A blanket of gooey cheese and the oven-crisped pepperoni make this casserole a guaranteed kid pleaser. Of course, you can switch up the ingredients as easily as the toppings on a pizza. Classics like sweet pepper, black olives and sausage are all fair game--but we'd hold the anchovies!

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.

  • Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.

  • In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.

  • Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.

  • Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.

  • Bake in a 350° oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.


This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.

Nutrition Facts

387 calories; 19 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 67 mg cholesterol; 916 mg sodium. 863 mg potassium; 29 g carbohydrates; 3 g fiber; 6 g sugar; 28 g protein; 1 g trans fatty acid; 1111 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 72 mcg folate; 2 mcg vitamin b12; 266 mg calcium; 4 mg iron;