A hearty, cheesy casserole packed with all your favorite pizza toppings perfect for a family dinner or game day!
Ingredients
- 1 lb Italian sausage
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara or pizza sauce
- 1 (16 oz) package rotini or penne pasta
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 20–25 slices pepperoni
- ½ cup cooked bacon crumbles (optional for extra “meat lovers”)
- 1 green bell pepper, diced (optional)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- Olive oil, for cooking
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. - Cook the meats
In a large skillet over medium heat, drizzle a little olive oil.
Add Italian sausage and ground beef. Cook until browned, breaking it up with a spoon.
Stir in the diced onion and garlic; sauté until softened.
Add Italian seasoning and red pepper flakes (if using). Mix well. - Add the sauce
Pour in the marinara or pizza sauce and stir to combine.
Let the mixture simmer for about 5 minutes to let the flavors meld. - Assemble the casserole
Preheat oven to 375°F (190°C).
In a large baking dish, combine the cooked pasta with the meat sauce.
Stir in half of the mozzarella and cheddar cheeses.
Spread the mixture evenly.
Top with the remaining mozzarella, cheddar, and Parmesan cheese.
Arrange pepperoni slices (and bacon, if using) on top. Add diced bell pepper if you like. - Bake
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden. - Serve
Let the casserole cool for 5 minutes before serving.
Garnish with chopped fresh parsley or basil if desired.
Variation
- Green Chile Kick (Colorado Style): Swap out half (or all) of the marinara with a green chile enchilada sauce or chopped roasted green chiles mixed into the tomato sauce. This brings a smoky, spicy local flavor that pairs incredibly well with the meat and cheese.
- Veggie Boost: If you want to lighten it up a little, add sautéed mushrooms, zucchini, or spinach to the meat sauce. They soak up all the rich flavor and add a nice texture contrast.
- Low-Carb Option: Ditch the pasta and layer everything over roasted cauliflower florets or steamed zucchini noodles. You’ll still get all the savory satisfaction, but with fewer carbs.
- Spicy Supreme: Add sliced jalapeños, hot Italian sausage, or a splash of hot sauce to the mix. Great for those who like their casseroles with a fiery punch.
- Cheese Swap: Try a smoked provolone or fontina instead of cheddar for a twist on the flavor profile. Or go full pizza-style with a mix of provolone and mozzarella for that stringy, classic pizzeria texture.
Cooking Notes
- Don’t Overcook the Pasta: You want your pasta just al dente—firm to the bite—since it will cook further in the oven. Overcooked pasta can become mushy in the casserole.
- Drain Meat Well: After browning the sausage and beef, be sure to drain off excess fat. This prevents the final dish from becoming greasy and ensures the sauce clings to the pasta properly.
- Layer Cheese Strategically: Mixing some cheese into the pasta-meat mixture gives you cheesy goodness in every bite. Save the rest for the top to get that golden, bubbly finish.
- Foil = Moisture Retention: The foil helps keep the cheese from drying out too soon. Removing it near the end allows the top to brown and get deliciously crispy.
- Use a Large Skillet or Dutch Oven: Once you mix the meat sauce and pasta, it takes up a lot of space. Make sure your cookware can handle it, or mix everything in the baking dish itself to avoid spills.
Serving Suggestions
- Game Day Crowd-Pleaser: Serve this bubbling hot right from the baking dish with a side of garlic breadsticks and a crisp Caesar salad. It’s hearty enough to satisfy even the hungriest fans.
- Family Dinner Night: Pair with steamed green beans or a roasted veggie medley for a balanced plate. It’s kid-friendly, parent-approved, and makes fantastic leftovers.
- Buffet-Style Potluck: Scoop into individual ramekins or mini foil pans for easy serving. Add little signs with toppings for a fun “build-your-own pizza casserole” vibe.
- Serve with a Dipping Sauce Flight: Offer small bowls of ranch, spicy marinara, or garlic butter on the side. This gives a fun pizza shop feel that guests will love.
- Leftovers = Lunch Win: Warm up in the microwave with a splash of water to keep the pasta moist, or bake a second time in a small oven-safe dish for a crispy, cheesy top.
Tips
- Make Ahead & Freeze: This casserole is super freezer-friendly. Assemble everything (except for the final cheese topping), cover tightly, and freeze. When ready to bake, thaw overnight in the fridge, top with cheese, and bake as directed.
- Double It Up: Feeding a crowd? Double the recipe and use two pans—or one oversized deep dish. It’s perfect for holiday gatherings, game days, or feeding hungry teens.
- Customize the Toppings: Just like pizza, you can tailor this to your favorite flavors. Think Canadian bacon, black olives, jalapeños, mushrooms, or even pineapple if you’re feeling bold.
- Use What You Have: No rotini? Use penne, rigatoni, or even elbow macaroni. This recipe is very forgiving and works with most short pasta shapes.
- Add Fresh Herbs at the End: A sprinkle of chopped parsley, basil, or even a touch of oregano right before serving adds brightness and freshness that balances the rich, meaty sauce.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving — approx. 1/6 of the casserole)
- Calories: 640
- Protein: 38g
- Sodium: 980mg
Frequently Asked Questions
- Can I make this casserole ahead of time?
Absolutely! You can fully assemble the casserole (just leave off the final cheese topping), cover it tightly, and refrigerate for up to 24 hours before baking. When ready to bake, top with cheese and follow the same bake time, adding an extra 5–10 minutes if it’s coming straight from the fridge. - Does this recipe freeze well?
Yes! It’s a great freezer meal. Assemble the casserole in a disposable foil tray, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed. You can also freeze individual portions after baking for easy lunches. - Can I make it spicy?
Definitely! Use hot Italian sausage, add extra red pepper flakes, or toss in some diced jalapeños for heat. You can also stir in a spoonful of Calabrian chili paste or a splash of your favorite hot sauce for a spicy twist. - What if I don’t have Italian sausage?
No problem. You can substitute with all ground beef, ground turkey, or even a plant-based meat alternative. If you want to mimic that Italian flavor, just add a bit of fennel seed, paprika, and oregano to the meat as it cooks.
Conclusion
This Meat Lovers Pizza Casserole (Colorado Style!) brings all the comfort of your favorite loaded pizza into a cheesy, oven-baked pasta dish that’s guaranteed to satisfy. Whether you’re feeding a hungry family, hosting game night, or just craving something warm and indulgent, this casserole delivers bold flavors and crowd-pleasing results. Don’t forget to make it your own with your favorite toppings and maybe a little green chile for that true Colorado flair!
Print
Meat Lovers Pizza Casserole
- Total Time: 50 minutes
- Yield: Serves 6–8 1x
Description
A hearty, cheesy casserole packed with all your favorite pizza toppings perfect for a family dinner or game day!
Ingredients
Scale
- 1 lb Italian sausage
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara or pizza sauce
- 1 (16 oz) package rotini or penne pasta
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 20–25 slices pepperoni
- ½ cup cooked bacon crumbles (optional for extra “meat lovers”)
- 1 green bell pepper, diced (optional)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
- Olive oil, for cooking
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. - Cook the meats
In a large skillet over medium heat, drizzle a little olive oil.
Add Italian sausage and ground beef. Cook until browned, breaking it up with a spoon.
Stir in the diced onion and garlic; sauté until softened.
Add Italian seasoning and red pepper flakes (if using). Mix well. - Add the sauce
Pour in the marinara or pizza sauce and stir to combine.
Let the mixture simmer for about 5 minutes to let the flavors meld. - Assemble the casserole
Preheat oven to 375°F (190°C).
In a large baking dish, combine the cooked pasta with the meat sauce.
Stir in half of the mozzarella and cheddar cheeses.
Spread the mixture evenly.
Top with the remaining mozzarella, cheddar, and Parmesan cheese.
Arrange pepperoni slices (and bacon, if using) on top. Add diced bell pepper if you like. - Bake
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden. - Serve
Let the casserole cool for 5 minutes before serving.
Garnish with chopped fresh parsley or basil if desired.
Notes
- For a Colorado twist, mix in some chopped green chiles with the sauce for a pop of regional flavor.
- This dish is highly customizable feel free to toss in mushrooms, olives, or whatever pizza toppings your crew loves.
- Leftovers reheat beautifully in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American, Colorado-Inspired
Nutrition
- Serving Size: 1 generous portion (1/6 of casserole)
- Calories: 640
- Sugar: 6g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
Keywords: pizza casserole, meat lovers casserole, hearty baked pasta, Colorado style dinner