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Pepperoni Pizza Casserole

Close-up of a bubbling Pepperoni Pizza Casserole topped with melted mozzarella cheese and pepperoni slices.
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A kid-friendly pepperoni pizza casserole that captures classic pizza flavors in a hearty weeknight bake.

Ingredients

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  • 1 pound Italian sausage
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6.5 ounce) cans tomato sauce
  • 2 (4 ounce) cans sliced mushrooms, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16 ounce) package wide egg noodles, cooked and drained
  • 1 (15 ounce) container ricotta cheese
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 pound shredded mozzarella cheese
  • 1/2 cup sliced pepperoni

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large skillet, cook Italian sausage and ground beef over medium heat until browned. Drain off excess grease.
  3. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
  4. Pour in crushed tomatoes and tomato sauce. Add drained mushrooms, oregano, basil, salt, and pepper. Stir to combine.
  5. Bring the sauce to a simmer, then reduce heat and let it cook for 10 minutes, stirring occasionally.
  6. In a medium bowl, combine ricotta cheese, beaten egg, and Parmesan cheese. Mix well.
  7. In a 9×13 inch baking dish, spread half of the cooked noodles.
  8. Spoon half of the meat sauce over the noodles.
  9. Dollop half of the ricotta mixture over the sauce.
  10. Sprinkle with half of the mozzarella cheese and half of the pepperoni slices.
  11. Repeat the layers: remaining noodles, remaining meat sauce, remaining ricotta mixture, remaining mozzarella cheese, and remaining pepperoni.
  12. Cover the baking dish with foil.
  13. Bake for 20 minutes.
  14. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  15. Let stand for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole but do not bake. Cover tightly and refrigerate for up to 24 hours. You may need to add a few extra minutes to the covered baking time.
  • To freeze, assemble the casserole and cover tightly with plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
  • If you prefer a lighter version, you can use ground turkey instead of beef and reduce the amount of cheese.
  • To achieve a crispier cheese topping, you can broil the casserole for the last 1-2 minutes, watching carefully to prevent burning.

Nutrition

Find it online: https://blissbatter.com/pepperoni-pizza-casserole/