Pizza Pasta Casserole (Vegetarian Dump & Bake)
This pizza casserole is tender pasta loaded with mushrooms, peppers and olives under bubbling mozzarella and vegan pepperoni. One dish, no boiling water required.
Servings: 6 servings
Ingredients
- 16 oz short pasta like elbow, rigatoni, or cavatappi, 453 g
- 8 oz sliced mushrooms 226 g
- 1 green bell pepper diced
- 1 2.25-oz can black olives drained, 63 g
- 2 14-oz jars pizza sauce 396 g
- 2 cups vegetable broth 480 mL
- 1 cup heavy cream 236 mL
- 1 Tbsp Italian seasoning
- ¼ tsp salt
- 1 5-oz package vegan pepperoni divided, 141 g
- 8 oz grated mozzarella cheese preferably a block that you grate yourself. 226 g
Instructions
- Preheat oven to 400°F (204°C).
- Dump: To a 9x13-inch casserole dish, dump in 16 oz short pasta, 8 oz sliced mushrooms, 1 green bell pepper, 1 2.25-oz can black olives (drained), 2 14-oz jars pizza sauce, 2 cups vegetable broth, 1 cup heavy cream, 1 Tbsp Italian seasoning, ¼ tsp salt, and half of the 1 5-oz package vegan pepperoni. Stir to combine.
- Bake: wrap tightly in aluminum foil and bake for about 20 minutes, or until noodles are al dente (they should still have a little bite in the center but be mostly soft)
- Top: Remove from oven and give it a stir, then top with 8 oz grated mozzarella cheese. Arrange the remaining half of the pepperoni on top. Cover tightly with foil again and return to the oven for about 15 minutes, or until cheese is melted and bubbling.
- Serve warm and happy eating!
Video
Notes
Can I Make This Pizza Casserole Vegan? Yes. Swap the heavy cream for an unsweetened, unflavored plant-based cooking cream (oat or cashew work well) and use your favorite vegan mozzarella. For an ultra-melty top, pour my Vegan Liquid Pizza Cheese over the pasta in place of the shredded cheese during the final bake. Check that your pizza sauce and pepperoni are dairy-free, too.
Can I Make It Gluten-Free? You can use gluten-free pasta, but it tends to cook faster and soften more, so check it at 15 minutes instead of 20. Also read your pepperoni label carefully, since many plant-based pepperonis are made from wheat gluten.
Can I Assemble It Ahead of Time? I don't recommend letting the uncooked pasta sit in the sauce for hours, because it starts absorbing liquid unevenly and can turn gummy.
Storage: Let the casserole cool, then transfer leftovers to airtight glass containers or cover the baking dish tightly with foil. It keeps in the fridge for 3 to 4 days. The pasta keeps soaking up sauce as it sits, so add a splash of broth or water before reheating.
To freeze, portion into freezer-safe containers and freeze for up to 3 months, then thaw overnight in the fridge before reheating. The pasta will be slightly softer after freezing, but the flavor holds up well.
