Listen, I could eat pizza every day of the week. Whether it’s a classic pepperoni pie, a meat lover’s loaded with toppings or something a little more adventurous, I’m always in the mood for a slice.
But making pizza from scratch isn’t always practical, especially with two little kids running around the house. And while ordering from my local pizza shop is certainly convenient, those delivery fees and tips can add up quickly. Plus, not to mention that even picking up a couple of pizzas for the family isn’t exactly cheap these days.
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That’s why a dump-and-bake pizza casserole option caught my attention. With just 15 minutes of prep, it seemed like an easy way to get my pizza fix without ordering takeout. I’ve made plenty of pasta dishes over the years, but somehow I’d never tried this pizza-flavored one, so I decided to put it to the test and see how it turned out.
The idea sounded almost too easy, but I wasn’t complaining. Plus, I already had most of what I needed in the kitchen, so there was no need for yet another grocery run. Here’s how my dump-and-bake pizza casserole turned out and what you should know before making it yourself.
The ‘Dump-and-Bake’ Secret: Why You Never Have to Boil the Pasta
Courtesy Fred Hernandez
If you’ve ever made a pasta casserole, you probably know the drill: Boil the pasta, drain it, mix everything together and then bake. But with this recipe, you can skip that first step entirely. The dry pasta cooks right in the baking dish, soaking up the water and pizza sauce as it heats up in the oven.
The trick is making sure there’s enough liquid to cook the noodles and keeping the dish tightly covered with foil to trap the steam. Not only does this save you an extra pot to wash, but the pasta also absorbs some of that tomatoey flavor as it cooks. Just be sure to give everything a good stir, so you don’t end up with crunchy noodles sticking out of the sauce.
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Ingredients You Need for This 4-Ingredient Pizza Casserole
Courtesy Fred Hernandez
You only need a handful of ingredients to make this casserole, and there’s plenty of room to experiment with your favorite pizza toppings. Here’s what you’ll need for a 9-by-13-inch baking dish:
16 ounces uncooked short pasta, such as rotini or elbows 24-26 ounces marinara or pizza sauce (about 3 cups) 3 cups water 4-5 ounces pepperoni 1-2 cups shredded mozzarella ¼ cup grated Parmesan (optional) 1 teaspoon Italian seasoning (optional) ½ teaspoon garlic powder (optional)For my version, I used Monte’s Fine Foods Rotolini pasta, Olli Salumeria pepperoni and fennel salami. I also used a smaller 8-by-8-inch baking dish, so I adjusted the quantities accordingly.
How to Make Dump-and-Bake Pizza Casserole in 5 Steps
Courtesy Fred Hernandez
Here’s how this pizza casserole comes together.
1. Preheat the oven.
Preheat your oven to 425°F and lightly grease a 9-by-13-inch baking dish with cooking spray. I used an 8-by-8-inch dish, lightly greased it with butter, and adjusted the ingredients to fit.
2. Mix everything together.
Add the uncooked pasta, pizza sauce, water, Italian seasoning (optional), garlic powder (optional) and your favorite toppings to the baking dish. I used Olli Salumeria pepperoni and fennel salami for extra flavor, but you can use whatever you like. Stir until everything is combined and the pasta is mostly covered in liquid.
3. Cover and bake.
Cover the dish tightly with aluminum foil and bake for 25-30 minutes. Remove the foil, stir and check the pasta. If it’s still firm, cover and bake for another 5-10 minutes, adding a little hot water if needed.
4. Add the cheese.
Once the pasta is tender, top it with shredded mozzarella and Parmesan (optional). I also saved a few pepperoni slices to arrange on top.
5. Finish baking.
Bake uncovered for another 5-10 minutes, until the cheese is melted. Let the casserole rest for a few minutes before serving.
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How to Customize Your Casserole (Supreme, Meat-Lovers and Veggie)
Bloomberg / Getty Images
One of my favorite things about this recipe is that you can make it just about any way you like. If you’re a fan of supreme pizza, try adding bell peppers, onions, mushrooms, black olives and Italian sausage. For a meat-lover’s version, load it up with pepperoni, sausage, bacon or salami. I used a combination of pepperoni and fennel salami, which gave mine a little extra flavor without straying too far from a classic pizza.
Prefer to skip the meat? Go with mushrooms, spinach, zucchini or your favorite veggies. Just keep in mind that vegetables like mushrooms and zucchini release moisture as they cook, so you may want to sauté them first to keep the casserole from getting too watery.
You can also play around with the seasonings. Add some crushed red pepper flakes for heat, dried oregano or basil for a more traditional pizza flavor, or a little smoked paprika for something different. And if you want to change up the cheese, try provolone, cheddar or a little extra Parmesan.
Troubleshooting: How to Keep Your Casserole From Being Watery or Crunchy
Courtesy Fred Hernandez
The biggest trick to getting this casserole right is making sure you have enough liquid to cook the pasta without turning the whole thing into soup. If your pasta is still crunchy, it probably needs more moisture or time in the oven. Try adding a splash of hot water, giving everything a good stir and covering the dish tightly with foil before baking it a little longer.
On the flip side, if your casserole looks too watery, remove the foil and let it bake uncovered for a few more minutes. Giving it five to 10 minutes to rest before serving can also help the sauce thicken up. And don’t forget to check that your pasta is mostly submerged in liquid before it goes into the oven so it cooks evenly.
How to Freeze and Reheat for Meal Prep
Courtesy Fred Hernandez
Have leftovers? Let the pizza casserole cool slightly before transferring it to an airtight container and refrigerating it for up to three to four days. You can also freeze individual portions for up to three months, making it easy to grab a quick lunch or dinner whenever you’re short on time.
When you’re ready to eat, thaw frozen portions overnight in the fridge, then reheat in the microwave or oven until heated through to 165°F. If the pasta seems a little dry, add a splash of water or extra pizza sauce before reheating. Just keep in mind that the pasta may be a little softer the second time around.
Final Thoughts
Overall, this dump-and-bake pizza casserole was a hit, and I’m surprised I hadn’t tried it sooner. It’s definitely a recipe I’ll be keeping in my dinner rotation. As a dad of two, I have a feeling my baking dish will be getting plenty of use.
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