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One Pot Pizza Casserole

5 from 2 votes

posted: 02/18/21

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This one pot Pizza Casserole is the perfect dinner for a busy weeknight. Made with deep flavors but simple ingredients, this easy pasta recipe is sure to be a hit with even your picky eaters.

overhead of a skillet full of one pot pizza casserole recipe, garnished with fresh parsley

Last year I asked a group of friends what makes a recipe easy. One of the things they told me was how much they love one pot recipes. I get it completely. A recipe that comes together in one pan makes for a simpler recipe and minimal clean up.

This One Pot Pizza Casserole is it! It has all the flavors you love of pizza in a cheesy skillet with pasta. It is easy to make, and absolutely delicious. Besides, it is easy to customize with things your family loves.

How to Make a Pizza Casserole

The key to making this recipe work is having a large enough skillet and using enough liquid to cook your pasta. With those two things down you have an easy stovetop recipe!

This is just a brief overview of the recipe, please make sure to read the full ingredient list and instructions in the recipe card below.

  1. Brown the meat and sauté the vegetables: Combine the Italian sausage with the green pepper and garlic in the skillet until the vegetables are soft. There is no need to fully cook the meat here, it will continue cooking as we go.
  2. Add in seasonings and liquids: Pour in the tomatoes, stock and spices. Make sure to scrape up any browned bits from cooking the meat.
  3. Add the pasta. Now bring it all to a boil. Then reduce it to a simmer. You want to see bubbles the size of grapes here and there.
  4. Finish it off: We end this dish by stirring in some cheese, topping it with more, and adding some pepperoni and olives before popping it in the oven for a few minutes.
serving spoon pulling up a scoop of pizza casserole, with cheese hanging down

Why this Recipe Works

As mentioned above, the balance of liquid to pasta is what makes this recipe work. If you use more pasta or less liquid, it won’t all be able to cook in the skillet together.

Type of Pasta to Use

I am calling for rotini in this recipe, those spiral shaped noodles. You could definitely use something else here. I suggest picking the noodles that your kids like best. I would not suggest using spaghetti, as it would be difficult for this cooking method.

pizza pasta casserole dished upon two white dishes

Substitutions and Variations

While you need to keep the amount of pasta and liquids the same, there are a few changes you can make without affecting things.

  • Green Pepper: You could leave out the green pepper or swap it for a red bell pepper. You could also add an onion in here.
  • The Meat: If you can’t find Italian sausage, you could substitute with ground beef or ground turkey and it would be fine. If you are using ground beef, you may need to drain off a little grease at the end of step 2.
  • Pepperoni and Olives: The topping with these at the end is totally optional. I think it adds something nice, but it is not necessary. If your family loves pepperoni, you could also chop some and stir it in before topping with cheese in step 5.
overhead photo of a pizza casserole in a skillet with a serving spoon

Other Great 30 Minute Meals

If you make this pizza casserole recipe or any of my other recipes, please leave me a comment and let me know what you think! I love hearing from you.

overhead of a skillet full of one pot pizza casserole recipe, garnished with fresh parsley
5 from 2 votes

One Pot Pizza Casserole

Serves: 6 people
(tap # to scale)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
This one pot Pizza Casserole is the perfect dinner for a busy weeknight. Made with deep flavors but simple ingredients, this easy pasta recipe is sure to be a hit with even your picky eaters.


  • 1 tablespoon olive oil
  • 1 pound Italian sausage casings removed
  • 2 cloves garlic minced
  • 1 green pepper diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 29 ounces crushed tomatoes
  • 2 cups chicken broth
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 8 ounces rotini
  • 2 cups shredded mozzarella
  • pepperoni for topping
  • sliced olives for topping
  • shredded parmesan for topping


  • Preheat the oven to 350 degrees.
  • Heat the oil in a large oven proof skillet over medium heat. Add the Italian sausage, breaking it up as you cook. When it is completely broken up but before it has begun to brown, add the green pepper and garlic. Season with salt and pepper. Sauté until the peppers have begun to soften, about 5 to 7 mintues.
  • Add crushed tomatoes, chicken broth, red pepper flakes, basil, and oregano, stirring to combine.
  • Stir in rotini. Bring to a boil and then reduce heat and simmer for 10 to 15 minutes (or until the rotini just has a small bite to it), stirring occasionally.
  • Stir in 1/2 cup of the mozzarella. Top with the rest of the cheese, the pepperoni, and the olives. Put it in the preheated oven and cook for 5 to 10 minutes or until the cheese has melted.
Serving: 1.6cups Calories: 573kcal (29%) Carbohydrates: 37g (12%) Protein: 30g (60%) Fat: 33g (51%) Saturated Fat: 12g (75%) Monounsaturated Fat: 2g Cholesterol: 85mg (28%) Sodium: 1405mg (61%) Potassium: 43mg (1%) Fiber: 2g (8%) Sugar: 2g (2%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
overhead of a skillet full of one pot pizza casserole recipe, garnished with fresh parsley

did you make this

One Pot Pizza Casserole

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Michelle says

    I would like to make this lower carb and replace the pasta with cauliflower, do you think I should cut back on the chicken broth?
    This sounds amazing!

    • Lisa Longley says

      What a great idea! I don’t have a ton of experience with swapping cauliflower for pasta, but yes – you will need less liquid. Cauliflower gives out moisture when cooked, and pasta needs moisture to cooked, so you will definitely need less liquid.

  2. Joanne says

    Could I cut this recipe in half for 2 people? Would that work or does it freeze well if I make the whole recipe.

    • Lisa Longley says

      Yes, I think it would work just fine cut in half. I wouldn’t recommend freezing this one. I just think you wouldn’t enjoy it as much as if you made it fresh.

  3. donna says

    Do you have the Nutrition Information for this dish?

    • Lisa Longley says

      Apologies, Donna! It is in there now.

  4. ColleenB.~Tx. says

    5 stars
    Great Recipe. Thank You
    In place of the chicken broth, I used the V-8 Veggie juice; plus I also added 1 can of mild Ro-Tel to the mixture.
    No Italian Sausage on hand so I used pork sausage; Owens, Jimmy Dean or store bought – your choice.

  5. Tina says

    5 stars
    Thank you so much, Lisa, for another amazing, quick and easy dinner!! I made this tonight, for the second time, and it’s so delicious, and a huge hit!! The first time I made it with ground beef, this time I used hot Italian sausage, and both times I used the entire box of rotini. Both were SO good!! And, it’s all in one pot!!!!!!!!

    • Lisa Longley says

      I’m so glad you like it!

  6. napunani says

    Have you made this in an electric skillet?

    • Lisa Longley says

      I’m sorry, I haven’t.

  7. Sue Breiding says

    Hi Lisa! I love every recipe of yours I have made and I keep a notebook full. My question is the pizza casserole recipe. I find that using uncooked pasta sometimes makes the dish dry. Did you cook the rotini first or maybe Al dente? I am making this for gang Sunday. Just checking. Thank you so much!

    • Lisa Longley says

      Hi Sue! So, the point of this dish is to be able to make everything in one pot. It’s something that I don’t always love to do for the exact reason you mention, but I also know that it is a FANTASTIC trick for busy parents of little kids. All of that said, I really love this recipe. We are using both crushed tomatoes and chicken stock to ensure that there is enough cooking liquid for the pasta. The key is to not turn the heat too high so that the liquid boils off before being absorbed by the pasta.

  8. Amy says

    I am wondering about making this in a crockpot. My husband needs a dish to take to work for a potluck. Any suggestions? Cook in casserole and transfer to a crockpot, or put everything in before going to bed and letting it cook at night?

    • Lisa Longley says

      This isn’t one I would crockpot to be honest. Noodles in crockpots are tricky even when the recipe has been tested that way a million times. This would be an amazing and super easy recipe to bring to a potluck. Just grill them up before and let them simmer in the crockpot and bring a bunch of buns, ketchup and mustard: Beer Brats.

  9. Cheryl says

    Hi. Could I substitute pizza sauce for the crushed tomatoes? If so, would I just substitute 1:1 ratio?

    • Lisa Longley says

      Honestly, I would want to test it first. Recipes like this that involve liquid cooking the noodles can be really tricky. You have to use just the right amount of liquid at the right temperature.

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5 Secrets to Stress Free Dinners