Cheesy, Beefy Noodle Casserole W/Pepperoni

Recipe by Wildflour

This was a pure scavenger hunt through the freezer, fridge and pantry! It came out really good! Perfect for a quick and easy weeknight supper!

Top Review by SouthernCookinQueen

Pretty good! My family and I really enjoyed it! I stuck directly to your recipe other than changing the noodles. I used Rotini noodles...its all i had to work with, but all in all it turned out great. My oldest son is a very picky eater and he cleaned his plate! The only thing i might try next time is maybe adding a deep dish pizza crust on the bottom and then layer up from that. It was just missing a little something for me, although im sure i wouldve enjoyed it more if i couldve used the onions and fam is not a fav of that. Anyway, thank you for sharing! I will definitely try it again.

Ingredients Nutrition

  • 2 lbs ground sirloin or 2 lbs beef
  • 1 small onion, chopped
  • salt and pepper
  • 1 teaspoon oregano
  • 1 teaspoon italian seasoning
  • 12 teaspoon thyme
  • 1 teaspoon minced garlic
  • 1 (26 ounce) jar Ragu parmesan and romano spaghetti sauce
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 12 cups uncooked macaroni
  • 8 ounces mozzarella cheese, shredded
  • parmesan cheese
  • 12-1 teaspoon oregano
  • sliced pepperoni


  1. In deep skillet, saute beef, onion, salt and pepper, herbs and garlic til done. Drain grease if any.
  2. Stir in spaghetti sauce and mushrooms.
  3. Heat to a very low simmer, stirring occasionally.
  4. Meanwhile, cook macaroni noodles til just about done. Drain well, do not rinse.
  5. Stir cooked noodles into sauce.
  6. Pour into greased 13x9-inch glass casserole dish.
  7. Top with mozzarella.
  8. Sprinkle with parmesan and oregano.
  9. Top with pepperoni slices.
  10. Bake in 350ºF oven for 30-35 minutes til cheese is done to your liking.

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