This Easy Pizza Casserole is a simple, no-fuss dinner the whole family will love!
I used ground beef, pepperoni, onion, mushrooms, black olives, green bell pepper and lots of cheese in this recipe (it’s how I would normally order a pizza!). Use your favorite store-bought pizza sauce or make your own homemade pizza sauce.
Can I Make This Casserole Ahead of Time?
Yes, you can! Cover and refrigerate until ready to bake (no longer than 3 days). Bring the casserole to room temperature before baking and bake as directed.
More Easy Dinner Casseroles
Easy Pizza Casserole
- 8 ounces ziti or medium size pasta, cooked according to package directions
- 1 pound lean ground beef
- 1 cup chopped yellow onion
- 1 medium green bell pepper seeded and chopped (about 1 cup chopped)
- 1 (14 ounce) jar pizza sauce
- 12 ounces mozzarella cheese shredded (3 cups – reserve 1 cup for topping)
- 1 (3 ½ ounce) package sliced pepperoni, sliced in half
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (3.8-ounce) can sliced black olives, drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley optional garnish
- Preheat your oven to 350 degrees F. Grease a 2-quart baking dish or spray with cooking spray.
- While pasta is cooking, cook ground beef, onion and green pepper in a dutch oven or large saucepan until meat is browned and no longer pink, crumbling beef while it cooks. Drain off fat.
- Add cooked pasta, pizza sauce, 2 cups of the mozzarella cheese, pepperoni, mushrooms, olives, salt, pepper and Italian seasoning to beef mixture and stir well to combine.
- Transfer to prepared baking dish. Sprinkle evenly with remaining 1 cup of mozzarella cheese.
- Cover tightly with aluminum foil and bake for 30 minutes. Remove from oven, remove foil and bake for an additional 10 minutes, or until cheese is melted.
- Sprinkle with fresh chopped parsley, if desired.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published October 30, 2014. Updated with new photographs, recipe revised and republished on September 30, 2019.