Smoky Traeger Pizza Pasta Casserole Recipe

Traeger Pizza Pasta Hotdish

Growing up in Northern Minnesota, hotdish was a staple—simple, hearty, and built to feed a crowd. This version pulls inspiration from pepperoni pizza and turns it into a saucy baked pasta: rotini tossed in a blend of marinara and pizza sauce, large amounts of melty pizza blend cheese, browned seasoned beef, and a generous scattering of mini pepperoni. Cooking it in a pellet grill adds a subtle smoky depth to the tomato base, but the dish works equally well in a conventional oven.

If you enjoy wood-fired pasta dishes, this recipe follows the same spirit as other smoked casseroles and baked pastas that develop extra flavor from low, consistent heat. The result is a family-friendly crowd-pleaser that stores and reheats well for quick lunches or second-night dinners.

What is hotdish, anyway?

Hotdish is a Midwestern casserole tradition, especially popular in Minnesota and the Dakotas. It typically combines a protein (often ground beef), a starch (pasta, rice, or tater tots), a sauce (cream-based or tomato-based), and vegetables, sometimes finished with a crunchy topping. The hallmark of hotdish is its role as a main-course, communal dish—think potlucks, church suppers, and family gatherings where the goal is comforting, easy-to-serve food.

A pizza-inspired hotdish leans into familiar pizza flavors while keeping the one-dish convenience of a casserole: all the savory bites of pizza in fork-ready form.

Recipe Shopping List

Here are the basic ingredients you’ll need. Exact amounts and detailed steps are provided in the recipe card below.

• Ground beef
• Salt
• Garlic powder
• Italian seasoning
• Marinara sauce
• Pizza sauce
• Mini pepperoni
• Rotini pasta
• Shredded pizza blend cheese
• Parmesan cheese

How To Make This Recipe

Below is an overview of the process so you know what to expect. Follow the full recipe card at the end for precise quantities and timing.

1. Preheat — Heat your pellet grill or oven to 350°F (175°C).
2. Brown the beef — Season ground beef with salt, garlic powder, and Italian seasoning, then brown it in a skillet. Drain excess fat, then stir in pizza sauce, marinara, and half the mini pepperoni.
3. Parboil the pasta — Cook rotini in well-salted water until slightly underdone (it will finish baking in the casserole).
4. Assemble — Combine pasta with the sauce and beef mixture. Spread half into a 9×9 or 10×13 baking dish, sprinkle with half the shredded cheese and some pepperoni, add the remaining pasta, then top with remaining cheese, pepperoni, and a dusting of Parmesan.
5. Bake — Place the dish in the grill or oven and bake 30–40 minutes until bubbly and the cheese has melted. Tent with foil if the top browns too quickly.
6. Rest — Let the hotdish cool for 10 minutes before serving to set the layers and make portioning easier.

Recipe FAQ

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