Cheesy Supreme Pizza Casserole

With fewer than 10 ingredients (not including your favorite pizza toppings) this pizza casserole comes together for a delicious twist on a classic comfort food that everyone will love. In just 45 minutes, this supreme pizza casserole – loaded with melty cheese and warm marinara on an al dente noodle crust – is ready to hit the dinner table!

You Will Love This

• It’s a delicious twist on pizza night! The crust of traditional pizza is replaced with cheesy noodles and topped just like you would your favorite pizza – a hearty layer of marinara, melty shredded cheese, and classic supreme pizza toppings!
• If you loved this pizza bake recipe, be sure to check out my:
  • Pizza Bagel Bites
  • Easy Cheesy Pepperoni Pizza Fries
  • Easy Vegetarian Baked Rigatoni

Ingredients and Substitutions

• Rotini – Rotini is the perfect shape for this casserole because the nooks and crannies hold the sauce and cheese very well. However, you can use any type of short noodle. Rigatoni, fusilli, or penne pasta would all work!
• Whole Milk Ricotta Cheese – Whole milk Ricotta is my go-to. The texture is so creamy and it’s thick enough to hold your noodle crust together. Part skim ricotta will work, but it’s not going to give you as much flavor or as creamy of a texture. You could also sub whole milk cottage cheese for the ricotta.
• Whole Milk Mozzarella Cheese – Buy a block of whole milk mozzarella and shred it yourself for the best flavor and texture. Part skim mozzarella will work also.
• Parmesan Cheese – Get a good, aged, fresh block of Parmesan and grate it yourself. It melts better and tastes better than pre-shredded.
• Heavy Cream – Heavy cream pulls everything together and cooks into a creamy sauce. I do not recommend replacing this with half and half or regular milk because they will be too thin.
• Marinara Sauce – Marinara sauce acts as your pizza sauce. It’s thicker than regular pizza sauce and has a ton of flavor. However, you can substitute any homemade or storebought pizza sauce or pasta sauce.
• Dried Oregano – Dried oregano finishes off the Italian flavors of this recipe and gives everything a nice earthy flavor. You could use Italian seasoning in its place. I sometimes like to add a dash or two of garlic powder as well.

Instructions

Cook 16 ounces of pasta in a large pot according to package instructions just until al dente. Drain, toss with olive oil, and set aside.

Add pasta, ricotta, 2 cups mozzarella, 1 cup Parmesan, and heavy cream along with a couple pinches of salt and pepper to a 9×13 baking dish, large skillet, or an enameled cast iron pan like this one. 

Stir to mix until well combined.

Pour marinara sauce over the pasta mixture in an even layer, leaving about an inch of “crust” around the edges.

Top with remaining mozzarella and Parmesan cheeses.

Top with desired pizza toppings, just like you would top a pizza.

Cover and bake for about 30 minutes or so. Uncover and bake for an additional 10 minutes or until the cheese is melted and the edges of the casserole are bubbly. Broil for 1-3 minutes to brown the cheese, then garnish with Parmesan and red pepper flakes if desired. 

Tips

• Top your pizza casserole with whatever you like! We love the classic supreme pizza – topped with pepperoni, baby Bella mushroom, white onion, and green bell pepper – but you could keep it simple with just pepperoni too! Some of our other favorites include turkey pepperoni, Italian sausage, or even browned ground beef or ground turkey. You could also keep it vegetarian with artichokes and sun dried tomatoes.
• If you don’t have a large saute pan like the one pictured, you can use a 9×13 pan instead. If you’re using a pan that doesn’t have an enameled coating or non-stick coating, try spraying your pan with cooking spray.
• This is a great recipe to have your kids help with! Depending on their age, they can help measure ingredients, mix the pasta and cheeses, and top the casserole! Getting them involved in making dinner will always make them more likely to actually eat the dinner!
• This recipe can easily be scaled back to feed a smaller crowd! Try halving each of the ingredients for a meal that will feed 2-4 people instead. Although the leftovers are delicious!

FAQ

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: This pizza casserole recipe can be made ahead and kept covered tightly in the fridge for up to a week. You can also prep the ingredients ahead of time to make assembly quicker. For example, I will often cook the pasta a day or two ahead when I have some free time, and then toss it in olive oil, and store it in the fridge until I’m ready to use it.
• Storage: Store leftover pizza casserole in an airtight container or cover the pan well with plastic wrap or tin foil. It will stay good in the refrigerator for up to a week.
• Freezing: This casserole freezes beautifully! Store prepared casserole in a freezer-safe, airtight container for up to 3 months. A large Ziploc bag that your pan will fit in works well. Thaw it in the fridge overnight before cooking and then plan to add a few minutes of cooking time to account for the cold temp.
• Reheating: Reheat the pizza casserole in a 350 degree oven until the cheese is melted and everything is warmed through. You can also pop a slice of casserole in the microwave, heating it for 30-60 seconds at a time until warmed through.

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