Meaty Pizza Casserole (Printable Recipe)
Hit those pizza cravings with loads of meats, stretchy cheese, and golden-baked pasta for ultimate comfort.
# Ingredients You'll Need:
→ Pasta base
01 -
340 g uncooked penne or rotini
→ Meat
02 -
120 g crisp bacon, broken into bits
03 -
120 g thin pepperoni rounds
04 -
225 g Italian sausage, skins off, broken up
05 -
450 g ground beef
→ Sauce & Spices
06 -
470 ml pizza or marinara sauce
07 -
0.5 tsp chili flakes (add if you like extra heat)
08 -
0.5 tsp garlic powder
09 -
1 tsp mixed Italian seasoning
→ Cheese layer
10 -
60 g shredded Cheddar cheese
11 -
200 g mozzarella, shredded fresh
12 -
30 g Parmesan, grated just before using
# Steps to Follow:
01 -
Let it cool for about 5 minutes before you dig in. This keeps those cheesy layers from falling apart when scooping.
02 -
Pop it in the hot oven with no cover. Check in 20 to 25 minutes until the cheese is bubbly and the top looks golden.
03 -
Spoon everything into a greased 23 × 33 cm pan and spread it out. Scatter the mozzarella, Cheddar, and Parmesan all over the top.
04 -
Take a huge bowl and mix the cooked noodles with the cooked meats, add bacon, pepperoni, marinara, Italian herbs, garlic powder, and chili flakes. Make sure the sauce gets on everything.
05 -
Heat your oven up to 190°C (375°F) and use both top and bottom elements.
06 -
Cook the ground beef and sausage in a big frying pan over medium until browned and crumbly. Drain any oily bits.
07 -
Cook the pasta in lots of well-salted water, just until it's still a little firm. Drain and leave aside.
# Extra Tips:
01 -
Stop cooking the pasta before it's too soft; it keeps cooking later in the oven.
02 -
Shred cheese when you need it for the best melty top.
03 -
Want the cheese really crunchy on top? Broil it for 2 or 3 extra minutes at the end.
04 -
Wrap up leftovers and keep them in the fridge for 3 days or freeze single portions.