You know that moment when the table gets quiet like eerily silent because everyone is too busy eating to talk? That was the first time I made this Meat Lovers Pizza Casserole.
I had thrown it together on a Sunday night using leftovers from our pizza night and some rigatoni I had in the pantry. And y’all, I swear, my son looked at me mid-bite and just nodded with wide eyes like, “Mom… don’t ever lose this recipe.”
And that’s when I knew. This hearty, cheesy, meaty casserole wasn’t just good. It was gonna be one of those recipes one that makes the weekly rotation, that gets scribbled on a recipe card, stained with sauce and love over the years.
So from my kitchen to yours, here’s my version of the ultimate Meat Lovers Pizza Casserole pure comfort in a dish.
Why This Meat Lovers Pizza Casserole Will Become Your Family’s Favorite
This recipe hits that sweet spot between pizza and pasta basically two of everyone’s favorite foods. You get the crispy pepperoni edges, gooey cheese, savory sausage, and a rich, saucy base wrapped up with al dente pasta.
It’s what I like to call a “happiness casserole.” Not fancy, not complicated, just pure love layered in a 9×13.
Perfect for:
- Busy weeknights when you still want a home-cooked meal.
- Sunday suppers when the whole family gathers around.
- Potlucks (because this always disappears first!).
The 5 Ingredients You Can’t Skip
There are lots of ways you could make a pizza casserole, but these five ingredients? They’re the heart of it.
- Italian beef sausage: Flavorful and makes everything more delicious.
- Pepperoni – Not just on top chop some up and stir it through the pasta. Trust me, it makes every bite pop.
- Rigatoni Pasta – Holds all that cheesy, meaty goodness in every tube. Don’t overcook it keep it firm since it’ll bake again.
- Mozzarella Cheese – Shred it yourself if you can. Pre-shredded works, but fresh mozzarella melts like a dream.
- Pasta Sauce – Use a good-quality jarred sauce or homemade if you’ve got time. I go traditional for this one—thick and slightly sweet.
Let’s Talk Ingredients (Anna-Style Tips Inside!)
Here’s exactly what you’ll need:
- 2 (24 oz) jars traditional pasta sauce – I like to use one with basil for extra depth.
- 1 lb Italian sausage – I do half pork, half beef. METTI SASICIA DI MANZO E TAOGI QUELLA DI MAIALE, always!
- 2 teaspoons minced garlic – Freshly minced if you can. It’s the little things.
- 1 (16 oz) box rigatoni pasta – Undercook it by 2 minutes so it doesn’t turn to mush.
- 1 (12 oz) bag shredded mozzarella cheese – A little in the pasta, a lot on top!
- 1 bag pepperoni – Use turkey pepperoni if you’re lightening it up, but I go classic.
- 2 tablespoons olive oil – Or butter if you want that extra richness (sometimes I do both!).
More tasty ideas: Cheesy Garbage Bread Delight
Step-by-Step Instructions (With Anna’s Real-Life Shortcuts!)
Step 1: Prep your oven and pan.
Preheat your oven to 350°F. Drizzle olive oil in a large sauté pan and place it over medium heat.
Step 2: Cook that sausage.
Add your Italian sausage and break it apart as it browns. Once it’s cooked through, toss in the garlic and sauté for another minute. Your kitchen will already smell amazing!
Step 3: Boil your pasta.
While the sausage is cooking, bring a big pot of salted water to a boil. Cook the rigatoni for just 8 minutes you want it slightly firm. Drain it, and pop it right back into the pot.
Step 4: Chop your pepperoni.
Count out 18 slices and set them aside (those are for the top). Chop the rest into small chunks. This trick makes sure every bite has some pepperoni goodness.
Step 5: Mix everything together.
To the pasta pot, add the sausage and garlic, both jars of pasta sauce, chopped pepperoni, and a small handful of mozzarella. Stir it all together gently don’t overmix.
Step 6: Assemble your casserole.
Pour the whole mixture into a 9×13 baking dish. Top with the rest of the shredded cheese and those perfect pepperoni slices you saved.
Step 7: Bake until bubbly.
Pop it in the oven and bake for 15 minutes, or until the cheese is melted and the pepperoni edges get a little crisp. That’s how you know it’s ready.
Bonus Tip: If you like your cheese really golden, switch to broil for the last 2 minutes but don’t walk away!
Variations You’ll Love
- Add bell peppers or mushrooms to sneak in some veggies.
- Swap the rigatoni for penne or rotini.
- Make it spicy by adding red pepper flakes or hot Italian sausage.
- Go full pizza vibes and add black olives or diced green peppers on top before baking.
More tasty ideas: The Night This Cajun Chicken Pasta Became a Family Classic
What to Serve With It
This casserole is a meal on its own, but if you’re feeding a crowd or want to stretch it out, serve it with:
- A big green salad with balsamic dressing.
- Garlic bread (I brush mine with olive oil, garlic, and parsley).
- Roasted broccoli or green beans.
How to Store and Reheat
Fridge:
Store leftovers in an airtight container for up to 4 days. It actually tastes better the next day!
Freezer:
Yes, it freezes beautifully! Freeze in portions or wrap the whole casserole dish tightly in foil. Bake straight from frozen at 350°F for about 45 minutes (cover with foil for the first 30).
Reheat:
Microwave individual servings or pop it back in the oven until warm.
More tasty ideas: The First Time I Made This Delicious Angel Beef Casserole
FAQ
Can I make this ahead of time?
Yes! Assemble it all the way up to the baking step, cover tightly, and refrigerate for up to 2 days. Just add an extra 10 minutes to the bake time if it’s coming straight from the fridge.
Can I use a different pasta?
Absolutely. Penne, fusilli, or even shells all work. Just make sure it’s sturdy enough to hold up under sauce and cheese.
Is there a way to lighten it up?
Try using turkey sausage, turkey pepperoni, and a part-skim mozzarella. You can also mix in zucchini noodles or spaghetti squash to replace part of the pasta.
Can I make this gluten-free?
Totally! Use your favorite gluten-free pasta and double-check your sausage and pepperoni labels to make sure they’re GF.
Meat Lovers Pizza Casserole Is More Than a Meal… It’s a Hug in a Dish
Some recipes are just food. Others? They’re little acts of love baked into every bite. That’s what this Meat Lovers Pizza Casserole is to me a way of saying “I love you” without words.
I’ve always believed that food has a kind of magic to it. It brings people together, makes memories, and turns an ordinary Tuesday into something special. This casserole is one of those recipes. It’s not just dinner it’s comfort, warmth, and family all layered in a dish and baked until bubbly.
The beauty of this recipe is in its simplicity. There’s nothing fancy about it no hard-to-pronounce ingredients or complicated steps. It’s pasta, sauce, cheese, sausage, and pepperoni… but somehow, when you mix them all together and bake them just right, you get something that feels a little like home. And honestly? That’s my favorite kind of cooking. Real ingredients. Real flavor. Real love.
When I first made this casserole, it was one of those “let’s see what we’ve got in the pantry” kind of nights. I had some leftover sausage from breakfast, a half bag of mozzarella, and a box of rigatoni I’d forgotten about in the back of the cupboard. I threw it all together with a jar of sauce and some pepperoni slices, popped it in the oven, and crossed my fingers.
That night, the kids didn’t just eat their dinner they devoured it. My youngest licked her plate. My husband went back for seconds (and thirds). And me? I sat there smiling, watching them all fall in love with something that came straight from my heart.
That’s what this Meat Lovers Pizza Casserole does. It makes people happy. It fills their bellies and their spirits. And that, for me, is what cooking is all about.
It’s perfect for busy weeknights when you want something homemade but don’t have the energy for anything complicated. It’s also amazing for weekends when you’re feeding a house full of people think birthday parties, sleepovers, game nights, or just a cozy Sunday supper with the people you love most. And don’t even get me started on how great it is as leftovers it reheats like a dream and tastes even better the next day.
You can also make it ahead and freeze it for those days when life gets hectic. Trust me, future-you will be so grateful to past-you when you remember there’s a whole tray of this cheesy, meaty goodness waiting in the freezer.
So go ahead try it. Make it your own. Add your favorite toppings, swap out the sausage, use gluten-free pasta if you need to… whatever works for your family. Just don’t skip the love part. That’s the secret ingredient.
And if you make it, I would absolutely love to see it! Tag me over on Instagram @dolcerecipe, or leave a comment on the blog. I can’t tell you how much joy it brings me to see your beautiful creations and know that my little recipe found a place at your table.
Because at the end of the day, food isn’t just about feeding people it’s about nourishing them, body and soul. And this casserole? It does both.
Meat Lovers Pizza Casserole
Equipment
- Large Pot
- Large Sauté Pan
- 9×13 Baking Dish
- Mixing Spoon
- Colander
Ingredients
Main Ingredients
- 2 jars Traditional Pasta Sauce (24 oz each)
- 1 pound Italian Sausage half beef
- 2 teaspoons Garlic minced
- 1 box Rigatoni Pasta (16 oz)
- 1 bag Shredded Mozzarella Cheese (12 oz)
- 1 bag Pepperoni reserve 18 slices, chop the rest
- 2 tablespoons Olive Oil
Instructions
- Preheat oven to 350°F. Drizzle olive oil in a large sauté pan and heat over medium heat.
- Add Italian sausage to the pan. Cook, breaking it up with a spoon, until browned. Add minced garlic and sauté for an additional minute. Remove from heat and set aside.
- In a large pot, bring salted water to a boil. Add rigatoni and cook for 8 minutes (slightly undercooked). Drain and return to the pot.
- Count out 18 slices of pepperoni and set aside. Chop the remaining pepperoni into chunks.
- To the drained pasta, add cooked sausage with garlic, chopped pepperoni, both jars of pasta sauce, and a handful of mozzarella cheese. Stir to combine.
- Transfer the pasta mixture into a 9×13 baking dish. Sprinkle the remaining mozzarella evenly over the top. Arrange the reserved pepperoni slices on top of the cheese.
- Bake for 15 minutes or until the cheese is melted and the pepperoni edges are crispy. Optional: broil for the last 2 minutes for a golden top.
