Pizza Spaghetti Casserole
There’s something deeply comforting about a dish that combines two beloved classics: spaghetti and pizza. This Pizza Spaghetti Casserole takes the familiar flavors of a pepperoni pizza—tangy tomato sauce, melty mozzarella, and rounds of savory pepperoni—and folds them into a cozy pasta bake that’s perfect for weeknight dinners, potlucks, or whenever you need a little culinary hug. It’s simple, forgiving, and comes together with ingredients you likely already have on hand.
This recipe uses one package of spaghetti noodles (17.6 oz package), 1.5 jars of spaghetti sauce (24 oz jars), 2 cups of Horizon Organic mozzarella cheese, and 1 package of pepperoni. The technique is straightforward: cook the pasta until just shy of tender, mix it with tomato sauce and cheese, layer in pepperoni, and bake until bubbling and golden. The result is a crowd-pleasing casserole with crisp edges, gooey cheese, and bright tomato flavor in every forkful.
Why you’ll love this Pizza Spaghetti Casserole
First, it’s fast. You don’t have to make a dough or hand-stretch a crust—spaghetti does the heavy lifting. Second, it scales easily, so you can double the recipe for a party or scale down for a cozy dinner for two. Third, it’s kid-approved: familiar textures and recognizable flavors make it an instant hit with picky eaters. Finally, it’s flexible—toss in vegetables, swap the pepperoni for a different protein, or use a blend of cheeses to suit your pantry.
Ingredients
- 1 package spaghetti noodles (17.6 oz package)
- 1.5 jars spaghetti sauce (24 oz jars)
- 2 cups Horizon Organic mozzarella cheese
- 1 package pepperoni
Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowl
- 9×13-inch baking dish (or similar)
- Oven preheated to 350°F (175°C)
- Wooden spoon or silicone spatula
Prep and timing
Active time: 25 minutes. Total time with baking: about 45–55 minutes. This dish feeds about 6–8 people depending on portion size.
Flavor tips
If you like a little extra brightness, stir a pinch of dried oregano or a tablespoon of chopped fresh basil into the sauce before assembling. For crunch, scatter some breadcrumbs on top in the last 10 minutes of baking. If you prefer a spicier bite, choose a zesty pepperoni or sprinkle red pepper flakes into the cheese mixture.
Step-by-step instructions
Below is a clear, step-by-step version of the recipe directions. I’ve kept the order faithful to the original method while making each step easy to follow.
- Preheat your oven to 350°F (175°C). Position a rack in the center of the oven so the casserole bakes evenly.
- Bring a large pot of salted water to a boil over high heat. Use enough water so the spaghetti can move freely while cooking.
- Add the entire package of spaghetti noodles (17.6 oz) to the boiling water. Cook the noodles until they are slightly undercooked—about 1–2 minutes less than the package directions recommend—so they hold up during baking. Stir occasionally to prevent sticking.
- When the spaghetti is just shy of al dente, drain it in a colander and briefly rinse with warm water to stop the cooking. Allow excess water to drain off; you want the pasta moist but not watery.
- In a large mixing bowl, combine 1.5 jars of spaghetti sauce (each jar is 24 oz; use a total of 36 oz) with the cooked spaghetti. Toss gently until each strand is coated evenly in sauce.
- Add 2 cups of Horizon Organic mozzarella cheese to the pasta and sauce mixture. Stir until the cheese is evenly distributed among the noodles; it will start to become slightly melty from the warm pasta.
- Transfer about two-thirds of the sauced spaghetti to a 9×13-inch baking dish, spreading it into an even layer. This creates a base layer that will help the casserole hold together and bake more evenly.
- Open the package of pepperoni and scatter a generous layer over the spaghetti base. Use as much or as little pepperoni from the package as you prefer, but make sure it’s spread evenly so each bite gets a taste.
- Top the pepperoni layer with the remaining sauced spaghetti, spreading it to cover the meat and create a cohesive casserole surface.
- Sprinkle any remaining mozzarella cheese over the top of the casserole in an even layer. This final cheese layer will melt and turn golden as the casserole bakes.
- Cover the baking dish loosely with aluminum foil. Place the dish in the preheated oven and bake at 350°F (175°C) for 20 minutes. Covering helps the casserole heat through without drying out the cheese.
- After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is bubbling and lightly golden. If you like a more well-browned top, you can switch the oven to broil for 1–2 minutes, watching closely to prevent burning.
- Once the casserole is bubbly and the top has reached your preferred level of browning, remove it from the oven. Let the dish rest on a cooling rack for 5–10 minutes. Resting helps the casserole set so slices hold together when served.
- Use a spatula to cut and lift portions out of the dish. Serve warm, optionally garnished with chopped fresh basil or a light dusting of grated cheese.
Serving suggestions
Serve slices of the pizza spaghetti casserole with a crisp green salad and a simple vinaigrette to cut through the richness. Garlic bread or a warm loaf of crusty bread also pairs beautifully—use it to mop up any sauce left on the plate. For a lighter meal, accompany the casserole with roasted vegetables or a bowl of mixed greens with lemon and olive oil.
Make-ahead and storage
This casserole is an excellent make-ahead dish. Assemble it fully, cover tightly, and refrigerate for up to 24 hours before baking. If baking from chilled, add 10–15 minutes to the covered baking time to ensure it heats through. To freeze, wrap the cooled casserole tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven until bubbly and warmed through.
Variations and swaps
- Vegetable boost: Stir in sautéed mushrooms, bell peppers, or spinach into the pasta-sauce mixture before layering.
- Cheese blend: Mix in 1 cup of shredded provolone or cheddar with the mozzarella for a more complex, melty top.
- Protein swaps: Replace the pepperoni with cooked ground beef or a vegetarian pepperoni alternative for a different texture and flavor.
- Spicy kick: Add crushed red pepper flakes or a drizzle of hot honey before serving for a sweet-spicy contrast.
Notes on ingredients
Stick to the ingredient quantities listed: 1 package spaghetti noodles (17.6 oz package), 1.5 jars spaghetti sauce (24 oz jars), 2 cups Horizon Organic mozzarella cheese, and 1 package pepperoni. These amounts provide a balanced casserole with the right sauce-to-pasta ratio and a generous layer of cheese and pepperoni.
Common troubleshooting
If the casserole seems watery after baking, it’s usually because the spaghetti was cooked too long or not drained thoroughly. Cook the noodles until just shy of al dente and drain well before mixing with sauce. If the top browns too quickly before the center is hot, cover the dish loosely with foil and continue baking until heated through.
Final thoughts
Pizza Spaghetti Casserole is the kind of dish that feels both nostalgic and inventive. It blends the saucy comfort of spaghetti with the cheesy, pepperoni-studded joy of pizza into an easy, family-friendly bake. Whether you’re feeding a hungry crowd or seeking leftovers that taste even better the next day, this casserole delivers satisfying comfort with minimal fuss. Grab a fork, a salad, and maybe a little crusty bread—and enjoy a dinner that makes everyone smile.
Ready to bake? Gather your ingredients and preheat the oven—this Pizza Spaghetti Casserole will be bubbling and golden before you know it.
Pizza Spaghetti Casserole
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain and set aside.
- Spread a light layer of spaghetti sauce across the bottom of a 9×13 casserole dish.
- Add a layer of cooked spaghetti over the sauce, then sprinkle a light layer of mozzarella, followed by a layer of pepperoni. Repeat layers (sauce, spaghetti, cheese, pepperoni) until ingredients are used and the dish is filled, finishing with cheese and pepperoni on top.
- Bake in the preheated oven for 20–30 minutes, until the casserole is hot and bubbly.
- If desired, switch the oven to broil and broil 2–5 minutes until the cheese and pepperoni begin to brown, watching closely to avoid burning.
- Remove from the oven and blot the top of the pepperoni and cheese with a paper towel to absorb excess grease.
- Let the casserole rest a few minutes, then serve.
Notes
- Use a 9×13-inch dish for the best fit.
- Watch carefully while broiling to prevent burning.
- Drain cooked pasta well before layering.
