Meat Lovers Pizza Casserole

When I want all the comforting flavors of a loaded pizza in a warm, hearty bake, I whip up this Meat Lovers Pizza Casserole. It’s cheesy, meaty, and packed with all the pizza goodness I love—just in casserole form. It’s the ultimate dish for pizza night, game day, or anytime I need a satisfying crowd-pleaser.

Why I Love This Recipe

I love this casserole because it brings everything I crave in a meat-loaded pizza—pepperoni, sausage, chicken, and melty cheese—without having to mess with dough. It’s saucy, filling, and endlessly customizable. Plus, it’s super easy to make ahead and even better the next day. Whether I’m feeding family, friends, or just treating myself, this dish always delivers comfort and flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne or rotini work great)

• Italian sausage (cooked and crumbled)

• Pepperoni slices

• Cooked chicken(chopped)

• Ground beef (optional, for extra meatiness)

• Pizza sauce or marinara

• Mozzarella cheese (shredded)

• Parmesan cheese (grated)

• Italian seasoning

• Onion (chopped)

• Garlic (minced)

• Olive oil

• Salt and pepper

• Optional toppings: black olives, mushrooms, bell peppers, red pepper flakes

Directions

1. I start by cooking the pasta until just al dente, then draining and setting it aside.

2. In a skillet, I heat olive oil and sauté the onions and garlic until soft. Then I add the sausage (and ground beef if I’m using it) and cook until browned. I stir in the chopped chicken and remove from heat.

3. In a large bowl, I combine the pasta, pizza sauce, meat mixture, Italian seasoning, and half of the mozzarella.

4. I pour the mixture into a greased casserole dish, top it with the remaining mozzarella, a sprinkle of Parmesan, and pepperoni slices.

5. I bake it at 375°F (190°C) for about 25–30 minutes, until bubbly and golden on top.

6. I let it cool for a few minutes before slicing and serving—because that melty cheese needs a moment to set.

Servings and Timing

This casserole makes about 6–8 servings. It takes me about 20 minutes to prep and another 30 minutes to bake, so I can have dinner on the table in under an hour.

Variations

• I sometimes add diced bell peppers, mushrooms, or black olives for a supreme pizza feel.

• For a spicy version, I use hot Italian sausage and sprinkle red pepper flakes into the sauce.

• When I want to lighten it up, I use turkey sausage and low-fat cheese.

• I’ve made it with cauliflower pasta or zucchini noodles for a low-carb spin.

• A layer of ricotta between the pasta and meat mixture makes it taste like lasagna meets pizza.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or oven—about 2 minutes per serving in the microwave or 10–15 minutes at 350°F in the oven. It also freezes well; I portion it into individual containers and freeze for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it ahead and store it in the fridge (covered) for up to a day. When I’m ready to bake, I just add 5–10 extra minutes to the cooking time.

What pasta works best?

I like short pasta shapes like penne, rigatoni, or rotini—they hold the sauce and meat well and don’t get too soft while baking.

Can I make this without pasta?

Absolutely. I’ve swapped the pasta for cooked spaghetti squash, cauliflower rice, or even layered zucchini slices to make it low-carb.

Is it spicy?

It’s not unless I add hot sausage or red pepper flakes. I keep it mild for most crowds but spice it up when I want some kick.

What kind of cheese is best?

Mozzarella is a must for that classic pizza melt, but I sometimes mix in provolone or cheddar for extra flavor. Parmesan on top gives it a nice golden crust.

Conclusion

This Meat Lovers Pizza Casserole is everything I love about pizza—cheesy, saucy, meaty, and comforting—in a no-fuss, baked dish that’s easy to make and even easier to devour. It’s a total hit with family and friends, and it always satisfies that pizza craving with a hearty twist. Whether I’m meal-prepping or making a cozy dinner, this casserole never disappoints.

Meat Lovers Pizza Casserole

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• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Casserole, Dinner
• Method: Baked
• Cuisine: American, Italian-Inspired
• Diet: Gluten Free

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Description

This Meat Lovers Pizza Casserole is a hearty, cheesy bake packed with pepperoni, sausage, chicken, pasta, and melty mozzarella—all the best parts of a loaded pizza in comforting casserole form. Perfect for pizza night, game day, or feeding a hungry crowd!

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Ingredients

• 12 oz pasta (penne or rotini)
• 1/2 lb Italian sausage, cooked and crumbled
• 1/2 cup pepperoni slices
• 1/3 cup cooked chicken, chopped
• 1/2 lb ground beef (optional, for extra meatiness)
• 2 cups pizza sauce or marinara
• 2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional toppings:
• Black olives
• Mushrooms
• Diced bell peppers
• Red pepper flakes

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

2. Cook pasta just until al dente. Drain and set aside.

3. In a skillet, heat olive oil. Sauté onions and garlic until soft. Add sausage (and ground beef if using), cook until browned. Stir in chicken, remove from heat.

4. In a large bowl, combine pasta, pizza sauce, meat mixture, Italian seasoning, and half the mozzarella.

5. Spread mixture into casserole dish. Top with remaining mozzarella, Parmesan, and pepperoni slices.

6. Bake for 25–30 minutes until cheese is bubbly and golden.

7. Cool slightly before serving.

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Notes

• Add mushrooms, bell peppers, or olives for supreme-style.
• Use hot sausage or red pepper flakes for a spicy version.
• Lighten up with turkey sausage and low-fat cheese.
• For a low-carb version, swap pasta for zucchini noodles or spaghetti squash.
• A layer of ricotta adds a lasagna-like twist.