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Traeger Pizza Pasta Hotdish

This kid-pleasing Traeger Pizza Pasta Hotdish takes all the best things you love about your favorite pizza and layers it into a cheesy, wood-fired casserole that’ll have your kids asking for seconds and have you rethinking what’s possible on the pellet grill.

Traeger Pizza Pasta Hotdish

Traeger Pizza Pasta Hotdish

I decided there weren’t nearly enough hotdish recipes on this website, being that I grew up in the frozen tundra also known as Northern Minnesota. Hotdish is life over there, and while the exact definition might be a point of contention among many people, there’s no question that you can make a hotdish out of just about anything.

This Pizza Pasta Hotdish takes the ever-popular pepperoni pizza and turns it into a pasta bake full of mini pepperoni, plenty of ground beef, and borderline ridiculous levels of cheese. We baked it in our Traeger Pellet Grill, but you could also use the oven if you’d like. I love what wood fire does to tomato dishes, so things like Traeger Lasagna, Traeger Homemade Hamburger Helper Cheesy Italian Shells, and our Smoked Mac and Cheese are right up my alley. They are also reader-favorites, so I am pretty sure this one is soon to join them in the Traeger Pasta Hall Of Fame.

What is hotdish, anyway?

Hotdish hails from Northern Minnesota and parts of the Dakotas. Sometimes Wisconsinites try to claim it, but we tell them to go back across the border and stick to the cheese curds. It consists of meat – usually ground beef, sauce – usually a “cream of” soup or tomato sauce, starch – typically pasta or tater tots, vegetables – common are green beans or corn, and sometimes a crispy topping of some sort.

Hotdish is a type of casserole, but not all casseroles are hotdishes. There’s a difference, and it seems to be in the intent. A hotdish is always part of the main course. A potluck is usually full of an assortment of hotdish to sample, especially if it is held in a church basement.

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Traeger Pizza Pasta Hotdish

Traeger Pizza Pasta Hotdish shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Ground beef
  • Salt
  • Garlic powder
  • Italian seasonings
  • Marinara sauce
  • Pizza sauce
  • Mini Pepperoni
  • Rotini
  • Shredded pizza blend cheese
  • Parmesan cheese

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Traeger Pizza Pasta Hotdish

How to make Pizza Pasta on the Traeger

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Fire up the grill and get it preheating to 350°F.



Boil the noodles in well-salted water. Slightly undercook them.

Season and brown the ground beef. Drain the fat. Add the pizza sauce, marinara, and most of the pepperoni.



Once the noodles are done mix them with the sauce and layer half in a baking dish. Put some of the cheese down, some more pepperoni, and then the other half of the pasta. Top with the rest of the cheese and pepperoni.



Pop it in the grill and let it cook until everything is melty and delicious. If the cheese starts browning on top, cover with foil. Non-stick foil is ideal.



Serve with garlic bread and a fresh crisp salad!

Make a batch of our Homemade Meat Sauce!

Traeger Pizza Pasta Hotdish

Pizza Pasta Hotdish FAQ

What’s the best way to store and reheat leftovers?

We just cover the baking dish with foil and stick it in the fridge. Leftovers are best eaten within a day or two, or the pasta starts to lose quality. Reheat in the microwave.

If you like it on pizza, chances are you’d like it in pizza pasta. Mix in some onion, green pepper, black olives, Italian sausage, Canadian Bacon, or whatever else floats your pizza boat. I haven’t tried pineapple, even though I’m a die-hard Hawaiian pizza fan, but you do you (and report back!)

Try with our Garlic Bread Sticks!

Traeger Pizza Pasta Hotdish

More great pasta recipes to love!

Traeger Pizza Pasta Hotdish
Yield: 8 servings

Traeger Pizza Pasta Hotdish

Traeger Pizza Pasta Hotdish

We took rotini and loaded it up with pepperoni, and then doused in marinara and pizza sauce with big chunks of ground beef! A sure-fire family favorite!

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour


  • 2 pounds lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dry Italian seasonings
  • 1 - 23-ounce jar of your favorite marinara sauce
  • 1 - 14-ounce jar pizza sauce
  • 1 package Hormel Mini Pepperoni
  • 1 pound rotini noodles, parboiled
  • 4 cups shredded pizza blend cheese
  • 1/4 cup Parmesan cheese


  1. Preheat your pellet grill to 350°F.
  2. Season the ground beef and brown it in a pan on the stovetop. Drain the excess grease and add the spaghetti sauce and the pizza sauce as well as half of the mini pepperoni.
  3. Parboil the noodles while the ground beef and sauce are cooking in well-salted water.
  4. Mix the sauce and the noodles and layer half in a 9x9 or 10x13 baking dish. Sprinkle half of cheese on top, and layer half of pepperoni on this. Top with the rest of the pasta mixture, the remaining cheese, and the rest of the pepperoni. Sprinkle with parmesan cheese.
  5. Bake at 350°F in the pellet grill for 30-40 minutes, or until bubbly and melted. If casserole starts to brown on top, cover with foil.
  6. Remove and let cool for 10 minutes before serving.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 759Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 129mgSodium: 1732mgCarbohydrates: 68gFiber: 7gSugar: 11gProtein: 53g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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