Like baked ziti crossed with pepperoni pizza, this Pepperoni Pizza Pasta Casserole is so hearty, satisfying, and filling. It’s a crowd-pleaser, and conveniently feeds a crowd! We love this Pepperoni Pizza Pasta Casserole for weekend treat meals.
TGIF! So happy it’s the weekend. My quality of sleep this week was awful, and I can’t wait to sleep in tomorrow. By sleep in, I hope that I’ll get to 8:30 or 9am.
Even when I need sleep desperately, I can’t sleep in. I’ve lost the ability. Doesn’t it suck being an adult sometimes? We run around in constant states of sleep deprivation, right? I don’t even have kids, so I can’t imagine how zombie-like some of my friends with small children feel.
Other than lots of shuteye, I have to research new air conditioners because our AC unit is on the fritz (and that’s not something we can do without here in FL), and I have a nail in one of my tires, so it either needs patched or replaced, and I’m also looking into mortgage interest rates. That’s my weekend plans. I LOVE adulting. It’s sooo fun. 🙂
What do you have going on this weekend?? I hope your plans are more exciting than mine, and if they are, can I come?
On the plus side, I have some baking planned for Sunday, and a lot of it includes bacon, and some of it includes peanut butter. At least I have that to look forward to. Bacon and peanut butter baked goods in my future = good weekend. The weather looks promising for a few bike rides too, so those are the gold linings.
So, what’s happening for dinner? I will always be a casserole person. If we’re not grilling out or making some form of decently healthy chicken, we are eating a casserole. My love of casseroles is twofold: they are generally really easy (throw all ingredients together, stir, bake), and they are complete meals. Everything you want is in one dish. Sure, you can make a side or get a salad together, but do you need to? Nope. Casseroles for life.
This Pepperoni Pizza Pasta Casserole is a few steps more than mixing up a bunch of stuff. The pasta does need boiled first, and the sirloin needs browned with the chopped onion. But then, you slap it altogether, and bake it.
This Pepperoni Pizza Pasta Casserole is almost like baked ziti crossed with pizza. The bottom layer is an ultra-cheesy pasta bake, a la baked ziti, but less red sauce…. other than what seeps down from the next layer. Because the next layer is a meat sauce. Ground sirloin, onion, and red sauce.
Lastly, and perhaps most importantly: pepperoni and more cheese. You know, like pizza.
This is not health food, but I think you got then when the word “cheese” kept reappearing in the ingredient list. But when do you relax and treat yourself when it comes to food? The weekend, yes? This Pepperoni Pizza Pasta Casserole is your weekend treat meal, and it’s going to be so filling and satisfying, it will be worth it!
- 1 - 16 oz. box spiral pasta
- 2 tbsp. butter
- 2 lbs. ground sirloin
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 - 15 oz. cans pizza sauce or pasta sauce
- ½ tsp. garlic salt
- ½ tsp. Italian seasoning
- 2 eggs
- 1 - 15 oz. container ricotta cheese
- 1 c. milk
- ½ c. grated or shredded Parmesan cheese
- 2 c. shredded mozzarella cheese
- 1 - 6 oz. package sliced pepperoni
- Cook the pasta according to the directions on the box, and drain.
- Meanwhile, in a Dutch oven over medium heat, combine the butter, sirloin, onion, and garlic.
- Cook and stir until meat is browned. Drain any liquid from the pan.
- Add the pizza sauce, garlic salt, and Italian seasoning.
- Remove from heat, and set aside.
- In a large bowl, stir together eggs, ricotta cheese, milk, and Parmesan cheese.
- Add the pasta to the egg and cheese mixture, and stir gently to coat.
- Transfer the pasta to a lightly greased 3-quart baking dish or 9x13-inch baking dish.
- Spoon the beef and sauce mixture evenly over the pasta.
- Scatter half the pepperoni slices over the beef mixture.
- Sprinkle evenly with mozzarella cheese.
- Scatter remaining pepperoni slices over the mozzarella cheese.
- Cover with aluminum foil and bake at 350 degrees for 20 minutes.
- Remove foil and continue baking for another 20-30 minutes, or until cheese is melted and golden.
- Cut and serve.
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