Cheesy Pizza Pasta

There are some dinners that happen because you planned ahead.
And then there are dinners that happen because everyone is hungry now and you need something that won’t get side-eyed at the table.

This is very much the second kind.

Cheesy pizza pasta is one of those meals I make when I want comfort but don’t want to think too hard. It hits that pizza craving without ordering pizza. It feels familiar. Cozy. A little messy in the best way. And it feeds people without asking a lot from you.

I started making versions of this years ago, back when my fridge always had marinara and some kind of pasta in it. Sometimes it was baked, sometimes it stayed on the stove. Sometimes it had pepperoni. Sometimes it didn’t. This version is the one that stuck around. Ground beef, sausage, rotini, lots of cheese. Simple. Dependable.

It’s also one of those dishes that smells really good while it’s baking, which I think matters more than we admit.

Why You’ll Love This Recipe

This recipe doesn’t try to be clever. And that’s kind of the point.

It tastes like pizza night and pasta night decided to hang out together. The sausage brings that familiar pizza flavor. The beef makes it hearty. The marinara ties everything together, and the cheese does what cheese always does—it makes people happy.

It’s also very forgiving. You can eyeball measurements. You can swap meats. You can add things if you want or leave it exactly as is. It still works.

This is a great “everyone eats” dinner. Kids like it. Adults don’t feel like they’re eating kid food. Leftovers reheat well, which is huge. And it doesn’t require a lot of active cooking once it’s in the oven.

Mostly, though, it’s comforting. The kind of dish you scoop onto plates without worrying how it looks.

Ingredients You’ll Need

You don’t need anything fancy here, which is probably why I make this so often.

Ground beef. A pound. Whatever kind you usually buy. I’ve used lean, I’ve used regular. Both work.

Sausage. Another pound. Any kind you like. Italian sausage is classic, but honestly, I’ve used breakfast sausage in a pinch and it was still good. Just remove the casings if needed.

Half a yellow onion, diced. You don’t need a full one. Just enough to soften and disappear into the sauce.

Rotini pasta. About three cups cooked. I like rotini because it holds onto sauce, but penne or ziti would be fine too.

Marinara sauce. A big jar. Thirty-two ounces sounds like a lot, but it’s not once everything’s mixed together.

Mozzarella cheese. Two cups, shredded. I usually add more if I’m being honest. I stop when it feels right.

Italian seasoning, garlic powder, onion powder. Nothing fancy. Just pantry stuff that makes it taste like pizza.

That’s it. No extra steps. No hidden ingredients.

How to Make This Recipe

I usually start by getting the oven going. Not because you need it right away, but because I forget later if I don’t. Set it to 350°F and let it preheat in the background.

Then I grab my biggest skillet. Medium-high heat. In goes the ground beef, the sausage, and the diced onion all together. I break everything up as it cooks, stirring occasionally. The onion softens, the meat browns, and everything starts smelling like dinner pretty quickly.

Once it’s cooked through, I drain off the excess grease. I don’t obsess over it, but I don’t leave a pool of it either.

While the pan is still hot, I sprinkle in the Italian seasoning, garlic powder, and onion powder. I stir it around for a minute so the spices wake up a bit.

Then the marinara goes in. The whole jar. I let it simmer just long enough to come together, then I add the cooked rotini pasta. I fold everything together until the pasta is coated and nothing looks dry.

At this point, you could technically stop and eat it straight from the skillet. I’ve done that. But baking it takes it somewhere better.

I transfer everything into a baking dish. I don’t worry about smoothing it perfectly. Then I cover the top with shredded mozzarella. Generously. This is not the moment to be shy.

Into the oven it goes, uncovered, for about 10 to 15 minutes. You’re just waiting for the cheese to melt and bubble. If you want that golden, slightly browned top, flip on the broiler for a couple minutes at the end. Just don’t walk away. Cheese goes from perfect to burnt fast.

Once it’s out, I let it sit for a few minutes before serving. It helps everything settle and saves tongues.

Print

Helpful Tips

If your pasta is already cooked and cooled, that’s fine. Just make sure it’s not overcooked to begin with. Al dente really does matter here.

Drain the meat well. Too much grease makes the sauce heavy in a not-great way.

If you like it extra cheesy, add a little cheese in the middle before topping it. No one will complain.

This reheats really well. Sometimes I think it’s even better the next day.

You can add toppings if you want—pepperoni, olives, bell peppers—but I usually keep it simple.

Frequently Asked Questions

Final Thoughts

This is one of those recipes I don’t really think about while I’m making it. My hands just know what to do. Brown the meat. Stir the sauce. Add the pasta. Cover it with cheese.

It’s not flashy. It doesn’t pretend to be anything else. It just shows up and does its job.