This Meat Lover’s Pizza Casserole is loaded with Italian sausage, pepperoni, ground beef, and gooey melted mozzarella — all tossed with pasta and a rich marinara sauce and baked to bubbly perfection. It’s a total crowd-pleaser and the ultimate weeknight comfort food!
A Pizza and Pasta Mashup Worth Making on Repeat
If your family loves pizza night AND pasta night, then you are about to make everyone very, very happy. This casserole is exactly what it sounds like — all the best parts of a loaded meat lover’s pizza, layered up in a baking dish with hearty pasta and baked until the cheese is melted and golden. It’s warm, filling, and just really good comfort food.
I love this one because it comes together pretty quickly and it feeds a crowd without a lot of fuss. It’s also one of those recipes where the leftovers the next day are just as good — maybe even better! Serve it with some Garlic Bread and a simple side salad and dinner is completely done!
I’ve made this three times in the last month alone. My husband asked me to put it in the regular rotation and my kids didn’t leave a single bite. This is one of those recipes you hold onto for life! Thank you so much!
– Karen
Frequently Asked Questions
What kind of pasta works best for this?
I use penne or rigatoni for this recipe because those ridges and tubes really hold onto the sauce. You could also use ziti or rotini. Just use a similar amount of whatever pasta you have on hand — it’s a very versatile recipe.
Can I use different meats?
Absolutely! That is the beauty of a meat lover’s situation — you can use whatever you love or whatever you have in the fridge. Cooked and crumbled ground beef, Italian sausage, diced ham, cooked bacon crumbles, and pepperoni all work great here. Mix and match to your heart’s content!
Can I make this ahead of time?
Yes! Like most baked pasta dishes, you can assemble the whole thing, cover it tightly with foil and store it in the refrigerator overnight. When you’re ready to bake, just pull it out and add a few extra minutes to the baking time since it’s coming from a cold state.
Can this be frozen?
Yes, this freezes really well! Assemble the casserole, cover it tightly with plastic wrap and then a layer of foil to protect against freezer burn, and it will keep for up to 3 months. Let it thaw overnight in the refrigerator before baking. It’s great to have one of these stashed away for those nights when you just don’t feel like cooking.
What if I want more sauce?
I totally get it! I always keep an extra jar of marinara on the counter when I make this. Some folks like to pour a little extra over the top when serving. Use whatever sauce you love and is within your budget. Rao’s is my personal favorite when I can find it on sale — it’s just so good.
How do I store leftovers?
Let the casserole cool completely, then transfer it to a covered container and refrigerate for up to 3 days. Reheat individual portions in the microwave. It reheats beautifully and makes a fantastic next-day lunch!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Ground beef — I like an 85/15 blend here. That little bit of fat gives you great flavor. You could also swap in ground pork or a mix of the two.
- Italian sausage — bulk Italian sausage is ideal. Mild or hot — totally your call! This is one of the best flavor builders in this whole dish.
- Pepperoni — use regular or mini pepperoni slices. The minis are especially fun because they get a little crispy on top during baking.
- Penne pasta — penne or rigatoni work best. Those ridges are really good at holding onto the sauce!
- Marinara or spaghetti sauce — use your favorite store-bought jar or make your own. I love Rao’s for this. Use a sauce your family already loves.
- Tomato paste — just a small amount deepens the overall tomato flavor and gives the sauce a richer body.
- Onion and garlic — these form your flavor base. If you also enjoy bell peppers in your pizza sauce, toss those in at the same time as the onion!
- Italian seasoning and garlic powder — this is what gives the whole dish that classic pizza-shop flavor.
- Shredded mozzarella — shred your own from a block for the best melt, or use store-bought pre-shredded. Either works just fine here.
- Parmesan cheese — a little Parmesan sprinkled over the top adds a nice savory, salty finish.
- Red pepper flakes — totally optional, but a little pinch on top gives it that authentic pizza flavor. Leave it out if you’re feeding little ones!
How to Make Meat Lover’s Pizza Casserole
Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until just al dente. You want it slightly underdone — it will finish cooking in the oven. Drain well and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and Italian sausage along with the diced onion. Break the meat up as it cooks and brown it until there is no pink remaining. Drain any excess grease from the pan and return it to the stove over medium heat.
Stir in the minced garlic, Italian seasoning, garlic powder, and tomato paste. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly. Pour in the entire jar of marinara sauce and stir everything together until well combined. Let the sauce simmer on low for about 5 minutes.
Add the drained pasta directly into the meat sauce and toss everything together until the pasta is thoroughly coated. Pour the pasta and meat mixture into your prepared 9×13-inch baking dish and spread it out evenly. Arrange the pepperoni slices in a single layer across the top. Sprinkle generously with shredded mozzarella and then the Parmesan. If you like a little heat, add a pinch of red pepper flakes right over the cheese.
Cover the baking dish tightly with aluminum foil — I like to give the inside of my foil a quick spray with nonstick spray so the cheese doesn’t stick to it — and bake for 20 minutes. Remove the foil and bake for another 15 minutes, until the cheese is fully melted, bubbly, and starting to turn golden in spots. Let it rest for about 5 minutes before serving. That rest time really helps it set up!
Pro Tips for the Best Meat Lover’s Pizza Casserole
- Do not overcook your pasta. This is the single most important tip. Pull your pasta out a minute or two early — slightly underdone, al dente pasta. It will absorb sauce and continue cooking in the oven and you do not want mushy pasta in your finished casserole.
- Drain your meat well. After browning the ground beef and sausage, make sure you drain off as much excess grease as possible. Too much grease in the pan will make your sauce greasy and thin.
- Shred your own mozzarella. I know it’s an extra step but pre-shredded cheese has anti-caking agents on it that prevent it from melting as smoothly. A block of low-moisture mozzarella shredded fresh will give you that gorgeous, stretchy melt you’re looking for.
- Add extra sauce on the side. I always set out an extra warm bowl of marinara for serving. Some folks like to spoon a little extra over their portion — and honestly, I don’t blame them!
- Broil at the end. If you want your pepperoni to get a little crispy and your cheese to have those browned, bubbly spots, switch your oven to broil for just the last 2-3 minutes. Watch it closely so it doesn’t burn — but it is so worth it!
What to Serve with Meat Lover’s Pizza Casserole
This casserole is pretty hearty on its own but I love rounding it out into a full meal. Here are some of our favorite things to serve alongside it:
- Garlic Bread — this is an absolute must in my house. You need something to soak up all that extra sauce!
- Simple Green Salad — a crisp salad with an Italian vinaigrette balances out all that rich, cheesy goodness.
- Steamed Broccoli or Roasted Vegetables — a simple veggie side is always a good idea and it makes this a well-rounded, nutritious meal for the whole family.
- Butter Swim Biscuits — warm, fluffy biscuits with this casserole is a combination I will never say no to!
Meat Lover’s Pizza Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Bring a large pot of salted water to a boil. Cook penne pasta for 1-2 minutes less than the package directions (al dente). Drain well and set aside.
- In a large skillet over medium-high heat, combine the ground beef, Italian sausage, and diced onion. Cook, breaking up the meat, until browned and fully cooked through, about 8-10 minutes. Drain excess grease.
- Return the skillet to medium heat. Add the minced garlic, Italian seasoning, garlic powder, black pepper, and 2 tablespoons of tomato paste. Stir and cook for 1 minute until fragrant.
- Pour in the entire jar of marinara sauce. Stir until fully combined and let simmer on low for 5 minutes.
- Add the drained pasta to the meat sauce and toss until every piece of pasta is thoroughly coated.
- Pour the pasta mixture into the prepared baking dish and spread evenly. Arrange the pepperoni slices in a single layer over the top.
- Sprinkle 2 cups of the mozzarella cheese evenly over the pepperoni, followed by the Parmesan. Add red pepper flakes if using.
- Cover tightly with foil (spray the inside of the foil with nonstick spray to prevent sticking). Bake for 20 minutes.
- Remove foil and bake for an additional 15 minutes, until cheese is fully melted and bubbly. For extra browning, broil on high for 2-3 minutes — watch it closely!
- Remove from oven and let rest for 5 minutes before serving.
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