Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This is not hard to throw together, I make this quite often and my family loves this casserole!

Ingredients Nutrition


  1. Grease a 13x9-inch baking dish.
  2. Cook the gound beef in a medium skillet with the onions, green peppers, garlic, salt pepper until meat is browned and veggies are tender; drain fat, and mix in the Parmesan cheese.
  3. Stir in the 1/2-pound pepperoni (chop this pepperoni to add to the mixture, leave the remaining half pound pepperoni sliced), mushrooms, pasta sauce; stir well until combined; simmer for 20-25 minutes on top of stove.
  4. Set oven to 350 degrees.
  5. Place the cooked rigatoni pasta on the bottom of the greased baking dish.
  6. Sprinkle with 2 cups mozzarella cheese over the pasta.
  7. Layer with pepperoni slices evenly over the cheese.
  8. Top with the ground beef/pasta sauce mixture.
  9. Bake uncovered for 30 minutes.
  10. Remove from oven, sprinkle with the remaining 2 cups mozzarella cheese.
  11. Return to oven and bake for 10 minutes longer, or until bubbly.
  12. Let stand for 10-15 minutes before serving.


Most Helpful

Everyone really liked this. I omitted the mushrooms and garlic, and decreased the pepperoni to one regular sized bag (6 oz). I also used mini rigatoni pasta and Ragu pizza sauce for the pasta sauce. I mixed up the ingredients somewhat before baking too, fearing the pasta would be too plain and it turned out really good. The flavors were good and I will definitely keep this one! It makes a lot, too, so you can have it for more than one meal!

chemonurse93 September 09, 2008

Excellent recipe! It definitely gets 5 stars for flavor. I used 9 oz. of pepperoni because I didn't think my family and I could handle a whole pound! Some of my rigatoni noodles were a little hard, probably because I used cooking spray instead of "greasing" the pan. I will fix this next time. This is a keeper! Thanks for posting.

wyzgirl14 November 18, 2005

Amazing! I saved the recipe but forgot to review! We loved this!

newtocookingm&m November 10, 2014

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