Meat Lovers Pizza Casserole (Print Version)
# Ingredients:
→ Pasta
01 -
340 g rotini or penne noodles
→ Meats
02 -
60 g cooked bacon, crumbled
03 -
60 g pepperoni, sliced
04 -
225 g crumbled Italian sausage
05 -
450 g ground beef
→ Sauce and Seasonings
06 -
0.5 teaspoon red pepper flakes (if you want more heat)
07 -
0.5 teaspoon garlic powder
08 -
1 teaspoon Italian spices
09 -
480 ml pizza sauce or marinara
→ Cheeses
10 -
25 g Parmesan cheese, grated
11 -
60 g cheddar, shredded
12 -
200 g mozzarella, shredded
# Instructions:
01 -
Let the dish rest about 5-10 minutes so it holds together. Cut into sections and dig in while it's warm.
02 -
Slide your casserole onto the center rack. Let it bake around 20 to 25 minutes until the cheese gets bubbly and melts nicely.
03 -
Layer on mozzarella, cheddar, and a bit of Parmesan over everything, spreading it all out to the edges.
04 -
Grease your 33x23 cm pan. Dump in the meat-and-pasta mix, evening it out so it cooks right.
05 -
Toss together the cooked noodles, meats, all the sauce, pepperoni, bacon, Italian seasoning, garlic powder, and a sprinkle of red pepper. Mix it all so every bite gets a bit of everything.
06 -
Heat up your oven to 190°C (375°F) so it’s ready when you are.
07 -
Drop the ground beef and sausage into a skillet on medium heat, breaking it up as it browns. Drain off that extra grease when it’s done.
08 -
Boil your noodles in plenty of salted water till they're firm but ready. Drain them, then set aside for later.
# Notes:
01 -
Don't let the noodles get mushy—they’ll soften more in the oven, so keep them a bit firm.
02 -
If you can, hit your cheeses with a grater yourself—they melt way better and taste fresher.
03 -
You really want to drain off as much grease as you can from your meat. Greasy casseroles are never fun.
04 -
Want that classic crispy top? Pop the pan under the broiler for a couple of minutes right at the end, but don’t walk away—it can burn fast.
05 -
Toss leftovers in a container in the fridge up to 3 days. Freeze single slices wrapped up, they keep well for about 2 months.
06 -
Spice lovers: add more red pepper or swap in hot sausage if you’re feeling brave.
07 -
Finishing touch: scatter some fresh basil or chopped parsley on top for color and fresh flavor just before eating.