Description
Ever wondered how to combine the gooey, cheesy goodness of pizza with the comfort of a casserole? Picture diving into Pepperoni Pizza Casserole, where savory ground beef, tangy spaghetti sauce, spiral pasta, and layers of mozzarella and pepperoni come together in a bubbling, crowd-pleasing dish.
Ingredients
Each ingredient in Pepperoni Pizza Casserole contributes to its bold, pizza-like flavor and hearty texture. Substitutions make it adaptable to your pantry.
- Ground Beef (2 lbs): Provides hearty, savory flavor. Substitution: Ground turkey, chicken, or plant-based meat crumbles.
- Large Onion (1, chopped): Adds savory sweetness. Substitution: 1 tsp onion powder or ½ cup shallots.
- Spaghetti Sauce (3.5 cups): Brings tangy, tomatoey pizza flavor. Substitution: Marinara sauce, pizza sauce, or homemade tomato sauce.
- Spiral or Cavatappi Pasta (16 oz, cooked and drained): Creates a sturdy, sauce-grabbing base. Substitution: Penne, rigatoni, or gluten-free pasta.
- Shredded Part-Skim Mozzarella Cheese (4 cups): Delivers melty, cheesy goodness. Substitution: Full-fat mozzarella, provolone, or a cheddar blend.
- Sliced Pepperoni (8 oz): Adds classic pizza flavor and slight spice. Substitution: Turkey pepperoni, salami, or chopped bacon.
Why These Ingredients Matter:
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- Ground beef and pepperoni provide protein and bold, meaty flavor, mimicking pizza toppings.
- Spaghetti sauce and mozzarella create the iconic pizza taste and gooey texture.
- Spiral pasta adds heartiness, making this a filling, all-in-one meal.
- Baking melds flavors and creates a bubbly, golden top, perfect for sharing.
Instructions
Let’s make Pepperoni Pizza Casserole with clear steps and tips to ensure it’s cheesy, flavorful, and perfectly baked.
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- Preheat the Oven (2 minutes):
- Preheat oven to 350°F (175°C). Tip: Ensure the oven is fully preheated for even baking.
- Cook the Beef and Onion (10 minutes):
- In a large skillet, cook 2 lbs ground beef and 1 chopped large onion over medium heat until the beef is no longer pink, about 6-8 minutes, breaking up the meat with a spoon.
- Drain excess fat from the skillet. Tip: Use a lean ground beef (80/20) to reduce grease; pat with paper towels after draining for a cleaner dish.
- Combine Sauce and Pasta (3 minutes):
- Stir 3.5 cups spaghetti sauce and 16 oz cooked and drained spiral or cavatappi pasta into the beef-onion mixture.
- Mix well to coat the pasta evenly. Tip: Cook pasta al dente (1-2 minutes less than package directions) to prevent mushiness during baking.
- Assemble the Casseroles (5 minutes):
- Grease two 13×9-inch baking dishes with cooking spray or butter.
- Divide the beef-pasta mixture evenly between the dishes.
- Sprinkle 2 cups shredded part-skim mozzarella cheese over each dish (4 cups total).
- Arrange 4 oz sliced pepperoni over the top of each dish (8 oz total), overlapping slightly for full coverage. Tip: Line dishes with foil and grease for easier cleanup; spread the mixture evenly for consistent baking.
- Bake the Casseroles (25-30 minutes):
- Bake, uncovered, at 350°F for 25-30 minutes, until the cheese is melted, bubbly, and the casserole is heated through. Tip: Check at 25 minutes; if the cheese browns too quickly, cover loosely with foil. Rotate dishes halfway if your oven has hot spots.
- Serve (3 minutes):
- Let casseroles cool for 5 minutes, then scoop or cut into portions (about ¾-1 cup each for 12-16 servings).
- Serve hot, using a spatula or large spoon. Tip: Garnish with fresh basil or parsley for a pop of color; serve with forks for easy eating.
