A cheesy, bubbly pepperoni pizza casserole layered with ground beef, egg noodles, tomato sauce, and mozzarella—like pizza and pasta had a cozy night in.
If pizza and lasagna had a slightly chaotic, saucy baby, this would be it. Warm, melty, and packed with savory layers, this pepperoni pizza casserole comes together with familiar pantry staples (hi, egg noodles, jarred sauce, and LOTS of cheese). It feeds a small crowd, reheats like a champ, and makes your kitchen smell like a local pizzeria on a Saturday night. There’s zero dough to roll out and no delivery tip required.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Pepperoni Pizza Casserole
Okay, so there’s nothing fancy or fussy here, and that’s the beauty of it. It’s craveable comfort, layered into a 9×13 pan.
- Ridiculously simple to make: You pretty much boil, brown, stir, and bake—perfect for when thinking feels like effort.
- Classic flavors, zero pizza dough: All your favorite pizza vibes with none of the yeast drama.
- Salty, cheesy, gooey magic: The mozzarella gets that golden, bubbly finish that always convinces you to eat “just one more” bite.
- Customizable depending on your mood (or fridge): Don’t like mushrooms? Skip ’em. More cheese? Obviously.
- Family and freezer friendly: Makes a big batch and stores beautifully for future you.
- Great for casual gatherings: It’s the kind of dish people hover around with plates in one hand and nostalgic stories in the other.
Ingredient Notes
This is a “measure with your heart” sort of dish, but here’s a little clarity for what’s going on in this gorgeous casserole.
- Ground beef: Brings savory, juicy richness. You could swap in ground turkey if you’re being just a little virtuous. Just season it well so it doesn’t get bland.
- Egg noodles: These tender, slightly curly noodles hold the sauce beautifully and bake without getting mushy.
- Tomato or pizza sauce: Go with your favorite brand—this really sets the tone. A more garlicky sauce leans into pizza territory, while a sweeter one gives retro vibes.
- Sliced mushrooms (optional): If you’re a mushroom person, they add a little earthiness and depth. Totally skippable though.
- Pepperoni: Salty, crispy-on-the-edges once baked, and basically what makes this more pizza than pasta.
- Mozzarella cheese: Use a full 20 ounces for maximum comfort. Sprinkle some on top like magic fairy dust—trust me, it matters.
How To Make This Pepperoni Pizza Casserole
No complicated techniques here. Just a few easy steps, a big bowl, and maybe a snack while it bakes.
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Brown the beef: Toss that ground beef into a hot skillet and cook it until it’s no longer pink. Drain off the fat so things don’t get greasy, then set it aside like the star it is.
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Boil your noodles: Salt your water like you mean it, then cook the egg noodles for about 5 minutes—yep, undercooked on purpose. They’ll finish up in the oven and soak up all that saucy goodness without turning to mush.
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Combine the magic: In the biggest bowl you can find, mix together the cooked noodles, ground beef, drained mushrooms (if using), most of the pepperoni, half the mozzarella, and all the tomato sauce. Stir like you’re mixing a potion. Because basically… you are.
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Assemble the casserole: Pour the whole cheesy, noodly mess into a 9×13 dish. Sprinkle the rest of the mozzarella on top, then lovingly tuck in the remaining pepperoni like cozy little blankets.
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Bake it up: Cover with foil so it doesn’t brown too fast, then slide it into a 375°F oven for 30 minutes. Pull off the foil and bake another 10 to 15 minutes, until the cheese is bubbling like lava in slow motion.
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Cool and serve: Let it hang out for 10 minutes before diving in. The smells will tempt you early, but that cheese needs time to set up or you’ll burn your mouth in tragic impatience.
Storage Options
So you made too much? Wonderful. You’ve officially won future dinners.
In the fridge, this casserole keeps like a dream for about 4 days. Just cover the dish with foil or toss leftovers into airtight containers. It reheats beautifully in the microwave or, if you’re fancy, in the oven at 350°F until hot and bubbly again.
Can you freeze it? Yes, yes, a thousand times yes. It freezes like a pro. Assemble everything but don’t bake it, then wrap it tightly with plastic wrap and foil. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and bake like normal.
Already baked it and want to freeze leftovers? Go for it. Cut into squares, wrap individually, and freeze. Ideal for a midnight snack by toaster oven.
Variations and Substitutions
This recipe plays well with whatever’s lounging in your fridge or pantry.
- Different meats: You could swap beef with Italian sausage (spicy or sweet), ground turkey, or even cooked lentils if that’s your vibe.
- Veggie lovers unite: Try bell peppers, black olives, or chopped spinach. You could easily spin this into a supreme pizza situation.
- Switch the noodles: Bowties? Ziti? Whatever pasta shapes you’ve got, just avoid anything too thin like angel hair, which turns to mush when baked.
- Cheese adventure: Add provolone or Parmesan to mix it up, or a little dollop of ricotta if you’re feeling extra.
- Spice it up: Toss in chili flakes or diced jalapeños for a hot-pepper-pizza-casserole (say that five times fast).
- Mini style: Make the same filling and bake it in a muffin tin for cute, portioned bites—like little cheesy pasta muffins. Fun for parties?
What to Serve with Pepperoni Pizza Casserole
Honestly, this dish kind of shines on its own—but if you’re building out a full table (or just throwing a soft side dish party), here’s what I like alongside.
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A big, fresh salad: Something crisp and green helps balance all the cheese. A classic Caesar, or even a super simple mixed greens salad with vinaigrette can cut through the richness like a charm.
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Garlic bread or soft rolls: Because there’s no such thing as too many carbs. They’re handy for scooping up melted cheese and sauce snuck in the corners of the pan.
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Roasted broccoli or zucchini: Adding a little roasted veg gives the meal some color and texture—and makes you feel like a Responsible Adult who remembered fiber.
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Dessert you didn’t have to bake tonight: After dinner, something chilly and sweet like these peanut butter banana ice cream sandwiches would hit the spot.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this casserole ahead of time?
Totally! You can assemble the whole casserole up to 24 hours in advance, cover it well, and stash it in the fridge. When you’re ready to bake, take it out while the oven preheats so it starts to come to room temp, then follow the same baking instructions. You might need to add an extra 5 minutes if it’s still cold in the center.
Can I use a different type of pasta?
Absolutely—you’re not locked into egg noodles. Short, sturdy shapes like penne, rotini, or bowties all work beautifully. Just be sure to cook the pasta 1–2 minutes shy of al dente so it doesn’t turn soggy in the oven. Avoid extra-thin pasta like spaghetti or angel hair, since they don’t hold up well in bakes like this.
Is it okay to leave out the mushrooms?
Yep, 100% okay! The mushrooms add a little texture and umami, but if they’re not your thing (or you just don’t have them), skip ‘em entirely. You could even toss in some chopped olives, bell peppers, or a handful of spinach instead if you’re feeling like sneaking in a veggie or two.
Can I make this vegetarian?
You sure can! Just omit the ground beef and pepperoni, and add more veg—like roasted zucchini, mushrooms, or even a can of drained lentils. Want a plant-based protein feel? Crumbled tempeh or meatless crumbles hold up really well. Don’t forget to check that your sauce doesn’t have hidden meat stock (sneaky, right?).
Pepperoni Pizza Casserole
Ingredients
- 12 oz (340 g) egg noodles wide, uncooked
- 1 lb (450 g) ground beef
- 24 oz (680 g) tomato or pizza sauce about 3 cups
- 8 oz (225 g) sliced mushrooms drained if using canned; optional
- 6 oz (170 g) pepperoni sliced, divided
- 20 oz (570 g) mozzarella cheese shredded, divided
- 0.5 tsp (2.5 g) salt plus more for pasta water
- 0.25 tsp (1 g) black pepper
Equipment
- Large pot
- Large skillet
- Mixing bowl
- 9x13 inch Baking Dish
- Aluminum foil
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large pot of well-salted boiling water, cook egg noodles about 5 minutes—just shy of al dente. Drain and set aside.
- Meanwhile, in a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat. Season with salt and pepper.
- In a large bowl, combine cooked noodles, browned beef, mushrooms (if using), about two-thirds of the pepperoni, half of the mozzarella, and all the tomato sauce. Stir well to mix.
- Transfer mixture to prepared baking dish. Top evenly with remaining mozzarella and arrange remaining pepperoni slices on top.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is golden and bubbly.
- Let casserole cool for at least 10 minutes before serving to let it set.
