Meat Lovers Pizza Casserole

Why You’ll Love This Recipe

I like this recipe because it’s pure comfort food—rich, filling, and satisfying. It’s easy to prepare for a crowd, and it’s just as good for weeknight dinners as it is for potlucks or game day. The combination of three meats makes it extra flavorful, and baking it with cheese on top creates that irresistible golden crust. Plus, it reheats beautifully, so leftovers are never a problem.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Italian sausage

• Pepperoni slices

• Ground beef

• Marinara sauce

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Penne pasta

• Italian seasoning

• Green bell pepper, diced

Directions

1. I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. I cook the pasta according to the package directions until just al dente, then drain and set aside.

3. In a large skillet over medium heat, I cook the Italian sausage and ground beef until browned, breaking them up as they cook. I drain excess fat.

4. I stir in the diced green bell pepper, cooking for another 2–3 minutes until slightly softened.

5. I add the marinara sauce and Italian seasoning to the meat mixture, stirring to combine.

6. I mix the cooked pasta into the sauce and meat mixture, then transfer everything to the prepared baking dish.

7. I layer mozzarella, pepperoni slices, and parmesan cheese on top.

8. I bake uncovered for about 20–25 minutes, until the cheese is melted and bubbly with golden edges.

9. I let it rest for 5 minutes before serving.

Servings and timing

This recipe makes about 8 servings.
Prep time is approximately 15 minutes, and cook time is 35–40 minutes, for a total of 50–55 minutes.

Variations

• I sometimes swap the green bell pepper for mushrooms, onions, or black olives for more pizza-style toppings.

• For a spicier version, I use hot Italian sausage and add red pepper flakes.

• I change the pasta shape depending on what I have—rotini and rigatoni work great.

• To lighten it up, I use ground turkey or chicken sausage instead of beef .

• I occasionally mix in ricotta or cottage cheese for an even creamier texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I cover the casserole with foil and warm it in a 350°F oven for about 15–20 minutes, or heat individual portions in the microwave. This casserole also freezes well—just wrap tightly and freeze for up to 3 months. I thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it up to a day ahead, cover it tightly, and refrigerate. When baking from cold, I add about 10 extra minutes to the cook time.

Can I use a different pasta?

Absolutely—any short pasta like rigatoni, rotini, or ziti will work. I just make sure to cook it al dente so it doesn’t get mushy when baked.

Can I make it vegetarian?

Yes, I skip the meat and load it with veggies like mushrooms, zucchini, spinach, and olives. I keep the cheese and marinara for that pizza flavor.

How do I prevent the casserole from drying out?

I make sure to use enough marinara sauce and cover the casserole with foil during the first half of baking if I’m worried about dryness.

Can I add more cheese?

Of course. I sometimes add extra mozzarella in the middle layer for extra cheesiness.

Conclusion

This meat lovers pizza casserole is a crowd-pleasing, family-friendly recipe that delivers all the bold, cheesy flavors of pizza in a hearty baked pasta form. It’s easy to make, customizable with your favorite toppings, and perfect for feeding a hungry table. I love making it on busy nights when I still want something warm, filling, and satisfying.

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