EASY, ready in 20 minutes, and for times when you want BOTH pizza AND pasta!! Ground beef, pepperoni, and oodles of cheese make this pizza casserole pure COMFORT FOOD! Feeds a crowd!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Pasta
Cuisine: American
Keyword: pepperoni casserole, pepperoni pizza casserole, pizza casserole, pizza casserole with pasta, pizza pasta bake
Servings: 8
Calories: 626kcal
Author: Averie Sunshine
Ingredients
1poundrotini pastacooked and drained (ziti, small or medium shells, or another small-shaped pasta may be substituted)
2tablespoonsolive oil
1large sweet Vidalia oniondiced small
1poundlean ground beef
1teaspoonoregano
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
2cupspizza or marina sauce
16ouncesshredded mozzarella cheese
24pepperoni
fresh parsleyoptional for garnishing
Instructions
Preheat broiler to high and spray a 9×13-inch baking or casserole dish with cooking spray; set aside.
To a stockpot, cook the pasta according to the manufacturer’s directions; drain and set aside.
While the pasta cooks, to a Dutch oven or other large pot, add the olive oil, onion, and cook over medium-high heat for about 4 to 5 minutes, or until the onion begins to soften; stir occasionally.
Add the beef, evenly sprinkle with the oregano, salt, pepper, and crumble beef as it cooks to encourage even cooking; stir frequently.
After the beef is cooked through, add the pizza sauce, cooked pasta, and stir very well to combine.
Transfer mixture to the prepared casserole dish, evenly top with the cheese, pepperoni, and broil for about 3 minutes, or until cheese has melted or is as browned as desired. Watch it very closely because cheese can burn extremely quickly under the broiler, sometimes in a matter of 15 seconds.
Optionally garnish with fresh parsley and serve immediately.
Notes
Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.