Description
This hearty Pizza Pasta combines the savory flavors of Italian sausage, ground beef, and pepperoni with a rich marinara and pizza sauce, all baked under a layer of melty mozzarella cheese. It’s a comfort food that brings the best of pizza and pasta into one fulfilling dish, perfect for family dinners or weekend gatherings.
Ingredients
Units
Scale
Pizza Pasta
- 1/2 lb. ground beef
- 1/2 lb. ground sausage (mild, sweet, or hot Italian)
- 1 small yellow onion, diced
- 1 small green bell pepper, chopped
- 1/2 cup beef broth
- 3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 32 oz. marinara sauce (high quality)
- 8 oz. pizza sauce
- 3/4 lb. penne pasta
- 1/4 cup Parmesan cheese, grated
- 2 1/2 cups whole milk or low moisture mozzarella, shredded
- 25 slices pepperoni
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic salt
- 1 pinch red pepper flakes
Instructions
- Prep Work: Measure all ingredients ahead of time to streamline cooking. Begin by bringing a large pot of salted water to a boil, preparing to cook the pasta. Preheat your oven to 375°F (190°C).
- Make the Sauce/Pasta: Heat a large skillet over medium-high heat. Add ground beef, sausage, and diced onions; cook for about 4 minutes until browned. Add chopped green bell pepper and cook for another 5 minutes until vegetables soften and meat is cooked through. Drain excess grease.
- Build the Sauce: Lower heat to medium. Pour in beef broth, using a silicone spatula to deglaze the skillet, scraping up browned bits. Add minced garlic, Worcestershire sauce, hot sauce, oregano, basil, garlic salt, and red pepper flakes; stir and cook for 1 minute to release flavors.
- Simmer: Incorporate marinara and pizza sauces; stir well and let simmer partially covered while you cook the pasta. Boil pasta until it’s 1 minute less than al dente, according to package instructions.
- Add Cheese and Combine: Reduce heat to low and stir in grated Parmesan cheese. Drain pasta and add to the skillet, mixing thoroughly to coat with sauce.
- Assemble and Bake: Transfer the mixture to a lightly greased 9×13-inch casserole dish if needed. Top evenly with shredded mozzarella cheese and slices of pepperoni. Cover with foil sprayed with non-stick spray and bake for 10 minutes. Remove foil and bake uncovered for an additional 15 minutes until cheese bubbles and turns golden. For extra browning, broil at 450°F for about 1 minute, watching carefully.
- Finish and Serve: Garnish with freshly chopped parsley and additional grated Parmesan if desired. Serve hot and enjoy.
Notes
- Use high-quality marinara sauce for the best flavor.
- You can substitute hot sauce with your preferred spice level.
- Leftovers can be stored in an airtight container for up to 3 days.
- This dish can be assembled ahead and baked when ready.
- For a gluten-free version, substitute penne with gluten-free pasta.
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 1000 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg
