Pizza Pasta Casserole
Pizza Pasta Casserole
Pizza Pasta Casserole combines penne pasta, pepperoni slices, italian sausage in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Penne pasta — 12 oz dry
- Pepperoni slices — 3 oz
- Italian sausage — 1 lb
- Pizza sauce — 2 cups
- Mozzarella cheese — 1 1/2 cups, shredded or thinly sliced
- Bell peppers — 1 large, diced
- Mushrooms — 8 oz, sliced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F.
- In a large pot, cook the penne pasta until al dente, then drain.
- In a skillet, cook the Italian sausage until browned, then mix it with the pizza sauce.
- In a big bowl, combine the cooked pasta, the sausage and sauce mixture, pepperoni slices, and your choice of bell peppers and mushrooms. Mix it all together!
- Transfer the mixture to a casserole dish and top it generously with mozzarella cheese. Bake in the preheated oven until the cheese is bubbly and golden.
Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
- Cook watery vegetables before assembly, allowing their released moisture to evaporate. Drain cooked zucchini and squeeze thawed spinach dry to keep the casserole from becoming watery.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Pizza Pasta Casserole
Ingredients
Pasta and Toppings
- 12 oz Penne pasta Dry
- 3 oz Pepperoni slices
- 1 lb Italian sausage Ground
- 2 cups Pizza sauce
- 1.5 cups Mozzarella cheese Shredded or thinly sliced
- 1 large Bell pepper Diced
- 8 oz Mushrooms Sliced
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Cook the pasta in boiling water until 1–2 minutes short of the package's full cooking time, then drain. Keep a little pasta water to loosen the filling if it looks dry.
- Brown the ground meat or sausage fully in a skillet, breaking it into small pieces. Drain excess fat before mixing it with the sauce and other filling ingredients.
Assembly and Baking
- Preheat your oven to 375°F.
- In a large pot, cook the penne pasta until al dente, then drain.
- In a skillet, cook the Italian sausage until browned, then mix it with the pizza sauce.
- In a big bowl, combine the cooked pasta, the sausage and sauce mixture, pepperoni slices, and your choice of bell peppers and mushrooms. Mix it all together!
- Transfer the mixture to a casserole dish and top it generously with mozzarella cheese.
- Bake in the preheated oven until the cheese is bubbly and golden, checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
