Be sure to try my Sausage Spaghetti and Beefaroni recipes next!
Pizza Pasta
If you have some hungry family or friends to feed, this Pizza Pasta recipe is perfect! The inside of this pasta bake is loaded with classic pizza toppings, including sausage, ground beef, bell peppers, and onions. Of course, it’s all topped off with hot, melted mozzarella and loads of pepperoni. It’s even got a combination of marinara and pizza sauce, along with a perfect pizza seasoning blend to tie in the theme. Bonus: It’s easy to make ahead of time to refrigerate or freeze and bake another day!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook ground beef, sausage, and onions in a skillet until halfway cooked. Add the peppers and cook for 5 more minutes. Drain grease. Add beef broth, Worcestershire sauce, hot sauce, garlic, and seasonings. Add marinara and pizza sauce. Simmer while you boil penne 1 minute less than al dente.
Stir in grated Parmesan cheese and add penne. Stir to combine.
Transfer to a casserole dish if your skillet isn’t oven safe. Top with mozzarella.
Top with pepperoni. Cover and bake for 10 minutes. Remove cover and bake for 15 minutes. Serve with garlic bread with cheese!
Make Ahead Method
Assemble the casserole as outlined. Cover and refrigerate for up to 2 days, or freeze for up to 3 months. Then follow baking method below: If refrigerated: Let sit at room temp for 30 minutes prior to baking. Add 10 additional minutes to covered baking time. Be sure not to overcook the pasta when boiling it. If frozen: Let it thaw completely in the fridge, this can take up to 24 hours. Then follow refrigerated baking method above.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. (Leftovers do freeze/reheat well!)
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9 x 13-inch casserole dish– This is the one that I use that’s pictured in this recipe. This is the round skillet that I prepared this pasta in (see process shots above). It’s also oven safe. Box Cheese Grater– Always grate the Parmesan from a wedge so that it melts and tastes the best Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
