Loaded Pizza Casserole with Penne
Affiliate disclosure: This post may contain affiliate links. I may earn a small commission at no extra cost to you. See our Privacy Policy for details HERE.
This loaded pizza casserole with penne is pure comfort in a baking dish. It gives you all the cozy, familiar flavors of pizza, but with the hearty feel of a family pasta bake. Best of all, it is simple enough for a busy weeknight, yet satisfying enough to serve when you want everyone at the table to smile.
You get a rich mix of 4 cups penne pasta, 1 pound lean ground beef, 1/2 pound pork sausage, and 4 ounces pepperoni for a bold, meaty base. Then comes the flavor from 1/2 green bell pepper, chopped, 1 small onion, chopped, 1/2 cup freshly grated parmesan cheese, 1 teaspoon dried oregano, 2 cloves garlic, minced, 1 can sliced mushrooms, 1 small can sliced black olives, and 24-ounce jar marinara pasta sauce. Finally, the whole dish is finished with 1 to 2 cups shredded mozzarella cheese for that melty pizza-style top. So, every bite is savory, cheesy, and just a little bit zesty.
The method is easy, too. First, you cook the penne and brown the meats. Then you mix everything together with the vegetables, sauce, and seasonings. After that, you spread it into a baking dish, top it with mozzarella, and bake until bubbly. You can also make it ahead, chill it, or freeze it for later, which makes this loaded pizza casserole with penne especially practical for busy homes. With 20 minutes of prep, 40 minutes of cooking, and a total time of 1 hour, it fits neatly into real life.
This is the kind of dish that works well on chilly nights, busy school evenings, and weekend gatherings. It is also a smart choice for potlucks because it travels well and feeds a crowd. Since it makes 8 servings and holds up nicely after baking, it is the sort of recipe you will want to keep close by.
Why You’ll Love This Loaded Pizza Casserole with Penne
- It tastes like pizza and pasta in one hearty dish.
- It uses simple, easy-to-find ingredients.
- It is great for feeding a family or a hungry group.
- It makes excellent leftovers, so lunch is handled the next day.
- It can be made ahead, chilled, or frozen for later.
Penne Tips
Penne is the perfect pasta for this loaded pizza casserole because the shape catches sauce inside and out. For the best texture, cook it just until al dente, since it will keep cooking in the oven. Also, drain it well before mixing so the casserole does not turn watery. If you want a sturdier bite, choose regular penne instead of thin penne, because it stands up better to the thick meat sauce and cheese.
Options for Substitutions
- Swap lean ground beef for ground turkey or ground chicken.
- Use Italian sausage instead of pork sausage if you want a more seasoned flavor.
- Leave out the pepperoni, or use turkey pepperoni for a lighter version.
- Replace the green bell pepper with red or yellow bell pepper for a sweeter taste.
- Use provolone or a pizza blend in place of mozzarella.
- Skip the mushrooms and olives, or add more pizza toppings like diced jalapeños or chopped spinach.
Watch Out for These Mistakes
One common mistake is overcooking the penne. Since the pasta bakes later, it should be cooked only to al dente. If it gets too soft on the stove, the finished casserole can turn mushy. So, watch the timer and drain it right away.
Another issue is not draining the meat well. The beef and sausage release fat as they cook, and too much grease can make the dish heavy. After browning, drain off the extra grease before mixing everything together. That keeps the loaded pizza casserole with penne rich, but not oily.
It also helps to season carefully. Because the pepperoni, parmesan, sausage, and marinara already bring plenty of salt, you may not need extra salt at all. Instead, let the oregano, garlic, and cheese do the work. If you want a stronger pizza taste, add a little more oregano or a bit more parmesan rather than reaching for salt first.
Finally, do not skip the extra sauce if you plan to freeze it. Pasta can soak up liquid as it sits, so a little more sauce helps protect the texture. This is especially useful if you are making the casserole ahead for a later meal. Therefore, if you are freezing it, keep it slightly saucier than you would for a same-day bake.
What to Serve With Loaded Pizza Casserole with Penne?
This loaded pizza casserole with penne is filling on its own, so the best sides are simple ones. A crisp green salad with Italian dressing adds freshness, while garlic bread or breadsticks give you something warm and comforting to scoop up extra sauce. You could also serve steamed broccoli or roasted green beans for a lighter vegetable side. If you want a classic pizza-night feel, a small bowl of fruit or a simple Caesar salad works nicely, too.
Storage Instructions
Store: Let the casserole cool first, then place leftovers in an airtight container. Store in the refrigerator for up to 4 days.
Freeze: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before baking. Also, add a little extra sauce if you are freezing it, since the pasta may absorb some moisture.
Reheat: For the stovetop, warm a portion in a covered skillet over low heat with a splash of sauce or water until heated through. For the microwave, place a serving in a microwave-safe dish, cover loosely, and heat in short intervals, stirring if needed, until hot.
Recipe Info
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Difficulty: Easy
Servings: 8 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: about 4,800 to 5,200 kcal total
- Protein: about 250 to 290 g
- Fat: about 230 to 270 g
- Carbohydrates: about 280 to 330 g
Ingredients
- 4 cups penne pasta
- 1 pound lean ground beef
- 1/2 pound pork sausage
- 4 ounces pepperoni
- 1/2 green bell pepper, chopped
- 1 small onion, chopped
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1 can sliced mushrooms (optional)
- 1 small can sliced black olives
- 24-ounce jar marinara pasta sauce (or homemade pizza sauce)
- 1 to 2 cups shredded mozzarella cheese
Step-by-Step Instructions
Step 1: Cook the Penne
Cook the penne according to the package directions until al dente. Then drain it well and set it aside while you prepare the rest of the casserole.
Step 2: Brown the Meat
In a large skillet over medium heat, cook the ground beef and pork sausage. Break the meat into small pieces as it cooks, so it browns evenly. After that, drain off the grease.
Step 3: Mix Everything Together
Place the cooked meat in a large mixing bowl. Then add the pepperoni, green bell pepper, onion, parmesan, oregano, garlic, mushrooms, olives, cooked penne, and marinara sauce. Toss everything together until the pasta is well coated.
Step 4: Assemble the Casserole
Spread the pasta mixture into a greased 9×13-inch baking pan. Next, top it with 1 to 2 cups shredded mozzarella cheese, depending on how cheesy you want it.
Step 5: Bake Until Bubbling
Bake at 350°F for 25 to 35 minutes, or until the cheese is melted and the casserole is hot and bubbling. Then let it rest for a few minutes before serving.
Step 6: Make Ahead or Freeze
If you want to make it ahead, assemble the casserole, cover it with plastic wrap, and refrigerate for several hours. Then uncover and bake as directed. If freezing, place it in a freezer-safe dish, cover with two layers of foil, and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before baking, and add a little extra sauce if needed.
Loaded pizza casserole with penne brings together comfort, flavor, and convenience in one easy dish. It is hearty, cheesy, and full of classic pizza flavors that almost everyone loves. Plus, it works well for family dinners, potlucks, and make-ahead meals. If you try it, I would love for you to share how it turned out, and feel free to come back and explore more cozy pasta bakes like this one.
Loaded Pizza Casserole with Penne
Ingredients
Method
- Cook the penne according to the package directions until al dente. Then drain it well and set it aside.
- In a large skillet over medium heat, cook the ground beef and pork sausage, breaking the meat into small pieces as it browns. Drain off the grease.
- In a large mixing bowl, combine the cooked meat, pepperoni, green bell pepper, onion, parmesan, oregano, garlic, mushrooms, olives, cooked penne, and marinara sauce. Toss until well coated.
- Spread the mixture into a greased 9x13-inch baking pan and top with shredded mozzarella cheese.
- Bake at 350°F for 25 to 35 minutes, or until cheese is melted and the casserole is hot and bubbling. Let it rest for a few minutes before serving.
- For make-ahead, cover the assembled casserole with plastic wrap, refrigerate, and bake as directed when ready.
- To freeze, cover the dish tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and add a little extra sauce if needed before baking.
