3 Meat Pizza Casserole Recipe

Yum Print This Post Print This Post
Be Sociable, Share!
3 Meat Pizza Casserole Recipe picture
Pizza was on the menu until I came across this 3 Meat Pizza Casserole Recipe. I didn’t feel like dealing with a crust, and this looked really good and it made a hit! This recipe has a excellent blend of flavors. This is a simple recipe-but there is some prep time involved. Graduation is right around the corner, this would make a great dish for a graduation party. The recipe says to let it set for 5 minutes before serving. My oldest boy took one look at it-it did not make the 5 minutes. Give this one a try you wont regret it. Enjoy
 
3 Meat Pizza Casserole Recipe
 
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 lb bow tie pasta
  • 1 lb mild pork sausage
  • 1 large onion, medium size chopped
  • 2 (26 ounce) jars spaghetti sauce (I used Bertolli's Mushroom and Garlic)
  • 1 lb cubed cooked ham
  • ½-1 lb of sliced pepperoni
  • 3 (8 ounce) bags of shredded mozzarella cheese
  • 6 tablespoons of grated parmesan cheese
  • 2 tablespoons chopped garlic
  • 1 teaspoon dried oregano
Instructions
  1. Cook pasta in boiling water until al dent é.
  2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
  3. 3 Meat Pizza Casserole Recipe picture 21 3 Meat Pizza Casserole Recipe picture 22
  4. 3 Meat Pizza Casserole Recipe picture 23 3 Meat Pizza Casserole Recipe picture 24
  5. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
  6. 3 Meat Pizza Casserole Recipe picture 31 3 Meat Pizza Casserole Recipe picture 32
  7. 3 Meat Pizza Casserole Recipe picture 33
  8. Layer ingredients in the order listed below.
  9. st layer-1/3 of the pasta, ⅓ remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
  10. nd layer-1/2 of the remaining pasta, ½ remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
  11. rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
  12. Bake at 375°F for 40 minutes.
  13. Let sit for 5 minutes before serving.
  14. Serves 6 - 8
Be Sociable, Share!

Comments

  1. I made this today and boy was it good!!! I used canadian bacon, instead of ham and two different pasta sauces (garlic and herb and also mushroom). Will make it again soon!

  2. Beverly Russell says:

    I’m on a freezer casserole making kick. Think I will give this one a whirl! Thanks!

  3. used ground beef and turkey pepperoni instead of the pork, added pepperjack cheese and black olives………yummy

  4. In the reply you gave on July 11, you said to line the bottom of the dish with crescent rolls, I don’t see that listed anywhere in the recipe?

  5. You are right-these comments are not for this recipe. I deleted them; thanks for calling my attention to that issue

  6. Just made this for dinner, and as soon as I told everyone it was ready they just dug in and in seconds it was almost gone

    Now all i would say is i would of had some bread sticks or even the kined with chesses inside would be a great side to this dish.

    The next time i make it i think ill make half a suppem and half normal. But this is a keeper.

  7. For anyone Gluten Free that loves pizza this is a keeper. Just use the gluten free pasta and the rest of your guests will never know.

  8. We love this recipe! !! I use ground beef, Canadian bacon, and pepperoni, with the bacon and provolone flavored sauce! Delish!!! Tonight I think I’m going to try a version with Alfredo sauce instead of red sauce, I can’t see that much of anything would mess this up!

  9. My kids will love this. Pinning.

  10. Just put together ahead of time for tonight’s dinner, but want to confirm that it cooks uncovered?

  11. correct

  12. Saw this receipe and trying its in the oven as I typed. My family can’t wait to try it! Will update shortly!!!

  13. It taste just like a pizza! Next time I will use assorted peppers and more meat. Overall good recipe.

  14. This recipe was awesome!!! everyone got seconds and left overs were eaten the next day. My sister even asked me for the recipe.

  15. Just made this for dinner. So delicious. I love when a pasta is baked so this ended up being a success. My brother loved it. Next time I would add more veggies. Great job to whoever created the recipe !!! 🙂

  16. So glad to find this recipe! I had pinned one very similar to it on Pintrest and was a favorite but recently went back to use it again only to discover the blog it had been listed on was no longer available. 🙁 Thank you for having the recipe! My hubby and I really enjoy using crescent rolls on the bottom to make it more like pizza than spaghetti. its been a hit w/ my in laws even made one that was vegitarian friendly- leave out the meats and use lots of veggies!

  17. Tracey Posner says:

    I am looking forward to making this for my company next week. My favorite pizza is actually “Veggie Lover’s” so I will be incorporating lots of veggies into my dish. I LOVE Italian sausage and pepperoni so this is going to be awesome! Thanks for this recipe <3

  18. Judy Uhl says:

    I’m making this right now and the pepperoni is starting to burn on the edges, so next time I will put them on after 20 mins of cooking, smells delicious!

  19. Got this recipe from my Daughter off pinleast. Cooked it last night, it was a great success. All gone in about 30 minutes

  20. I make this all the time, but to make it taste more like pizza, replace one of the jars of spaghetti sauce with 2 cans of Pastorelli Pizza sauce. It has a much more pungent taste and tastes much more like Pizza pasta then.

  21. I wish I could upload my pictures. Facebook LOVED those, lol. But this awesome recipe was THE talk of my world. Instead of pork sausage I used Italian sausage and replaced cubed ham (not my fave) with crumbles of bacon. I added olives and bell peppers. The result was CRAZY GOOD! I doubled this recipe because my house overflows with testosterone so I KNEW they’d love it! 2 1/2 days of no cooking lol #WINNING

  22. I made this today but I did the use any pork since we don’t eat it. I used Turkey Sausage, Hamburger meat and Turkey Pepperoni!!! It is a hit!!!!!

  23. How many servings does this make?

  24. This is a big recipe – I would say 6 -8 depending how big of eaters you are serving.

  25. We use gluten-free pasta, ground beef, onions, mushrooms, and pepperoni. Sometimes I’ll add 1-1/2 cups cottage cheese to increase the protein. Also, it’s much tastier to shred your own cheese. Pre-shredded has a waxy taste to it.

  26. Is this freezer friendly? Was going to make some up for friends and wondered if they could be froze then baked when wanting to eat?

  27. I have never frozen this dish, but i think it should work out be fine.

  28. Do you cover this while baking or not ??

  29. This is not covered during the baking time.

  30. I rec’d this recipe in an email today and was debating on making it. I was reading directions and scrolled down to the reviews this got such great reviews I am going to the store. I will be makin this for dinner tonight can’t wait. I will be back so I can put my 2 cents in, not that you need it lol.

  31. Maxine Bown says:

    You don’t mention how many people it feeds

  32. I would say 6-8

  33. How many does it feed?

  34. 6-8 depending on who you are feeding

  35. Bridgette says:

    It looks like there are some steps missing in the directions. Or maybe its me and i am not understanding? ? It jumps from 2 to 5 and from 5 to 8??

  36. Added the step numbers hope that helps

  37. Lois Palmer says:

    I searched for a couple of hours to find out if anyone had used ground beef in place of the pork sausage. And if it was good with it. Thank you, Thank you, Thank you to those that posted that.

  38. Charlene Clarke-Clifford says:

    I think i will try this recipe with lasagna noodles, doubled layered on the bottom and then whatever you like on a pizza sounds great …i really like making ahead and freezing as long as you don’t overcook pasta …learned the hard way with mush …never again …no longer then instructions say!!!!

Speak Your Mind

*

Rate this recipe: