Description
This Pizza Casserole is a hearty, comforting dish that combines al dente fusilli pasta with savory Italian sausage, fresh vegetables, rich tomato sauce, melted mozzarella cheese, and spicy pepperoni. Perfect for family dinners or gatherings, it brings all the flavors of a classic pizza into a satisfying baked casserole.
Ingredients
Scale
Pasta
- 12 oz fusilli pasta
Meat and Vegetables
- 1 lb bulk Italian sausage (sweet or hot)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 green bell pepper seeded and diced
- 8 oz cremini mushrooms quartered
Seasonings and Sauce
- 1 ½ tsp kosher salt
- ½ tsp red pepper flakes
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 3 15-oz cans strained tomatoes (or tomato sauce)
Toppings
- 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 al dente. Once cooked, drain and set aside.
- Cook the sausage: While the pasta is cooking, heat a large skillet over medium heat. Add the bulk Italian sausage and cook for 6-8 minutes, breaking it into small bite-sized pieces until browned and cooked through.
- Cook the vegetables: To the skillet with sausage, add diced onion, minced garlic, diced green bell pepper, and quartered cremini mushrooms. Cook for 4-6 minutes until the onion softens. Stir in kosher salt, red pepper flakes, dried basil, and dried oregano. Add the strained tomatoes and stir to combine. Bring the mixture to a simmer for 3-4 minutes, then remove from heat.
- Assemble the casserole: Pour the meat and vegetable sauce over the cooked pasta in a large bowl, add half of the sliced pepperoni, and mix well. Spoon half of the pasta mixture into the prepared baking dish and sprinkle with half of the shredded mozzarella cheese. Add the remaining pasta mix, then top with the remaining cheese and pepperoni slices.
- Bake: Cover the baking dish and bake for 25 minutes. Remove the cover and bake for an additional 15-20 minutes until the casserole is bubbling and the cheese is golden and slightly browned.
Notes
- Use fusilli pasta or any sturdy pasta like penne that holds sauce well.
- For a spicier dish, use hot Italian sausage and increase red pepper flakes.
- Substitute strained tomatoes with your favorite tomato sauce or crushed tomatoes for a chunkier texture.
- Let the casserole rest 5-10 minutes after baking to set before serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
