Pizza Casserole

Makes 12 servings; 5 ounces each serving

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  • 8 ounces whole grain rotini pasta
  • 1 medium onion
  • 3 ounces (1/2 bag) sliced turkey pepperoni
  • 1 lb. ground beef
  • 1 tsp vegetable oil
  • 12 ounces frozen spinach, defrosted
  • 1 (29 ounce) can, low sodium tomato sauce
  • 1 T Italian seasoning
  • 1/4 tsp salt
  • 2 cups mozzarella cheese, shredded, divided
  • Vegetable oil cooking spray or vegetable oil


  1. Preheat oven to 350°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Cook pasta to package directions in a large pot (cover to speed up boiling time).
  4. Peel and cut onion into medium pieces.
  5. Chop pepperoni into a small chop/dice and stir into pasta.
  6. Preheat skillet over medium heat. Cook beef until no longer pink, about 5-10 minutes. Drain beef and stir into pasta mixture.
  7. Add oil to skillet and sauté onion over medium heat until tender and lightly brown.
  8. Add spinach to onions and cook until water has evaporated. Stir spinach and onions into pasta and meat mixture.
  9. Add tomato sauce, Italian seasoning, salt, 1 ½ cups mozzarella cheese to pasta mixture. Stir to combine.
  10. Spray a 9 x 13 casserole dish and pour pasta mixture into dish.
  11. Top with ½ cup mozzarella cheese. Bake, uncovered, 20-25 minutes, until heated through and cheese on top is bubbly. 
  12. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.