Cheesy White Pizza Casserole [Video]

Catalina Castravet
By Catalina Castravet
5 from 8 reviews

Casserole Pasta

Cook time Cook time: 50 minutes

Last updated on June 18th, 2021 at 06:13 pm

White Pizza Casserole is a delicious blend of cheesy white pizza sauce, pasta and lots of pepperonis, baked to crispy perfection in a casserole dish. Check out the short video tutorial below and learn how to make the best pizza casserole!

Casserole recipes are a staple around here, they are easy to make and usually make enough leftovers that you don’t have to worry about cooking dinner the next day. My other favorites are Cheesy Crack Chicken CasseroleChicken Hash-brown Casserole. and Chicken Spaghetti Casserole.

Cheesy White Pizza Casserole

White Pizza Casserole is such a delicious dinner that is easy to make and feeds a large family. I can never say no to cheese and pasta and if it would be my way, I would probably survive on pizza and ice cream. Well, I do love greens and healthy meals, but pizza and pasta are my weaknesses.

Now, wouldn’t it be great if the two were combined, by making a White Pizza Casserole from pasta? That is one delicious decision that you will not regret. This easy meal is always a hit, its cheesy, with a crispy pepperoni top, and all the flavors of a tasty pizza in casserole form. Kids will also fall in love with this casserole.

This recipe is so easy and adaptable that you can add your favorite mix-ins just like you would choose them to top a pizza. The combinations are endless, you just have to use your imagination and use the ones you like more. I am a huge fan of adding just pepperoni.

We also like this casserole with spicy jalapeños, sausage, and chicken. You can make it vegetarian by mixing in mushrooms, tomatoes and a handful of fresh spinach. Or transform into a Margherita casserole by adding 1/3 cup pesto and cherry tomatoes, top it with fresh buffalo mozzarella for the ultimate cheesy top!

Recipe Tips

  • Use quality pepperoni, it will make a huge difference in this dish.
  • If you prefer the casserole spicy add jalapenos, or add some hot sauce into mixture.
  • This meal is loaded with cheese, don’t skip it, its what makes it so creamy and comforting.
  • Mozzarella cheese can also be substituted with provolone cheese or sharp cheddar. For a spicy twist, use Pepper Jack.
  • You can add sliced mushrooms or black pitted olives to this dish.

Can you use other meats to make this Casserole?

Absolutely! You can substitute pepperoni with chicken, turkey or bacon. The cooking time might vary as well based on each meat type.

How to freeze and thaw this Cheesy White Pizza Casserole?

To freeze, cover pan tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to cook, thaw in refrigerator overnight. Remove cover and bake at 350 degrees for about 30-45 min.

Looking for more cheesy recipes? Check these out:

White Pizza Casserole Spoon

White Pizza Casserole

White Pizza Casserole is a delicious blend of cheesy white pizza sauce, pasta and lots of pepperoni baked to crispy perfection in a casserole dish.
5 from 8 votes
Save Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 593kcal
Author: Catalina Castravet


  • 4 cups dry penne pasta (cook based on package directions)
  • 2 1/2 cups shredded mozzarella cheese
  • 6 oz pepperoni's


  • 1/4 cup unsalted butter
  • 1 medium onion (minced)
  • 4 cloves garlic (minced)
  • 1 tablespoon all-purpose flour
  • 2 cups heavy cream (warm)
  • 1/2 teaspoon fresh thyme (diced)
  • 1/2 teaspoon fresh oregano (chopped leaves only)
  • 1/2 cup parmesan (grated)
  • salt and pepper to taste


  • Preheat oven to 350 degrees F.
  • In a large skillet or saucepan over low heat, add butter once almost melted and diced onion and cook until transparent, about 5 minutes. Season with a pinch of salt and pepper.
  • Add garlic and cook for another 30 seconds. T
  • Add the flour and stir to distribute flour. Increase heat up to medium and cook for a minute or two stirring continuously.
  • Slowly stir in warmed cream in a slow drizzle and stir constantly to avoid lumps.
  • Bring cream mixture to a very slight simmer and cook until it thickens slightly.
  • When the sauce is the consistency of a gravy, season it with fresh thyme, oregano and a pinch of salt and pepper.
  • Remove it from heat and stir in parmesan cheese.
  • Cook penne pasta according to package instructions. Drain and set aside.
  • Add cooked pasta, 3/4 of the pepperoni's, 1 cup of shredded mozzarella cheese and the white pizza sauce to a large bowl and gently toss to combine.
  • Pour mixture into a greased 9x13'' pan. Sprinkle 1 1/s cups of mozzarella cheese on top (you can use more or less cheese), top with remaining pepperoni pieces.
  • Bake for 25-30 minutes or until cheese is golden and bubbling.
  • For a golden brown top, broil for the last minutes of baking.
  • Enjoy!



Calories: 593kcal | Carbohydrates: 65g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 997mg | Potassium: 486mg | Fiber: 2g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 1.7mg | Calcium: 471mg | Iron: 2.2mg
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Hi, I was wondering if this could be made during the day (not the oven bit) and then cooked in the oven later on or do you have to cook it straight away? Thank you :)


Yes, totally, assemble it during the day and cook it at night!



I did make this exactly how you did it and it was so yummi, there was enough left over for our dinner the next day and it still tasted lovely, keeping this one and I love that you can "jazz" it up a bit depending on what you have to hand. Thank you for sharing.



If I wanted to freeze this do I cook it first and then freeze? Or do I freeze all ingredients in pan and then cook?


Both ways work well. You can cook and freeze the leftovers or assemble everything, freeze, and cook when ready.



Omg this was divine. I came across a deal in my local Kroger on Boar’s Head sliced pepperoni and bought it not knowing what I was going to do with it. Then I remembered having saved this recipe! I had everything I needed except the fresh onion so used onion powder. My husband likes pasta practically swimming in sauce so I made 1 and 1/2 times the sauce and it was nice and saucy. Definitely going to make this again. Thank you for posting, I would have never thought of putting pepperoni in a pasta dish like this!


Thank you for your feedback!



This is super tasty! Real comfort food on a cold winter day like today. I am gluten free, so I used brown rice penne pasta and substituted 2.5 tbsp almond flour. The sauce took several minutes to thicken but eventually got there. I used fresh oregano but used dried thyme - flavor was excellent!! While this was not dry at all, I am a person who likes a touch more sauce in a dish like this, so next time I will try 3c. HWC. There may also have been less sauce due to my longer simmer/thickening time because of the almond flour - so GF cooks keep this in mind! I added chicken along with the good! I think a can of diced tomatoes would be a tasty addition as well, and am excited to try that out next time too. Thanks for the unique and delicious recipe. This is a crowd pleaser - a total of 4 of us ate the whole casserole!!



I made this tonight and it was as yummy as the last three times although, for some reason, the sauce was thicker. Followed the recipe exactly with the following exception: used sliced fresh mozzarella. I, like some others, like more sauce so I may try making it that way next time and also add a tad more oregano and thyme. It is very tasty as written though so don’t hesitate to make it that way. Maybe a bacon and chicken casserole next since I often order pizza that way with the garlic white sauce from Papa Murphy’s.



How long should I cook this from frozen?


About 45-50 minutes.


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