between layers for a lasagna twist
  • Swap mozzarella for provolone or fontina

Veggie Boost:

  • Mix in sautéed mushrooms, bell peppers, or spinach with the meat sauce

Storage Tips

Fridge:
Lasts 3–4 days in an airtight container. Reheat individual portions in microwave or oven.

Freezer:
Wrap in foil and freeze for up to 2 months. Thaw in fridge overnight and reheat in oven until hot throughout.

Make-Ahead Tip:
Assemble fully and refrigerate uncooked up to 24 hrs. Bake when ready to serve.

Emotional + Practical Benefits

This is more than just dinner. It’s:

  • The smell of melted cheese welcoming your family to the table
  • The thing that gets picky eaters excited
  • That back-pocket recipe when you’re overwhelmed and need a no-fail win

It reheats well. It packs for lunch. It makes second servings feel like a reward.