The very first time I made this Meat Lovers Pizza Casserole, it wasn’t for a fancy dinner or a planned event. It was one of those whirlwind weeknights my husband had just walked in from work, our son Yacoub was hangry (you know that special kind of toddler-hunger that comes with drama), and I had about 30 minutes before bedtime chaos began.
I didn’t have time for homemade dough or complicated toppings, but I had pasta, mozzarella, and a bag of pepperoni in the fridge. I remembered my uncle from Chicago once layered pasta with sausage and sauce like a pizza bake he called it “Midwest comfort in a pan.” That memory sparked something in me. I reached for the rigatoni, browned some beef sausage with garlic, and what came out of the oven 20 minutes later… well, let’s just say everyone was licking their plates.
This casserole is hearty, comforting, and loaded with those classic pizza flavors we all crave. It’s not just dinner it’s a warm hug in a baking dish.
Ingredients That Bring the Pizza Party to Life
- 2 tablespoons olive oil
Use good olive oil here this adds depth from the very start. - 1 pound Italian beef sausage.
- 2 teaspoons minced garlic
Fresh is best, but the jarred kind will do when you’re in a rush. - 1 box (16 ounces) rigatoni pasta
I like rigatoni because it hugs the sauce, but penne works too. - 2 jars (24 ounces each) traditional pasta sauce
I always go for a basil-rich sauce don’t be shy about quality. - 1 bag (12 ounces) shredded mozzarella cheese
Don’t skimp. Go for the good melt. - 1 bag of pepperoni slices
Turkey pepperoni works great too, or try spicy beef for a kick. - A handful of love
Because that’s what makes it magic.
Let’s Make This Pizza Casserole the Maria Way
Preheat your oven to 350°F.
This is your warm-up act just like a good conversation over coffee, everything gets better with the right heat.
Brown the sausage with love.
Drizzle olive oil into a large sauté pan, heat it over medium, and add your beef sausage. Let it sizzle until browned, stirring occasionally so every bit gets golden. Then toss in your minced garlic and cook just for one fragrant minute. Take it off the heat and let the flavors rest kind of like letting a story breathe before you share the ending.
Boil the pasta but not too long!
In a separate pot, bring salted water to a rolling boil. Cook your rigatoni for only 8 minutes. It should still have bite trust me, the oven will finish the job.
Get creative with the pepperoni.
Count out 18 slices and set them aside like precious toppings. Then take the rest and chop them into little meaty bites. These mix-ins will surprise your guests with every forkful.
Combine it all in one big pasta party.
Drain your pasta and return it to the pot. Add your sausage and garlic mixture, both jars of pasta sauce, chopped pepperoni, and a generous handful of mozzarella. Stir it all up like you’re stirring joy into your day.
Time to bake.
Transfer the mixture to a greased 9×13 dish. Sprinkle the top with the rest of the mozzarella, then artfully arrange your saved pepperoni slices on top. It’s not just food it’s your canvas.
Bake for 15 minutes.
You’ll know it’s done when the cheese is bubbly and the pepperoni is slightly crispy around the edges. The smell? Oh, it’ll call your family to the kitchen faster than you can say “dinner’s ready!”
More tasty ideas: The Night My Family Fell in Love with Honey Mustard Chicken
Serving Suggestions from My Table to Yours
Sometimes, I serve this with a big green salad tossed with lemon and olive oil. Other times, I go full cozy and bring out garlic bread for dipping. Either way, this casserole feeds a crowd and makes memories.
My husband always says this dish tastes like a pizza parlor and Grandma’s kitchen had a baby. I’ll take that as the best compliment ever.
If You Make This…
Please, let me know! I’d love to see your twist—maybe you’ll add roasted veggies or use spicy sausage. Tag me, message me, or just imagine me smiling from my kitchen in Morocco as I cheer you on.
FAQs About Meat Lovers Pizza Casserole
Can I make this ahead of time?
Yes! Assemble everything and refrigerate it covered. When ready, bake at 350°F for 25 minutes instead of 15 to account for the chill.
Can I freeze it?
Absolutely. Wrap it tightly in foil and freeze for up to 2 months. To reheat, bake from frozen at 350°F for about 45-50 minutes.
What can I use instead of pepperoni?
Turkey pepperoni, beef salami, or even chopped beef hot dogs work well. You can also skip it for a slightly lighter version.
Can I make it gluten-free?
Sure! Just use your favorite gluten-free pasta and double-check the sauce label.
How do I keep the pasta from getting mushy?
Undercook it. That’s the secret. Eight minutes is the sweet spot before the oven takes over.
If this recipe warms your home like it did mine, I’d be honored to hear your story. Because in my kitchen, every casserole is a chance to say “I care about you.”
From my table to yours,
With love and mozzarella,
Maria 💛
Meat Lovers Pizza Casserole
Equipment
- Large Sauté Pan
- Large Pot
- 9×13 Baking Dish
- Colander
- Wooden Spoon
Ingredients
Main
- 2 tablespoons Olive oil
- 1 pound Italian beef sausage casings removed
- 2 teaspoons Minced garlic
- 16 ounces Rigatoni pasta
- 48 ounces Traditional pasta sauce 2 jars, 24 oz each
- 12 ounces Shredded mozzarella cheese
- 1 bag Pepperoni slices count out 18 whole, chop the rest