Pizza Pasta

Pizza meets pasta in this easy casserole dinner recipe.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 22

Total Time 32

Servings servings

Calories 380kcal

Boil pasta according to package directions.
12 ounces dry rotini pasta
Meanwhile, heat a deep 12-inch broiler-safe skillet over medium heat.
Cook sausage or ground beef, stirring to break up, until heated through but not browned. Drain fat and return to pan.
1 pound ground Italian sausage
Add onion, bell pepper, and garlic to skillet.
1 medium yellow or white onion, 2 green bell peppers, 4 cloves garlic
Season with salt and pepper.
Salt and pepper
Cover, and cook over medium heat until veggies are soft, about 4 minutes.
Stir in half pepperoni, crushed tomatoes, tomato sauce, tomato paste, and seasonings.
1 tablespoon Italian seasoning, 4 ounces sliced cooked pepperoni, 2-14.5 ounce cans crushed tomatoes, 8 ounce can tomato sauce, 6 ounce can tomato paste, 1 teaspoon dried sweet basil
Simmer until thickened, about 10 minutes.
Stir cooked pasta into sauce along with 1 cup mozzarella cheese; toss to combine.
2 cups shredded mozzarella cheese
Top with remaining half pepperoni and half mozzarella cheese.
Broil 1-2 minutes, or until cheese has melted.

Italian sausage - Hot or mild Italian sausage will work. You can also use ground beef if you prefer.
Onion - White or yellow onion works best.
Green bell pepper - Feel free to use another color of bell pepper.
Pepperoni - I recommend using regular pepperoni, not a reduced-fat pepperoni, like turkey pepperoni. The flavor of reduced-fat pepperoni tends to get lost in the casserole.
Tomato sauce - Tomato sauce is canned tomato puree.
Rotini pasta - Another type of pasta, like penne pasta or mafalda, can be used.
Mozzarella cheese - Use more or less to taste.
Nutrition values are estimates.