Meat Lover’s Pizza Casserole

There’s something extra comforting about pizza night, especially when it turns into a bubbling, cheesy casserole that feeds a crowd. This Meat Lover’s Pizza Pasta Bake delivers everything you love about a loaded pizza savory sausage, smoky ham, crispy pepperoni, rich tomato sauce, and mountains of melted cheese wrapped around hearty bow tie pasta.

It’s warm, indulgent, and unapologetically filling. The kind of dish you make when you want leftovers, happy faces at the table, and zero chance of anyone leaving hungry.

If you’re feeding a big family, hosting friends, or just craving serious comfort food, this pizza pasta bake is exactly what you need.

Why You’ll Love This Recipe

• Combines classic pizza flavors with comforting baked pasta
• Loaded with sausage, ham, and pepperoni in every bite
• Extra cheesy and ultra-satisfying
• Perfect for feeding a crowd or meal prepping
• Easy to customize with your favorite pizza toppings
• Freezer-friendly and great for leftovers

Step-by-Step Instructions

Step 1: Cook the Pasta

First, bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente.

Drain the pasta and rinse it briefly under cold water to stop the cooking process. Set it aside while you prepare the meat sauce.

Step 2: Brown the Sausage Mixture

Next, heat a large skillet over medium heat. Add the pork sausage, diced onion, minced garlic, and dried oregano.

Cook, breaking up the sausage as it browns, until the meat is fully cooked and the onions are soft and fragrant. Drain off any excess grease and set the mixture aside.

Step 3: Preheat and Prep the Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Spread a thin layer of spaghetti sauce across the bottom of the dish. This prevents sticking and adds flavor to the base.

Step 4: Build the First Layer

Spread one-third of the cooked pasta evenly over the sauce.

Top it with one-third of the remaining spaghetti sauce, then sprinkle one bag of mozzarella cheese and 2 tablespoons of Parmesan over the sauce.

Evenly distribute the cooked sausage mixture over the cheese layer.

Step 5: Add the Second Layer

Next, add half of the remaining pasta to the dish.

Cover it with half of the remaining sauce, then sprinkle another bag of mozzarella and 2 more tablespoons of Parmesan on top.

Scatter the cubed ham evenly across this layer.

Step 6: Finish with the Final Layer

Add the rest of the pasta evenly over the casserole.

Pour the remaining spaghetti sauce on top, then finish with the final bag of mozzarella cheese and the last 2 tablespoons of Parmesan.

Arrange the sliced pepperoni evenly across the top so every serving gets that classic pizza finish.

Step 7: Bake Until Bubbly

Bake uncovered for 40 minutes, or until the casserole is hot, bubbly, and the cheese on top is fully melted with lightly golden edges.

Step 8: Rest and Serve

Remove the casserole from the oven and let it rest for 5 minutes before serving. This helps the layers set and makes it easier to scoop.

Serve hot and enjoy every cheesy, meaty bite.

Tips for Best Results

• Cook pasta just to al dente so it doesn’t get mushy
• Drain sausage well to avoid excess grease
• Use quality spaghetti sauce for the best flavor
• Let the casserole rest before slicing for cleaner servings
• Add vegetables like peppers or mushrooms for balance

FAQs

Can I make this Meat Lover’s Pizza Pasta Bake ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add extra baking time if baking cold.

Can I freeze this casserole?
Absolutely. Freeze fully assembled (unbaked or baked) for up to 2 months. Thaw overnight in the fridge before reheating.

What other meats can I use?
Bacon, ground beef, or hot Italian sausage work great. You can also mix and match.

Can I add vegetables?
Yes. Bell peppers, mushrooms, olives, or onions are all great pizza-style additions.

How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days.