Pizza Casserole
Introducing a new family favorite that combines the best of cheesy pizza and baked pasta: pizza casserole. Packed with sausage, veggies, and a generous amount of cheese, this simple weeknight dinner delivers all the cheesy, tomato-filled goodness of your favorite takeout pizza, perfectly arranged in a 13"-by-9" pan.
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided, plus more for pan
- 12 oz. cavatappi pasta
- 2 Tbsp. plus 2 tsp. kosher salt, divided
- 1 lb. Italian sausage, casings removed
- 8 oz. cremini mushrooms, stemmed and sliced
- 1 small yellow onion, chopped (about 1 1/2 c.)
- 2 cloves garlic, finely chopped
- 3 (8-oz.) cans tomato sauce
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. crushed red pepper flakes
- 1/2 green bell pepper, seeds and stem removed, chopped into 1/2" pieces
- 3 cups shredded mozzarella, divided
- 1/3 cup sliced pepperoni (about 2 oz.)
Instructions
- Preheat oven to 350°. Grease a 13"-by-9" glass baking dish with oil.
- Bring a large pot of water to a boil over high heat. Add pasta and 2 tablespoons salt and cook, stirring occasionally, until al dente, 7 to 9 minutes (pasta should still be slightly undercooked in the center). Drain pasta; set aside.
- Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Add sausage and cook, breaking into bite-size pieces, until browned and cooked through, 4 to 5 minutes. Transfer sausage to a medium bowl, leaving as much fat in skillet as possible.
- In same skillet over medium heat, combine mushrooms and 1 tablespoon oil: season with 1/2 teaspoon salt. Cook, tossing occasionally, until browned, 5 to 6 minutes. Transfer mushrooms to bowl with sausage.
- In same skillet over medium heat, cook onion, garlic, 1/2 teaspoon salt, and remaining 2 tablespoons oil, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in tomato sauce, diced tomatoes, oregano, basil, red pepper flakes, and remaining 1 teaspoon salt. Remove 2 cups sauce and reserve. Fold bell peppers and cooked sausage, mushrooms, and reserved pasta into remaining sauce. Cook, stirring, until heated through, 1 to 2 minutes more.
- Pour half of pasta mixture into prepared casserole dish. Sprinkle with 1 cup mozzarella. Top with remaining pasta mixture. Pour reserved 2 cups sauce over.
- Cover pan with foil and bake until hot and bubbling around the edges, about 20 minutes. Remove foil, top with remaining 2 cups mozzarella, then pepperoni, and continue to bake until cheese is melted, and pepperoni is browned, 15 to 20 minutes more.
Nutrition
Calories: 589kcalCarbohydrates: 40gProtein: 27gFat: 34gSaturated Fat: 13gCholesterol: 79mgSodium: 1049mgPotassium: 794mgFiber: 4gSugar: 8gCalcium: 275mgIron: 3mg
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