This dish is pure comfort, layered with sizzling sausage, crispy bacon, pepperoni, and gooey cheese, baked into a bubbly, golden casserole that hits like a deep-dish pizza got a Southern-style upgrade.
Every bite is stacked with smoky, meaty depth and that unmistakable pizzeria edge. It tastes especially good with a Potion Punch and Vegas Bomb Shot—flavors that kick back and turn your table into a full-blown celebration.
Inspired by Midwest casseroles and classic Italian-American pizza joints, this recipe plays with form but never skimps on flavor. Whether you’re hosting a game night or just feeding a crowd, this casserole is your new MVP.
Perfect For BBQ Parties!
- And the taste? Loud, cheesy, meaty perfection—basically everything you want when you’re two drinks into the night and craving something legendary.
- I brought this to a friend’s backyard BBQ, and it disappeared faster than anything on the grill—people were scraping the corners for more.
- It’s my secret weapon for casual Friday nights when I want the vibe of pizza without the mess of takeout boxes or crust debates.
- I’ve tweaked the layers over time—sometimes I swap in chorizo or smoked brisket to shake things up—and it always delivers.
- It’s hearty enough that I don’t need to prep a bunch of sides, which saves me tons of party-day stress.
Loaded Meat Lovers Pizza Casserole Recipe
This hearty casserole brings all the flavors of a loaded meat lover’s pizza into one bubbling, cheesy bake. With pasta, sausage, pepperoni, rich tomato sauce, and gooey mozzarella, it’s a crave-worthy, crowd-pleasing dinner that’s easy to make and perfect for weeknights.
Equipment
- Large sauté pan
- Large pot
- 9×13-inch baking dish
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
Ingredients
- 2 jars traditional pasta sauce
- 1 bag shredded mozzarella cheese
- 2 tbsp Olive oil
- 1 ounce box rigatoni pasta
- 2 tsp minced garlic
- 1 Italian sausage
- 1 bag pepperoni
Instructions
- Preheat your oven to 350°F.
- In a large sauté pan over medium heat, drizzle olive oil and cook the sausage until browned.
- Add the minced garlic and sauté for another minute, then set the pan aside.
- Meanwhile, bring a pot of water to a boil and cook the pasta for 8 minutes so it's still undercooked.
- Drain and return the pasta to the pot.
- Reserve 18 whole pepperoni slices and cut the rest into chunks.
- To the pasta, add the browned sausage and garlic, both jars of pasta sauce, the pepperoni chunks, and a handful of mozzarella cheese, then stir everything together.
- Transfer the mixture to a 9×13-inch baking dish.
- Sprinkle the top with the remaining mozzarella and arrange the whole pepperoni slices on top.
- Bake for 15 minutes, or until the cheese is melted and the pepperoni is slightly crispy.
Notes
- Grate your own mozzarella for better melt and stretch compared to pre-shredded.
- Add chopped green bell peppers or onions for a veggie-packed twist without losing the pizza vibe.
| Calories | kcal |
| Carbohydrates | g |
| Fiber | g |
| Fat | g |
| Protein | g |
| Cholesterol | g |
