Description
This Pizza Casserole features fusilli pasta tossed with a savory Italian sausage and vegetable tomato sauce, layered with mozzarella cheese and pepperoni slices, then baked to bubbly, cheesy perfection. It's an easy, comforting one-dish meal perfect for family dinners.
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. Drain and set aside.
- Cook the sausage: While the pasta cooks, heat a large skillet over medium heat. Add the bulk Italian sausage, breaking it into small bite-sized pieces. Cook 6-8 minutes until browned.
- Cook the vegetables: Add the diced onion, minced garlic, diced green bell pepper, and quartered mushrooms to the skillet. Cook until the onion softens, about 4-6 minutes. Stir in kosher salt, red pepper flakes, dried basil, and dried oregano, then pour in the strained tomatoes. Stir and simmer for 3-4 minutes before removing from heat.
- Assemble the casserole: Pour the meat sauce over the cooked pasta and add half of the sliced pepperoni. Mix well. Transfer half of the pasta mixture into the prepared baking dish, sprinkle with half of the shredded mozzarella cheese. Add the remaining pasta mixture, then top with the remaining cheese and pepperoni slices.
- Bake: Cover the casserole and bake in the preheated oven for 25 minutes. Remove the cover, then continue baking until the casserole bubbles and the cheese starts to brown, about 15-20 minutes.
Notes
- Use sweet or hot Italian sausage depending on your heat preference.
- Strained tomatoes can be substituted with tomato sauce for a smoother texture.
- Ensure pasta is cooked al dente as it will continue to cook in the casserole.
- Add extra vegetables like zucchini or olives for variation.
- Let the casserole rest for 5-10 minutes after baking for easier serving.
- Can be prepared ahead and refrigerated before baking; increase bake time slightly if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 65 mg
