This quick and easy, ultimate comfort food that is not only healthy but irresistibly delicious! The flavors of the beloved pizza are all baked to ooey-gooey perfection in this pizza casserole with couscous.
This is my go-to quick and easy 30-minute meal because it's made with minimal ingredients and always a hit with my kids! I have a feeling it will become one of yours as well.
Chicken - I recommend cooking this in advance so it's one less thing to do the day of. While you're at it, cook a big batch to enjoy throughout the week in dishes like curry chicken avocado salad, vegetable roll ups, and chicken spinach quinoa casserole!
Couscous - be sure to get Moroccan couscous, whole wheat preferably.
Spinach - While you can use frozen spinach, I personally prefer fresh in this dish. Feel free to use whatever is easiest for you.
Mushrooms - I like using cremini mushrooms but again, feel free to use whatever variety you wish.
Tomato sauce- You can use store-bought or homemade. If you want to load up on vegetables even more, try this iron-rich baby pasta sauce! It makes A LOT so you can easily cook up a batch, freeze half, and use the rest for this dish!
Mozzarella - You can use either shredded or fresh, which is naturally low in sodium.
Tip: While I kept it pretty simple, feel free to add whatever pizza toppings and vegetables you and your family enjoy! This is a very forgiving recipe!
- Cook onion and mushrooms.
- Add tomato paste. Then stir in spinach and chicken.
- Spread the couscous in greased baking dish. Spread sauce on top.
- Add chicken vegetable mixture. Add mozzarella. Bake covered for 20-25 minutes.
Note: If you're wary of your baby's sodium intake, you can leave out the shredded cheese completely or add just a little bit to baby's portion. I suggest adding a little as it helps bind everything together once baked.
Pizza Casserole for babies and kids
Start by serving a very small portion to make it less overwhelming for your baby. You can always offer more, following your baby's lead.
Give the casserole a good stir so that all the ingredients get mixed well. Then finely chop the chicken and vegetables using kitchen shears.
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Mixed foods are oftentimes challenging to many kids, especially if they weren't introduced to foods touching and combined from when they were babies.
If this is the case, then serve a very small portion for the sake of exposure alongside some of their "safe" foods, those that they like.
Again, don't pressure them to eat anything. Instead, allow your child to see you enjoying your bowl of couscous with chicken and veggies. Actions speak louder than words.
Frequently Asked Questions
Transfer to an airtight container and store in the fridge for up to 4 days.
You can! Transfer to a freezer-safe bag or container and store in the freezer for up to 3 months. Here's an in-depth post on how to safely store leftovers.
EASY dinners your whole family will love!
- Vegetarian sweet potato lasagna
- Creamy sweet potato sauce pasta
- Instant Pot Peanut Chicken and Broccoli
- Slow Cooker Lentil Chili
- Poached cod with creamy orzo
- One pot cabbage lasagna
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Pizza Casserole with Couscous
- 1 ½ cups (280g) dry Moroccan couscous
- 2 teaspoons olive oil
- 1 small diced onion (can use red or yellow)
- 8 ounces cremini mushrooms, sliced thinly
- 2 tablespoons tomato paste
- 6 big handfuls of baby spinach
- 2 cups (200g) cooked chicken
- 1 ½ cups homemade or store-bought tomato sauce
- 1 cup shredded or fresh mozzarella cheese
- Cook couscous: pour 1 ½ cups of water into a saucepan and bring to a boil over high heat. Pour couscous into the saucepan. Stir well. Cover and let stand for 5 minutes, or until all the liquid is absorbed. Fluff with a fork.
- Heat oven to 350°F. Lightly grease a 2-quart baking dish with olive oil. Set aside.
- Add oil to a large pan or skillet and saute onions and mushrooms over medium heat for 5-8 minutes, or until softened. Add tomato paste and mix thoroughly. Next, stir in spinach and chicken and cook for about 2-3 minutes until spinach just starts to wilt.
- Evenly spread the couscous in the prepared baking dish. Spread sauce over the couscous. Make a layer of the vegetables and chicken. Finally spread 1 cup of mozzarella on top. If preparing ahead, stop here and wrap the dish with plastic wrap and then foil.
- Bake, covered, for about 20-25 minutes.