Servings & Timing
- Yield: 6–8 servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- WW Points (per serving): ~9–11 points (depending on cheese and pasta choice)
- Ingredients List
- Base:
- 12 oz (about 4 cups) cooked pasta – penne, rigatoni, or rotini for best sauce cling.
- 1 lb lean ground beef (93/7) or Italian sausage – protein-packed and flavorful.
- Sauce Layer:
2 cups pizza sauce or marinara – look for no-sugar-added versions for lower carbs.
1 tsp Italian seasoning – oregano, basil, thyme blend.
½ tsp garlic powder – adds depth.
Cheese & Toppings:
2 cups shredded mozzarella cheese – divided.
1 cup shredded cheddar cheese – optional, but adds gooey richness.
1 ½ cups sliced pepperoni – divided between layers and topping.
¼ cup grated Parmesan cheese – for final golden crust.
Instructions
Preheat Oven
Heat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
Cook Pasta & MeatBoil pasta until just al dente. Drain and set aside.
In a skillet, cook beef/sausage with Italian seasoning and garlic powder until browned. Drain excess fat.
Mix the Base
Combine cooked pasta, beef, pizza sauce, half the mozzarella, half the cheddar, and half the pepperoni. Toss well.
- Assemble the Casserole
Spread mixture into prepared baking dish. Top with remaining cheeses, pepperoni slices, and Parmesan.
- Bake
Bake uncovered for 20–25 minutes, until cheese is golden and bubbly.
- Serve
Let rest 5 minutes before slicing. Garnish with fresh parsley if desired.
- Step-by-Step Cooking Guide (Narrative Style)
- Think of this casserole as building a pizza in layers. First comes the “crust” (pasta + beef), then the sauce, then all the gooey cheese and pepperoni. Unlike pizza, there’s no worrying about dough rising — it’s foolproof, hearty, and totally satisfying.
- As the casserole bakes, the cheese melts into every corner, the pepperoni crisps at the edges, and the sauce bubbles up, coating the pasta. When you pull it out of the oven, it’s like lifting a bubbling tray of pizza-meets-lasagna heaven
