I love how this recipe combines the bold, familiar flavors of pizza with the heartiness of a baked pasta casserole. The combination of ground beef, spicy sausage, and pepperoni creates a deep, savory base, while gooey mozzarella and Parmesan bring the perfect cheesy finish. The layers hold together beautifully, and the top turns crisp and golden in the oven. Whether I’m making it for a potluck, a weekend dinner, or meal prepping for the week, this dish is always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Meat Sauce:
Ground beef
Italian sausage (casing removed)
Onion
Garlic
Marinara or pizza sauce
Italian seasoning
Crushed red pepper flakes
Salt
Black pepper
Layers:
Cooked penne pasta
Mozzarella cheese
Parmesan cheese
Pepperoni slices
Topping:
Shredded mozzarella
Chopped fresh parsley or basil (for garnish)
Directions
I start by heating a large skillet over medium-high heat. I cook the ground beef and Italian sausage until browned and crumbly, then drain off the excess fat.
I add the diced onion and minced garlic to the skillet and sauté for 2–3 minutes, until the onion is soft and fragrant.
I stir in the marinara or pizza sauce, Italian seasoning, crushed red pepper flakes, salt, and black pepper. I let this simmer for about 10 minutes to allow the flavors to come together and the sauce to thicken slightly.
While the sauce simmers, I preheat the oven to 375°F and lightly grease a deep 9×13-inch baking dish.
To assemble, I layer some of the cooked penne pasta on the bottom of the dish, then spoon over half of the meat sauce. I sprinkle a generous layer of mozzarella and Parmesan cheese, followed by a layer of pepperoni slices.
I repeat the layers—pasta, sauce, cheese, and pepperoni—until the dish is nearly full.
I finish with a final layer of mozzarella and a sprinkle of Parmesan for that golden, bubbly top.
I cover the dish loosely with foil and bake for 25 minutes. Then I remove the foil and continue baking for another 15–20 minutes, until the cheese is melted and golden. If I want an extra crispy top, I broil it for 2–3 minutes at the end.
I let the casserole rest for 10 minutes before slicing and garnish with fresh parsley or basil just before serving.
Servings and Timing
This recipe yields 8 hearty servings and takes about 70 minutes total—25 minutes to prep and 45 minutes to cook. It’s perfect for a filling family dinner or a casual gathering where everyone wants seconds.
Variations
I’ve swapped penne for rigatoni, ziti, or even rotini depending on what’s in the pantry.
For a spicier version, I use hot Italian sausage and extra crushed red pepper flakes.
I sometimes mix ricotta into the layers for a lasagna-style richness.
To lighten it up slightly, I use ground turkey instead of beef and sausage.
I’ve also added sautéed bell peppers, mushrooms, or spinach to the meat sauce for extra vegetables.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store individual portions in airtight containers and reheat in the microwave or oven until hot. This dish also freezes beautifully—I wrap slices tightly and freeze for up to 2 months, then reheat directly from frozen or thaw overnight in the fridge.
FAQs
Can I make this ahead of time?
Yes, I often assemble the whole dish ahead of time, cover it tightly, and refrigerate it for up to 24 hours before baking. I just add a few extra minutes to the bake time if it’s coming straight from the fridge.
Do I have to use pepperoni?
Not at all. I sometimes leave out the pepperoni or replace it with more sausage, cooked bacon, or even sautéed mushrooms for a different twist.
Can I use a different pasta?
Yes, I’ve made this with rigatoni, rotini, and even elbows. As long as it’s sturdy and cooked al dente, it works great.
How do I keep the casserole from being too greasy?
I make sure to drain the fat from the beef and sausage after browning. Also, using part-skim cheese and spacing out the pepperoni helps balance the richness.
What’s the best cheese combination?
Mozzarella gives it that melty pull, but I love adding Parmesan for saltiness and a little sharpness. I’ve also added provolone or fontina for extra creaminess.
Conclusion
This Deep Hamburger Sausage Pepperoni Bake is everything I want in a comfort meal—hearty, cheesy, meaty, and absolutely packed with flavor. Whether I’m feeding a family, entertaining friends, or just craving a warm, satisfying dish, this one delivers every time. It’s one of those recipes that gets better with every bite—and one I’ll keep coming back to all year long.
