Description
A hearty and comforting pizza casserole that combines pasta, Italian sausage, vegetables, and classic pizza flavors baked to perfection with melted mozzarella and pepperoni.
Ingredients
Scale
Pasta and Meat
- 12 oz fusilli pasta
- 1 lb bulk Italian sausage (sweet or hot)
Vegetables and Seasonings
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 8 oz cremini mushrooms, quartered
- 1 ½ tsp kosher salt
- ½ tsp red pepper flakes
- 2 tsp dried basil
- 1 ½ tsp dried oregano
Other Ingredients
- 3 15-oz cans strained tomatoes (or tomato sauce)
- 3 cups shredded mozzarella cheese
- ½ cup (about 4 oz) sliced pepperoni
Instructions
- Prepare the pasta: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside. In a large pot of salted boiling water, cook the pasta according to the package instructions until it is al dente. Once cooked, drain the pasta and set it aside.
- Cook the sausage: While the pasta is cooking, in a large skillet, cook the sausage over medium heat, breaking it into small bite-sized pieces, for 6-8 minutes until browned and cooked through.
- Cook the vegetables: Add the onion, garlic, bell pepper, and mushrooms to the skillet with the cooked sausage. Cook until the onion is soft, about 4-6 minutes. Add the salt, red pepper flakes, dried basil, and dried oregano. Stir together, then pour in the strained tomatoes. Stir and bring the mixture to a simmer, about 3-4 minutes, then remove from heat.
- Assemble: Pour the meat sauce onto the cooked noodles and add half of the pepperoni, mixing well to combine. Pour half of the noodles into the prepared baking dish, then sprinkle with half of the mozzarella cheese. Add the remaining noodles on top, followed by the remaining cheese, and finish by topping with the remaining pepperoni slices.
- Bake: Cover the baking dish and bake for 25 minutes. Then remove the cover and continue baking for an additional 15-20 minutes, until the casserole is bubbling and the cheese is starting to brown.
Notes
- Use a 9 x 13-inch baking dish for even cooking.
- For a spicier casserole, use hot Italian sausage or increase red pepper flakes.
- Strained tomatoes can be substituted with tomato sauce if preferred.
- Ensure pasta is cooked al dente to avoid it becoming mushy after baking.
- Allow the casserole to rest for 5-10 minutes after baking for easier serving.
- This casserole can be made ahead and refrigerated before baking; increase baking time by 5-10 minutes if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
