Pizza Pasta Bake

This Pizza Pasta Bake combines everything you love about cheesy pizza and hearty pasta into one incredible, crowd-pleasing dish. With gooey melted mozzarella, zesty pepperoni, and perfectly seasoned meat sauce, it’s like having your two favorite Italian dishes join forces.

The best part? This recipe takes just 40 minutes from start to finish, making it perfect for busy weeknights when you want something that tastes like it took hours. The top gets wonderfully crispy while the inside stays creamy and delicious – it’s basically magic in a baking dish.

Ingredients

For the Base:

• 1 pound ground beef (or Italian sausage)
• ½ onion, diced
• 1 clove garlic, minced
• 1 teaspoon Italian Seasoning
• 14 ounce jar pizza sauce
• ¾ cup water
• 3 cups rotini pasta, uncooked

For the Topping:

• 2 cups mozzarella cheese, divided
• 36 slices pepperoni, divided

Steps

1. Cook 3 cups of rotini pasta in well-salted water for 8-10 minutes until al dente. Test by biting – pasta should have slight resistance. Drain thoroughly to prevent a watery casserole.
2. In a large skillet over medium-high heat, brown ground beef with onion, garlic and Italian seasoning for 7-8 minutes until meat is no longer pink. Break meat into small, even crumbles for better distribution. Drain excess grease thoroughly.
3. Preheat oven to 350°F (175°C). Position rack in center for even heating.
4. In a large mixing bowl, combine pizza sauce with ¾ cup water until smooth. This creates the perfect sauce consistency – not too thick or thin.
5. Add cooked pasta, 1½ cups mozzarella, cooked meat mixture, and 20 halved pepperoni slices to the sauce. Fold gently to combine without breaking pasta.
6. Coat a 9×9-inch (or 11×7-inch) baking dish with nonstick spray. Pour in pasta mixture, ensuring even distribution.
7. Top with remaining ½ cup mozzarella and whole pepperoni slices. Cover tightly with foil (don’t let it touch the cheese).
8. Bake covered at 350°F (175°C) for 20 minutes. Remove foil and bake additional 5-10 minutes until cheese is completely melted and edges are bubbling.

Smart Swaps

• Use whole grain rotini for extra fiber (same cooking time)
• Substitute turkey pepperoni to reduce fat without sacrificing flavor
• Try plant-based ground meat for a vegetarian version

Make It Diabetes-Friendly

• Use Palmini pasta (hearts of palm) to reduce carbs by 75%
• Calculate 15g net carbs per serving with modification
• Serve with a large side salad to slow glucose absorption
• Consider eating this meal earlier in the day for better glycemic control

Pro Tips

• Shred your own mozzarella – pre-shredded has anti-caking agents that affect melting
• Let rest 5-10 minutes before serving to set properly
• Make extra to freeze – wrap individual portions tightly and reheat at 350°F (175°C) for 20-25 minutes