A 30-minute, lightened-up Pizza Pasta Casserole using turkey pepperoni and whole-grain pasta. Perfect for a high-protein, low-point weeknight meal.
If you love pizza night and pasta night this easy pizza pasta casserole gives you the best of both in one comforting baked dinner. This recipe combines tender pasta rich marinara sauce savory turkey sausage melty mozzarella and classic pepperoni flavor in a lighter family friendly meal.
If you like more WW recipes like this try Slow Cooker Crack Chicken, Big Mac in a Bowl, Slow Cooker Low Sodium Taco Soup, or WW BLT Pasta Salad.
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Why You Will Love This Pizza Pasta Casserole
This isn't just another pasta bake; it’s a strategic "comfort food swap" designed to deliver maximum pizza flavor with a fraction of the heavy calories. Here is the logic behind why this recipe is a staple for busy, health-conscious kitchens:
- Using rotini or fusilli is a deliberate choice. The spirals create a high surface area that traps the marinara and melted cheese in every "nook and cranny," ensuring you get a bold hit of flavor in every bite without needing excess sauce.
- Smart Protein Layering: By browning lean ground turkey or beef with Italian seasoning before baking, we build a "base layer" of savory umami. This mimics the taste of traditional sausage but keeps the meal lean and high-protein.
- I like to cook the pasta for 2 minutes less than the package directions. This "under-cooking" is a pro-level technique; it allows the pasta to finish cooking inside the sauce while in the oven, absorbing the pizza flavors rather than becoming mushy.
Ingredients Needed
- Mild Italian turkey sausage or lean ground beef - Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues. Additionally, it tends to have fewer calories per serving, making it a good option for those watching their weight. The 96% lean ground beef from Aldi is my favorite.
- Medium onion, chopped (optional)
- Clove garlic, minced - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Italian seasoning - Is a popular blend of herbs and spices that typically includes a mix of dried basil, oregano, rosemary, thyme, and sometimes garlic powder or dried red pepper flakes.
- Spaghetti sauce (I used Preggo Heart Smart) - Store bought jarred marinara sauce is convenient to have at home for a quick meal. My favorite marinara sauce is always Rao’s because it has all clean ingredients on the back of the ingredients list
- Rotini pasta, cooked and drained
- Fat-free mozzarella cheese - Reduced-Fat Cheese has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- Turkey pepperoni - Is lower in calories than regular pepperoni.
- See the recipe card below for a full list of ingredients and measurements.
Substitution Tips
- Use whole wheat pasta for extra fiber
- Swap turkey sausage for ground chicken or plant based crumbles
- Add mushrooms spinach or bell peppers for more volume
- Use part skim mozzarella for better melt
- Add crushed red pepper flakes for spice
- Use homemade marinara to reduce sodium and sugar
- These simple swaps allow you to customize the casserole based on your goals or what you have on hand.
How to Make Pizza Pasta Casserole
Step 1: Preheat oven to 350°. In a large skillet, cook sausage, onion, and garlic over medium heat until meat is no longer pink; drain any access fat.
Step 2: Stir in spaghetti sauce and pasta.
Step 3: Transfer to 13x9-in. baking dish. Sprinkle with cheese and arrange pepperoni over the top.
Bake, uncovered, 25-30 minutes or until heated through.
What To Serve With Pizza Pasta
Air Fryer Garlic Bread
Simple green salad
Air Fryer Frozen Broccoli
Antipasto plate
Tortellini Ceasar Salad
Balancing the richness of baked pasta with fresh vegetables makes the meal feel more complete.
Pro Tips For Best Results
Do not overcook pasta before baking
Freshly shredded cheese melts better
Let casserole rest before slicing
Add a splash of pasta water if sauce is too thick
Double recipe and freeze half for later
Storage And Meal Prep
Store leftovers in an airtight container for up to four days.
This casserole freezes very well. Assemble and freeze before baking for an easy future dinner.
Reheat with extra sauce or a splash of water to keep pasta creamy.
Recipe FAQS
Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in the center reads 165°.
Yes! Assemble the pasta bake, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to bake time if it’s cold.
Yes assemble and refrigerate up to twenty four hours before baking.
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Pizza Pasta Casserole
- Prep Time: 10 min
- Cook Time: 25 to 30 min
- Total Time: 40 min
- Yield: 8 1x
- Category: Easy
- Method: Stovetop
- Cuisine: Italian
Description
It's pizza and pasta combined into one easy dish. Rotini pasta, pasta sauce, italian turkey sausage, low fat cheese, and turkey pepperoni.
Ingredients
1 lb mild Italian turkey sausage
1 medium onion, chopped (optional)
1 clove garlic, minced
1 teaspoon Italian seasoning
1 (26 ounce) jar spaghetti sauce (I used Preggo Heart Smart)
8 ounces rotini pasta, cooked and drained
1 cup shredded fat-free mozzarella cheese
15 slices of turkey pepperoni
Instructions
- Preheat oven to 350°. In a large skillet, cook sausage, onion, and garlic over medium heat until meat is no longer pink; drain any access fat. Stir in spaghetti sauce and pasta.
- Transfer to 13x9-in. baking dish. Sprinkle with cheese and arrange pepperoni over the top.
- Bake, uncovered, 25-30 minutes or until heated through.
Freeze option: Cool unbaked casseroles; cover and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. - Slice the casserole into 8 equal portions, serving size: 1 piece or slice of casserole.
Notes
WW points: 11 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: ⅛th of the casserole
- Calories: 195
- Sugar: 6g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 17g
Mexican Casserole 6.5 Points Plus
Tammy K says
You can actually brown hamburger with NO oil. You can use water if anything is needed. I also drain my hamburger and rinse it which help get rid of some of the fat.
Tenley says
Jeeze, lots of people jumped on you about this recipe! Making it right now-it smells delicious! And for all of you asking, I entered the recipe EXACTLY as I made it (following this recipe, but I didn't add any olive oil since I used olive oil spray in the pan with the meat+onions) and added spinach-it came to 238 to 1/10th of the pan.
jgisvold says
8 oz.
Whitney says
The recipe says 8 oz rotini pasta... that's only 1 cup. How much is actually in the recipe?
jgisvold says
Yep. 1 pan.
Erika says
Ok, thanks. So then if these directions are followed, it only yields one 9x13 pan (and NOT 2 9x13 pans or 4 square pans as currently written)?
jgisvold says
Hi The amount in the directions should actually say 2 cups of cheese. Sorry! The original recipe for this used made 2 9 X 13 pan dishes. I like cheese a lot and if you're looking to reduce the amount of fat you can change it to 1 1/2 cups if you want.
Erika says
The ingredients list calls for 2 cups of cheese but the third step in the directions say to stir in 3 cups of cheese. (And the 5th step says to sprinkle with remaining mozzerella.) What are the correct measurements?
jgisvold says
Correct.
Kim says
Is the nutritional information based on 1/10th of 1 9x13 pan?