Sausage
$1.51per plate
Prep
20 min
Pasta · Pizza Casserole
Pizza Casserole
Pizza casserole takes everything good about a pepperoni pizza - sauce, melted mozzarella, and pepperoni - and bakes it into a scoopable pasta casserole that feeds eight for well under two dollars a plate. Rotini holds the sauce in every ridge, a modest three-quarters of a pound of ground beef and a layer of pepperoni carry the pizza flavor, and it all bakes under a blanket of mozzarella until bubbly and lightly browned. It is a different dish from our School Pizza, which is an actual crust-based pizza, not a pasta bake. It joins our other cheesy casserole recipes and pasta recipes, all priced per plate up front.
$1.86per plate
Estimated recipe total
$14.88 · serves 8
Cook
30 min
Total
1 hr
Serves
8
Recipe from Budget Plates · https://www.budgetplates.com/pizza-casserole
Equipment
- Large pot
- Skillet
- 9x13 baking dish
Variations
- Use Italian sausage instead of ground beef for a spicier, more classic pizza flavor.
- Swap in penne or ziti for the rotini; any short pasta shape works.
- Stir in sliced mushrooms or black olives with the sauce for a loaded version.
- Use marinara plus a little extra Italian seasoning if you cannot find jarred pizza sauce.
1 How to make it
1
Boil the rotini short of al dente
Cook the rotini in well-salted water two to three minutes less than the package says, so it is still firm and a little underdone. It finishes cooking in the oven and soaks up sauce as it bakes, so pasta boiled all the way now turns soft in the casserole. Drain it and set aside.
2
Brown the beef and vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and green bell pepper and cook for 6 to 7 minutes, breaking up the beef as it goes, until the beef is no longer pink and the vegetables have softened. Drain any excess fat. Stir in the garlic and cook 30 seconds more, until fragrant.
3
Build the sauce
Stir the pizza sauce and Italian seasoning into the skillet with the beef mixture and simmer for 3 to 4 minutes. Reserve about half the sliced pepperoni for the top; stir the rest into the sauce.
4
Combine and assemble
Toss the drained rotini with the beef-and-sauce mixture until every piece is coated. Spread it in a greased 9x13 baking dish. Scatter the mozzarella and Parmesan evenly over the top, then arrange the reserved pepperoni slices over the cheese.
5
Bake covered, then uncovered
Cover the dish with foil and bake at 375 F for 20 minutes so it heats through without the cheese over-browning. Uncover and bake another 10 minutes, until the mozzarella is fully melted and lightly golden at the edges and the pepperoni has curled slightly.
6
Rest before serving
Let the casserole rest for 10 minutes before cutting in. Resting lets the sauce and cheese set so it holds together in neat, scoopable portions; cut straight from the oven, it runs loose on the plate.
2 Cheaper ingredient swaps
- Penne or ziti for the rotini. Any short pasta shape works the same way. Boil it two to three minutes short of the package time, since it keeps cooking in the oven.
- Italian sausage for the ground beef. Swap in an equal amount of Italian sausage, casings removed, for a spicier, more classic pizza flavor. Brown it the same way as the beef.
- Marinara plus extra Italian seasoning for pizza sauce. If you cannot find jarred pizza sauce, use the same amount of marinara sauce with an extra half teaspoon of Italian seasoning stirred in; pizza sauce is usually just a thicker, more seasoned marinara.
- Add mushrooms, black olives, or extra vegetables (figured separately). Sliced mushrooms, black olives, or extra bell pepper can go in with the sauce for a loaded version. These are add-ins figured separately and not in the base cost.
3 Budget tips
- Three-quarters of a pound of ground beef plus a modest 3.5 ounces of pepperoni carry the pizza flavor without needing a full pound of meat.
- Buy a block of mozzarella and shred it yourself; it is cheaper per ounce than pre-shredded and melts smoother.
- This makes a big 9x13 that stretches to eight plates, and it reheats and freezes well, so it is easy to double for two meals.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. Pizza casserole holds its shape well once chilled and is easy to portion and reheat.
Freezer
Freezes very well for up to 3 months, either assembled and unbaked or fully baked and cooled. Wrap it tightly; thaw overnight in the fridge before baking or reheating.
Reheating
Reheat covered with foil at 350 F, or in the microwave under a damp cover, until warmed through. Covering it keeps the pepperoni and cheese from drying out or turning rubbery.
5 Nutrition (per serving)
Calories
440
Protein
19g
Fat
21g
Carbs
41g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Can I make pizza casserole ahead of time?
Yes. Assemble it fully, cover, and refrigerate for up to 2 days unbaked, then bake straight from the fridge, adding 10 to 15 minutes since it starts cold. It also freezes well assembled or baked.
Is pizza casserole the same as School Pizza?
No. School Pizza is a real crust-based pizza baked on a sheet pan; this is a pasta casserole with pizza sauce, cheese, and pepperoni folded through rotini and baked in a dish. They share pizza flavors but are different dishes with different textures.
Can I use a different pasta shape?
Yes. Penne, ziti, or any short tubular pasta bakes up the same way. Boil it two to three minutes short of the package time so it does not turn mushy in the oven.
Why did my pizza casserole turn out watery?
Watery casserole usually comes from pasta boiled too far or sauce that was not simmered first. Pull the rotini while it is still firm, simmer the sauce with the beef for a few minutes before assembling, and let the finished bake rest 10 minutes so it sets before you cut in.
How is $1.86 a plate figured?
About $14.88 for the whole 9x13, eight servings, so roughly $1.86 each. The ground beef, pepperoni, and mozzarella are the biggest costs; the pasta, sauce, and vegetables are inexpensive by comparison.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
Feeding a crowd tonight? This one is also part of our Easy Family Dinner Recipes collection.
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