Pizzaiolo Pasta (Pizza Pasta Bake)

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Pizzaiolo Pasta (Pizza Pasta Bake)

All the flavors of your favorite pizza, baked into a hearty, cheesy pasta casserole. This pizzaiolo pasta comes together in about an hour and is the kind of dinner that makes everyone ask for seconds.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch, Main Course, supper

Cuisine: American, Italian

Keyword: baked pasta, easy pizza pasta, pepperoni pasta bake, pizza pasta bake, pizza pasta casserole, pizzaiolo pasta

Servings:

Calories: 584kcal

Author: Viana Boenzli

Ingredients

1 pound short pasta (campanelle, ziti, penne, rigatoni, etc)
1 pound ground beef and/or ground Italian sausage
8 ounces pepperoni slices
1 small onion, finely chopped
2 cloves garlic, minced
28 ounces canned plum tomatoes
1 pound fresh mozzarella
¼ cup Parmesan cheese
2 teaspoons Italian seasoning
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes (optional)

Instructions

Start by cooking your pasta in a large pot of well-salted water. Drain the pasta a couple minutes before it's fully done - it'll finish cooking in the oven.
1 pound short pasta (campanelle, ziti, penne, rigatoni, etc)
While the pasta is cooking, preheat your oven to 375°F.
Heat a large pan over medium heat and add the pepperoni slices. Cook for a few minutes until they crisp up and release some of their fat, then remove them to a paper towel-lined plate to drain. (If you'd rather do this in the oven, spread the pepperoni on a baking sheet and bake at 375°F for about 8-10 minutes until crispy.)
8 ounces pepperoni slices
In the same pan, sauté the onion over medium heat for a few minutes until it turns translucent.
1 small onion, finely chopped
Add the garlic and cook for another 30 seconds, then remove the onion and garlic from the pan and set aside.
2 cloves garlic, minced
Brown the ground beef and/or sausage in the same pan, breaking it up as it cooks.
1 pound ground beef and/or ground Italian sausage
Once the meat is browned, add the tomatoes, Italian seasoning, salt, pepper, red pepper flakes if using, and the sautéed onion and garlic. Break up the plum tomatoes with tongs as everything simmers together. Let it simmer for about 10 minutes.
28 ounces canned plum tomatoes, 2 teaspoons Italian seasoning, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon red pepper flakes (optional)
Drain the pasta and toss with the sauce right in the pot.
Now for the fun part! In a casserole dish, layer half the pasta, then half the mozzarella, then half the Parmesan, then half the basil, parsley, and pepperoni. Repeat with the remaining half of everything so you end up with two layers.
1 pound short pasta (campanelle, ziti, penne, rigatoni, etc), 1 pound fresh mozzarella, ¼ cup Parmesan cheese, 2 Tablespoons chopped fresh basil, 2 Tablespoons chopped fresh parsley, 8 ounces pepperoni slices
Bake for 20 minutes, until the cheese is melted and bubbly.
Let it sit for a few minutes before serving - it'll be easier to scoop and a lot less likely to burn the roof of your mouth. Enjoy!

Notes

💫 Variations

Use all ground beef, all Italian sausage, or half and half.
Add mushrooms, bell peppers, olives, or any of your favorite pizza toppings.
Use hot Italian sausage or extra red pepper flakes if you like heat.
Skip the oven and make it entirely on the stovetop - just cover the pan on low heat until the cheese melts.

🧺 Storage Store in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.

🍝 Undercooking the pasta Drain the pasta a couple minutes before it's fully done. It finishes cooking in the oven and will end up mushy if it goes in fully cooked.

🍕 Crisping the pepperoni Stovetop: cook in a dry pan over medium heat for a few minutes until crispy. Oven: spread on a baking sheet and bake at 375°F for 8-10 minutes.

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