Cheesy Baked Spaghetti Pizza Casserole

A spaghetti pizza casserole is exactly what it sounds like, a cheesy, saucy mashup of pasta night and pizza night, all baked into one golden, bubbling dish. There’s something wildly nostalgic about baked pasta.

Maybe it’s the crispy edges, the smell of tomato sauce filling the kitchen, or that first stretchy bite of melted cheese. Whatever it is, this playful twist on two weeknight staples is what I reach for when I want to feed my family something hearty, fun, and comforting.

We call it Spaghetti Pizza Casserole around here, and it’s exactly what it sounds like: spaghetti tangled in a garlicky sausage sauce, layered with mozzarella, and topped like a pizza, with pepperoni and all.
It’s the kind of dish that makes everyone smile when it lands on the table. And it’s even better the next day.

Ingredients

• 8 oz uncooked spaghetti (About ½ pound, roughly 4 cups of dry pasta)
• 1 lb. ground Italian sausage (or links with casing removed)
• 1 tsp Italian herb blend
• 1 tsp garlic powder
• 1 tsp kosher salt (plus extra for pasta water)
• ½ tsp black pepper
• 2 cups marinara or spaghetti sauce
• 2 cups shredded mozzarella cheese
• 8–10 pepperoni slices
• 2 tbsp chopped fresh parsley (optional, for topping)

See recipe card for quantities.

Instructions

• Preheat to 375°F (190°C).
• In a pot of generously salted water, cook spaghetti until just al dente. Drain and set aside.
• In a large skillet over medium heat, brown the sausage until fully cooked, breaking it apart with a spoon. Stir in the Italian seasoning, garlic powder, salt, and pepper. Let the spices toast for a minute.

• In a large bowl, toss the cooked spaghetti with the sausage mixture and tomato sauce until everything is evenly coated.

• Grease a 9×9-inch baking dish (or round equivalent) and spread the spaghetti mixture into it. Sprinkle the mozzarella over the top and arrange the pepperoni slices.

• Bake uncovered for 20–25 minutes, or until the cheese is bubbly and the edges are lightly crisped.

• Let it rest for a few minutes, then sprinkle with fresh parsley. Slice like a pie and dig in.

Storage tip

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm individual portions in the microwave, or reheat the whole dish in the oven at 350°F until hot.
• Freezer-Friendly: You can freeze the baked casserole (or assemble ahead and freeze unbaked). Wrap well and bake from frozen at 375°F, adding 10–15 extra minutes.

Substitutions & Tips

• No sausage? Use ground turkey or beef.
• Want to sneak in more veggies? Add sautéed mushrooms, spinach, or bell peppers to the sauce.
• Try mixing in a bit of ricotta or cream cheese for a creamier bake.

FAQ

Can I use gluten-free pasta?

Yes! Just be sure to slightly undercook it so it holds up during baking.

Is this kid-friendly?

Absolutely. It’s pizza and pasta combined — what’s not to love?

Can I double the recipe?

Yes! Use a 9×13 pan and increase bake time by 5–10 minutes.

Before You Go…

If you give this Spaghetti Pizza Casserole a try, I’d love to hear what your family thought! Leave a comment below or tell me what cozy meal is always a hit at your table.

And if you’re not already subscribed, come join me on Substack for more recipes, family rhythms, and real life from my tiny Denver kitchen.

Until next time,
Sabrina
From My Kitchenette