Quick Pizza Casserole made with penne pasta, Italian sausage, pepperoni, marinara sauce, mozzarella, and Parmesan cheese.

I didn’t plan to make a Quick Pizza Casserole the first time. It was one of those nights where everyone was hungry at slightly different times, the kitchen was already kind of messy, and pizza sounded good… but not wait-for-delivery-then-tip good. You know that feeling?

I remember standing in front of the pantry thinking, I could make pasta. Then my brain went, But what if it tasted like pizza instead? And that was pretty much the entire thought process.

This casserole reminds me of old-school pizza nights growing up — the kind where you’d grab paper plates, argue over toppings, and someone always burned the roof of their mouth because they didn’t wait long enough. It’s not fancy food. It’s comfort food. And maybe that’s why it sticks.

Now I make this Quick Pizza Casserole when I want something cozy but not complicated. When I want dinner to feel familiar. When I want everyone quiet at the table for at least five minutes. Sometimes it works. Sometimes there’s still chaos. But the food part? Solid.

Why you’ll Love this Quick Pizza Casserole?

I hesitate to say “perfect,” because food rarely is. But this Quick Pizza Casserole hits a lot of the right notes. It’s cheesy without being heavy. Meaty without feeling greasy. Familiar without being boring.

Also — and this matters more than we admit — it doesn’t require a lot of brain power. You’re not juggling ten steps at once. You’re just layering flavors you already know work together.

Is it gourmet? No. Is it better than takeout sometimes? Honestly… yeah. Especially when you’re already home in sweatpants.

Ingredient Notes

This Quick Pizza Casserole isn’t precious about ingredients, and I love it for that.

• Penne Pasta
  Penne holds up well and traps sauce in all the right places. Could you use something else? Sure. But penne just feels right here.
• Italian Sausage
  This adds depth. Mild is safer. Spicy is fun if you’re feeling bold. I go back and forth depending on my mood.
• Pepperoni
  Some chopped inside, some layered on top. The crispy edges on top are kind of the whole point, if I’m being honest.
• Marinara Sauce
  Pick one you’d actually eat straight from the jar. That’s my rule.
• Mozzarella + Parmesan
  Mozzarella melts. Parmesan sharpens things up. Together they make this Quick Pizza Casserole taste like, well… pizza.

How to Make Quick Pizza Casserole?

1. Start by getting your oven going and boiling pasta water. Salt the water like you mean it. Then cook the pasta just shy of done. It’ll finish cooking in the oven, promise.
2. While that’s happening, brown the sausage. Break it up, let it cook through, then add garlic right at the end. Just enough to smell amazing. Too much longer and it goes bitter — learned that one the hard way.
3. Drain the pasta, toss it back in the pot, and start layering flavors. Sausage. Sauce. Chopped pepperoni. Italian seasoning. A handful of mozzarella. Stir it gently. It won’t look elegant. That’s fine.
4. Transfer everything into a baking dish. Top with the rest of the cheese, line up the remaining pepperoni however feels right in the moment, and finish with Parmesan.
5. Bake until the cheese is melted and bubbling and the pepperoni looks slightly crisped. Let it rest a few minutes before serving — not because I’m bossy, but because molten cheese will burn you.

This Quick Pizza Casserole smells dangerous when it comes out of the oven. Fair warning.

Storage Options

Leftover Quick Pizza Casserole keeps surprisingly well. Cover it and refrigerate it for a few days, or portion it out for lunches. It reheats evenly, and some people (me) swear it tastes even better the next day.

You can freeze it too. I’ve done that more than once and thanked past-me loudly.

Variations & Substitutions

This Quick Pizza Casserole is flexible, which makes it forgiving.

• Swap sausage for ground beef or turkey
• Add mushrooms, olives, or bell peppers
• Use different cheeses — provolone works nicely
• Skip the meat entirely if that’s your thing

If you’ve ever put it on pizza, it probably belongs here.

What to Serve With Quick Pizza Casserole?

Sometimes I add a simple salad. Sometimes garlic bread. Sometimes nothing at all because this casserole is already doing the most. It depends on the day, honestly. And the energy level.

FAQ

Can I prep this ahead of time?
Yes. Assemble it, cover it, refrigerate it, and bake when you’re ready.

Is this kid-friendly?
Very. Almost suspiciously so.

Does it really taste like pizza?
Enough to satisfy the craving. Not exactly the same — but close in the best way.

Would I make this again?
I already have. More times than I planned.

If pizza night needs a little shake-up, or you just want something warm and familiar that doesn’t demand much from you, this Quick Pizza Casserole is a good place to land. Try it. Tweak it. Make it messy. And if you do… I’d honestly love to know what you thought.

Quick Pizza Casserole

A hearty Quick Pizza Casserole made with penne pasta, Italian sausage, pepperoni, marinara sauce, and melted mozzarella for an easy, family-friendly baked dinner.

Print Pin Rate

Course: Main dish

Cuisine: Italian-American

Keyword: Quick Pizza Casserole

Servings: 6

Ingredients

• 16 oz penne pasta
• 1 lb bulk Italian sausage
• 2 cloves garlic minced
• 1 6 oz bag pepperoni divided
• 3 cups mozzarella cheese grated and divided
• 2 24 oz jars marinara sauce
• 1 tablespoon Italian seasoning
• 1/4 cup Parmesan cheese grated
• Kosher salt to taste

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
• Bring a large pot of generously salted water to a boil. Add the penne pasta and cook 2 minutes less than the package directions indicate. Drain and return the pasta to the pot.
• While the pasta cooks, heat a large skillet over medium heat. Add the Italian sausage and cook until fully browned, breaking it into small pieces. Add the minced garlic and cook for 1 additional minute, stirring frequently.
• Reserve half of the pepperoni slices for topping. Chop the remaining pepperoni into small pieces.
• To the cooked pasta, add the browned sausage, marinara sauce, chopped pepperoni, Italian seasoning, and 1 cup of the mozzarella cheese. Stir until evenly combined.
• Transfer the mixture to the prepared baking dish. Sprinkle with the remaining mozzarella cheese, arrange the reserved pepperoni evenly on top, and finish with grated Parmesan cheese.
• Bake uncovered for 20–25 minutes, or until the cheese is fully melted and the pepperoni is lightly crisped.
• Remove from the oven and allow the casserole to rest for 5 minutes before serving.

Notes

• Substitute the penne pasta with a certified gluten-free pasta made from rice, corn, or chickpeas.
• Verify that the Italian sausage, pepperoni, marinara sauce, and seasonings are labeled gluten-free, as additives may vary by brand.
• Cooking time may vary slightly depending on the gluten-free pasta used; avoid overcooking.