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Ever get home from a long day and just crave something hearty, cheesy, honestly pretty messy—comfort food at its finest? Meat Lovers Pizza Casserole always hits the spot for my house. It’s basically pizza in a dish, and honestly, it’s way easier than rolling out dough or fighting with stubborn pizza stones. Last week, my kids practically cheered when they smelled it in the oven. If you’re after something that’ll fill bellies and make you look like a dinnertime genius, you’re in luck. I actually discovered a few handy tricks over at Meat Lovers Pizza Casserole—total lifesaver for those busy nights.

Ingredients & Substitutions

Right, so let’s talk about the fun part (well, fun for me): the ingredients. You’ll need a solid base—I typically grab some rotini because it’s got those little grooves to catch sauce, but really? Penne, ziti, even elbow mac if that’s what’s left in the pantry, they’re just fine. The magic happens with the meats: Italian sausage, cooked and crumbled ground beef, pepperoni (as much as you dare). On a broke week, I’ve totally swapped in turkey sausage and even leftover shredded chicken—no big deal.

Cheese-wise, mozzarella is a must for the pull, and I usually sneak in a handful of sharp cheddar for a kick. If you’re dairy-free, try some meltable vegan cheese. Sauce—use your favorite jarred marinara, or do what I do in a pinch and just throw together a can of tomato sauce with garlic and Italian herbs. Pantry roulette, honestly. For add-ins, bell peppers and mushrooms go over well with my crowd, but you do you.

Step-by-Step Instructions to Make Meat Lovers Pizza Casserole

No culinary acrobatics here, promise. Start by cooking your pasta till al dente—don’t let it get mushy or Grandpa Frank will complain (trust me…). While that’s bubbling away, brown your sausage and beef in a big skillet. Sneak in a little pepperoni to crisp it up, why not? Once the meats are happy, drain off the grease unless you’re feeling wild.

Now, it’s all about building layers. Grab a casserole dish, pour in the pasta, stir in most of the sauce, half the cheese, and that mountain of meat. Top it off with more sauce, a layer of pepperoni, and the rest of the cheese. My kitchen always gets quiet for that last cheese dump—something magical about it. Bake in a hot oven (let’s say 375 degrees, or close enough) until the cheese is all melty and a little browned at the edges. Sometimes I let mine go extra just so the pepperoni curls up. Let it rest—if you can—so nobody burns the roof of their mouth (guilty).

“This casserole is a total win in our house! I made it with all the suggested meats and even tossed in some olives. The leftovers tasted even better the next day—new favorite!” — Carla J., Ohio

Best Side Dishes to Serve with Meat Lovers Pizza Casserole

Now, if it were up to my kids, we’d eat Meat Lovers Pizza Casserole for every meal, zero sides required. But, for the sake of green things, I usually toss a simple salad together. Garlic bread is never a bad idea. Roasted broccoli, if I’m feeling like I should balance out all the cheese. If you want more fun casserole ideas, check this beef and macaroni casserole—it’s got a similar comfort factor but with its own twist.

Big leafy salad with a splash of olive oil and balsamic (or bottled ranch, no judgment).
Hot garlic bread, either from scratch or frozen—it’s all good here.
Crisp roasted veggies, like green beans, zucchini, or broccoli.
Coleslaw if you’re a fan of the cold-crunchy contrast.

Storage and Reheating Tips

Here’s the deal—this casserole feeds a crowd, but it also makes killer leftovers. Let it cool down before you try to wrangle it into containers; otherwise, it’ll sweat and go soggy. Fridge for up to four days, honestly, though it seldom lasts that long around here. For freezing, slice it into portions and wrap up tight. Aluminum foil is classic, but freezer bags work in a pinch (don’t judge me if you find a hodgepodge of containers in my freezer).

When reheating, don’t nuke it too long in the microwave—slow and steady keeps it from drying out. I’ll sometimes throw a splash of extra tomato sauce on top before reheating. Oven method is old school but reliable; keep it covered so the cheese won’t burn before the insides are hot. And yes, you can totally eat a cold square if you’re rushed. Not that I’ve eaten it standing over the sink or anything.

What To Serve With Meat Lovers Casserole

This part’s easy to overthink, but honestly? Just stick with what you love. If you’re having people over and want the full spread, think about crowd-pleasers. Anything from crunchy slaws to cheesy breadsticks. One time, I set out little bowls of sliced pickled peppers and marinated olives—felt like a five-star restaurant, but way less work.

If your family likes variety, swap out the salad dressing or bring out a side of ranch dip. My brother-in-law once dipped his garlic bread in the casserole—yep, carbs on carbs. It works. Want something new? Try a different style of casserole altogether, like this fun cheese tortellini pepperoni pizza casserole. Possibilities, endless.

Common Questions

Can I use different kinds of pasta?
Yes, really any short pasta works—rotini, penne, even rigatoni. Just don’t go for spaghetti; it’s a mess.

Do I have to use all the meats?
Nope, use what you have. All beef, turkey, or just pepperoni is totally fine. You can even skip the meat for a veggie version.

Is there a way to make it spicy?
Oh, sure. Add a pinch of crushed red pepper, hot Italian sausage, or even some sliced jalapenos on top if you dare.

Can I prep it ahead of time?
Absolutely. Assemble everything, cover, and stash in the fridge till you’re ready to bake. Add an extra five minutes if it’s cold.

My cheese looks weird after reheating—help?
Sometimes cheese gets rubbery. Try reheating slowly and consider adding a fresh sprinkle of cheese before serving to freshen it up.

Your Go-To Easy Dinner Winner

If you want a dinner that everyone will actually ask for again, Meat Lovers Pizza Casserole is the move. It’s forgiving, totally customizable, and—honestly—it’s just plain delicious. If you loved this, you should check out recipes like Meat Lovers Pizza Casserole – Stuck On Sweet and the classic Meat Lovers Casserole – I Am Homesteader for more ideas. Don’t let another weeknight pass with boring dinners; trust me, your people will thank you. Go on—get in the kitchen and make tonight extra good.

Meat Lovers Pizza Casserole

Author: hamidkom
Total Time: 45 minutes
Yield: 6 servings
Diet: Meat Lovers

Print Recipe

Description

A hearty and cheesy bake that combines the best of pizza in a casserole form, perfect for busy weeknights.

Ingredients

8 ounces rotini pasta (or penne, ziti, elbow macaroni)
1 pound Italian sausage
1 pound ground beef
4 ounces pepperoni
2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 cups marinara sauce (or tomato sauce with garlic and Italian herbs)
1 bell pepper, chopped (optional)
1 cup mushrooms, sliced (optional)

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Instructions

Cook the pasta in a large pot until al dente, then drain.
In a large skillet, cook the Italian sausage and ground beef until browned.
Add the pepperoni to the skillet and cook until slightly crispy.
In a casserole dish, mix the pasta, most of the marinara sauce, half of the mozzarella cheese, and all of the meat mixture.
Top with the remaining sauce, a layer of pepperoni, and the rest of the cheese.
Bake at 375°F (190°C) until the cheese is melted and slightly browned, about 25-30 minutes.
Let cool for a few minutes before serving.

Notes

For an easy weeknight dinner, this casserole can be prepared ahead of time and stored in the fridge until ready to bake. Don’t hesitate to customize with your favorite vegetables or different types of meat.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American