Pizza pasta bake: 1 amazing comfort food

If you’re anything like I was when I first started my corporate career, the phrase “dinner time” usually meant panic setting in before I realized I had nothing planned. I get it—when you’re running on fumes, you crave that deep, cheesy, nostalgic flavor of pizza, but you just don’t have the energy for delivery or fiddling with dough.

That’s exactly why I created this pizza pasta bake. Seriously, this recipe changed my weeknights! It takes all the best parts of your favorite Friday night pizza—the savory sauce, the salty pepperoni, the mountains of melted cheese—and transforms it into the easiest, most satisfying casserole you can imagine. It’s pure, unpretentious comfort food right there in a 9×13 dish.

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For me, finding joy in cooking meant simplifying things, not making them more complicated. This dish proves you can have a massive flavor payoff with minimal effort. Because it’s such a winner for busy days, you can find it right alongside all my best effortless weeknight dinners here on the site.

Why This Easy Pizza Pasta Bake is Your New Weeknight Hero

When I stopped stressing about gourmet dinners, that’s when I actually started enjoying cooking again. And boy, does this pizza pasta bake deliver pure joy! It’s quickly become the go-to when the kids (or frankly, I!) are craving something hearty but we’re short on time.

• It means less dishwashing! We brown the meat and thicken the sauce right on the stovetop before everything goes into one baking dish.
• It’s a guaranteed win. If your family loves pizza, they already love the components of this casserole.
• It’s fast! We’re talking total time under 45 minutes, which is a miracle on a Tuesday night.

Quick Casserole Ideas for Busy Schedules

Seriously, check your clock when you start. From the moment I get the pasta boiling to when this thing comes out of the oven, it’s usually about 40 minutes total. I stash this recipe in my folder of essential Quick Family Meals because it’s one of those dump-and-bake heroes that just works every time.

The Ultimate Comfort Food Dinner Experience

Nothing beats that first scoop. You’ve got the perfectly tender rotini tangled up in savory marinara, and then you hit that layer of bubbly, stringy mozzarella cheese mixed with the Parmesan. This is definitely the Ultimate Comfort Food Dinner in my book. It’s rich, it’s cheesy, and yes, it tastes exactly like a meaty, saucy pizza that you eat with a fork.

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Gathering Ingredients for Your Pizza Pasta Bake

The beauty of this pizza pasta bake is that it relies almost entirely on things I always have stocked in my pantry or fridge. We aren’t tracking down fancy imported cheeses here; we’re talking simple, familiar ingredients that keep this an excellent Budget Friendly Dinner option. You probably have most of this stuff waiting for you right now!

Ingredient Notes and Substitutions

When you cook the rotini pasta, please, please, don’t cook it all the way through! It should be noticeably firm—that’s totally al dente. It will finish cooking in the oven later, and nobody wants mushy pasta in their casserole, right?

If you can’t find Italian sausage, ground beef is a perfect stand-in. If you’re feeling extra indulgent, use both! For the dairy front, feel free to swap some of that mozzarella for provolone if that’s what you have. And those mini pepperonis? They crisp up beautifully on top, but if you only have the big slices, just give them a rough chop before sprinkling them on.

Step-by-Step Instructions for the Perfect Pizza Pasta Bake

Okay, let’s get cooking! This is where we turn those basic ingredients into that incredible, cheesy reality we are all craving. My goal with any weeknight dinner recipe is to make sure the steps are totally foolproof, even if you’re having one of those days where you feel like you can’t possibly do anything right. Trust me, this pizza pasta bake is very forgiving.

Prep Work: Pasta and Preheating

First things first, let’s get the oven warm. We need it set to 375 degrees Fahrenheit. While that’s heating up, grab a 9×13 baking dish and give it a little grease—just a quick swipe of oil or cooking spray is fine. Now, the pasta! Follow the box instructions for the rotini, but pull it out when it still feels a little stiff in the middle. I mean really al dente. If you cook it fully now, it’ll turn into soup when we bake it later, and that’s a rookie mistake we are absolutely avoiding.

Building the Flavor Base for Your Pizza Pasta Bake

Time for the skillet magic! Warm up that olive oil over medium heat, then toss in your sausage or beef. Break it up really well while it browns—you want nice little crumbles, not big clumps. Once it looks good, drain off any grease so we keep this flavorful but not heavy. Add your onion and cook until it softens, then hit it with the garlic for just a minute until you can really smell it. This is the fragrant foundation of our dish!

Now, pour in the marinara sauce and add your oregano, basil, and those optional red pepper flakes if you like a little heat. Stir in one cup of water or broth—that extra liquid helps everything meld together beautifully during the bake. Let that simmer gently while the pasta finishes up. This creates the sauce base for our amazing pizza pasta bake.

Assembling and Baking the Cheesy Pasta Casserole

Okay, drain that slightly undercooked pasta and toss it right into the skillet with the sauce. Take the pan off the heat! Stir in the Parmesan and one cup of that mozzarella until everything is totally coated. Pour this entire mixture into your prepared dish. This is the fun part: top it evenly with the last half-cup of mozzarella and sprinkle those pepperoni slices right over the top. Into the oven it goes for 20 to 25 minutes. You’re looking for that cheese to be totally melted, nice and bubbly, and just starting to get those browned, golden spots. Let it sit for just five minutes before diving in so it sets up nicely!

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Tips for Success with Your Pepperoni Pasta Bake

Even though this is an incredibly simple pizza pasta bake, a couple of little tricks really elevate it from good to absolutely unforgettable. The key, really, is managing moisture. Remember how I told you to undercook the pasta? That’s step one. If you drain it properly, you avoid that dreaded soggy outcome that plagues so many baked pasta dishes.

Another thing I learned by trial and (lots of) error is timing the bake right. Don’t walk away once it’s in the oven! Keeping an eye on it means you catch that perfect moment when the cheese is browned but the sauce underneath hasn’t dried out. Pulling it out just as it starts bubbling means you capture peak gooeyness. Serve it fresh for the best experience, or check out my notes on how to handle comfort food leftovers later!

Make Ahead Pasta Casserole and Freezer Friendly Meals

Life gets crazy, right? I’m a huge proponent of prepping ahead when I can, just to make those super hectic evenings feel manageable. Luckily, this casserole is fantastic as a Make Ahead Pasta Casserole. You can assemble the whole thing—the pasta, the meat sauce, the cheese mixed in—put it all in that baking dish, cover it tightly, and tuck it into the fridge for up to a full day.

When you pull it out to bake straight from the cold, just remember it needs a little extra time to warm up all the way through. I usually add about 10 minutes to the baking time if it’s heading in straight from the refrigerator. Don’t skip that extra time, or you’ll have cold spots in the middle!

If you’re thinking ahead for a real emergency or just want to stock up on Freezer Friendly Meals, this is a winner, too. Assemble it completely (unbaked!), cover it super tightly with a couple of layers of foil, and freeze it for up to three months. Thawing overnight in the fridge before baking according to the main instructions is the easiest way to go. Isn’t that handy? You can find more tips on planning ahead with my post about freezer-friendly recipes—helpful for anyone trying to get ahead!

Serving Suggestions for Your Kid Friendly Pasta Bake

Since this pizza pasta bake is so rich—all that meat, pasta, and melted mozzarella goodness—you really want something fresh and light alongside it to balance everything out. I usually fight the urge to just serve a giant bowl of cheese and carbs (though tempting!). A simple green salad with a bright, tangy vinaigrette is always perfect. It cuts right through the richness.

If you are serving this to the kids, they usually rally behind something green if it’s roasted until tender. My favorite is always the amazing garlic Parmesan roasted broccoli. The slight char and saltiness complement the pizza flavor wonderfully. A side of raw carrots or sliced cucumbers also works if you need something super fast!

Frequently Asked Questions About This Pizza Pasta Bake Recipe

When you’re making a new recipe, I always find myself having a few little questions pop up right before I start mixing. I’ve gathered a few things people often ask about this wonderful casserole! Feel free to browse my main blog if you have other culinary questions!

Can I use different pasta shapes for this Cheesy Pasta Casserole?

That’s a great question! Yes, you absolutely can switch up the pasta, but you have to stick to the short, scoopable shapes. Rotini is my top pick because those spirals hold onto the sauce so well, making it the best choice for a classic Cheesy Pasta Casserole. Penne, shells, or even cavatappi work beautifully here. Whatever you choose, just avoid long pasta like spaghetti or fettuccine, because you won’t get that great, cohesive casserole texture when you scoop it out.

How do I make this a vegetarian Weeknight Pasta Bake?

That’s easy and it’s a great modification for a Weeknight Pasta Bake! If you skip the Italian sausage and ground beef, you need something hearty to replace the texture and savory depth. My favorite swap is using a pound of finely chopped mushrooms sautéed with a little extra onion and garlic. Or, you can use cooked lentils or one of those excellent plant-based ground crumbles. They absorb the sauce flavor beautifully, and you still get that satisfying bite!

Storing and Reheating Your Leftover Pizza Pasta Bake

I find that our pizza pasta bake actually tastes even better the next day—the flavors really settle in! If you have any left, scoop it into an airtight container. It keeps beautifully in the fridge for about three or four days. When you’re ready for seconds, I highly recommend reheating it in the oven if you can. Cover it loosely with foil and heat it at 350 degrees until it’s piping hot throughout.

If you’re in a rush and using the microwave, just be careful! Microwave reheating can sometimes make the pasta a little chewier or softer than we want in our perfect casserole. Go slow and only heat what you plan to eat right away!

Nutritional Estimates for This Simple Baked Pasta

Now, I always tell everyone that when you’re eating comfort food, you try not to worry too much about the numbers, right? We are here for flavor, connection, and joy, not strict counting! But I know some of you like to track things, so I pulled together some general estimates for one serving of this delicious Simple Baked Pasta.

Please keep in mind these are just estimates, based on using standard ground beef and medium-fat cheese. Since we are relying on quality ingredients, the exact values can change slightly based on what brand of marinara you use or if you add extra veggies! Here’s the general breakdown for one hearty portion:

• Serving Size: 1 serving
• Calories: About 580 (It’s filling, which is what you want in a dinner casserole!)
• Protein: Around 30 grams (Thanks to that sausage!)
• Total Fat: Roughly 28 grams
• Carbohydrates: About 55 grams

It’s a robust meal! This is why I always suggest pairing it with something light on the side, like a simple salad, to keep things balanced. Enjoy every cheesy, pepperoni-covered bite—that’s my only real nutritional advice for this one!

Share Your Ultimate Comfort Food Dinner Creation

I really hope this pizza pasta bake brings as much easy joy to your kitchen as it does to mine! When you make this ultimate comfort food dinner, I’d absolutely love to hear about it. Did the kids devour it? Did you sneak a sneaky slice for lunch the next day?

Drop a rating below or leave a comment telling me how it went. If you snap a picture, tag me on Facebook—I always love seeing your creations! You can connect with me right here: Pure Cooking Joy on Facebook. Happy cooking, friends!

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Easy Pizza Pasta Bake: The Ultimate Weeknight Comfort Casserole

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You will love this easy pizza pasta bake, a family favorite that tastes just like your favorite pepperoni pizza in casserole form. It is simple to prepare for busy weeknights and appeals to picky eaters.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound rotini pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage or ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 24 ounces marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup water or chicken broth
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup mini pepperoni slices

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Instructions

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. Cook the rotini pasta according to package directions until al dente. Drain the pasta and set it aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage or ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
5. Stir in the marinara sauce, oregano, basil, red pepper flakes (if using), and water or broth. Bring the sauce to a simmer.
6. Remove the skillet from the heat. Stir in the cooked pasta, 1 cup of the mozzarella cheese, and the Parmesan cheese until everything is well combined.
7. Pour the pasta mixture into the prepared baking dish. Top evenly with the remaining 1/2 cup of mozzarella cheese and the pepperoni slices.
8. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
9. Let the pizza pasta bake cool for 5 minutes before you serve it.

Notes

• You can make this a make ahead pasta casserole by assembling the dish completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 minutes to the bake time if baking straight from the refrigerator.
• For a freezer friendly meals option, assemble the casserole without baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
• This recipe works well with other pizza toppings like cooked mushrooms or green peppers.

Nutrition

• Serving Size: 1 serving
• Calories: 580
• Sugar: 10
• Sodium: 950
• Fat: 28
• Saturated Fat: 12
• Unsaturated Fat: 16
• Trans Fat: 0.5
• Carbohydrates: 55
• Fiber: 4
• Protein: 30
• Cholesterol: 55