Baked Pepperoni Pasta Casserole

Baked Pepperoni Pasta Casserole

20 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  ATHIELEN

“This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook ATHIELEN.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
  4. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

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Reviews (20)

Rate This Recipe
Sarah Jo

Sarah Jo

I like to make this with half ground beef/half italian sausage. I've even make this with ground chicken/turkey that I've spiced up with a seasoning mix that makes it taste like ground sausage. This can be made into a supreme pizza with chopped olives, peppers, onion, and mushrooms. This never fails to disappear off of my table and the leftovers rewarm well.



This was good...but I revised it. I decided to add my favorite pizza toppings, mushrooms, black olives, green pepper. I also used a different sauce, just my personal favorite brand. Added about a cup more sauce as well. Sauteed the onions, mushrooms and peppers in a little olive oil with minced garlic. Turned out pretty great, served with garlic bread and salad



This was to die for. The key is to personalize it though. I used a different brand sauce that I had in my cabinet and since the jar was 22 oz, I added an 8 oz can of Hunts tomato sauce. I also used turkey sausage instead of beef and used about 1 cup of mozzorella because that's all I had. I used an 8 oz bag of egg noodles that I had on hand as well. I added some italian seasoning to the sauce before I added the pasta and cooked it for 15 minutes because I had half the amount of cheese and didnt want the egg noodles to get mushy. It had SO much flavor. I will definately make again.

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Amount Per Serving (6 total)

  • Calories
  • 462 cal
  • 23%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 31 g
  • 62%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 916 mg
  • 37%

Based on a 2,000 calorie diet



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Beefy Baked Ziti


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Pasta with Mini Steaks