Cheesy Pizza Pasta Casserole
This Cheesy Pizza Pasta Casserole is a comforting fusion of pizza flavors and hearty pasta, layered with gooey mozzarella and Parmesan cheese for ultimate satisfaction.
Servings: 6 servings
Ingredients
- 8 ounces rotini pasta twisted pasta shapes
- 1 tablespoon olive oil for sautéing the meat and vegetables
- 1 pound ground beef or turkey choose your preferred lean protein
- 1 small onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped, red or green
- 1 can (15 ounces) tomato sauce rich and smooth
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 teaspoon dried oregano classic Italian herb
- 1 teaspoon dried basil sweet and aromatic
- 1 teaspoon Italian seasoning a blend to tie it all together
- salt and pepper to taste
- 2 cups shredded mozzarella cheese for that melty, stretchy goodness
- 1 cup grated Parmesan cheese adds sharpness and depth
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef or turkey and cook until browned, breaking it apart with a spatula. Drain any excess fat if necessary. Add the chopped onion, minced garlic, and chopped bell pepper to the skillet. Cook for 4-5 minutes until the vegetables soften.
- Stir in 1 can (15 ounces) of tomato sauce and 1 can (14.5 ounces) of diced tomatoes with their juice into the skillet. Add 1 teaspoon each of dried oregano, dried basil, and Italian seasoning. Season with salt and pepper to taste. Let the sauce simmer gently for 8-10 minutes to develop the flavors.
- Add the cooked rotini pasta directly into the skillet with the sauce mixture. Stir well to coat the pasta evenly.
- Preheat your oven to 375°F (190°C). Transfer half of the pasta mixture into a 9x13-inch baking dish. Sprinkle 1 cup of shredded mozzarella and half of the grated Parmesan over the pasta. Add the remaining pasta mixture on top, then finish with the remaining 1 cup mozzarella and ½ cup Parmesan cheese.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden on top.
- Let the casserole rest for a few minutes before serving. This allows the flavors to settle and makes it easier to slice. Serve warm and enjoy the irresistible combination of cheesy, saucy, and savory bites.
Equipment
- Large pot
- Large skillet
- Mixing spoon or spatula
- 9x13-inch baking dish
- Colander
- Measuring spoons
Notes
- For extra richness, stir in a splash of cream or half-and-half into the sauce before mixing with pasta.
- Leftover casserole can be reheated in the microwave or oven and tastes even better the next day.
- Don’t skip the Parmesan—it adds a sharp, nutty flavor that elevates the entire dish.
