I love recipes that feel like a shortcut to comfort. This pizza casserole takes the familiar flavors of a pepperoni-and-cheese pizza and turns them into a no-fuss, family-friendly bake. It layers pasta, sausage, pepperoni and two sauces, then finishes with a cheesy top that browns just enough to make everyone reach for seconds.

It’s practical. You can assemble it in under 20 minutes (active time), bake, and have a warm, filling casserole ready that feeds a crowd. It’s also forgiving: the method expects slightly different textures—crispy pepperoni, saucy pasta, and a blanket of melted cheese—so small timing differences won’t ruin the meal.

Below you’ll find the exact ingredients the recipe uses, step-by-step instructions straight from the source, and thoughtful tips for troubleshooting, storing, and tailoring the dish to your needs. Read through, prep your equipment, and let’s get dinner on the table.

What Goes Into Pizza Casserole

Ingredients

12 ounces uncooked totini or fusilli pasta — the spirals hold sauce and cheese well; cook to al dente so the casserole isn’t mushy.
1 pound mild Italian sausage — provides savory, seasoned meat throughout; mild keeps it family-friendly.
30+ Pepperoni slices — gives the pizza-casual crunch and flavor; you’ll split them between layers and the top.
24 ounce jar of Marinara or Pomodoro sauce — one of the two sauce layers; choose a jar you like since it’s a primary flavor.
16 ounce jar of Pizza Sauce — the second sauce for extra pizza-forward flavor and a thicker mouthfeel.
¼ cup grated Parmesan cheese — adds a salty, umami lift under the mozzarella.
8+ ounces of shredded Mozzarella cheese — the melty, stretchy finish; “8+” means use at least this much and add more if you want extra cheesiness.

Method: Pizza Casserole

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
Cook 12 ounces uncooked totini or fusilli pasta in well-salted boiling water according to the package directions for al dente. Drain the pasta and spread it in an even layer on the bottom of the prepared baking dish.
In a skillet, brown 1 pound mild Italian sausage over medium heat, breaking it into small pieces as it cooks. Drain off excess grease from the skillet and from the cooked sausage. Spread the cooked sausage evenly over the pasta in the baking dish.
Wipe the skillet to remove excess grease, then return the skillet to medium heat and cook the pepperoni slices (30+ slices) in batches, if needed, until they are slightly crisp. Remove the pepperoni from the skillet and set aside.
Pour the 24-ounce jar of Marinara or Pomodoro sauce and the 16-ounce jar of Pizza Sauce evenly over the sausage and pasta.
Arrange about half of the cooked pepperoni slices over the sauces.
Evenly sprinkle 1/4 cup grated Parmesan cheese over the casserole, then evenly top with 8+ ounces of shredded Mozzarella cheese. Place the remaining pepperoni slices on top of the cheeses.
Cover the baking dish with aluminum foil (tent the foil so it does not touch the cheese) and bake in the preheated 350°F oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and starts to brown.
Let the casserole rest for about 5 minutes before serving.

What Makes This Recipe Special

This dish bridges two comfort-food camps: pasta bakes and pizza. Because the pasta shape grabs sauce and the sausage contributes a full-bodied, seasoned flavor, each bite delivers a balance of texture and familiarity. The double sauce—marinara/pomodoro plus pizza sauce—gives both brightness and that classic pizza-terminal tang, while the pepperoni is cooked briefly to sharpen its flavor and add a slightly crispy contrast to the soft, cheesy top.

The method is deliberately simple: cook, layer, bake. There aren’t complicated steps or delicate timing, so it’s forgiving for weeknights and beginner cooks. The 9×13 dish yields slices that are easy to portion, making it an excellent option for leftovers and potlucks alike.

Low-Carb/Keto Alternatives

If you’re watching carbs or following keto-style guidelines, focus on swapping the pasta for a low-carb base and keeping the flavorful components: use a low-carb pasta substitute or a bed of thinly sliced, roasted vegetables. Reduce or omit sugary sauces and choose a pizza-style sauce with no added sugar. Keep the cheeses—full-fat cheeses align well with low-carb plans and provide satisfying richness.

Also, trim visible fat from the sausage after browning to control calories if needed, and rely more on the cheese for richness rather than extra sauce volume.

Before You Start: Equipment

9 x 13-inch baking dish — the recipe is sized for this pan; swapping sizes changes bake time and depth.
Large pot for boiling pasta — use plenty of water and salt it well so the pasta itself has flavor.
Skillet for browning sausage and cooking pepperoni — a wide skillet makes quick work of the pepperoni batches.
Colander to drain pasta.
Aluminum foil — tented over the casserole to prevent the cheese from sticking while retaining steam.
Spatula or large spoon for layering.

Pitfalls & How to Prevent Them

Here are the common mistakes and how to avoid them so your casserole turns out balanced and not soggy, greasy, or underbrowned.

Soggy casserole: Overcooked pasta is the main culprit. Cook to al dente as directed, drain well, and spread it in an even layer so excess liquid won’t pool.
Greasy top: Sausage and pepperoni release oil. Drain the browned sausage thoroughly and wipe the skillet before crisping pepperoni. That reduces surface grease.
Foil touching the cheese: The foil can stick and pull the topping when removed. Tent the foil so it doesn’t touch the cheese.
Undercooked center: If your oven runs cool or the dish is extra deep, give it a few extra minutes covered before uncovering to brown the top.
Overbrowned edges: If the edges brown too fast, loosely cover with foil for the final uncovered minutes, then remove briefly to check color.

Make It Fit Your Plan

Portion control and timeline adjustments are simple. The 9×13 pan yields about 8 hearty portions or 10 moderate ones—cut to the size that fits your meal plan. For smaller households, halve the recipe and use an 8×8-inch pan; keep an eye on bake time as a smaller dish will finish sooner.

To reduce fat, drain the sausage thoroughly and use less of the top-layer cheese. To increase protein, add more cooked meat components in the layering step. The recipe structure supports simple swaps and small adjustments without changing the method.

Notes on Ingredients

Stick to what the recipe lists for the cleanest result. A few quick notes on the named items:

12 ounces uncooked totini or fusilli pasta: These shapes catch sauce. If you substitute, choose a shape that has ridges or twists for optimal sauce retention.
1 pound mild Italian sausage: Mild seasoning keeps the dish broadly appealing; spicy sausage would add a noticeable kick.
30+ Pepperoni slices: The “30+” gives you flexibility—use at least 30 for the layered look and bite. The recipe crisps half for texture and nests the rest under the cheese.
24 ounce jar of Marinara or Pomodoro sauce and 16 ounce jar of Pizza Sauce: Two different sauces layer flavor and body. If one jar is tangier and the other thicker, they complement each other when spread across the pasta.
¼ cup grated Parmesan cheese: Sprinkled under the mozzarella, it brings a salty depth.
8+ ounces of shredded Mozzarella cheese: Use at least this much for that classic melty pull. Add more for an extra-cheesy top if you like.

Make-Ahead & Storage

Make-ahead: You can assemble the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, remove the casserole from the fridge while the oven preheats, then follow the bake steps; you may need an extra 5–10 minutes covered to ensure it’s heated through.

Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat single portions in the microwave until hot, or warm in a 350°F oven covered with foil until warmed through to maintain texture.

Freezing: To freeze, assemble but do not bake. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before baking, then follow the baking steps—allow extra time in the oven from chilled to hot.

Reader Questions

Q: Can I swap the sausage for another protein?
A: Yes. The method supports swapping to other cooked, crumbled proteins. If you choose a leaner option, drain carefully and consider a touch more cheese or less sauce to keep the bake flavorful.

Q: My family doesn’t like pepperoni—can I leave it out?
A: You can omit the pepperoni and still have a satisfying casserole, though you’ll lose that crispy, spicy counterpoint. Consider adding extra cheese or a few slices of another cooked, thinly sliced pizza-style topping if you want a similar textural contrast.

Q: Can I make this spicier?
A: Use a spicier sausage or add a few red pepper flakes to the sauces. Small changes like that will increase heat without altering the structure.

Let’s Eat

Slicing into this casserole after the brief 5-minute rest yields neat squares that hold together but still show the layers: saucy pasta, seasoned meat, pepperoni, and a bubbled, slightly browned cheese crown. Serve warm; it’s easy to plate, easy to pack for lunches, and satisfying straight out of the pan.

Keep a simple side—greens, a quick salad, or even a bowl of olives—if you want contrast. But honestly, this casserole stands well on its own when comfort and convenience are the goal. Enjoy, and don’t be surprised if this becomes one of the recipes you reach for when you want dinner that feels like a crowd-pleasing shortcut to pizza night.

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Easy Pizza Casserole

If you’re on the hunt for a warm, comforting meal…

Prep Time18

Cook Time42

Total Time1 30

Course: Main Course

Servings: 4 servings

Ingredients

12 ounces uncooked totini or fusilli pasta
1 pound mild Italian sausage
30 + Pepperoni slices
24 ounce jar of Marinara or Pomodoro sauce
16 ounce jar of Pizza Sauce
1/4 cup grated Parmesan cheese
8 + ounces of shredded Mozzarella cheese

Instructions

Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
Cook 12 ounces uncooked totini or fusilli pasta in well-salted boiling water according to the package directions for al dente. Drain the pasta and spread it in an even layer on the bottom of the prepared baking dish.
In a skillet, brown 1 pound mild Italian sausage over medium heat, breaking it into small pieces as it cooks. Drain off excess grease from the skillet and from the cooked sausage. Spread the cooked sausage evenly over the pasta in the baking dish.
Wipe the skillet to remove excess grease, then return the skillet to medium heat and cook the pepperoni slices (30+ slices) in batches, if needed, until they are slightly crisp. Remove the pepperoni from the skillet and set aside.
Pour the 24-ounce jar of Marinara or Pomodoro sauce and the 16-ounce jar of Pizza Sauce evenly over the sausage and pasta.
Arrange about half of the cooked pepperoni slices over the sauces.
Evenly sprinkle 1/4 cup grated Parmesan cheese over the casserole, then evenly top with 8+ ounces of shredded Mozzarella cheese. Place the remaining pepperoni slices on top of the cheeses.
Cover the baking dish with aluminum foil (tent the foil so it does not touch the cheese) and bake in the preheated 350°F oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and starts to brown.
Let the casserole rest for about 5 minutes before serving.