Italian Pizza Pasta Casserole Recipe

I’m about to share something that’ll make your weeknight dinner game infinitely easier – and honestly, it might just become your new go-to when you can’t decide between pizza night or pasta night. This Italian Pizza Pasta Casserole takes all those crazy-good pizza flavors you’re craving, tosses them with tender pasta, and bakes everything into one gloriously cheesy dish that requires exactly one pan for cleanup. Because who has time for complicated recipes when you’re juggling everything else?
Why You’ll Love this Italian Pizza Pasta Casserole
When you’re craving pizza but need something that’ll feed the whole family without breaking the bank, this Italian pizza pasta casserole is your answer. I love how it combines all those classic pizza flavors into one hearty dish that actually fills everyone up.
You get tender wagon wheel pasta mixed with savory Italian sausage and mushrooms, all smothered in rich spaghetti sauce and topped with melty mozzarella. It’s like pizza’s comfort-food cousin that doesn’t require any fancy dough-making skills or perfectly round shapes. Plus, cleanup is way easier than individual pizza slices scattered everywhere.
What Ingredients are in Italian Pizza Pasta Casserole?
This Italian pizza pasta casserole keeps things beautifully simple with just five main ingredients.
I love recipes that don’t send you hunting through specialty stores or digging through your pantry for mysterious spices you bought three years ago and never used again.
The ingredient list is so straightforward that you can probably grab everything during a quick grocery run. Most of these items are pantry staples anyway, which makes this recipe perfect for those nights when you need dinner but haven’t planned ahead.
Ingredients:
- 4 cups wagon wheel macaroni, uncooked
- 1/2 lb Italian sausage
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 (28 ounce) jar spaghetti sauce
- 1 cup mozzarella cheese, shredded
Ingredient Notes and Substitutions
The wagon wheel pasta isn’t just for looks, though it does make the dish more fun to eat.
Those little spokes and curves grab onto the sauce and cheese like tiny pasta magnets. If you can’t find wagon wheels, penne or rigatoni work great too since they also have nooks for the sauce to hide in.
For the Italian sausage, you can go mild or spicy depending on your family’s taste buds.
Sweet Italian sausage keeps things kid-friendly, while hot sausage adds a nice kick. Ground Italian turkey sausage works perfectly if you want something a bit lighter.
The canned mushrooms are convenient, but fresh mushrooms definitely bring more flavor if you don’t mind the extra prep work.
Just slice them up and toss them in with the sausage while it’s cooking. And honestly, if your family turns their nose up at mushrooms, you can skip them entirely without losing the soul of the dish.
How to Make this Italian Pizza Pasta Casserole

This recipe comes together so smoothly that you’ll wonder why you ever stressed about weeknight dinners. The whole process takes about an hour from start to finish, and most of that time is hands-off baking while you put your feet up.
Start with the Basics
First things first – get that oven heating to 350 degrees. Trust me, there’s nothing worse than having everything ready to go and realizing your oven is still stone cold.
While that’s warming up, get a big pot of salted water boiling for your 4 cups of wagon wheel macaroni. Cook the pasta according to the package directions, but here’s a little secret – pull it off the heat when it’s just barely tender.
It’s going to continue cooking in the oven, and nobody wants mushy pasta casserole. Drain it well and set it aside.
Brown That Sausage
While your pasta is doing its thing, grab a large skillet and start browning your 1/2 pound of Italian sausage over medium-high heat.
Break it up into bite-sized pieces as it cooks – think chunks, not crumbs. You want some texture in every forkful. The sausage is done when there’s no pink left, which usually takes about 6 to 8 minutes.
Don’t forget to drain off the excess fat unless you want a greasy casserole, which I’m guessing you don’t.
Mix It All Together
Now comes the fun part where everything starts looking like actual dinner. In an ungreased 2 1/2 quart casserole dish, combine your cooked pasta, that perfectly browned sausage, the 4-ounce can of drained mushrooms, and the entire 28-ounce jar of spaghetti sauce.
Give everything a good stir until the sauce coats all the pasta and the ingredients are evenly distributed. Don’t be shy about really mixing it up – you want every bite to have a little bit of everything.
The Baking Process****
Cover your casserole dish with foil and slide it into that preheated oven. Let it bake for about 30 minutes, which gives all the flavors time to mingle and get acquainted.
The pasta will finish cooking and absorb some of that delicious sauce. After 30 minutes, pull it out and sprinkle the 1 cup of shredded mozzarella cheese evenly over the top.
Pop it back in the oven, uncovered this time, for just 5 more minutes until the cheese melts into golden, bubbly perfection.
The Waiting Game
Here’s where patience pays off, even though the smell will be driving you crazy. Let the casserole rest for about 5 minutes before serving.
This gives everything a chance to set up slightly, so you don’t end up with a saucy mess when you try to serve it.
Italian Pizza Pasta Casserole Substitutions and Variations
Why stick to the exact recipe when half the fun lies in making it your own? I love swapping wagon wheels for penne or rigatoni – anything that holds sauce well works beautifully.
Can’t find Italian sausage? Ground beef, turkey, or even pepperoni chunks create delicious alternatives. I often toss in bell peppers, onions, or black olives for extra pizza vibes.
Feeling fancy? Try mixing mozzarella with sharp cheddar or provolone. Different spaghetti sauces change everything too – marinara, arrabbiata, or even alfredo for something completely unexpected.
The beauty lies in flexibility, honestly.
What to Serve with Italian Pizza Pasta Casserole
While Italian Pizza Pasta Casserole feels hearty enough to stand alone, I think the right sides transform it from simple dinner to memorable feast.
I always reach for a crisp Caesar salad. Those crunchy romaine leaves cut through all that cheesy richness perfectly.
Garlic bread? Obviously essential. Can’t have Italian without it.
A simple green salad with Italian dressing works too, though I’ll admit it’s less exciting than Caesar.
For vegetables, I love roasted broccoli or zucchini. They add color and freshness without competing with the casserole’s bold flavors.
Sometimes I’ll toss together a quick antipasto plate with olives and pepperoni.
Final Thoughts
Looking back at everything I’ve shared about Italian Pizza Pasta Casserole, I can’t help but smile at how something so simple manages to hit every comfort food note perfectly.
The melty cheese, hearty sausage, and tender pasta create magic in your oven.
I love recipes that don’t demand perfection. You can swap ingredients, adjust seasonings, or even mess up the timing slightly, and it still tastes incredible.
This casserole proves that weeknight dinners don’t need fancy techniques or exotic ingredients. Sometimes the best meals come from pantry staples and a little creativity.
Recipe Card
Introduction: This comforting Italian Pizza Pasta Casserole combines all your favorite pizza flavors in one hearty dish! Tender wagon wheel pasta, savory Italian sausage, and melted mozzarella cheese come together in a rich spaghetti sauce for the ultimate family-friendly dinner that’s perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Serves: 6
Ingredients:
- 4 cups wagon wheel macaroni, uncooked
- 1/2 lb Italian sausage
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 (28 ounce) jar spaghetti sauce
- 1 cup mozzarella cheese, shredded
Instructions:
- Heat oven to 350°F.
- Cook wagon wheel macaroni according to package directions and drain.
- Cook Italian sausage in a large pan over medium-high heat until no longer pink. Drain excess fat.
- In an ungreased 2 1/2 quart casserole dish, mix the cooked pasta, cooked sausage, drained mushrooms, and spaghetti sauce.
- Cover and bake for 30 minutes.
- Remove from oven, sprinkle mozzarella cheese evenly over the top.
- Bake uncovered for an additional 5 minutes until cheese is melted and bubbly.
Notes:
- Any short pasta shape can be substituted for wagon wheel macaroni, such as penne, rigatoni, or rotini.
- For extra flavor, use hot Italian sausage or add red pepper flakes to taste.
- Fresh mushrooms can be used instead of canned – sauté them with the sausage.
- This casserole can be assembled up to 24 hours ahead and refrigerated before baking.
- Add pepperoni slices or bell peppers for more pizza-style toppings.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.
- For a lighter version, use turkey Italian sausage and part-skim mozzarella cheese.
Nutritional Information:
Nutrient | Per Serving |
---|---|
Serving Size | 1 cup |
Calories | 425 |
Carbohydrates | 52g |
Protein | 22g |
Fat | 14g |
Saturated Fat | 6g |
Cholesterol | 45mg |
Sodium | 980mg |
Potassium | 485mg |
Fiber | 4g |
Sugar | 8g |
Frequently Asked Questions
Can This Pizza Casserole Be Made Ahead and Frozen?
I’d recommend assembling the casserole completely, then freezing it before baking. When you’re ready to serve, thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
How Long Does Leftover Pizza Casserole Stay Fresh in the Refrigerator?
I’d recommend storing your leftover pizza casserole in the refrigerator for up to 3-4 days. Make sure you cover it tightly with foil or transfer it to an airtight container for best results.
What Size Casserole Dish Works Best for This Recipe?
I’d recommend using the 2 1/2 quart casserole dish specified in the recipe. It’s perfectly sized for the four cups of pasta and other ingredients, ensuring even cooking and proper heat distribution throughout.
Can I Use a Slow Cooker Instead of the Oven?
Yes, I’d recommend using your slow cooker on low for 2-3 hours. You’ll want to add the cheese during the last 30 minutes so it melts properly without overcooking the pasta.
How Do I Prevent the Pasta From Getting Mushy?
I’ll undercook the pasta by 2-3 minutes during the initial boiling stage. Since it’ll continue cooking in the slow cooker, this prevents it from becoming mushy and maintains the perfect texture.