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Pizza Pasta Casserole Recipe

Customize this pizza pasta casserole with your favorite toppings (like bacon or green peppers). Leave out the noodles and swap in zucchini or cauliflower to make low-carb, keto friendly, gluten free pizza casserole.

Ingredients

  • 12 oz pasta, cooked al dente according to package instructions I used veggie rotini; see notes for gluten free, low carb, and keto substitutions
  • 12 oz turkey sausage or italian sausage crumble as you cook
  • 1 large onion, chopped or one 12-oz bag chopped frozen onions
  • 1 tsp garlic crushed
  • 14.5 oz canned petite diced tomatoes with juice
  • 16 oz tomato sauce
  • 1 Tbsp Garlic salt the California style kind
  • 2 Tbsp Italian seasoning

Pizza Casserole Toppings (suggested)

  • 2 cups shredded mozzarella cheese
  • 4-6 oz sliced pepperoni
  • 2-4 oz sliced black olives
  • 12 oz sliced mushroooms fresh or frozen
  • 6-8 cups fresh spinach ripped into smaller pieces

Instructions

  • Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.
  • In a large pot, bring salted water to a boil for pasta.  Follow box directions for cooking pasta al dente. (See notes for gluten free, keto, and low carb substitutions.)
  • While the water heats and the pasta cooks, add the sausage to a hot skillet and begin to crumble it up as it cooks.
  • Reduce to medium heat and add the onions and mushrooms, and any additonal desired vegetables that need to cook down, such as zucchini slices or green peppers (but not spinach yet). Cook them down to remove juices, browning slightly.  
  • (Optional) I also added some extra slices of pepperoni at this stage so some would be in the pasta mix and not just on top.
  • When the veggies and sausage are almost ready, add 1 teaspoon crushed garlic and the fresh ripped spinach to the pan.  Cook till spinach is completely wilted.
  • When the pasta is cooked, drain and return to the large pot.
  • Add the petite diced tomatoes and tomato sauce to the large pot with the pasta.
  • Add 1 Tablespoon each garlic salt and Italian seasoning to the pasta and tomato mixture.  Stir to combine.
  • When the veggies and sausage are cooked, add them to the large pot also and stir to combine.  
  • Pour in about 1/2 -3/4 cup shredded mozzarella (or other favorite pizza cheese), and 1/2 of the sliced olives into the pasta mix.
  • Toss to combine, then pour into a 9 x 13 baking dish. Make sure that all the noodles are covered in sauce to prevent them from getting crispy while baking.
  • Cover with 3-4 ounces pepperoni, and sprinkle remaining cheese and olives on top.
  • Bake approximately 20-25 minutes till cheese is bubbling and the pepperoni is slightly crispy!
    (See notes for make ahead refrigerator casserole instructions and freezer meal casserole baking instructions.)

Notes

MAKE AHEAD FREEZER MEAL

This pizza casserole is a great make ahead meal to put in the fridge 1-3 days for a busy night, or to freeze 1-2 months before baking. 
MAKE AHEAD (REFRIGERATOR): This casserole can be refrigerated for a day or two before baking. Cover with foil and increase baking time to 35-45 minutes, until warmed through. Uncover to bake the last 5-10 minutes, until cheese is bubbling.
FREEZER MEAL: Wrap the top of the casserole in tin foil.  Cool down in the fridge until it is cool enough to place in the freezer. To serve, thaw completely in the fridge and bake until heated through, approximately 45-50 minutes. Uncover to bake the last 5-10 minutes, until cheese is bubbling. (I also add ~1/4 cup water before baking, to help keep the pasta moist and steamed.)

MAKE IT GLUTEN-FREE, LOW CARB, OR KETO

There are a few ways to make this easy pizza casserole gluten free, low carb, or keto friendly. 
  1. Skip the noodles. Just cook everything else together and enjoy a crustless pizza casserole without pasta! 
  2. Swap in gluten free pasta (or low carb noodles). Since these noodles are often more delicate, I'd recommend cooking 1-2 minutes short of al dente. 
  3. Add zucchini instead of pasta. Thin sliced zucchini can be layered in (like in zucchini lasagna) or cooked in with the sausage and vegetables. 
  4. Roast cauliflower in place of pasta. Just follow these instructions to roast the cauliflower florets instead of cooking the pasta. 
Of course, zucchini and cauliflower can also be added *with* the noodles for an extra serving of veggies if it fits with your dietary needs.