Supreme Pizza Pasta Casserole
Supreme Pizza Pasta Casserole turns rotini, Italian sausage, pepperoni, and pizza sauce into a bubbling family dinner with almost no fuss.
It tastes like a loaded supreme pizza, but it stretches one pack of sausage and a little pepperoni into four hearty servings. The edges get cheesy and golden, the pasta stays saucy, and every bite has peppers, mushrooms, olives, and savory meat.
Why You’ll Love This Recipe
- Big pizza flavor: Italian sausage, pepperoni, pizza sauce, mozzarella, and parmesan bring that classic pizzeria taste.
- Hearty texture: Rotini catches the sauce in every twist, while mushrooms and peppers add tender bites.
- Easy weeknight prep: You boil, brown, mix, top, and bake.
- Great for leftovers: The casserole reheats well and makes a filling lunch the next day.
Fabian’s Budget Tip: Buy a block of mozzarella and shred it yourself. It usually costs less than pre shredded cheese, melts smoother, and gives you that stretchy pizza topping without paying extra. You can also use half sausage and extra mushrooms to keep the flavor rich while lowering the cost.
Ingredients (Serves 4)
- 12 ounces rotini pasta (340 g)
- 1 tablespoon kosher salt for the pasta water (15 g)
- 1 tablespoon olive oil (15 ml)
- 12 ounces Italian sausage, casings removed if needed (340 g)
- 1 medium green bell pepper, diced (150 g)
- 1 medium red bell pepper, diced (150 g)
- 8 ounces mushrooms, sliced (225 g)
- 3 ounces pepperoni slices, halved (85 g)
- 1/2 cup sliced black olives (75 g)
- 2 cups pizza sauce (480 ml)
- 1 teaspoon Italian seasoning (3 g)
- 1/4 teaspoon black pepper (1 g)
- 2 cups shredded mozzarella cheese (225 g)
- 1/2 cup grated parmesan cheese (50 g)
Step-by-Step Instructions
1. Cook the Rotini
Heat the oven to 375°F. Bring a large pot of water to a boil, then stir in the salt. Add the rotini and cook it 1 minute less than the package says. The pasta should feel tender on the outside with a firm center. Drain it well, but do not rinse it.
2. Brown the Italian Sausage
Warm the olive oil in a large skillet over medium heat. Add the Italian sausage and break it into small crumbles with a spoon. Cook until the meat turns browned and you hear a steady sizzle. The pan should smell savory and a little like toasted fennel. Spoon off extra grease if the skillet looks oily.
3. Soften the Vegetables
Add the diced bell peppers and sliced mushrooms to the skillet. Cook for 5 to 6 minutes, stirring often, until the peppers look glossy and the mushrooms release their juices. Let the vegetables soften, but keep a little bite so the casserole does not turn mushy.
4. Combine the Casserole Filling
Add the cooked rotini, pepperoni, olives, pizza sauce, Italian seasoning, and black pepper to the skillet. Stir until the pasta looks evenly coated and the sauce clings inside the rotini twists. Taste a small spoonful and adjust with a pinch more black pepper if you like a stronger pizza flavor.
5. Top with Cheese
Spoon the pasta mixture into a 9 by 13 inch baking dish. Spread it into an even layer. Scatter the mozzarella over the top, then finish with parmesan. Try to cover the corners well because those cheesy edges turn golden and crisp as the casserole bakes.
6. Bake Until Bubbling
Bake for 20 to 25 minutes, until the sauce bubbles around the sides and the cheese melts into a golden blanket. Let the casserole rest for 5 minutes before serving. This short rest helps the sauce settle so each scoop holds together.
Expert Troubleshooting & FAQs
Can I use a different pasta shape?
Yes. Penne, rigatoni, ziti, or shells all work well. Choose a shape with ridges or curves so the pizza sauce can cling to it.
How do I keep the casserole from drying out?
Do not overcook the pasta before baking. Cook it just shy of tender, and make sure every piece gets coated in sauce before it goes into the baking dish. If your sauce is very thick, stir in 2 to 3 tablespoons of water.
Can I make it ahead?
Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours. Bake it straight from the fridge and add about 10 minutes to the baking time. Look for bubbling sauce at the edges before you pull it from the oven.
Can I use marinara instead of pizza sauce?
Yes, but pizza sauce gives a thicker texture and stronger oregano flavor. If you use marinara, stir in a little extra Italian seasoning and a pinch of parmesan to make it taste closer to pizza.
How do I store leftovers?
Cool leftovers, then place them in an airtight container. Refrigerate for up to 4 days. Reheat single servings in the microwave until hot in the center, or warm a larger portion in the oven at 350°F until the cheese softens again.
Estimated Nutritional Facts
These are rough estimates per serving.
- Calories: 690
- Protein: 34 g
- Carbs: 58 g
- Fats: 35 g
Supreme Pizza Pasta Casserole
Ingredients
- 12 ounces rotini pasta (340 g)
- 1 tablespoon kosher salt for the pasta water (15 g)
- 1 tablespoon olive oil (15 ml)
- 12 ounces Italian sausage, casings removed if needed (340 g)
- 1 medium green bell pepper, diced (150 g)
- 1 medium red bell pepper, diced (150 g)
- 8 ounces mushrooms, sliced (225 g)
- 3 ounces pepperoni slices, halved (85 g)
- 1/2 cup sliced black olives (75 g)
- 2 cups pizza sauce (480 ml)
- 1 teaspoon Italian seasoning (3 g)
- 1/4 teaspoon black pepper (1 g)
- 2 cups shredded mozzarella cheese (225 g)
- 1/2 cup grated parmesan cheese (50 g)
Instructions
- 1. Cook the Rotini. Heat the oven to 375°F. Bring a large pot of water to a boil, then stir in the salt. Add the rotini and cook it 1 minute less than the package says. The pasta should feel tender on the outside with a firm center. Drain it well, but do not rinse it.
- 2. Brown the Italian Sausage. Warm the olive oil in a large skillet over medium heat. Add the Italian sausage and break it into small crumbles with a spoon. Cook until the meat turns browned and you hear a steady sizzle. The pan should smell savory and a little like toasted fennel. Spoon off extra grease if the skillet looks oily.
- 3. Soften the Vegetables. Add the diced bell peppers and sliced mushrooms to the skillet. Cook for 5 to 6 minutes, stirring often, until the peppers look glossy and the mushrooms release their juices. Let the vegetables soften, but keep a little bite so the casserole does not turn mushy.
- 4. Combine the Casserole Filling. Add the cooked rotini, pepperoni, olives, pizza sauce, Italian seasoning, and black pepper to the skillet. Stir until the pasta looks evenly coated and the sauce clings inside the rotini twists. Taste a small spoonful and adjust with a pinch more black pepper if you like a stronger pizza flavor.
- 5. Top with Cheese. Spoon the pasta mixture into a 9 by 13 inch baking dish. Spread it into an even layer. Scatter the mozzarella over the top, then finish with parmesan. Try to cover the corners well because those cheesy edges turn golden and crisp as the casserole bakes.
- 6. Bake Until Bubbling. Bake for 20 to 25 minutes, until the sauce bubbles around the sides and the cheese melts into a golden blanket. Let the casserole rest for 5 minutes before serving. This short rest helps the sauce settle so each scoop holds together.
