This gluten-free pizza casserole is a cross between pizza, spaghetti, and lasagna. How can it not be good? It’s a delicious substitute for pizza when you don’t have time to make gluten-free pizza from scratch but you don’t want to disappoint the family.
I’m resharing this recipe with you because it is one that I make regularly. It is well liked, and even though I always use gluten-free pasta, I don’t hesitate to make it for people who are not gluten free. Just the other week I made it when my son’s friend was over for dinner, and he loved it. I sent some of the leftovers home with him.
It is not a dairy free recipe. I do cook a lot of dairy free meals for my family, but sometimes I make gluten-free meals like this that they really enjoy and I simply eat something else.
This is a recipe that you can easily adjust in quantity and to your taste. For example, if I want to feed more people, I cook 16 ounces of pasta (instead of 12) and use a large jar of pasta sauce that I get from BJs (32 ounces instead of 28). I also cook 1 1/2 pounds of ground beef. And as for the cheese, I always just eyeball it. 🙂
- 12 ounces gluten-free pasta (I used Tinkyada penne)
- 1 pound ground beef or sausage
- 1 onion, chopped
- 6 ounces sliced pepperoni (Hormel is gluten free)
- 1 jar pasta sauce
- 16 ounces mozzarella cheese, shredded
- Cook the pasta, drain, and quickly rinse with cold water.
- Saute the beef and onions and drain.
- Grease a large rectangular casserole dish.
- Put a small amount of spaghetti sauce in the bottom of the dish and spread it out thinly.
- Add half the pasta.
- Top with half the beef and onion mixture.
- Spoon on half of the remaining spaghetti sauce.
- Top with half the cheese.
- Add a layer of pepperoni.
- Repeat pasta, beef and onion, sauce, cheese, and pepperoni.
- Bake at 350 degrees for 30 minutes.