Pizza Pasta Casserole with Pepperoni
Published Date:
3/9/2026
Ingredients
16 oz rotini pasta
1 lb lean ground beef
1 small yellow onion, diced
2 cloves garlic, minced
24 oz marinara sauce
1 teaspoon Italian seasoning
0.5 teaspoon salt
0.25 teaspoon black pepper
2 cups shredded mozzarella cheese
0.5 cup grated Parmesan cheese
4 oz sliced pepperoni
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray.
Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package directions until al dente. Drain well and set aside.
In a large skillet over medium-high heat, brown the lean ground beef along with the diced yellow onion until the meat is fully cooked and the onions are translucent. Drain any excess fat.
Stir the minced garlic, Italian seasoning, salt, and black pepper into the beef mixture. Cook for 1 minute until fragrant. Pour in the marinara sauce, stir to combine, and let simmer for 5 minutes.
Add the cooked, drained rotini pasta to the skillet with the meat sauce. Stir gently until the pasta is evenly coated.
Transfer half of the pasta mixture to the prepared baking dish. Top with half of the mozzarella cheese and half of the pepperoni slices. Add the remaining pasta mixture, then top with the remaining mozzarella cheese, Parmesan cheese, and the rest of the pepperoni.
Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden brown around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy hot!
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