Go Back

5-Ingredient Pizza Casserole

A quick, cheesy casserole that tastes like pizza but requires only five ingredients and one pan. Perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American-Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound 16 oz short pasta (like rotini or penne)
  • 1 jar 24 oz marinara sauce
  • 2 cups 8 oz shredded mozzarella cheese
  • 1/2 cup 2 oz grated Parmesan cheese
  • 1/2 pound 8 oz pre-cooked Italian sausage or pepperoni (or a mix)
  • Optional: 1/4 cup chopped fresh basil for garnish

Equipment

  • 12-inch oven-safe skillet or 9x13 baking dish
  • Large pot
  • colander
  • wooden spoon
  • measuring cups
  • cheese grater

Method
 

  1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
  2. Cook the pasta according to package directions until al dente (usually 8-10 minutes). Drain well.
  3. While pasta cooks, slice the sausage into 1/4-inch rounds (if using sausage) or leave pepperoni whole.
  4. In the same pot (or a large bowl), combine the drained pasta, marinara sauce, half the mozzarella, half the Parmesan, and the sausage or pepperoni. Stir until evenly coated.
  5. Transfer the mixture to a 9x13 baking dish or an oven-safe skillet. Spread into an even layer.
  6. Top with the remaining mozzarella and Parmesan.
  7. Bake for 15-20 minutes, until the cheese is bubbly and golden brown on the edges. For a browner top, switch to broil for the last 2 minutes, watching carefully.
  8. Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven at 350°F for 10 minutes. To freeze, assemble but do not bake; cover tightly and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed. For a vegetarian version, replace meat with 1 cup sliced mushrooms or 1 can (14 oz) drained artichoke hearts. This recipe contains dairy and gluten—use gluten-free pasta and dairy-free cheese for substitutions. Always handle hot pans with oven mitts.