Baked Pizza Pasta
Let me tell you about my favorite dinner hack! This Baked Pizza Pasta is what happens when pizza night meets pasta night. Your kids will think they hit the jackpot.
I love how this dish brings everyone to the table faster than you can say “dinner’s ready!” The best part? It tastes just like your favorite pizza, but in cozy casserole form.
Perfect for those crazy weeknights when you need something that makes everyone happy. Trust me, once you try this, it’ll become your go-to comfort food!
Why You’ll Love This Pizza Pasta
This recipe is a real crowd-pleaser that combines the best of both worlds into one amazing dish.
- Kid-Approved Magic: Even picky eaters will clean their plates without a fuss.
- Prep-Ahead Wonder: Make it today, bake it tomorrow – talk about easy!
- Mix and Match Fun: Change it up however you like – no rules here!
- Freezer Best Friend: Perfect for those “what’s for dinner” panic moments.
- One-Pan Easy: Less dishes mean more time for fun stuff.
Want more pasta bake ideas? Check out my Cottage Cheese Pasta Bake or try the amazing Italian Sausage Pasta Bake – both are total winners!
Ingredients You’ll Need
Here’s what you’ll grab from your kitchen to make this delicious baked pizza pasta. Check the recipe card for how much of each thing you need.
- Ground Beef: This gives you that hearty, filling bite that makes everyone ask for seconds.
- Italian Sausage: Brings the spicy, herb-packed flavor that screams pizza in every single bite.
- Penne Pasta: The perfect shape that grabs onto all the good stuff like cheese and sauce.
- Marinara Sauce: Your trusty tomato base that brings those classic Italian flavors we all love.
- Pizza Sauce: Gives you that extra pizza taste that makes this dish really shine and pop.
- Mozzarella Cheese: Melts into that stretchy, golden goodness that makes everyone go “mmm”.
- Pepperoni Slices: The star of the show that gives you real pizza vibes in every bite.
- Yellow Onion: Adds sweetness when it cooks down and makes everything taste so much better.
- Green Bell Pepper: Brings fresh crunch and that classic pizza topping flavor we all know.
- Parmesan Cheese: Gives you that sharp, nutty taste that makes everything taste more fancy.
- Garlic Cloves: Makes your kitchen smell amazing and adds that perfect savory kick to everything.
- Italian Seasonings: The magic blend that ties everything together with those perfect pizza shop flavors.
How to Make Pizza Pasta
Let me walk you through making this amazing baked pizza pasta step by step – it’s easier than you think!
Step 1: Brown the Meat
Heat up your big skillet and toss in ½ pound ground beef and ½ pound Italian sausage. Cook it for 6-8 minutes while breaking it up with your spoon. Add 1 diced onion and let it cook 3 minutes until it gets soft.
Step 2: Add Vegetables
Throw in 1 diced green bell pepper and cook 4-5 minutes until it’s just right. Add 3 minced garlic cloves and cook 1 minute until your kitchen smells incredible. Don’t forget to drain that grease!
Step 3: Make Sauce Base
Pour in ½ cup beef broth and scrape up all those tasty brown bits. Add 2 cups marinara sauce, 1 cup pizza sauce, 1 teaspoon oregano, 1 teaspoon basil, and ½ teaspoon garlic salt. Let it bubble away for 10 minutes.
Step 4: Cook the Pasta
While that sauce is doing its thing, boil 12 ounces pasta for 1 minute less than the box says. You want it a tiny bit firm since it’ll keep cooking in the oven.
Step 5: Combine Ingredients
Take the sauce off the heat and stir in ¼ cup grated Parmesan cheese. Mix in your pasta and toss everything together. Dump it all into your greased 9×13 dish.
Step 6: Add Toppings
Sprinkle 2 cups shredded mozzarella cheese all over the top. Place 25 pepperoni slices on top like little pizza coins. Cover it up tight with foil.
Step 7: Bake the Casserole
Pop it in your 375°F oven for 20 minutes covered, then take off the foil and bake 15 more minutes until it’s all golden and bubbly. Let it sit 5 minutes before you dig in!
Tips for the Best Pizza Pasta
Here are my tried-and-true secrets for making this dish turn out perfect every single time.
- Don’t Overcook Pasta: Keep it a bit firm because it’ll finish cooking in the oven.
- Drain Well: Nobody wants a greasy mess, so get rid of that extra fat.
- Fresh Cheese Wins: Grate your own cheese – it melts so much better than the bagged stuff.
- Spread Evenly: Make sure every bite has all the good stuff in it.
- Be Patient: Let it cool a bit so it doesn’t fall apart when you cut it.
- Spray That Foil: Keep your cheese from sticking by spraying the foil first.
Variations and Substitutions
Mix things up and make this recipe your own with these fun ideas that’ll keep dinner exciting.
- Switch the Meat: Try ground turkey, chicken, or veggie crumbles – they all work great in this recipe.
- Change the Cheese: Mix in some cheddar, provolone, or whatever cheese makes you happy and excited.
- Load the Veggies: Throw in mushrooms, olives, tomatoes, or spinach for extra goodness and color.
- Try Different Pasta: Rigatoni, rotini, or ziti work just as well as penne for holding all that sauce.
- Spice It Up: Add some red pepper flakes or hot sausage if you like things with a kick.
- Get Creamy: Mix some Alfredo sauce in with the marinara for a rich and creamy twist.
Make-Ahead and Storage Tips
This pizza pasta is like having a magic dinner trick up your sleeve! You can put the whole thing together up to two days early. Just wrap it up tight and stick it in the fridge until you’re ready to bake.
Going on vacation? Freeze it for up to three months – it’s like having a home-cooked meal waiting for you!
When you bake the cold one, just add ten extra minutes with the foil on. If it’s frozen, let it thaw in the fridge overnight first.
Leftovers keep great for four days and taste even better the next day. Sometimes I think the flavors get even more cozy after sitting together!
Recipe FAQs
Can I make pizza pasta ahead of time?
Yes! Put it together and keep it in the fridge for two days or freeze it for three months before baking.
What pasta works best for this?
Penne, rigatoni, or ziti are perfect because they hold onto all that yummy sauce and cheese really well.
How long does pizza pasta last in the refrigerator?
Keep your leftovers covered in the fridge for up to four days and reheat them whenever you want.
Can I freeze pizza pasta bake after baking?
Sure thing! Let it cool down, then freeze it in smaller pieces for up to three months.
How do I know when pizza pasta is done?
The cheese should look golden and bubbly on top, and it should be hot all the way through.
What to serve with baked pizza pasta?
Garlic bread, a simple salad, or some roasted veggies make this meal complete and SO satisfying!
Baked Pizza Pasta
Ingredients
- 12 ounces penne pasta
- 8 ounces ground beef
- 8 ounces Italian sausage
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 3 cloves garlic minced
- 2 cups marinara sauce
- 1 cup pizza sauce
- 1/2 cup beef broth
- 1/4 cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded
- 25 slices pepperoni
Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon red pepper flakes
Instructions
- Brown the meat: Heat your big skillet and cook the ground beef and sausage for 6-8 minutes, breaking it up as you go.
- Add aromatics: Toss in the diced onion and cook for 3-4 minutes, then add bell pepper and cook 4 more minutes.
- Make it smell amazing: Stir in the garlic and cook 1 minute, then add broth, both sauces, and all your seasonings.
- Let it bubble: Keep the sauce simmering for 10 minutes while you cook the pasta just 1 minute less than the box says.
- Mix it all up: Take the sauce off the heat, stir in Parmesan cheese, then add the pasta and mix until everything looks happy together.
- Get ready to bake: Put everything in your greased dish, top with mozzarella, then arrange pepperoni slices all over the top.
- Bake it good: Cover with foil and bake at 375°F for 20 minutes, then take foil off and bake 15 more minutes until golden.
Notes
- Don’t cook your pasta all the way since it keeps cooking in the oven, and you don’t want mushy pasta.
- Drain that grease really well, or your casserole will be swimming in oil and nobody wants that mess.
- Freshly grated cheese melts way better than the pre-shredded stuff, so take the extra minute to grate it yourself.
- Let it cool for 5 minutes after baking so it doesn’t fall apart when you try to serve it up.
- This freezes like a champ for up to 3 months, so make extra and thank yourself later when dinner is ready!
