Description
This hearty Pizza Casserole combines tender fusilli pasta with a flavorful Italian sausage and vegetable sauce, layered with mozzarella cheese and pepperoni, then baked to bubbly perfection. A comforting dish that captures the essence of classic pizza in a convenient casserole form.
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
Spices 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)
Cheese and 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 it is al dente. Once cooked, drain the pasta and set it aside.
- Cook the sausage: While the pasta is cooking, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small bite-sized pieces, for 6-8 minutes until browned and cooked through.
- Cook the vegetables: Add the diced onion, minced garlic, green bell pepper, and quartered mushrooms to the skillet with the sausage. Cook until the onion is soft, about 4-6 minutes. Then stir in the kosher salt, red pepper flakes, dried basil, and dried oregano. Add the strained tomatoes and stir together. Bring the mixture to a simmer for 3-4 minutes, then remove from heat.
- Assemble the casserole: Pour the meat sauce over the cooked pasta and add half of the sliced pepperoni. Mix well to combine. Pour half of this pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese over the top. Add the remaining pasta mixture, then finish with the remaining cheese and top with the remaining pepperoni slices.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the cover and continue baking uncovered for 15-20 minutes until the casserole is bubbly and the cheese is starting to brown.
Notes
- You can substitute penne or rotini for fusilli if unavailable.
- For a spicier casserole, use hot Italian sausage and increase red pepper flakes slightly.
- Make sure not to overcook the pasta; al dente texture works best to avoid mushiness after baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To make it gluten free, use gluten-free pasta and ensure sausage is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
