Introducing the recipe mash-up that the entire family will love, Pizza Pasta Bake! Using gluten free noodles for a crust, then the pasta is topped with pasta sauce, pepperoni, and cheese, everything you love about pizza AND pasta for an easy dinner win.
We love easy dinner recipes for busy weeknights. If you love this recipe, try green chile chicken casserole or chicken bacon ranch casserole. Both options are family-friendly and loved by my family.
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Why You'll Love This Recipe
- Makes enough for leftovers for lunch
- Easy to add more pizza toppings
- Gluten Free and Low FODMAP
What You'll Need
- Gluten Free Spaghetti Noodles - I enjoy the Barilla brand of gluten free spaghetti noodles. They hold up well to the boiling and then baking process.
- Parmesan Cheese - This low lactose cheese with a great salty flavor. It adds great flavor to the "crust."
- Eggs - The eggs are needed to hold the crust together.
- Ground Beef - Adds flavor and protein to the pasta bake.
- Pepperoni - Classic pizza topping. Find a safe low FODMAP option. My secret is the deli section.
- Spaghetti Sauce - Use crock pot pizza sauce or a jarred low FODMAP option. Prego sensitive sauce, or Rao's sensitive sauce, are both great options.
- Pizza Sauce - fresh food processor pizza sauce or jarred low FODMAP option. Ragu Homestyle is an option from the grocery store.
- Mozzarella Cheese - A low lactose, classic pizza cheese.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Boil the spaghetti noodles according to the package instructions. Once boiling, salt the water to add additional flavor. Drain.
Turn off the stovetop heat and add the butter to the stockpot. Melt. Next, add the drained spaghetti noodles to the stockpot. Stir the noodles until the melted butter coats them. Next, add the eggs and ⅓ cup of Parmesan cheese. Stir until noodles are coated.
Step 2: In a large skillet, cook the ground beef until no pink remains. Drain if needed and add the spaghetti sauce and pizza sauce to the meat.
Step 3: In a 9x13-inch baking pan, spray with nonstick cooking spray. Add the buttered noodles and spread them out evenly to form a level crust.
Next, evenly add ⅓ cup of shredded Parmesan cheese over the noodles.
Step 4: Add a single layer of pepperoni over the parmesan cheese.
Step 5: Next, pour the sauce mixture over the pepperoni.
Step 6: Sprinkle the shredded mozzarella cheese over the sauce. If wanted, add a handful of pepperoni over the top of the cheese. I highly recommend doing this; the pepperoni crisps up and adds a great texture.
Bake at 350 degrees F for 45 minutes or until golden brown and bubbly.
Tips and Tricks
Make two and freeze one. Cover with plastic wrap and then aluminum foil and wrap again in plastic wrap. Air creates freezer burn. Defrost the night before and bake. It may require a longer bake time. Watch and take out once golden brown.
Meal Prep Ground Beef for a quick and easy way to skip a step!
Ingredient Swaps
- Meat Options: Swap out the ground beef for Italian sausage.
- Noodles: Swap out gluten free noodles for a chickpea noodle option. Noodles made out of chickpeas add more protein and are another great wheat-free option.
Pasta Bake Variations
Supreme Pizza Pasta Bake: Add all toppings on a supreme pizza on the pepperoni step.
Gluten Free Vegetarian Pasta Bake: Omit the ground beef and pepperoni and add chopped green pepper, canned mushrooms, and black olives.
Reader Love
"My kids and my parents both love this dish. It is requested often and works great when we are having a bunch of people over. My nephews are always asking if this is what's for dinner when they come over. "
- Christie
⭐⭐⭐⭐⭐
Storing and Reheating
Storing: Keep any leftovers in an airtight container in the refrigerator for up to four days.
Reheat: Place a piece of pasta bake on a microwave-safe plate and heat for 1-2 minutes or until heated through.
Freezing: Leftovers freeze great! Place in a single serving size in a freezer-friendly container and freeze. Use within four months for best results. Defrost the night before eating.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Gluten Free Spaghetti Noodles - If you are sensitive to fructans, use gluten free noodles. Monash tested gluten free noodles safe at ⅔ cup or 91 grams.
- Parmesan Cheese - A lower lactose cheese and safe at ⅓ cup or 40 grams per meal.
- Eggs - Protein-based, safe at 2 whole eggs per meal.
- Ground Beef - Plain and cooked has no detected FODMAPs.
- Pepperoni - This one is trickier. Find a low FODMAP option without garlic or onion listed in the ingredients. I have found a safe option in the deli section.
- Spaghetti Sauce - If using jarred sensitive sauce, use the serving size as a guideline. Or use homemade pasta sauce.
- Pizza Sauce - Find an option without high fructose corn syrup, garlic or onion listed in the ingredients or use homemade pizza sauce. Only 14 ounces are used in this recipe, and it is spread out over 8 servings.
- Mozzarella Cheese - A low lactose cheese, safe at ¼ cup or 40 grams.
For additional information on a low FODMAP diet, please visit the Monash University website or app.
What To Serve With Pizza Pasta Bake
Make this pasta bake for dinner, and serve with a lettuce salad with ranch or Italian dressing! Add a side of Parmesan cheese crisps for some extra texture and crunch! Serve it with a tall glass of lemonade. Consider dinner done.
FAQs
Yes! Assemble the ingredients and keep the unbaked casserole in the fridge for up to 24 hours.
If you can tolerate fructans, like wheat, you can swap out the gluten free noodles for regular spaghetti noodles.
More Loveable Family-Friendly Casseroles
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Pizza Pasta Bake
Ingredients
- 1 pound ground beef lean
- 14 ounces pizza sauce (Note 1)
- 23.75 ounces spaghetti sauce (Note 2)
- 12 ounces gluten free spaghetti noodles (Note 3)
- 3 tablespoons butter salted
- 3 large eggs beaten
- ⅔ cup parmesan cheese shredded
- 1 ½ cups sliced pepperoni
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F.
- In a saucepan, fry ground beef until no longer pink. Season with salt and pepper. Drain if needed. Add the spaghetti sauce and pizza sauce. Set aside.
- In a stockpot, boil gluten-free noodles based on the directions on the box. Spinrkle in a bit of kosher salt to the boiling water to season your noodles. Once done, drain and set aside.
- Turn off the heat and melt butter in the stockpot. Add the noodles back to the pot, add the beaten eggs, and stir until the eggs fully coat the noodles. Add the half of parmesan cheese. Stir until combined.
- Grease a 9x13-inch pan with cooking spray or softened butter. Add the noodle mixture to the pan. Spread it out evenly and level to form a crust.
- Sprinkle the remaining parmesan cheese on top of the noodles.
- Next add a single layer of pepperoni.
- Pour the meat spaghetti sauce over the toppings.
- Sprinkle the mozzarella cheese over the sauce and top with another layer of pepperoni.
- Bake at 350 degrees F uncovered for 40-45 minutes or until cheese is golden brown and the sauce is bubbly.
Venessa says
Pizza and spaghetti - Did you try this recipe yet! We love it for quick and easy dinners!
Christine Kainwo says
My kids and my parents both love this dish. It is requested often and works great when we are having a bunch of people over. My nephews are always asking if this is what’s for dinner when they come over. We also make a pan with fresh zucchini spirals. We also like some spice and love using hot Italian sausage and even at times mix in the habanero cheese. Mostly… this has become a go to recipe for our family.
Venessa Mandelkow says
Oh I love it when a dish becomes a family favorite, the whole family! I am excited to try it with zucchini noodles noodles too. And the spicy version - I love that too. Although the habanero cheese might put it over the edge for me as too spicy for my Minnesota spice level. 🙂
Thanks for taking time to comment, I really appreciate it.
-Venessa