I love how easy and satisfying this casserole is. It brings together the classic flavors of a meat lover’s pizza with the comfort of a baked pasta dish. It’s perfect for weeknight dinners or when I need something filling and reliable to feed a crowd. I can prep it ahead, it reheats well, and I always end up with clean plates at the table. The combination of cheeses and meats makes every bite indulgent and delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ Base 225 g rotini pasta, cooked al dente
→ Meats 450 g ground beef 138 g pepperoni slices
→ Dairy 226 g mozzarella cheese, shredded 113 g mild cheddar cheese, shredded
→ Sauce and Seasoning 680 g marinara sauce 1 teaspoon Italian seasoning 0.5 teaspoon kosher salt 0.25 teaspoon black pepper
Directions
I preheat the oven to 190°C and lightly coat a 23×33 cm baking dish with nonstick spray.
In a large skillet over medium-high heat, I cook the ground beef, seasoning it with salt and black pepper. I stir occasionally and cook until browned, about 8–10 minutes, then drain any excess fat.
I add the cooked rotini, pepperoni, 113 g mozzarella, cheddar, marinara sauce, and Italian seasoning to the skillet and mix everything together thoroughly.
I transfer the mixture to the prepared baking dish and spread it out evenly.
I sprinkle the remaining 113 g of mozzarella over the top.
I bake it for 25–30 minutes until the cheese is melted and bubbling.
I let it rest for a few minutes before serving. Garnishing with fresh parsley adds a nice touch if I have some on hand.
Servings and timing
This casserole serves 6 people generously. It takes 15 minutes to prep and 25–30 minutes to bake, totaling about 40 minutes from start to finish.
Variations
I like switching things up depending on what I have. Sometimes I use spicy Italian sausage instead of ground beef for an extra kick. Swapping in penne or rigatoni works well too. For a smoky flavor, I’ve added crispy bacon pieces or smoked gouda. If I’m looking to sneak in veggies, chopped bell peppers or mushrooms blend in nicely.
storage/reheating
To store leftovers, I cover the dish tightly or transfer portions into airtight containers and refrigerate for up to 4 days. For reheating, I either microwave individual servings or warm the whole dish in the oven at 180°C until heated through. If it’s a bit dry, I add a splash of marinara sauce before reheating.
FAQs
How can I make this casserole ahead of time?
I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. When I’m ready, I bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.
Can I freeze this dish?
Yes, I freeze it before or after baking. I wrap it well with foil and plastic wrap, then store it for up to 3 months. I thaw overnight in the fridge before reheating or baking.
What other cheeses can I use?
I’ve tried provolone, gouda, or a pizza blend and they all taste great. As long as the cheese melts well, it’s a good choice.
Is this dish spicy?
It’s not very spicy unless I use spicy pepperoni or add crushed red pepper flakes. For a milder version, I go with regular pepperoni and skip the extra heat.
Can I make this without pepperoni?
Absolutely. I leave out the pepperoni and it still tastes amazing. I sometimes add more ground beef or a different meat to keep it hearty.
Conclusion
This Meat Lovers Casserole Bake is one of those dependable, delicious meals that I keep coming back to. It’s rich, cheesy, meaty, and incredibly satisfying. Whether I’m making it for a casual dinner or prepping meals ahead for the week, it always hits the spot.
