This baked Pizza Pasta has been a staple in our home for years and it always brings everyone to the table. I first combined pizza flavors with pasta during a busy week when I wanted something that tasted indulgent but came together quickly. The result was a bubbly, cheesy casserole that offered all the bright tomato notes and spice of a classic pizza with the comforting familiarity of a pasta dinner. The textures are what keep me coming back the crispy pepperoni edges, the gooey melted mozzarella and the tender rotini that holds the sauce in its spirals.

I discovered this combination while testing pantry friendly dinners and a jar of store bought pizza sauce became a revelation. The recipe is forgiving which is why it became our family favorite. It can be prepped in about ten minutes and finished in the oven in roughly thirty minutes, which makes it ideal for busy nights. My kids love the pepperoni on top, my partner asks for extra cheese and guests always comment that it tastes like a pizza that hugs you from the inside.

Ingredients

• Ground beef or Italian sausage: One pound provides the savory backbone to the dish. Choose lean beef for less grease or mild Italian sausage for extra seasoning. If you prefer turkey, use one pound of ground turkey but add a pinch of extra salt and paprika.
• Onion: Half a medium onion diced brings sweetness and aromatic depth. Yellow onion is a reliable choice and sautéeing it until translucent softens its bite and builds flavor.
• Garlic: One clove minced gives a fragrant base. Fresh garlic offers the best aroma but jarred minced can substitute in a pinch at about one teaspoon.
• Italian seasoning: One teaspoon binds the tomato and meat flavors with oregano, basil and thyme. If you have an Italian blend from a jar, one teaspoon is ideal.
• Pizza sauce: A fourteen ounce jar of pizza sauce is convenient and provides a balanced sweeter tomato note. Brands like Ragu pizza sauce or Prego pizza sauce are readily available and work well.
• Water: Three quarters cup of water helps thin the sauce slightly so it coats the pasta without becoming heavy.
• Rotini pasta: Three cups measured before cooking gives enough spiral shaped pasta to trap sauce and cheese. Use regular semolina rotini for best texture.
• Mozzarella cheese: Two cups shredded divided use ensures gooey melt inside and a golden top. Part skim works fine or go full fat if you want extra creaminess.
• Pepperoni: Thirty six slices divided for mixing and topping. Cutting some slices in half helps distribute pepperoni throughout the dish while whole slices on top crisp in the oven.

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook three cups of rotini according to package directions until al dente, usually about eight to ten minutes. Drain thoroughly so the pasta does not water down the sauce. Reserve a tablespoon of pasta water if you like a silkier texture. Brown the meat: In a large skillet over medium high heat brown one pound of ground beef or Italian sausage with half a diced onion, one minced clove of garlic and one teaspoon of Italian seasoning. Break the meat into small pieces and cook until no longer pink, about six to eight minutes. Drain excess grease to avoid a greasy final dish. Preheat the oven: Set the oven to three hundred fifty degrees Fahrenheit so it reaches temperature while you assemble the pasta. A fully preheated oven ensures even baking and a nicely melted top within the recommended time frame. Mix sauce and water: In a large mixing bowl combine a fourteen ounce jar of pizza sauce with three quarters cup of water. Stir until smooth so the sauce will coat the pasta evenly and prevent dry pockets after baking. Combine everything: Add the cooked rotini, one and one half cups of shredded mozzarella, the cooked meat mixture and twenty slices of pepperoni cut in half to the bowl with sauce. Toss gently until the pasta is thoroughly coated and the cheese begins to cling to the noodles. Prepare the baking dish: Spray a nine by nine inch or eleven by seven inch baking dish with nonstick cooking spray. Pour the pasta mixture into the dish and spread evenly for uniform baking. This ensures even cheesing and consistent bake time. Top and cover: Sprinkle the remaining half cup of mozzarella evenly on top and arrange the remaining pepperoni slices in a single layer for visual appeal and crisp edges. Cover the dish with aluminum foil to retain moisture and prevent excessive browning while the interior heats. Bake and finish: Bake at three hundred fifty degrees Fahrenheit for about twenty minutes covered. Remove the foil and bake for an additional five to ten minutes until the cheese on top is fully melted and the pepperoni edges begin to crisp. Let rest five minutes before serving to set the cheese.

Storage Tips

Cool leftovers to room temperature before refrigerating to avoid condensation which can make the pasta soggy. Store in an airtight container for up to four days. For freezing, portion into single serving containers or a large freezer safe dish and freeze up to three months. Thaw overnight in the refrigerator before reheating. Reheat covered in a three hundred fifty degree Fahrenheit oven until warmed through, about fifteen to twenty minutes, or microwave covered on medium power in ninety second bursts, stirring in between.

Ingredient Substitutions

For a lighter version swap ground beef for lean ground turkey and reduce the mozzarella to one and one half cups. To make it vegetarian omit the meat and use sautéed mushrooms and a plant based sausage crumble or roasted vegetables such as zucchini and bell pepper. For a dairy free option use a dairy free shredded cheese and a plant based pepperoni style topping. If you want an extra herby profile add fresh basil and a quarter cup of grated Parmesan for complexity but reduce salt elsewhere.

Serving Suggestions

Serve with a crisp green salad dressed with a simple vinaigrette to cut through the richness. Garlic bread or toasted baguette slices make a welcome accompaniment. For family style serving, place the casserole on the table with a small bowl of crushed red pepper and another of grated Parmesan. Garnish individual plates with torn fresh basil or a sprinkle of dried oregano for a pizzeria feel.

Cultural Background

This dish is an American comfort mash up that borrows heavily from pizza traditions while using the casserole format beloved in many American households. Pizza style flavors were adapted into baked pasta forms as a way to stretch ingredients and appeal to family palates. Regional variations often add local ingredients such as spicy Italian sausage in the Midwest or extra vegetables on the West Coast. The result is a crowd pleasing hybrid that celebrates the familiarity of pizza with the ease of a one pan meal.

Seasonal Adaptations

In summer use fresh summer tomatoes or fire roasted tomatoes in place of jarred sauce for brightness. Add grilled seasonal vegetables like bell peppers and zucchini. In winter, deepen the flavor with a splash of red wine in the sauce while cooking the meat and fold in roasted root vegetables. For holiday gatherings increase the cheese to three cups and serve alongside a peppery arugula salad.

Meal Prep Tips

Assemble the casserole in a disposable aluminum baking dish if you plan to transport it. You can prepare the full dish and refrigerate up to twenty four hours before baking or make the components ahead by cooking the pasta and meat separately and storing them until you are ready to combine. For lunches portion into single serving containers to heat quickly at work. Label containers with the date if freezing and rotate oldest items first.

This baked Pizza Pasta brings comfort and convenience together. It is a reliable weeknight solution that still feels special enough for company. Give it a try and then make it your own by adjusting proteins, cheeses or toppings to match your family preferences.