This delicious and simple pizza casserole is the perfect weeknight dinner solution. Made with layers of pasta, pizza sauce, pepperoni, cheese, and your choice of toppings, it’s sure to be a crowd-pleaser!
This is an emergency post. We’ve had a pizza casserole recipe on the blog since it first began, almost 17 years ago. Until now. I went to pull it up for dinner one night a few weeks ago and it was gone. Where did the pizza casserole recipe disappear to?!
I still have no idea what happened, but thankfully I still had the recipe with one change, we ONLY use our homemade pizza sauce. You’ll have to trust me on this one, it totally transforms the dish from good to amazing.
Every time I ask my kids for dinner ideas, they always say pizza…every single time. I love pizza as much as the next person (four cheese margherita pizza, pizzeria pizza dough, pesto pepperoni and sausage pizza), but homemade pizza takes time and planning ahead. Let me be honest, sometimes I’m not that on the ball. Pizza pasta casserole to the recipe! It tastes like you are eating pizza but it’s on the table from start to finish in less than an hour.
What is Needed to Make Pizza Casserole?
If you’re looking for a delicious and quick weeknight meal, this easy pizza casserole dinner is a recipe that the whole family will love. With simple ingredients and minimal prep time, you’ll have dinner on the table in no time! Here is everything you’ll need…
- Ground Beef: We used 85/15 which I recommend for the best flavor.
- PRO TIP: You can use just ground beef or just sausage, but I found that the combination of both meats provided a depth of flavor that was so tasty. Ground beef is also so kid-friendly!
- Mild Italian Sausage: Adds that signature meat lovers pizza flavor.
- Homemade Pizza Sauce: You really have to try this homemade pizza sauce in this recipe, but if you don’t have the time, buy a good quality store-bought sauce.
- Pasta: We use rigatoni but any pasta will work fine. I’d recommend a big hearty noodle for the best texture.
- Mozzarella: The best melty cheese for pizza.
- Pepperoni: any brand of pre-sliced pepperoni works great
- Parmesan Cheese: adds bold pizza flavor
- Sliced Black Olives: totally optional but I love olives so they are a must for me
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Freshly sautéed broccoli and fragrant garlic are baked in a rich cream sauce topped with broiled mozzarella and parmesan cheese. Creamy Parmesan Garlic Broccoli is guaranteed to convert ANY non-broccoli lover into a full-blown fanatic!
Creamy garlic broccoli and cheese is a delicious way to change up your boring broccoli into the side dish of your dreams!
Ingredients for Creamy Garlic Broccoli
This side dish recipe is quite indulgent and probably not something you would want to make every night, but if it’s a special occasion or you want a decadent vegetable dish, then this is what you will need:
- Butter: salted or unsalted work fine, you’ll just reduce the salt if you use salted
- Onion: just regular yellow onion works great
- Broccoli Florets: fresh broccoli is best, but frozen could be used if needed
- Note: Feel free to use the stems too if you want. Just be sure to cut off the tough exterior of the stem.
- Garlic Cloves: adds flavor
- Salt and Pepper: add flavor
- Cream Cheese: adds richness and creaminess
- Heavy Cream: acts as the base for the creamy garlic parmesan sauce
- Smoked Paprika: adds flavor and smokiness to the sauce
- Lemon Juice: adds acidity and a pop of freshness
- Mozzarella Cheese: adds gooiness
- Parmesan Cheese: adds nuttiness and saltiness
- Aleppo Pepper: adds some heat and flavor and great color
- Note: This is my latest obsession! It adds such a delicious flavor. It looks similar to red pepper flakes but it is just moderately spicy.
How to Make Creamy Garlic Parmesan Broccoli
No flour or cornstarch needed. We are going full cream, a little cream cheese and cheese to make this indulgent sauce! Just simmer it until it reaches your desired thickness. Here are all the steps for this recipe followed by a recipe so you can see how it all happens…
- Prep: Preheat broiler and place a cast iron skillet on the stove over medium heat and start melting the butter.
- Sauté: Add the onions to the melted butter and cook until transparent, stirring occasionally.
- Cook: Toss in the broccoli and minced garlic and season them with salt and pepper and let them cook until bright green and fragrant.
- Simmer: Add the cream cheese, cream and smoked paprika and reduce the heat to low letting it simmer and thicken.
- Finishing Touches: Squeeze in the lemon juice and stir to combine and then top with the cheeses.
- Broil: Place the skillet in the oven and broil until the cheese is bubblin
Add some Italian flair to your next gathering with this delicious antipasto pasta salad! Packed with savory meats, cheeses, and vegetables, this easy recipe will be a crowd pleaser. Watch the video tutorial for step-by-step instructions.
When you’re looking for a spring or summer salad recipe this antipasto pasta salad needs to be at the top of your list. Our meaty pasta salad is full of olives, veggies and charcuterie meats like sausage and pepperoni!
We made a few charcuterie boards over the holidays for various gatherings, so I had so many different leftovers. I wasn’t quite sure how to use them up, and then it clicked…a pasta salad! And this pasta salad recipe was born!
What is Antipasto?
Antipasto means “before the meal” in Italian and it is a traditional Italian appetizer consisting of cured meats, cheese, olives and vegetables. It’s basically what you would find on a charcuterie board! All delicious things!
Ingredients for Antipasto Pasta Salad
I could probably call this kitchen sink pasta salad because it a little bit of just about everything. Ha! The ingredient list might look long at first glance, but if you’ve had a party with a charcuterie board and have some leftovers, then this is the pasta salad for you! Here is everything you need for this Italian antipasto pasta salad:
Pasta Salad
- Rotini Pasta: You want a pasta with a lot of surface area and lots of nooks and crannies to grab onto the delicious dressing!
- Hard Salami Stick: The pre-sliced salami will work, but I really prefer to buy a stick of salami and cut it into chunks myself.
- Pepperoni Stick: Same story as the salami, buy a stick of pepperoni and cut it into small cubes yourself.
- Artichoke Hearts: Grab a can of artichoke hearts, drain them and quarter them.
- Cherry Tomatoes: Grape tomatoes will work well too. Halve them and toss them in!
- Sun Dried Tomatoes: These add so much delicious flavor and a little acidity.
- Fire Roasted Red Peppers: You can grab a jar at the grocery store (be sure to drain it) or roast your own,.
- Pickled Pepperoncini Peppers: It can’t be antipasto without pepperoncini peppers!
- Olives: A mixture of black and green olives for color (and flavor!) is best.
- Mozzarella Pearls: Marinated mozzarella pearls will add the best flavor, and you HAVE to have cheese in a pasta salad. Just my personal rule!
- Red Onion: Adds flavor and crunchy texture.
- Fresh Basil: Fresh is a must and slice it really thin.
Dressing
- Olive Oil: Acts as the base for the vinaigrette dres