Hearty Meat Lovers Casserole Bake with Cheese and Marinara (Print version)
A cheesy baked pasta casserole with ground beef, pepperoni, marinara, and mozzarella plus cheddar. Comforting, hearty, and ready in about 45 minutes.
# Ingredients:
For the casserole
01 -
8 oz (225 g) rotini pasta, cooked just shy of al dente
02 -
1 lb (450 g) ground beef
03 -
1/2 tsp kosher salt
04 -
1/4 tsp black pepper
05 -
1 cup (140 g) pepperoni slices
06 -
2 cups (225 g) shredded low-moisture mozzarella cheese, divided
07 -
1 cup (115 g) shredded mild cheddar cheese
08 -
1 jar (24 oz / 680 g) marinara sauce
09 -
1 tsp Italian seasoning
10 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the rotini and cook until just shy of al dente. Drain and set aside. Do not rinse.
02 -
Heat a large skillet over medium-high heat. Add the ground beef, salt, and pepper. Cook, breaking it up with a spoon, until no longer pink. Drain excess grease and return the meat to the skillet.
03 -
To the skillet add the cooked pasta, pepperoni, marinara sauce, Italian seasoning, cheddar cheese, and 1 cup of mozzarella. Stir until everything is evenly coated.
04 -
Transfer the mixture to a greased 9x13 inch baking dish. Scatter the remaining mozzarella over the top. Bake at 375°F for 25 to 30 minutes, until the cheese is melted and bubbling at the edges.
05 -
Remove from the oven and let the casserole rest for 10 minutes. This helps the sauce set for cleaner scoops. Garnish with fresh parsley if desired.
# Good to know:
01 -
Let the casserole rest 10 minutes before serving for the cleanest slices.
02 -
Use low-moisture mozzarella for the best melt and browning.