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Classic Pepperoni Pizza Casserole

All the flavors of pepperoni pizza in a hearty pasta casserole. This one-pan meal combines tender pasta, rich tomato sauce, mozzarella, and crispy pepperoni for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American-Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces 340g ziti or penne pasta
  • 1 tablespoon olive oil
  • 1 pound 450g ground beef (80/20)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 jar 24 ounces, 680g marinara sauce (about 3 cups)
  • 1 cup 240ml water
  • 8 ounces 225g shredded mozzarella cheese (about 2 cups)
  • 3 ounces 85g sliced pepperoni (about 40 slices)
  • 2 tablespoons grated Parmesan cheese optional

Equipment

  • Large pot
  • colander
  • 9x13-inch baking dish
  • mixing spoon
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than package directions. Drain and set aside.
  3. In the same pot, heat the olive oil over medium-high heat. Add the ground beef, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain excess fat if needed.
  4. Stir in the salt, pepper, oregano, and garlic powder. Cook for 30 seconds until fragrant.
  5. Pour in the marinara sauce and water. Stir to combine. Bring to a simmer, then remove from heat.
  6. Add the cooked pasta to the sauce mixture. Stir until every piece is coated.
  7. Transfer half of the pasta mixture to a 9x13-inch baking dish. Sprinkle with half of the mozzarella and layer half of the pepperoni slices.
  8. Add the remaining pasta mixture on top. Spread it evenly. Top with the rest of the mozzarella and remaining pepperoni.
  9. Sprinkle Parmesan cheese over the top if using.
  10. Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
  11. Let the casserole rest for 5 minutes before serving. This helps the layers set so they don't slide apart on the plate.

Notes

Storage: Cover leftovers tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven for 15 minutes. Freezing: Assemble the casserole without baking, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10 extra minutes. Substitutions: Ground beef can be swapped with ground turkey, Italian sausage (remove casings), or plant-based crumbles. For a gluten-free version, use gluten-free pasta and check that your pepperoni is gluten-free. Dairy-free: Use plant-based mozzarella and omit Parmesan. Allergen note: This recipe contains dairy and gluten. Pepperoni may contain nitrates and preservatives—read labels if you have sensitivities. Always consult a qualified professional for personal dietary decisions.