Intro
Hi, I am Dulcia. This Pizza Pasta Casserole is my cozy, flavor-packed answer when the family wants pizza night without ordering out. It combines savory ground beef, Italian sausage, marinara, pepperoni, and two kinds of cheese into a baked penne that tastes like pizza in a pasta form.
Origins
Baked pasta casseroles have roots in Italy and were adapted in American home kitchens to be hearty and shareable. This version leans into classic pizza flavors – think of it as pizza turned into a comforting, cheesy casserole.
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- 1/2 large yellow onion, chopped
- 1 green bell pepper
- 1/2 cup beef broth
- 3 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp paprika powder
- a pinch red pepper flakes
- 32 oz jar marinara sauce
- 1 cup pizza sauce
- 3/4 lb penne pasta
- 1/4 cup Parmesan, grated
- 2 1/2 cups mozzarella, shredded
- 20 slices pepperoni
- Parmesan, grated (for garnish)
- Parsley, chopped (for garnish)
Instructions
- Preheat the oven to 380F. Grease a 9×13 casserole dish.
- Heat up a large pot of water to cook pasta in. Salt the water well.
- Cook the penne pasta according to instructions but 1 minute less so it’s al dente.
- While the pasta is being cooked, heat up a large skillet over medium-high heat. Add in the ground beef, Italian sausage, and onion. Cook for 4-5 minutes.
- Add in the bell peppers and cook for another 5 minutes or so until the meat has browned. Drain the grease from the pan.
- Pour in the beef broth and scrape around with a spatula to clean the bottom of the pan. Add in the garlic and Worcestershire sauce, hot sauce, dried basil, oregano, paprika, and red pepper flakes. Combine well and cook for 1 minute or so.
- Add marinara sauce, pizza sauce and stir well to cover the meat. Lower the heat and let it simmer for 5 minutes or so.
- Stir in Parmesan cheese.
- Cooked pasta should be done. Drain it and add it to the skillet. Stir to combine.
- Transfer the mixture to the greased casserole dish and level it out.
- Cover with shredded mozzarella and pepperoni slices.
- Spray foil with oil and cover the casserole dish to prevent the cheese from sticking to the foil. Bake in the oven for 10 minutes.
- Remove the foil and bake for another 15 minutes until the cheese is slightly golden.
- Garnish with parmesan and parsley before serving.
Beef & Sausage Baked Penne
- Total Time: 55 mins
- Yield: 6 servings 1x
Description
Hearty baked penne with ground beef, Italian sausage, marinara, mozzarella and pepperoni.
Ingredients
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- 1/2 large yellow onion, chopped
- 1 green bell pepper
- 1/2 cup beef broth
- 3 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 tsp hot sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp paprika
- a pinch red pepper flakes
- 32 oz jar marinara sauce
- 1 cup pizza sauce
- 3/4 lb penne pasta
- 1/4 cup Parmesan, grated
- 2 1/2 cups mozzarella, shredded
- 20 slices pepperoni
- Parmesan, grated
- Parsley, chopped
Instructions
- Preheat the oven to 380?F and grease a 9×13 casserole dish.
- Heat a large pot of water and salt it well for cooking the pasta.
- Cook the penne according to package instructions but 1 minute less so it is al dente.
- While the pasta cooks, heat a large skillet over medium-high and add the ground beef, Italian sausage, and onion; cook 4?5 minutes.
- Add the green bell pepper and cook about 5 more minutes until the meat is browned, then drain the grease.
- Pour in the beef broth and scrape the bottom of the pan, then add the garlic, Worcestershire sauce, hot sauce, dried basil, oregano, paprika, and red pepper flakes and cook about 1 minute.
- Add the marinara sauce and pizza sauce, stir to combine, lower the heat and simmer about 5 minutes.
- Stir in the 1/4 cup grated Parmesan.
- Drain the cooked pasta and add it to the skillet, stirring to combine.
- Transfer the mixture to the greased casserole dish and level it out.
- Cover with shredded mozzarella and arrange the pepperoni slices on top.
- Spray foil with oil, cover the casserole to prevent sticking, and bake for 10 minutes.
- Remove the foil and bake another 15 minutes until the cheese is slightly golden.
- Garnish with additional grated Parmesan and chopped parsley before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins
Tips
- Cook the pasta 1 minute less than package directions so it finishes in the oven and stays al dente.
- Drain excess grease after browning the meat to keep the casserole from getting oily.
- Spray the underside of the foil lightly with oil to stop cheese from sticking.
- Use a good jarred marinara and a pizza sauce with bright tomato flavor for the best result.
- Leftovers reheat well in the oven at 350F until warmed through, or in the microwave for quick portions.
Variations
- Make it vegetarian: swap meats for a plant-based sausage and add mushrooms and zucchini.
- Extra spicy: increase hot sauce and red pepper flakes.
- Meat-lover: add cooked bacon or more pepperoni on top.
- Swap penne for rigatoni or ziti if you prefer a larger tube pasta.
FAQ
Q: How many does this feed?
A: This casserole serves about 6 to 8 people depending on portion size.
Q: Can I prepare it ahead of time?
A: Yes, assemble the casserole and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if cold from the fridge.
Q: Can I freeze this?
A: Yes, cover tightly and freeze before baking for up to 2 months. Thaw in the fridge overnight and bake until heated through.
Conclusion
This Pizza Pasta Casserole is one of my reliable, crowd-pleasing dinners when I want pizza flavors and pasta comfort in one dish. It is easy to scale, forgiving, and a great make-ahead meal for busy nights.
External resources: For casserole history and variations see the Casserole article on Wikipedia: https://en.wikipedia.org/wiki/Casserole. For safe food handling guidance visit the USDA food safety pages: https://www.usda.gov/food-safety.