Description
This hearty Pizza Casserole combines the comforting flavors of classic pizza with the ease of a baked pasta dish. Featuring Italian sausage, mushrooms, bell peppers, and layers of melted mozzarella and pepperoni, this family-friendly recipe is perfect for a cozy dinner or feeding a crowd.
Ingredients
Scale
For the Pasta and Sauce:
- 4 Tbsp. extra-virgin olive oil, divided, plus more for pan
- 12 oz. cavatappi pasta
- 2 Tbsp. plus 2 tsp. kosher salt, divided
- 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
For the Meat and Vegetables:
- 1 lb. Italian sausage, casings removed
- 8 oz. cremini mushrooms, stemmed and sliced
- 1 small yellow onion, chopped (about 1 1/2 cups)
- 2 cloves garlic, finely chopped
For the Toppings:
- 3 cups shredded mozzarella, divided
- 1/3 cup sliced pepperoni (about 2 oz.)
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 13″-by-9″ glass baking dish with extra-virgin olive oil to prevent sticking.
- Cook Pasta: Bring a large pot of water to a boil over high heat. Add pasta along with 2 tablespoons kosher salt. Cook, stirring occasionally, until al dente, about 7 to 9 minutes. The pasta should still be slightly firm in the center. Drain and set aside.
- Brown Sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage, breaking it into bite-sized pieces. Cook for 4 to 5 minutes until browned and cooked through. Transfer sausage to a medium bowl, leaving fat in the skillet.
- Sauté Mushrooms: Using the same skillet, add 1 tablespoon olive oil and the sliced mushrooms. Cook over medium heat, tossing occasionally, until browned, about 5 to 6 minutes. Season with 1/2 teaspoon salt and transfer mushrooms to the bowl with sausage.
- Cook Onions and Sauce: In the same skillet, add the chopped onion, garlic, remaining 2 tablespoons olive oil, and 1/2 teaspoon salt. Cook over medium heat, stirring occasionally, until the onion softens, about 5 to 7 minutes. Stir in tomato sauce, diced tomatoes, oregano, basil, crushed red pepper flakes, and remaining 1 teaspoon salt. Remove 2 cups of sauce and set aside for topping.
- Combine Mixture: Fold chopped green bell peppers, cooked sausage, mushrooms, and reserved pasta into the remaining sauce in the skillet. Cook, stirring, for 1 to 2 minutes until heated through.
- Assemble Casserole: Pour half of the pasta mixture into the prepared casserole dish. Sprinkle with 1 cup of shredded mozzarella. Add the remaining pasta mixture on top, then pour the reserved 2 cups of sauce evenly over everything.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for about 20 minutes until hot and bubbling around the edges.
- Finish Baking: Remove foil, sprinkle the remaining 2 cups of mozzarella cheese over the casserole, then add the sliced pepperoni on top. Continue baking uncovered for 15 to 20 minutes more until the cheese melts and the pepperoni is browned and slightly crisp.
Notes
- Be sure not to overcook the pasta initially; it will finish cooking in the oven and avoid becoming mushy.
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- Mushrooms can be replaced with other vegetables like zucchini or bell peppers if preferred.
- Make sure to grease the baking dish well to prevent sticking and make serving easier.
- The casserole can be made ahead and refrigerated before baking; just increase bake time slightly if baking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
