Pizza Pasta Bake

5 from 4 votes

This delicious Pizza Pasta Bake takes everything you love about pizza and puts it into casserole form. Use your favorite toppings - we opt for traditional pepperoni - to make an easy meal that the whole family will love!

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Author Melissa Williams

Ingredients

8 oz cavatappi noodles or other small cut pasta
½ large onion chopped
1 pound ground sirloin
1 teaspoon Italian seasoning
1 teaspoon Montreal Steak seasoning
24 ounces marinara sauce
6 ounces mozzarella shredded
15 pepperoni slices
salt and pepper to taste
Optional toppings, like sliced olives, bell peppers, mushrooms, Parmesan cheese, etc.

Instructions

Preheat oven to 350° F and spray a medium baking dish (approx. 2.25 quart / 12.75 x 7.75) casserole dish with non-stick cooking spray and set aside.
In a large pot of boiling, salted water, cook your pasta until al dente. Drain and set aside.
8 oz cavatappi noodles
While the pasta is cooking, to a large skillet over medium heat, add the ground sirloin and chopped onion and season with Italian seasoning, Montreal steak seasoning, and salt and pepper. Cook until no longer pink.
½ large onion, 1 pound ground sirloin, 1 teaspoon Italian seasoning, 1 teaspoon Montreal Steak seasoning, salt and pepper
Stir in the spaghetti sauce to the cooked beef. Pour in the cooked and drained pasta and stir to evenly distribute.
24 ounces marinara sauce
Pour the mixture into the prepared baking dish, sprinkle with cheese, and arrange pepperoni (& any other toppings) on top
6 ounces mozzarella, 15 pepperoni slices, Optional toppings, like sliced olives, bell peppers, mushrooms, Parmesan cheese, etc.
Bake, uncovered, 20-30 minutes or until cheese is melted.
Optional: Garnish with parsley, basil or Italian seasoning if desired.

Notes

Easily double the recipe; original makes about 6 servings in a 2.25 qt (12.75 x 7.75") dish.
For a double batch, use a 9 x 13" baking dish.
To freeze: assemble fully but don’t bake—cover and freeze up to 3 months.
Thaw in fridge overnight, then rest at room temp for 30 mins before baking.
Bake at 350°F for 35–40 mins or until heated through.
Reheat in microwave (individual portions) or oven (whole dish).

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