This Pizza Pasta Bake is cheesy, hearty, and loaded with sausage, pepperoni, and marinara. It’s like pizza night and pasta night all in one dish! It’s make ahead and freezer friendly weeknight meal.
If cheesy, pasta bakes are your thing (and I’m guessing they are!), you’ll love this Rigatoni Pasta Bake, Tuscan Chicken Pasta Bake, and Chicken Alfredo Bake. All big hits for busy weeknights!
Pizza or pasta? With this Pizza Pasta Bake, you don’t have to choose!
It’s everything you love about that classic pizza flavor in casserole form, made with melty cheese, zesty pepperoni, Italian sausage, and plenty of marinara, tossed with tender penne pasta and baked until bubbly.
This easy dinner recipe is quick to throw together, family-friendly, and makes enough to feed a crowd.
My kids are thrilled when this one hits the table!
Pizza Pasta Bake Ingredients:
- Italian sausage: Use mild or spicy, depending on your preference.
- Onion and garlic: The base of flavor, giving the sauce that homemade taste.
- Pepperoni: Brings that true “pizza” flavor! Stir some into the sauce and save a few for topping. If you want to lighten things up, swap with turkey pepperoni!
- Italian seasoning and salt: Simple seasonings that bring everything together.
- Marinara sauce and water: The sauce that ties it all together. Adding a little water keeps things from drying out while baking.
- Pasta: Penne or rotini hold the sauce well, but any short pasta shape will work. If you want something heartier, feel free to swap it with whole wheat pasta!
- Cheese: Mozzarella for gooey melt, plus Parmesan for extra flavor.
How to make a Pizza Pasta Bake:
Nothing screams comfort food quite like pasta and pizza! Don’t forget to check the pink recipe card for the detailed list of recipe instructions.
- Brown the sausage with the onion and pepperoni.
- Boil the pasta to al dente so it doesn’t get too soft after baking.
- Add garlic and seasoning.
- Pour in marinara and water. Simmer gently.
- Stir the sauce into the cooked pasta in a casserole dish.
- Sprinkle with mozzarella, Parmesan, and extra pepperoni.
Tips for the best Pizza Pasta Bake:
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly. Grating mozzarella from a block gives you that gooey, stretchy pull.
- Customize the crust effect. For extra crispy edges, bake uncovered. If you prefer gooier cheese, cover loosely with foil for most of the bake, then uncover at the end.
- Add veggies strategically. Quick-cooking veggies like spinach or olives can go in raw, but heartier ones (like mushrooms or peppers) taste better if sautéed first.
How to store leftover Pizza Pasta Bake:
Store leftovers covered in the fridge for up to 4 days!
Add a splash of water and reheat individual portions in the microwave or cover the whole dish with foil and warm in the oven at 350℉ until hot.
You can also freeze baked or unbaked Pizza Pasta Bake for up to 3 months!
For best results, thaw overnight in the fridge before baking or reheating.
Serving suggestions:
This Pizza Pasta Bake is a meal all on its own, but adding a few easy sides makes it feel like a true feast!
Pair it with buttery Cheesy Garlic Bread (or classic Garlic Bread) for the ultimate cheesy carb combo.
For something lighter, try crisp-tender veggies like Air Fryer Green Beans or Air Fryer Broccoli to balance out all that gooey goodness!
Pizza Pasta Bake
written by Ashley Fehr
Ingredients
- ½ lb ground Italian sausage, (mild or spicy) 225 grams
- 1 small onion, (finely diced)
- 1 cup quartered pepperoni slices, (plus extra for topping)
- 2 cloves garlic, (finely minced)
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 3 cups marinara sauce
- ½ cup water
- 1 lb penne or rotini pasta, (454 grams)
- 2 cups shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 400℉ if baking right away.
- In a large skillet, cook Italian sausage, onion and pepperoni over medium-high heat until sausage is browned and onion has softened.
- Add the garlic, Italian seasoning, and salt. Cook and stir 1 minute.
- Stir in marinara sauce and water. Bring to a simmer and reduce heat to low.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta just until al dente (about 1-2 minutes less than the required cook time). Drain.
- Lightly grease a 9×13" baking dish. Combine cooked pasta and sauce and stir to coat.
- Top with mozzarella and Parmesan, adding extra pepperoni slices on top if desired. Bake for 15 minutes or until bubbly and heated through. Serve.
Notes
- For a lighter take: you can use Italian turkey sausage and turkey pepperoni.
- Pasta: you can use any shape of pasta you like, since it is cooked separately to al dente.
- Vegetables: there’s lots of room for veggies in this dish! Try adding bell peppers or mushrooms with the meat and onion, or stirring some chopped spinach into the sauce.
- No oven option: you don’t need to bake the pasta, since everything is already cooked, so if you want to leave the oven off feel free!
- If baking later, I recommend rinsing the pasta in cold water and allowing the sauce to cool before combining in the baking dish.
- You can freeze this dish up to 3 months and bake later, but I recommend thawing completely before baking for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelVariations and Substitutions
- Add ricotta for a lasagna vibe: Dollop spoonfuls of ricotta cheese between layers of pasta and sauce before adding the mozzarella topping. It adds creaminess and gives the bake that rich, layered flavor of lasagna without the extra work.
- Switch up the meat: Use ground beef, ground turkey, or even shredded rotisserie chicken in place of sausage.
- Try different cheeses: Provolone, cheddar, or Gouda all melt beautifully and give the dish a new flavor!
- Spice it up: Add red pepper flakes or use hot Italian sausage for a little heat.
Make-ahead option:
You can assemble the pasta bake up to a day in advance! Just cover and refrigerate until ready to bake.
For longer storage, freeze for up to 3 months and thaw overnight in the fridge before baking!
Leave A Reply