Description
Want a hearty, crowd-pleasing meal that combines the flavors of pizza with the comfort of a casserole? Pepperoni Pizza Casserole is the ultimate recipe! This oven-baked dish features ground beef, pasta, zesty spaghetti sauce, gooey mozzarella, and pepperoni, creating a pizza lover’s dream.
Ingredients
This recipe makes 2 casseroles, serving 20 (10 servings each), and uses pantry staples for a bold dish. Here’s what you’ll need for the original (1x) recipe:
- For the Casserole:
- 2 pounds ground beef
- 1 large onion, chopped
- 3-1/2 cups spaghetti sauce
- 1 package (16 ounces) spiral or cavatappi pasta, cooked and drained
- 4 cups shredded part-skim mozzarella cheese
- 8 ounces sliced pepperoni
Why These Ingredients Matter
- Ground Beef: Adds hearty, savory protein.
- Onion: Provides sweet, aromatic flavor.
- Spaghetti Sauce: Brings tangy, tomatoey pizza-like taste.
- Pasta: Spiral or cavatappi holds sauce for a satisfying texture.
- Mozzarella Cheese: Creates a gooey, stretchy topping.
- Pepperoni: Delivers classic pizza flavor and a spicy kick.
Substitutions and Variations
- Ground Beef: Swap with ground turkey, chicken, or Italian sausage.
- Onion: Use 1 teaspoon onion powder or 1 cup frozen diced onions.
- Spaghetti Sauce: Replace with marinara, pizza sauce, or homemade tomato sauce.
- Pasta: Use penne, rigatoni, or rotini (same weight).
- Mozzarella: Swap with a mozzarella-provolone blend or cheddar for a twist.
- Pepperoni: Use turkey pepperoni, salami, or omit for a meatless option.
- Gluten-Free: Use gluten-free pasta and ensure sauce and pepperoni are gluten-free.
- Veggie-Packed: Add 1 cup diced bell peppers, mushrooms, or olives with the sauce.
- Spicy Casserole: Add 1/2 teaspoon red pepper flakes or use spicy pepperoni.
Instructions
Step 1: Prep Your Ingredients
- Chop 1 large onion.
- Measure 3-1/2 cups spaghetti sauce.
- Cook and drain 1 package (16 ounces) spiral or cavatappi pasta according to package instructions.
- Shred 4 cups part-skim mozzarella cheese (if not pre-shredded).
- Measure 8 ounces sliced pepperoni.
- Preheat oven to 350°F (175°C).
Tip: Cook pasta al dente (slightly firm) to prevent mushiness in the casserole; chop onion finely for even cooking.
Step 2: Cook the Beef and Onion
- Cook Beef: In a large skillet over medium heat, cook 2 pounds ground beef and chopped onion, stirring occasionally, until beef is no longer pink and onions are soft, about 6-8 minutes.
- Drain Fat: Drain excess grease from the skillet to reduce oiliness.
Tip: Break up beef with a wooden spoon while cooking; use a colander to drain fat thoroughly.
Step 3: Combine Ingredients
- Mix Sauce and Pasta: In the skillet, stir in 3-1/2 cups spaghetti sauce and cooked, drained pasta. Mix until evenly coated.
Tip: Stir gently to avoid breaking pasta; ensure sauce coats everything for maximum flavor.
Step 4: Assemble the Casseroles
- Grease Dishes: Grease two 13×9-inch baking dishes with cooking spray or butter.
- Divide Mixture: Evenly divide the beef-pasta mixture between the two dishes (about 5 cups per dish).
- Add Cheese: Sprinkle 2 cups shredded mozzarella cheese over each casserole (4 cups total).
- Top with Pepperoni: Arrange 4 ounces sliced pepperoni over the top of each casserole, overlapping slightly.
Tip: Spread mixture evenly for consistent baking; place pepperoni in a single layer for a pizza-like look.
Step 5: Bake
- Bake Uncovered: Place both casseroles in the preheated oven and bake, uncovered, for 25-30 minutes, until heated through and cheese is melted and bubbly.
Tip: Check at 25 minutes; if cheese browns too quickly, cover loosely with foil. Rotate dishes halfway through if your oven has hot spots.
Step 6: Serve
- Cool Slightly: Let casseroles cool for 5 minutes for easier serving.
- Serve: Scoop portions onto plates and serve hot, with optional sides like a green salad or garlic bread.
Tip: Use a spatula to serve neat portions; garnish with fresh parsley or grated Parmesan for extra flair.