Julie Clark
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Pizza Pasta Bake
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This will be your family’s new favorite Italian casserole! Rigatoni bakes in a simple Italian sausage marinara sauce to make the most irresistible pizza pasta bake.
This recipe takes two of my favorites: homemade pizza and baked rigatoni. I top our pizza pasta with pepperoni, mozzarella cheese, toasted Parmesan breadcrumbs and a drizzle of hot honey for the best flavor.
The “Swicy” Drizzle That Makes This Pizza Casserole Addictively Good
We’ve all had a standard pizza bake, but this version is officially entering a league of its own. Tender pasta tossed in a ground sausage meat sauce, topped with pizza toppings and a layer of buttery, toasted breadcrumbs that provide a crunch traditional pizza crust can only dream of.
My favorite part, though? The “swicy” drizzle of hot honey that goes on top.
“Swicy” (sweet and spicy) may be trending right now, but it’s been a favorite of ours every since I created our sweet and spicy chili. Our hot honey baked brie and pulled pork pizza are two favorites with the same swicy flavors.
Serve this easy pizza pasta with breadsticks or garlic bread, a caesar salad. and slow cooker apple crisp for dessert!
Love Italian food? Try our pizza potatoes, tomato parmesan rigatoni and healthy Italian meatballs!
Ingredients
- Use your favorite spaghetti sauce or pizza sauce, but I highly recommend Rao’s marinara.
- Rigatoni is a nice pasta shape to hold the sauce and meat, but rotini pasta also works well.
- Don’t want sausage? Use lean ground beef instead. If you choose beef, add a tablespoon or two of our Italian sausage seasoning to boost the flavor of the pizza pasta.
See the recipe card for full ingredients and amounts.
Baked Pizza Pasta with Hot Honey
This will be your family's new favorite Italian casserole! Rigatoni bakes in a simple Italian sausage marinara sauce to make the most irresistible pizza pasta bake.
Servings 10
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
- 1 pound dry rigatoni pasta
- 1 pound Italian Sausage mild or hot
- 1 teaspoon fennel seeds
- 48 ounces marinara sauce I like Rao’s
- 1/2 tablespoon dried Italian seasoning
- 3 cups shredded mozzarella cheese & provolone blend divided
- 3 ounces sliced pepperoni
- Fresh snipped basil for topping
- Hot honey drizzle for topping
Toasted Breadcrumbs:
- 2 tablespoons salted butter
- 1/2 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375ºF. Boil the pasta in salted water according to the package directions, but remove it 2 minutes before the recommended al dente time (it will finish cooking in the oven). Drain well.1 pound dry rigatoni pasta
- While the pasta cooks, brown the Italian sausage and fennel seeds in a large skillet over medium-high heat, breaking it up as it cooks. Drain off any excess grease.1 pound Italian Sausage, 1 teaspoon fennel seeds
- Add the marinara sauce and the Italian Seasoning to the skillet with the cooked meat. Stir to combine and simmer for 2-3 minutes.48 ounces marinara sauce, ½ tablespoon dried Italian seasoning
- Pour the drained, undercooked pasta, sauce, cooked sausage and 1 cup of mozzarella cheese into the skillet with the sauce and meat. Stir everything thoroughly until the pasta is fully coated and the cheese is slightly melted.3 cups shredded mozzarella cheese & provolone blend
- Pour the entire mixture into the lightly greased 9×13-inch baking dish. Spread it into an even layer. Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top. Arrange the sliced pepperoni over the cheese. Bake uncovered for 30 minutes, or until the cheese is melted and bubbly.3 ounces sliced pepperoni
- While the casserole is baking, add the butter to medium skillet over low heat. Once the butter is melted, toss in the breadcrumbs and shredded parmesan cheese. Stir gently together until the breadcrumbs are golden brown.½ cup Italian bread crumbs, 2 tablespoons salted butter, ¼ cup grated Parmesan cheese
- Top the baked casserole with the toasted breadcrumbs, snipped basil and a drizzle of hot honey.Fresh snipped basil, Hot honey drizzle
Notes
- Add any veggies to the pizza pasta recipe like tomatoes, black olives, mushrooms, bell peppers and onions.
- Have leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or in the air fryer to crisp up the toppings.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 556kcal | Carbohydrates: 47g | Protein: 25g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 1467mg | Potassium: 695mg | Fiber: 4g | Sugar: 7g | Vitamin A: 924IU | Vitamin C: 11mg | Calcium: 248mg | Iron: 3mg
How to Make Pizza Pasta Casserole: Step by Step
Cook the pasta. Boil the pasta in salted water according to the package directions, but remove it 2 minutes before the recommended al dente time. Drain well and set aside.
While the pasta cooks, make the sauce. Brown the sausage and fennel seeds in a large skillet over medium-high heat, breaking it up as it cooks. Drain off any excess grease. Add the marinara sauce and the Italian seasoning to the skillet. Simmer for 2-3 minutes.
Add the cheese. Pour the drained pasta, sauce, cooked sausage and 1 cup of mozzarella cheese into the skillet with the sauce and meat. Stir everything thoroughly.
Assemble and bake. Pour the entire mixture into the lightly greased 9×13-inch baking dish. Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top. Arrange the sliced pepperoni over the cheese. Bake uncovered for 30 minutes, or until the cheese is melted and bubbly.
Toast the breadcrumbs. While the casserole is baking, add the butter to medium skillet over low heat. Once the butter is melted, toss in the breadcrumbs and shredded parmesan cheese. Stir until the breadcrumbs are golden brown. Then top the pizza pasta with fresh basil, breadcrumbs and a drizzle of hot honey.
