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This easy and delicious Cheesy Pizza Pasta Casserole recipe is a family favorite. Flavorful pizza sauce tossed with penne pasta, onion, bell pepper, pepperoni, sliced olives and lots of melted (dairy-free or regular) cheese.
Alex and I could not stop eating this pasta, it is so good! Some leftovers go into the refrigerator and never see the light of day again, but not this one. Every last noodle got eaten!!
Ingredients needed
- Penne pasta or favorite shaped pasta is used for the base of this casserole.
- Thinly sliced onion and bell pepper is sautéed in olive oil before getting mixed together with pizza sauce and cream cheese (dairy-free or regular) to create an amazingly creamy sauce. Thin with cooking water to get the right consistency.
- Chopped pepperoni slices and sliced olives get tossed in as well before being topped with shredded mozzarella (mine is cashew cheese).
- Garnish with grated parmesan*, fresh oregano, and crushed red pepper flakes.
Be sure to check out the detailed printable recipe card below
How to make Cheesy Pizza Pasta Casserole
Boil pasta as per package directions. Drain, reserving 0.5 cup of cooking water, and set aside.
In a skillet, sauté onions and pepper in olive oil over medium-high heat until they are tender. Remove from heat and stir in the pizza sauce and cream cheese. Stir until thoroughly combined.
Return skillet to the heat and add the drained noodles, pepperoni and olive slices. Stir in reserved cooking water as needed to thin sauce.
Pour half of the noodle mixture into a 2 quart casserole dish.
Sprinkle one-cup of cheese over the pasta mixture.
Cover with remaining pasta mixture and remaining cheese.
Turn on oven broiler. Place casserole dish on the bottom rack of the oven. Allow to broil until the cheese is melted.
Sprinkle with Parmesan cheese, fresh oregano or Italian parsley, and crushed red pepper (if using). Serve immediately.
Complete your meal with a Classic Caesar Salad and sliced Garlic Bread.
Recipe Notes & Tips
- I do not like olives so I added them last to make them easier to pick out!
- Any color bell pepper will work, green will show up better against the red sauce.
Can this casserole be frozen?
Yes, prepare the pizza pasta as directed but do not bake. Cover with plastic wrap, then aluminum foil and place in the freezer for up to a month for best flavor.
Remove from the freezer and bake as directed if thawed, or bake for additional time if baking from frozen.
How do you store leftovers?
Store any leftovers you may have in an airtight container inside the refrigerator for up to 3 days. Reheat in the microwave, 350F degree oven, or in an Air Fryer until heated through.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Large Pot to cook the pasta
- Spider Strainer to drain the pasta over the pot and pour into the skillet
- Cutting Board and Chefs Knife
- Box Grater
- Microplane Grater to grate regular parmesan cheese
- Enameled Cast Iron Skillet
- Wood Turner
- Rao's Pizza Sauce
- 2-Quart Baking Dish
More pizza inspired recipes
- Instant Pot Pepperoni Pizza Meatloaf
- Meat Lover's Pizza Rolls - like Italian egg rolls!
- Pepperoni Pizza Muffins
- Pizza Margherita Grilled Cheese
- Bagel Pizzas
- Italian Stuffed Zucchini Boats
Just in case you need a Homemade Pizza Sauce recipe.
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Cheesy Pizza Pasta Casserole
Ingredients
- 8 ounces dry penne pasta
- 1 tablespoon olive oil
- 1 small yellow onion sliced thin
- 1 medium red bell pepper sliced into thin strips
- 12 ounce jar pizza sauce
- 2 ounces cream cheese use dairy-free or regular
- .33 cup pepperoni slices sliced in half or quartered if the large ones
- .25 cup sliced olives
- 2 cups shredded mozzarella cheese I used veggie shreds
- 2 tablespoons dairy-free Parmesan cheese plus more for serving
- 1 tablespoon fresh oregano or Italian parsley chopped
- 1 teaspoon crushed red pepper optional
Instructions
- Boil pasta as per package directions. Drain, reserving 0.5 cup of cooking water, and set aside.
- In a skillet, sauté onions and pepper in olive oil over medium-high heat until they are tender. Remove from heat and stir in the pizza sauce and cream cheese. Stir until thoroughly combined.
- Return skillet to the heat and add the drained noodles, pepperoni and olive slices. Stir in reserved cooking water as needed to thin sauce.
- Pour half of the noodle mixture into a 2 quart casserole dish. Sprinkle one-cup of cheese over the pasta mixture. Cover with remaining pasta mixture and remaining cheese.
- Turn on oven broiler. Place casserole dish on the bottom rack of the oven. Allow to broil until the cheese is melted.
- Sprinkle with Parmesan cheese, fresh oregano or Italian parsley, and crushed red pepper (if using). Serve immediately.
- Complete your meal with a Classic Caesar Salad and sliced Garlic Bread.
Notes
- Any color bell pepper will work, green will show up better against the red sauce.
- To freeze: prepare the pizza pasta as directed but do not bake. Cover with plastic wrap, then aluminum foil and place in the freezer for up to a month for best flavor. Remove from the freezer and bake as directed if thawed, or bake for additional time if baking from frozen.
- Store any leftovers you may have in an airtight container inside the refrigerator for up to 3 days. Reheat in the microwave, 350F degree oven, or in an Air Fryer until heated through.
Julie @ This Gal Cooks says
Your version looks good! I must have missed it (but I remember you saying that you don't use dairy) but why don't you use dairy? Do you have a food allergy?
I might have to try this sometime. Maybe make a vegan version. I like to make meat free recipes sometimes. I usually don't make vegan recipes but it can't hurt to try a few, right?!
marcie@flavorthemoments says
You have one lucky daughter getting to travel Europe. I didn't get to until I was 30! I love coconut milk, and replace it for milk often. Luckily there are many dairy free choices these days! It looks delicious!
Jaime @ Mom's Test Kitchen says
This pasta looks so good Lisa!! Definitely am going to try this one out! Pinned 🙂
Paula @ Vintage Kitchen Notes says
I would gladly eat your casserole Lisa, and am very intrigued with the coconut milk! I´m happy your daughter will be back soon!
Kristy says
I make a recipe similar to this that is a family favorite! So yummy!
Erin @ Table for 7 says
Yay! So glad your daughter is coming home 🙂 Sounds like a great trip! The casserole looks delicious. I haven't cooked with coconut milk before..I am looking forward to trying it!
Katie says
Oooh this looks yummy! I'm a vegetarian and will definitely have to try this out. Thanks for sharing!
~Katie
Andi (The Weary Chef) says
This sounds delicious, and your daughter is beautiful! 🙂
alycia says
holy moly delicious!!! As a gigantic pizza + pasta lover, this recipe caught my eye in just a second on the Wonderful Food Wed. linkup. I used to be so much like your Cassi when I was younger. My college travels from Seattle to Syracuse, NY taught me to slowly begin trying the foods that my diverse group of friends enjoyed, though my tastes grew the most during my 6-month study abroad in Ecuador and Chile. I'll eat almost anything these days {aside from sushi and Thai, lol} that I would have easily refused before. How exciting that you will get to see her soon and get to know the new adult she's becoming!
Cynthia L. says
How wonderful that your daughter was able to travel. My daughter just graduated from college and is in Thailand right now! I am glad you will be able to try more recipes with your baby now. This one looks really great.
Thank you for linking to the In and Out of the Kitchen Link Party! I look forward to seeing what you bring next week!
Cynthia
Linda@With A Blast says
In our house {mostly!} it is also - eat what you get or stay hungry 😉 So awesome that she is able to travel in Europe! Love your recipe, Lisa 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party !
Anyonita says
THanks for sharing, lady! Pinned this one as well as your watermelon margarita cocktails!
Theresa says
Your recipe looks amazing! & yummy! I can't wait to try it. I am featuring it tomorrow @ DearCreatives.com thanks for linking your posts up! Your daughter is very lucky to have a chance to travel like that. Drop by tomorrow & pick up your featured button, along with linking up again.