I whipped up an easy, budget-friendly pizza pasta bake that’s perfect for hectic weeknights and stands out among my Simple Meal Ideas For Picky Eaters.
I wasn’t expecting a casserole to become my go-to, but this Super Easy Pizza Pasta Bake stole the show. I toss penne or rotini with pizza sauce or marinara and pockets of melty shredded mozzarella, then bake till the top is bubbly and the edges get a little crisp.
It’s stupidly simple, and somehow even picky kids (and adults) end up finishing their plates. If you dig Quick And Easy Dinner Recipes Picky Eaters will love this, and honestly the whole thing reads like a Pizza Pasta Recipes Easy dream that tastes way better than it sounds, trust me, you gotta try it.
Ingredients
- Penne or rotini give carbs and fiber, filling base, absorbs sauce, simple comfort food
- Tomato based, vitamin C and lycopene, tangy, lowers bitterness, adds saucy brightness
- Melty mozzarella brings creamy protein, mild flavor, gooey pull kids and adults love
- Salty, spicy cured meat; high in fat and protein, adds savory, slightly greasy kick
- Adds hearty umami, extra protein, can be fatty so drain some grease first
- Onions and peppers add crunch, vitamins and sweetness; mushrooms give earthiness
- Parmesan adds salty sharpness, breadcrumbs give crispy texture, makes top golden brown
Ingredient Quantities
- 12 ounces (340 g) dry pasta, penne or rotini
- 2 cups (16 ounces / 450 g) pizza sauce or marinara
- 2 cups (about 8 ounces / 225 g) shredded mozzarella
- 1 cup (about 4 ounces / 115 g) shredded cheddar optional
- 6 ounces (170 g) sliced pepperoni or chopped optional
- 1 cup cooked Italian sausage or ground beef crumbled optional (about 8 ounces)
- 1 small onion finely chopped (about 1/2 cup)
- 1 bell pepper diced (about 1 cup)
- 1 cup sliced mushrooms optional
- 2 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs or panko optional for topping
- Handful fresh basil or parsley chopped optional
- Cooking spray or butter for the baking dish optional
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or a little butter.
2. Boil 12 ounces pasta in salted water until just al dente (cook 1-2 minutes less than package says), then drain, reserving about 1/2 cup pasta water in case the sauce needs loosening.
3. While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat; add 1 small finely chopped onion, 1 diced bell pepper and 1 cup sliced mushrooms if using, cook until softened about 5 minutes.
4. Add 2 cloves minced garlic (or 1 teaspoon garlic powder), 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat; stir 30 seconds until fragrant.
5. If using meat: add 1 cup cooked Italian sausage or brown about 8 ounces ground beef until crumbly, drain excess fat; stir in 6 ounces sliced or chopped pepperoni now or save some to layer on top if you like it crisp.
6. Pour in 2 cups pizza sauce or marinara, bring to a simmer, taste and adjust salt/seasoning, add a splash of reserved pasta water if sauce seems too thick.
7. Toss the drained pasta into the sauce mixture, stir in about half of the 2 cups shredded mozzarella and the 1 cup shredded cheddar if using, then transfer everything to the prepared baking dish.
8. Sprinkle remaining mozzarella on top, then evenly scatter 1/4 cup grated Parmesan and 1/2 cup breadcrumbs or panko tossed with a little melted butter or olive oil for crunch; add extra pepperoni slices on top if you like.
9. Bake 20 to 25 minutes until bubbly and golden; if you want it extra brown, broil for 1 to 2 minutes but watch it closely. Let rest 5 minutes, then garnish with a handful of chopped fresh basil or parsley and serve.
Equipment Needed
1. Large pot (6–8 qt) for boilin the pasta, not a tiny one you’ll regret
2. Colander or pasta strainer to drain and reserve a bit of pasta water
3. Large skillet (10–12 inch) for sautéing the veggies, garlic and meat
4. 9×13 inch baking dish, greased so the pasta doesnt stick
5. Wooden spoon or silicone spatula to stir and fold in the cheese
6. Measuring cups and spoons for sauce, cheese and seasonings
7. Sharp chef’s knife for chopping onion, pepper and herbs
8. Cutting board to prep veggies and sliced pepperoni
FAQ
Super Easy Pizza Pasta Bake Recipe Substitutions and Variations
- Pasta (12 oz): swap penne/rotini for ziti, rigatoni or medium shells; small shapes like elbow or farfalle work too, if thats what you got.
- Pizza sauce (2 cups): use jarred marinara, a can of crushed tomatoes blended with garlic and Italian seasoning, or pesto for a different, herby twist.
- Mozzarella (2 cups): try provolone, fontina or shredded Monterey Jack; you can also fold in a few spoonfuls of ricotta for extra creaminess.
- Pepperoni / Italian sausage: swap pepperoni for chopped salami, diced ham or cooked bacon; for sausage try ground turkey, plant based crumbles or roasted mushrooms if you want it meatless.
Pro Tips
1. Undercook the pasta by one to two minutes so it finishes cooking in the oven and doesnt turn mushy. Save a little starchy pasta water (about half a cup) when you drain it so you can loosen the sauce if the bake looks dry.
2. Crisp the pepperoni separately if you like crunch, either quickly fry slices in a hot skillet or put them on a sheet and broil for one to two minutes before topping. Also brown and drain sausage or beef well or the whole casserole can get greasy.
3. Mix cheeses for both melt and flavor, keep most as mozzarella for gooeyness and add some cheddar for bite, grate fresh cheese when you can since pre shredded often melts weird. Toss breadcrumbs or panko with a little olive oil or melted butter so they toast golden instead of turning powdery.
4. Assemble ahead to save time, keep covered in the fridge up to 24 hours and bake from cold adding a few extra minutes. Let the dish rest five minutes after it comes out so the cheese firms up and it slices cleaner, and for leftovers reheat with a splash of water or sauce so it wont dry out.
Super Easy Pizza Pasta Bake Recipe
I whipped up an easy, budget-friendly pizza pasta bake that’s perfect for hectic weeknights and stands out among my Simple Meal Ideas For Picky Eaters.
6
servings
760
kcal
Equipment: 1. Large pot (6–8 qt) for boilin the pasta, not a tiny one you’ll regret
2. Colander or pasta strainer to drain and reserve a bit of pasta water
3. Large skillet (10–12 inch) for sautéing the veggies, garlic and meat
4. 9×13 inch baking dish, greased so the pasta doesnt stick
5. Wooden spoon or silicone spatula to stir and fold in the cheese
6. Measuring cups and spoons for sauce, cheese and seasonings
7. Sharp chef’s knife for chopping onion, pepper and herbs
8. Cutting board to prep veggies and sliced pepperoni
Ingredients
12 ounces (340 g) dry pasta, penne or rotini
2 cups (16 ounces / 450 g) pizza sauce or marinara
2 cups (about 8 ounces / 225 g) shredded mozzarella
1 cup (about 4 ounces / 115 g) shredded cheddar optional
6 ounces (170 g) sliced pepperoni or chopped optional
1 cup cooked Italian sausage or ground beef crumbled optional (about 8 ounces)
1 small onion finely chopped (about 1/2 cup)
1 bell pepper diced (about 1 cup)
1 cup sliced mushrooms optional
2 cloves garlic minced or 1 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes optional
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs or panko optional for topping
Handful fresh basil or parsley chopped optional
Cooking spray or butter for the baking dish optional
Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or a little butter.
- Boil 12 ounces pasta in salted water until just al dente (cook 1-2 minutes less than package says), then drain, reserving about 1/2 cup pasta water in case the sauce needs loosening.
- While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium heat; add 1 small finely chopped onion, 1 diced bell pepper and 1 cup sliced mushrooms if using, cook until softened about 5 minutes.
- Add 2 cloves minced garlic (or 1 teaspoon garlic powder), 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat; stir 30 seconds until fragrant.
- If using meat: add 1 cup cooked Italian sausage or brown about 8 ounces ground beef until crumbly, drain excess fat; stir in 6 ounces sliced or chopped pepperoni now or save some to layer on top if you like it crisp.
- Pour in 2 cups pizza sauce or marinara, bring to a simmer, taste and adjust salt/seasoning, add a splash of reserved pasta water if sauce seems too thick.
- Toss the drained pasta into the sauce mixture, stir in about half of the 2 cups shredded mozzarella and the 1 cup shredded cheddar if using, then transfer everything to the prepared baking dish.
- Sprinkle remaining mozzarella on top, then evenly scatter 1/4 cup grated Parmesan and 1/2 cup breadcrumbs or panko tossed with a little melted butter or olive oil for crunch; add extra pepperoni slices on top if you like.
- Bake 20 to 25 minutes until bubbly and golden; if you want it extra brown, broil for 1 to 2 minutes but watch it closely. Let rest 5 minutes, then garnish with a handful of chopped fresh basil or parsley and serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 393g
- Total number of serves: 6
- Calories: 760kcal
- Fat: 42.9g
- Saturated Fat: 19.2g
- Trans Fat: 0.3g
- Polyunsaturated: 4.2g
- Monounsaturated: 20g
- Cholesterol: 98mg
- Sodium: 1450mg
- Potassium: 700mg
- Carbohydrates: 64.7g
- Fiber: 5g
- Sugar: 8.5g
- Protein: 34.7g
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 303mg
- Iron: 2.5mg
