Pizza Pasta Bake is a cheesy, 5 ingredient gluten free casserole recipe that will satisfy your pizza cravings without having to call for delivery!
I’ve been experiencing a string of recipe flops lately (gloopy Fresh Strawberry Pie, we hardly knew ye,) but thankfully I got redemption in the form of Pizza Pasta Bake. This five ingredient gluten free cheesy casserole comPLETELY hits the spot, and is beyond simple to make!
A couple weekends ago after being out all day, Ben and I fed Lincoln a quick dinner before bedtime only to realize that we didn’t really have anything to feed ourselves. So, while I put the little man to bed, he ran to the grocery store, snagged a few ingredients, and whipped up this here masterpiece. Pizza pasta casserole is really unlike Ben — usually he’s more of a thoughtfully layering flavors kind of cook vs throw stuff in a casserole dish and bake it— but this is one time when I’m glad he went the simple vs sophisticated route because the dish knocked our SOCKS off. It really does taste just like pizza!
We both licked our plates clean then went back for seconds and…yep, thirds. This Pizza Pasta Bake, made up of just five ingredients — pasta, marinara sauce, pizza toppings, and two types of cheeses— proves that simple really is better. Like buttered noodles, chicken soup, and, yes, pizza, recipes don’t have to be complicated or fussy to be outstanding.
Well, two types of cheese doesn’t hurt either…!
How to Make Pizza Pasta Bake
Start by cooking gluten-free penne or rotini pasta until it’s just shy of al dente, as it will continue to cook in the oven. Spread a thin layer of marinara sauce into the bottom of an 8×8″ baking dish then scoop half the pasta on top. Next spread enough marinara sauce on top to cover.
Sprinkle on gluten-free pepperoni and sliced black olives (or whatever your favorite pizza toppings are!) followed by shredded mozzarella and provolone cheeses.
Repeat all the layers one more time – pasta, marinara sauce, toppings, and cheese.
Cover the baking dish with a piece of foil sprayed very well with nonstick spray (otherwise the cheese WILL stick,) then place it onto a baking sheet. Bake covered for 20 minutes then remove the foil and bake for another 10-15 minutes or until the cheese is golden brown and bubbly. Let the casserole rest for 10 minutes, then dive in!
Cheesy, decadent, and ALL the pizza flavor you adore in casserole form. We couldn’t love this dish more. Enjoy!
More Pizza-Inspired Recipes
- Chicken Crust Caesar Salad Pizza
- Gluten Free Pizza Crust
- Gluten Free Pizza Breadsticks
- Pizza Fries
- Pizza Chicken
- Pizza Salad
- Mini Fruit Pizzas
Equipment
Ingredients
- 12 oz gluten free penne, or rotini
- 24 oz gluten free marinara sauce
- 4 oz gluten free pepperoni, sliced in half, Applegate Naturals recommended
- 3.8 oz can sliced black olives, drained
- 8 oz shredded mozzarella cheese
- 4 oz shredded provolone cheese
Directions
- Preheat oven to 350 degrees. Add pasta to a large pot of salted boiling water then cook a couple minutes before the pasta reaches the al dente stage (pasta will continue to cook in the oven.) Drain then set aside.
- Spread a thin layer of marinara sauce into the bottom of an 8x8" baking dish. Spoon in half the pasta then spoon enough marinara sauce over top to cover. Sprinkle on half the pepperoni and black olives, and half the cheeses. Repeat layers then cover with a piece of foil sprayed very well with nonstick spray and place baking dish on top of a baking sheet.
- Bake covered for 20 minutes then remove foil and bake for 10-15 additional minutes, or until cheese is golden brown. Let casserole sit for 10 minutes before serving.
Notes
- Use your favorite pizza toppings if you don't care for pepperoni and/or black olives.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Turned out amazing. We did it with mushrooms, green pepper and diced vine tomatoes as the pizza toppings
I need this in my life!
This is such a good and easy recipe! We have made it a couple times. We love this- your blog is my favorite. Thank you!
I’m so glad to hear it, Allie! Thanks for the great feedback! :)
This is in the oven right now (swapped out olives for green pepper and onion) and it smells SO good. And it it was really quick to put together too-bonus!
I made this last night for dinner and it was fantastic. Thank you for making REAL food that is gluten free. Since following your blog, I finally feel “normal” again! Thank you Kristin!
That’s exactly what I strive to do – so glad you feel it, Megan!
Looks great… ever thought to quarter and pan-fry the pepperoni before adding it? I did that to my last pizza-esque pasta dish and OMG, it was so perfect. Crispy almost like bacon.
My niece had those and it scared me so bad! I had never seen it before! That was before i had my own daughter! I was very nervous that she might get it, but not once! Thankfully! Its a very scarey, upsetting thing and I hope it doesnt last long for you guys! :-(
Hi Kristen!
Do you have a favorite GF marinara sauce? It seems most of them should be… but I ended up getting stung by one of my local faves. I’m just curious what you might recommend. I hope your little guys night tremors get better!
I had the same thing happen to me! Used the same brand for years (we’re probably talking about the same one,) and it just didn’t sit right with me after my diagnosis. :( We use Bove’s Marinara Sauce now and it is incredible. Found in the HyVee Health Market – let me know if you have any trouble finding it!
Classico has a Traditional Pizza Sauce that we use for everything! I not only have to avoid wheat but corn and soy too so finding a pasta sauce without citric acid, vinegar, “natural” flavors, or soybean oil is tough. This one I sometimes find at HyVee, always at Target, and it’s not even $2 a jar. Winning!
Perfect meal for these busy spring nights!! I am even thinking we can section off a corner for each of us to add what we like. Thanks Kristin!
Yes – so smart! Hope everyone loves it. :)
I am loving your blog! My mom was diagnosed with Celiac 8 years ago and I have in the last 2 months (it started for lent and has just continued) eating gluten free to better my families health but to also to learn more about what she goes through on a daily basis. My daughter has complained of stomach aches for months and since going gluten free has has NO COMPLAINTS!!! We had her tested to see if she had Celiac and she did not but I am certain she has a gluten intolerance. I am in love with your blog and you have really made this a wonderful experience. We had two of your recipes last night that my family RAVED over (Creamy Chicken and Herb Skillet & the Blueberry Almond Crisp) and we are having the Cheddar Brat Meatballs tonight. We have not had any pastas in our diet since starting our new life style and wondered what kind you buy. My son would love some pasta since he is still leery on going gluten free (you have to love teenagers). I think he would LOVE this recipe! Thank you for your wonderful recipes and any insite you might have for me!
I’m SO glad to hear that your family’s health is improving since going gluten-free! I hope you love the cheddar brat meatballs – I think your teenage son in particular will gobble them up. ;) I love Delallo gluten-free pasta which I find at Super Target, funnily enough. Sometimes Whole Foods will carry the GF version, but usually just their regular line. If you can’t find it in stores, I’ve ordered it online several times before (that’s how much I love it!) http://amzn.to/1Nl6hNh Barilla’s gluten-free pasta is really good too!
I think you just might be responsible for the drool on my keyboard right now. When we are lacking sleep ~ we go the pizza route too. But hey, you got a side salad so we’re all good.
You had me at pizza! Lucky for me, I have all of these ingredients on hand and am in dire need of quick and easy weeknight meals for the next few nights. Can’t wait to try it!
Wohoo – love when that happens!
I can imagine that you crave some sunlight after days like that – make sure you take your rest! This recipe looks delicious, whenever there’s the word “pizza” in a recipe I have to check it…. Wasn’t disappointed.
Have a good (hopefully better) week!
Thank you so much, Vivian!