Description

This Pizza Pasta Bake is the perfect blend of two classic comfort foods—cheesy pizza and hearty pasta. Made with simple pantry staples, flavorful meats, and plenty of melty mozzarella, this easy recipe is ideal for busy weeknights, family gatherings, or potluck parties. It delivers bold, satisfying flavor with minimal effort, and it’s customizable to fit your favorite pizza toppings. If you want a comforting, crowd-pleasing dish that comes together quickly, this recipe is a must-try.

Ingredients

16 ounces cavatappi, penne, or rotini
1 medium yellow onion, diced
8 ounces Italian sausage (mild or hot)
8 ounces lean ground beef
4 cloves garlic, minced
½ red bell pepper, diced
½ green bell pepper, diced
1 can diced tomatoes, drained (14.5 ounces)
2 teaspoons dried oregano
2 jars pasta sauce (24 ounces each)
2 cups shredded mozzarella cheese
28 slices pepperoni

Instructions

Preheat the oven to 350°F.
Cook pasta until al dente according to package directions; drain well.
In a large skillet, brown the onion, sausage, and ground beef over medium heat; drain excess fat.
Add garlic and both bell peppers; cook for 2 to 3 minutes until softened.
Stir in drained tomatoes, oregano, and pasta sauce until well combined.
Mix the cooked pasta with the sauce mixture and transfer to a greased 9×13-inch baking dish.
Top with shredded mozzarella and pepperoni slices.
Bake uncovered for 35 to 40 minutes or until the cheese is melted and the pasta is heated through.

Notes

Serving Tips

Pair this Pizza Pasta Bake with a simple green salad for a lighter, refreshing contrast.
Garlic bread or cheesy breadsticks make an excellent side for soaking up extra sauce.
Add a sprinkle of fresh basil or parsley on top after baking for a burst of color and freshness.
Serve with roasted vegetables such as broccoli or zucchini for a balanced meal.
For parties, portion the pasta bake into smaller ramekins for easy individual servings.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the microwave or in the oven at 325°F until heated through.
To freeze, cool completely and wrap tightly or store in a freezer-safe container for up to 2 months.
For best results when freezing, bake without the cheese topping, freeze, then add the cheese when reheating.
Thaw overnight in the refrigerator before reheating for even warming.