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Dump-and-Bake Pizza Pasta Casserole - A No-Fuss Weeknight Favorite

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Short pasta (12 ounces): penne, rotini, or ziti
  • Pizza sauce (24–28 ounces): jarred or homemade
  • Crushed tomatoes or marinara (14–16 ounces): to stretch the sauce
  • Water or low-sodium chicken/vegetable broth (2 to 2 1/2 cups)
  • Shredded mozzarella (2 to 3 cups)
  • Parmesan (1/2 cup), grated
  • Pepperoni (1 to 1 1/2 cups), sliced
  • Cooked Italian sausage (optional, 1/2 to 1 pound), crumbled
  • Bell peppers (1 cup), diced
  • Red onion (1/2 cup), diced
  • Black olives (1/2 cup), sliced
  • Mushrooms (1 cup), sliced
  • Olive oil (1 to 2 tablespoons)
  • Italian seasoning (1 to 2 teaspoons)
  • Garlic powder (1 teaspoon)
  • Crushed red pepper flakes (optional, 1/4 teaspoon)
  • Salt and black pepper, to taste
  • Fresh basil or parsley (optional), for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with olive oil.
  2. Add the dry pasta directly to the dish. No boiling needed.
  3. Pour in sauces and liquid: Add pizza sauce, crushed tomatoes or marinara, and 2 cups of water or broth. Stir to coat the pasta evenly. You want the pasta just covered with liquid; add up to 1/2 cup more if needed.
  4. Season the base: Stir in Italian seasoning, garlic powder, a pinch of red pepper flakes if you like heat, and a light sprinkle of salt and black pepper.
  5. Add mix-ins: Fold in bell peppers, onions, mushrooms, olives, and cooked sausage if using. Scatter half the pepperoni through the mixture.
  6. Top with cheese: Sprinkle 1 1/2 to 2 cups mozzarella and the Parmesan over the top. Reserve some mozzarella (about 1/2 to 1 cup) for the final melt.
  7. Cover tightly with foil. Bake for 35–40 minutes, until the pasta is mostly tender and the liquid is bubbling.
  8. Uncover and finish: Remove the foil, add the remaining mozzarella, and arrange the rest of the pepperoni on top. Bake uncovered for 8–12 more minutes, until the cheese is melted and spotty-golden.
  9. Check doneness: The pasta should be al dente and the sauce thick and glossy. If it looks too loose, bake 5 more minutes. If too dry, splash in a little hot water and stir gently.
  10. Rest and serve: Let it sit for 5–10 minutes so the sauce sets. Finish with chopped basil or parsley and a crack of black pepper.