18 Delicious Pizza Casserole Recipes Easy to Make

Preheat your oven to 375°F and grease a 9×13 inch baking dish.

Boil the penne pasta in salted water until al dente, about 10 minutes, then drain.

Spread half of the cooked pasta in the baking dish, followed by half of the marinara sauce, pepperoni, and mozzarella. Repeat the layers.

Sprinkle Italian seasoning evenly over the top layer for that authentic pizza flavor.

Bake uncovered for 20 minutes, or until the cheese is bubbly and golden.

Let it sit for 5 minutes before serving to allow the layers to set.

Pizza dough – 1 lb

Marinara sauce – 2 cups

Pepperoni – 1 cup

Italian sausage – ½ lb

Mozzarella cheese – 2 cups

Bell peppers – ½ cup, diced

Onion – ½ cup, diced

Olive oil – 1 tbsp

Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.

Roll out pizza dough to fit the baking dish. Press it into the bottom and up the sides slightly.

Spread marinara sauce evenly over the dough. Tip: Use the back of a spoon for an even layer.

Layer pepperoni, Italian sausage, bell peppers, and onion over the sauce.

Sprinkle mozzarella cheese on top. Tip: For extra crispiness, broil for the last 2 minutes.

Bake for 25 minutes or until the crust is golden and cheese is bubbly. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.

Penne pasta – 2 cups

Marinara sauce – 1.5 cups

Shredded mozzarella – 2 cups

Garlic powder – 1 tsp

Italian seasoning – 1 tsp

Preheat your oven to 375°F.

Boil the penne pasta according to package instructions until al dente, then drain.

Toss the drained pasta with olive oil, garlic powder, and Italian seasoning.

Spread half the pasta in a baking dish, top with half the marinara sauce, then half the mozzarella.

Repeat the layers with the remaining pasta, sauce, and cheese.

Bake for 20 minutes or until the cheese is bubbly and golden.

Let it sit for 5 minutes before serving to set the layers.

Chicken breast – 2 cups, cooked and shredded

BBQ sauce – 1 cup

Mozzarella cheese – 2 cups, shredded

Red onion – ½ cup, thinly sliced

Cilantro – ¼ cup, chopped

Roll out the pizza dough to fit the baking dish, pressing it into the bottom and up the sides slightly.

Spread the BBQ sauce evenly over the dough, leaving a small border around the edges.

Top with the shredded chicken, red onion, and half of the mozzarella cheese.

Bake for 20 minutes, then sprinkle the remaining cheese on top and bake for another 10 minutes or until the crust is golden and the cheese is bubbly.

Let it cool for 5 minutes before garnishing with cilantro.

Mushrooms – 1 cup, sliced

Black olives – ½ cup, sliced

Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.

Roll out the pizza dough to fit the bottom of the baking dish. Press it in evenly.

Spread marinara sauce over the dough, leaving a small border around the edges.

Sprinkle half of the mozzarella cheese over the sauce.

Arrange sliced mushrooms and black olives evenly over the cheese.

Top with the remaining mozzarella cheese. Sprinkle garlic powder and Italian seasoning over the top.

Bake for 25 minutes, or until the cheese is bubbly and the edges are golden brown.

Let it cool for 5 minutes before slicing. This helps the layers set.

Mozzarella cheese – 1 cup, shredded

Cheddar cheese – 1 cup, shredded

Parmesan cheese – ½ cup, grated

Italian seasoning – 1 tbsp

Preheat your oven to 375°F. Grease a 9×13 inch baking dish with olive oil.

Cook penne pasta according to package instructions until al dente, then drain.

In a large bowl, mix cooked pasta with marinara sauce, half the mozzarella, half the cheddar, and all the parmesan. Tip: Reserve some cheese for a gooey top layer.

Transfer the mixture to the prepared baking dish. Sprinkle remaining mozzarella and cheddar on top. Tip: For extra crispiness, broil the last 2 minutes.

Bake for 20 minutes or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier slicing.

Italian sausage – 1 lb

Bell peppers – 2, sliced

Penne pasta – 2 cups, uncooked

Preheat oven to 375°F.

Brown Italian sausage in a skillet over medium heat for 5-7 minutes, breaking it into crumbles.

Add sliced bell peppers to the skillet; cook for 3 minutes until slightly softened.

Meanwhile, cook penne pasta according to package instructions until al dente; drain.

In a large bowl, mix cooked pasta, sausage, peppers, and marinara sauce.

Transfer mixture to a greased casserole dish; top evenly with shredded mozzarella.

Bake for 20 minutes, or until cheese is bubbly and golden.

Let stand for 5 minutes before serving.

Tomato sauce – 1 cup

Ham – 1 cup, diced

Pineapple – 1 cup, chunks

Roll out the pizza dough to fit a 9×13 inch baking dish. Tip: Lightly flour your surface to prevent sticking.

Spread the tomato sauce evenly over the dough.

Distribute the diced ham and pineapple chunks evenly over the cheese.

Top with the remaining mozzarella cheese. Tip: For extra crispiness, broil the last 2 minutes.

Ground beef – 1 lb

Taco seasoning – 1 packet

Refried beans – 1 can

Shredded cheese – 2 cups

Salsa – ½ cup

Brown the ground beef in a skillet over medium-high heat, breaking it apart as it cooks, about 5-7 minutes.

Drain the fat, then stir in the taco seasoning and ¼ cup water. Simmer for 2 minutes until thickened. Tip: For extra flavor, toast the taco seasoning in the pan before adding water.

Roll out the pizza dough to fit the baking dish, then spread the refried beans evenly over the dough.

Layer the seasoned ground beef on top of the beans, followed by the salsa and shredded cheese.

Bake for 20-25 minutes, until the crust is golden and the cheese is bubbly. Tip: Let it sit for 5 minutes before slicing to keep the layers intact.

Serve hot. Tip: Garnish with fresh cilantro and a dollop of sour cream for an extra kick.

Buffalo sauce – ½ cup

Blue cheese dressing – ¼ cup

Green onions – 2 tbsp, chopped

Roll out pizza dough to fit a 9×13 inch baking dish. Tip: Lightly flour the surface to prevent sticking.

Spread shredded chicken evenly over the dough.

Pour buffalo sauce over the chicken, using a spoon to coat evenly. Tip: Adjust the amount of sauce based on your heat preference.

Sprinkle 1 ½ cups of mozzarella cheese over the buffalo chicken.

Drizzle blue cheese dressing over the cheese layer. Tip: For a smoother drizzle, warm the dressing slightly.

Top with remaining mozzarella cheese and chopped green onions.

Bake for 25 minutes, or until the cheese is bubbly and the edges of the dough are golden.

Green bell pepper – 1, sliced

Onion – 1, sliced

Provolone cheese – 8 slices

Olive oil – 2 tbsp

Salt – 1 tsp

Black pepper – ½ tsp

Roll out pizza dough on a floured surface to fit a 9×13 inch baking dish.

Heat olive oil in a skillet over medium heat. Add ground beef, salt, and black pepper. Cook until no pink remains, about 5 minutes.

Add sliced green bell pepper and onion to the skillet. Cook until vegetables are soft, about 3 minutes.

Transfer the beef and vegetable mixture onto the rolled-out dough in the baking dish.

Layer provolone cheese slices evenly over the beef mixture.

Bake in preheated oven for 20 minutes, or until the crust is golden and cheese is bubbly.

Let cool for 5 minutes before slicing.

Pepperoni – 1 cup, sliced

Preheat your oven to 375°F. Tip: A hot oven ensures a crispy crust.

Roll out the pizza dough to fit a 9×13 inch baking dish. Press it in, letting the edges come up the sides.

Brush the dough with olive oil. This adds flavor and prevents sogginess.

Spread marinara sauce evenly over the dough.

Sprinkle half the mozzarella cheese over the sauce. Tip: Shredding your own cheese melts better.

Layer pepperoni slices on top of the cheese.

Add the remaining mozzarella cheese.

Bake for 25 minutes, or until the cheese is bubbly and the edges are golden. Tip: Let it sit for 5 minutes before cutting for cleaner slices.

Gluten-free pasta – 8 oz

Pepperoni slices – 1 cup

Preheat your oven to 375°F. Tip: Always preheat for even cooking.

Boil the gluten-free pasta according to package instructions, then drain. Tip: Salt the water like the sea for flavor.

Toss the drained pasta with olive oil to prevent sticking.

Layer half the pasta in a baking dish, then half the marinara, mozzarella, and pepperoni. Repeat.

Sprinkle Italian seasoning on top. Tip: Fresh herbs? Add them after baking.

Marinara sauce – ½ cup

Eggs – 2

Preheat your oven to 375°F—no guessing, just crisp edges.

Brown the ground beef in a skillet over medium heat, breaking it apart until no pink remains, about 8 minutes.

Drain the beef, then stir in the marinara sauce, Italian seasoning, and garlic powder. Tip: Let it simmer for 2 minutes to marry the flavors.

Whisk the eggs in a bowl, then mix in 1 cup of mozzarella. Tip: This acts as your ‘crust’—keep it clump-free.

Press the egg-cheese mix into a greased 9×13 dish, forming a thin layer. Bake for 10 minutes until set.

Layer the beef mix over the ‘crust’, top with remaining mozzarella and pepperoni. Tip: Overlap pepperoni for maximum crispiness.

Bake for 15 minutes, then broil for 2-3 minutes until golden. Watch closely—it’s the difference between perfect and burnt.

Red pepper flakes – 1 tsp

Cook the penne pasta according to package instructions until al dente, then drain. Tip: Salt the boiling water for flavor.

In a skillet, brown the Italian sausage over medium heat, breaking it into small pieces. Tip: Drain excess fat for a lighter dish.

Mix the cooked pasta, browned sausage, marinara sauce, and red pepper flakes in a large bowl.

Transfer the mixture to a greased casserole dish, spreading evenly.

Layer the pepperoni slices on top, then cover with mozzarella cheese. Tip: For extra crispiness, broil for the last 2 minutes.

Bake for 20 minutes, or until the cheese is bubbly and golden.

Penne pasta – 12 oz

Heavy cream – 1 cup

Ricotta cheese – 1 cup

Garlic – 3 cloves, minced

Preheat oven to 375°F. Tip: Always preheat for even cooking.

Boil penne in salted water until al dente, about 9 minutes. Drain.

Heat olive oil in a pan over medium. Sauté garlic until fragrant, 30 seconds.

Mix pasta, garlic, heavy cream, ricotta, 1 cup mozzarella, salt, and pepper in a bowl.

Transfer to a baking dish. Top with remaining mozzarella. Tip: For a golden top, broil the last 2 minutes.

Bake until bubbly and cheese melts, 20 minutes. Tip: Let it sit 5 minutes before serving for easier slicing.

Refrigerated pizza dough – 1 lb

Eggs – 6

Milk – ½ cup

Shredded cheddar cheese – 1 cup

Cooked bacon – ½ cup, crumbled

Salt – ½ tsp

Black pepper – ¼ tsp

Preheat oven to 375°F. Grease a 9×13 inch baking dish.

Press pizza dough into the bottom of the dish, stretching to cover completely. Tip: Let dough sit at room temp for 10 minutes for easier handling.

In a bowl, whisk eggs, milk, salt, and pepper until fully combined.

Pour egg mixture over the dough. Sprinkle cheese and bacon evenly on top.

Bake for 25 minutes, or until edges are golden and center is set. Tip: Check at 20 minutes to avoid overbaking.

Let cool for 5 minutes before slicing. Tip: Use a pizza cutter for clean slices.