Pepperoni pizza casserole with pasta and cheese is the perfect, easy casserole dish for busy weeknights that the whole family will love! This recipe only requires a few simple ingredients like egg noodles, pizza sauce, pepperoni, and cheese! You can add your favorite pizza toppings to customize the pasta dinner as your favorite pizza!
Easy Pizza Casserole Recipe
Pepperoni pizza casserole is a delicious combination of your favorite Friday night pizza and pasta dinner dishes. It makes a wonderful meal for the whole family and it's so easy to make!
Pasta noodles are mixed in with pizza sauce, then topped with three delicious kinds of cheese and pepperoni! This recipe is sure to be a new favorite for the whole family!
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🥘 Pepperoni Pizza Casserole Ingredients
This recipe only requires a few simple ingredients! Try adding your favorite pizza toppings to make this pasta dish even more customizable!
- Egg Noodles -16 ounces of egg noodles (or your preferred short pasta variety).
- Pepperoni - 6 ounces of pepperoni.
- Pizza Sauce - 24 ounces of pizza sauce.
- Italian Seasoning - 1 tablespoon of Italian seasoning.
- Mozzarella Cheese - 1 cup of mozzarella cheese (shredded).
- Cheddar Cheese - 1 cup of cheddar cheese (shredded).
- Parmesan Cheese - ¼ cup of Parmesan cheese (grated - or Asiago, or Romano).
Our favorite stir-ins include: ground beef, ground sausage, salami, olives, green bell peppers, red onion, mushrooms, and/or mix 1 cup of sour cream into the pizza sauce. Have fun and make this casserole your way!!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pepperoni Pizza Casserole
Pepperoni pizza casserole is very simple to make - your oven does most of the work! Grab a large stockpot, colander, and 9X13 baking dish to get started!
This recipe makes 8 servings. It is perfect for sharing with your family and you might even have some leftovers!
- Preheat and prep. Preheat the oven to 350°F (175°C) while bringing a pot of salted water to a boil for the pasta.
- Cook pasta. Cook the 16 ounces of pasta to al dente texture, usually 1-2 minutes shy of the package instructions. Drain and set aside.
- Cut pepperoni. Cut 6 ounces of pepperoni into smaller sizes, quartered or smaller. Leave some whole for the topping if desired. Mix with 24 ounces of pasta sauce and 1 tablespoon Italian seasoning.
- Transfer pasta. Add the pasta to the combined sauce ingredients and toss to combine. Transfer into a 9x13 baking dish and top with both 1 cup mozzarella and 1 cup cheddar cheese then arrange pepperoni slices over the cheese layer. Top with grated ¼ cup Parmesan cheese.
- Bake. Bake at 350°F (175°C) for 40-45 minutes until bubbly around the edges and the cheese is fully melted.
- Cool and serve. Remove from the oven and cool for 5 minutes before serving.
This casserole dish is perfect on its own, however, if you want to add an appetizer or side that's fine too. A caprese salad or some air fryer garlic bread would be excellent choices! Enjoy!
💭 Angela's Tips & Recipe Notes
- Instead of cutting the pepperoni into smaller pieces, you can use mini-pepperonis if desired.
- Feel free to use more pepperoni in your casserole. It can easily be upgraded with up to a pound (16 ounces) of pepperoni - or a combo of your favorite pizza meat toppings.
- For a saucier pizza casserole, you can use up to 32 ounces of pizza sauce.
- Only have marinara on hand? That's OK to use for this easy recipe too.
- You can make this casserole in advance and refrigerate it for up to 24 hours or freeze it before baking. If freezing, simply cover the casserole dish with a piece of foil and pop it in the freezer for up to 2 weeks. Thaw in the fridge overnight before baking. *Keep in mind, that cold casseroles will take longer to cook. Add 5-7 extra minutes of cooking time.
🥡 Storing & Reheating
Cover the casserole dish tightly with foil or plastic cling wrap (or place the casserole in a covered airtight container) and refrigerate for up to 3-4 days.
Reheating Pepperoni Pizza Casserole
You may reheat individual portions for 2-3 minutes in the microwave or the whole casserole in an oven at 325°F (163°C) until heated through, about 15-20 minutes.
❓ Recipe FAQs
Absolutely not! You can use your favorite short pasta noodle for this recipe.
It is not gluten-free as is. However, you can substitute the egg noodles for your favorite gluten-free pasta noodle!
No, you don't have to use pizza sauce! If you have some marinara or spaghetti sauce, that would be fine to use instead.
😋 More Tasty Pizza Recipes
- Garlic Pizza- Try this delicious pizza with garlic herb butter and gooey cheese for your next family pizza night!
- Chicken Parmesan Pizza- A unique pizza that is loaded with crispy slices of breaded chicken, tasty for even picky eaters!
- Margherita Sheet Pan Pizza- An Italian classic pizza that has fresh ingredients, crusty dough, and a tangy sauce!
- Anchovy Pizza- Make this fast and delicious savory pizza if you need a quick dinner plan!
- Pizza Aioli- Try this dipping sauce recipe to add some creamy garlic flavor to your favorite homemade pizza!
- Air Fryer Frozen Pizza- A quick pizza meal that is perfect for fast lunches or a snack for the kids!
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📖 Recipe Card
Pepperoni Pizza Casserole
Ingredients
- 16 oz egg noodles (or your preferred short pasta variety)
- 6 oz pepperoni
- 24 oz pizza sauce
- 1 tablespoon Italian seasoning
- 1 cup mozzarella cheese (shredded)
- 1 cup cheddar cheese (shredded)
- ¼ cup Parmesan cheese (grated - or Asiago, or Romano)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat the oven to 350°F (175°C) while bringing a pot of salted water to a boil for the pasta.
- Cook the pasta to al dente texture, usually 1-2 minutes shy of the package instructions. Drain and set aside.
- Cut pepperoni into smaller sizes, quartered or smaller. Leave some whole for the topping if desired. Mix with pasta sauce and Italian seasoning.
- Add the pasta to the combined sauce ingredients and toss to combine. Transfer into a 9x13 baking dish and top with both mozzarella and cheddar cheese then arrange pepperoni slices over the cheese layer. Top with grated Parmesan cheese.
- Bake at 350°F (175°C) for 40-45 minutes until bubbly around the edges and the cheese is fully melted.
- Remove from the oven and cool for 5 minutes before serving.
Notes
- Instead of cutting the pepperoni into smaller pieces, you can use mini-pepperonis if desired.
- Feel free to use more pepperoni in your casserole. It can easily be upgraded with up to a pound (16 ounces) of pepperoni - or a combo of your favorite pizza meat toppings.
- For a saucier pizza casserole, you can use up to 32 ounces of pizza sauce.
- Only have marinara on hand? That's OK to use for this easy recipe too.
- You can make this casserole in advance and refrigerate it for up to 24 hours or freeze it before baking. If freezing, simply cover the casserole dish with a piece of foil and pop it in the freezer for up to 2 weeks. Thaw in the fridge overnight before baking. *Keep in mind, that cold casseroles will take longer to cook. Add 5-7 extra minutes of cooking time.
- To store: Cover the casserole dish tightly with foil or clingwrap (or place the casserole in a covered airtight container) and refrigerate for up to 4 days.
- To reheat: You may reheat individual portions for 2-3 minutes in the microwave or the whole casserole in an oven at 325°F (163°C) until heated through, about 15-20 minutes.
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