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Pasta Pizza Casserole

Friday night is pizza night at our house.  Usually.  Since my youngest son has been sick, I didn’t feel like making homemade pizzas but wanted to make something similar.  

This Pasta Pizza Casserole turned out to be perfect.  Cheesy and saucy (if you add more, I didn’t) with your favorite pizza toppings.  Cooked in a casserole while you tend to more pressing nebulizers and meds and making certain others are not neglected. 

Pasta Pizza Casserole
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I used just enough cheese to hold the pasta together.  Feel free to add more cheese, sauce and herbs to make this your own.  I would add another egg if I added more sauce.  

Pasta Pizza Casserole

  • 16 oz dried medium size pasta, your favorite
  • 2 oz. neufchatel or cream cheese
  • 1 cup ricotta cheese
  • 1/3 cup parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground garlic
  • 26 oz. jar prepared spaghetti sauce
  • 1 egg, beaten
  • 1 – 1/2 to 2 cups mozzarella cheese
  • turkey pepperoni
  • sliced black olives

Preheat oven to 350 degrees F.  Spray 13×9 pan with non-stick spray.   Cook pasta according to directions for al dente.  Drain.  In a large mixing bowl;  mix ricotta, neufchatel, parmesan, beaten egg, basil, oregano and garlic.  Fold in hot, drained pasta.  Stir in spaghetti sauce until pasta is covered.  Pour in 13×9 pan. 

Top with shredded cheese, turkey pepperoni and black olives or your favorite toppings.  Cook 20 to 30 minutes or until cheese is melted and casserole bubbles around edges.