All the flavors of pizza in a hearty, hot-from-the-oven hotdish. This recipe is easily customizable to use what you have on hand.
Looking for a new hotdish recipe? Then you’re in for a treat. Today I’m sharing a recipe for pizza hotdish.
That’s pretty much combining the two best things ever (pizza and hotdish), in one cheesy dish.
This recipe combines pizza toppings, lots and lots of cheese, pasta, and a zesty red sauce to bring it all together.
Hotdish (also called casserole in many areas outside of the midwest) is great for feeding a crowd. Growing up in Minnesota, my mom made hotdish at least once a week.
Pizza hotdish wasn’t in our typical rotation. It was more of a special occasion hotdish.
What You’ll Need To Make Pizza Hotdish
This recipe is adaptable. If you don’t like pepperoni, black olives, red onions, and tomatoes, you can substitute your favorite pizza toppings:
- Canadian bacon
- Green or red bell pepper
- Green olives
- Sliced garlic
The sky is the limit when it comes to the toppings you use. To save money, scour your fridge, freezer or pantry for potential pizza toppings.
Steps For Making Pizza Hotdish
- Cook pasta to al dente. You don’t want to overcook the pasta at this point, because it will continue to cook when the hotdish is baked.
- Mix pasta with pizza sauce. The recipe calls for some extra spices to up the flavor of the dish.
- Layer ingredients: Start with a layer of pasta + sauce, and layer on additional toppings. End with a layer of mozzarella cheese.
- Bake until the cheese is bubbly and serve!
See full recipe, below.
More Hotdish Recipes
If you’re looking for more midwestern hotdish recipes to feed your family, I have you covered. These are some of my family’s favorite hotdish recipes:
- Chicken broccoli hotdish
- Tuna noodle hotdish
- Chow mein noodle hotdish
- Three-bean hotdish
- Ring bologna hotdish
- Cheesy corn hotdish
- Crab rangoon hotdish
- 30+ hotdish recipes
This hotdish can be assembled ahead of time and baked at a later time. You can make it the day before, cover with plastic wrap and refrigerate, and bake the following day. Or you can assemble the dish, cover tightly with plastic wrap or tin foil, and freezer for up to 2 months.
- 16-ounce box dry shell macaroni
- 2 cups pizza sauce
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- Pepperoni (as much as you'd like!)
- 1 cup sliced black olives
- 1/2 red onion, chopped
- 1/2 cup cherry tomatoes, halved
- 2 cups shredded mozzarella cheese
- Cook pasta to al dente, according to package directions. Do not overcook! Drain pasta and rinse with cold water. Set aside.
- Mix pasta with pizza sauce, parsley, and garlic powder. Place a layer of the pasta with sauce at the bottom of a casserole dish or glass ovenproof bowl. Add a layer of pepperoni, black olives, onion, tomatoes, and cheese. Repeat with the pasta and remaining toppings. Finish with a layer of cheese.
- Bake at 375F for 25 to 30 minutes, until the cheese is bubbly.