Pizza Casserole Recipe Without Pasta: Cheesy Layers of Comfort Food Magic

This pizza casserole delivers all the flavors you love without a single strand of pasta in sight. I developed this recipe after realizing my family wanted pizza night every week, but I needed something heartier and easier to serve.

Layers of cheesy goodness and classic pizza toppings come together in a baking dish for a comfort food experience that’s both familiar and exciting. The base uses simple ingredients you likely already have on hand.

What emerges from the oven is a bubbling, golden casserole with all the satisfaction of pizza in an easy-to-serve format. The edges get perfectly crisp while the center stays gooey and rich.

It’s become a weekly staple in my Portland kitchen, especially on busy evenings when we need comfort without the fuss. Here’s how to make this crowd-pleasing dish.

Ingredients for Pizza Casserole Recipe Without Pasta

Simple, hearty ingredients for a cheesy, comforting dish everyone will love.

The sausage is key here. Johnsonville Italian is my go-to—it browns beautifully and has just the right seasoning. For pepperoni, Hormel or Applegate work well (the latter if you want natural ingredients). Most grocery stores carry both. The cream cheese should be full-fat for that creamy texture—Philadelphia is the gold standard. If you’re buying pre-shredded mozzarella, look for low-moisture to avoid a soggy casserole.

No sausage? Ground beef or turkey with Italian seasoning works in a pinch. Swap pepperoni for diced ham or Canadian bacon if that’s what you’ve got. For a veggie version, mushrooms or zucchini add great texture. The biscuit dough can be homemade, but Pillsbury buttermilk biscuits (from the refrigerated section) save time. No pizza sauce? Marinara with a pinch of oregano gets you close.

Assemble and bake right away, or cover and refrigerate up to 24 hours before baking. Leftovers keep 4-5 days in the fridge or freeze for up to 3 months. Reheats perfectly—great for busy weeknights.

Step-by-Step Instructions for Pizza Casserole Without Pasta

Here’s how I layer these ingredients into a warm, bubbling masterpiece.

Step 1: Brown the Sausage and Prepare the Base

In a large skillet over medium-high heat, crumble the 1 lb Ground Italian Sausage and cook until browned and cooked through, about 5-7 minutes. I like to break it into small, even pieces so every bite has that savory flavor.

Drain excess fat, then stir in the diced bell peppers and cook for another 2-3 minutes until they start to soften. Remove from heat and set aside. This sausage-pepper mixture will form the hearty bottom layer of your casserole.

Step 2: Create the Creamy Cheese Layer

In a mixing bowl, beat the 8 oz Cream Cheese until smooth. I’ve found that softened cream cheese blends effortlessly with the other ingredients. Stir in 1 cup of the shredded mozzarella cheese, 0.5 cup grated parmesan cheese, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp red pepper flakes.

The spices should be crushed between your fingers as you add them—this releases their essential oils for maximum flavor. This mixture creates that rich, velvety cheese layer that makes this dish so indulgent.

Step 3: Assemble the Casserole Layers

Grease a 9×13-inch baking dish and spread the sausage-pepper mixture evenly on the bottom. Next, dollop the cream cheese mixture over the sausage and spread it out carefully—it’ll be thick, but that’s exactly what you want.

Arrange the 100 pieces Pepperoni Slices in a single layer over the cream cheese mixture. Then, pour the 2 cups pizza sauce evenly over the pepperoni. Sprinkle the remaining 2 cups shredded mozzarella cheese on top, followed by the 0.5 cup sliced black olives.

Step 4: Add the Biscuit Topping and Bake

Cut the 16 oz Biscuit Dough into small pieces and distribute them evenly over the top. I use buttermilk biscuit dough for its flaky texture and rich flavor. The pieces don’t need to be perfect—rustic is better for this dish.

Bake at 375°F for 25-30 minutes until the biscuit topping is golden brown and the cheese is bubbling. You’ll know it’s done when the edges are crispy and the center is set. Let it rest for 5 minutes before serving to allow the layers to set.

Perfect Pairings for These Flavors

Wine Pairings

A crisp Italian white like Pinot Grigio from Alto Adige cuts through the richness perfectly. The citrus notes balance the cheesy layers beautifully. I grab mine from New Seasons Market here in Portland.

Beer Options

For beer lovers, a light American lager like Bud Light or Coors Banquet works wonders. The carbonation cleanses your palate between bites. I keep these stocked for our casual pizza nights.

Side Salad

A simple green salad with a tangy vinaigrette adds freshness to the meal. Toss 4 cups mixed greens with 2 tbsp balsamic vinegar and 3 tbsp olive oil. I grow my greens in the backyard garden during summer. 🥗

Garlic Bread

No pizza-inspired meal is complete without garlic bread. I use a baguette from my local bakery, spread with garlic butter, and toast until golden. Serve warm alongside the casserole for dipping.

Dessert Pairing

End with something light, like lemon sorbet or fresh berries. The acidity helps reset your palate after the rich casserole. I love picking up seasonal berries at the Portland farmers markets.

Frequently Asked Questions