Description
This delicious Pizza Casserole recipe combines hearty Italian sausage, mushrooms, bell peppers, and a blend of tomato sauces with a cheesy cavatappi pasta bake. It’s topped with melted mozzarella and crispy pepperoni, making it a perfect comforting dinner that everyone will love.
Ingredients
Scale
Pasta and Sauce
- 4 Tbsp. extra-virgin olive oil, divided, plus more for pan
- 12 oz. cavatappi pasta
- 2 Tbsp. plus 2 tsp. kosher salt, divided
- 3 (8-oz.) cans tomato sauce
- 1 (14.5-oz.) can diced tomatoes
- 1 1/2 tsp. dried oregano
- 1 tsp. dried basil
- 1/4 tsp. crushed red pepper flakes
Meat and Vegetables
- 1 lb. Italian sausage, casings removed
- 8 oz. cremini mushrooms, stemmed and sliced
- 1 small yellow onion, chopped (about 1 1/2 c.)
- 2 cloves garlic, finely chopped
- 1/2 green bell pepper, seeds and stem removed, chopped into 1/2″ pieces
Cheese and Toppings
- 3 cups shredded mozzarella, divided
- 1/3 cup sliced pepperoni (about 2 oz.)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F. Grease a 13″-by-9″ glass baking dish with extra virgin olive oil to prevent sticking during baking.
- Cook Pasta: Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt and the cavatappi pasta. Cook until al dente, about 7 to 9 minutes, ensuring the pasta is slightly undercooked in the center. Drain and set aside.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into bite-sized pieces. Cook until browned and fully cooked, about 4 to 5 minutes. Transfer the sausage to a medium bowl, leaving the fat in the skillet.
- Sauté Mushrooms: In the same skillet, add 1 tablespoon olive oil and the sliced cremini mushrooms. Cook over medium heat, tossing occasionally, until browned, about 5 to 6 minutes. Season with 1/2 teaspoon salt and transfer to the bowl with sausage.
- Cook Onions and Garlic, Make Sauce: Using the same skillet, heat the remaining 2 tablespoons olive oil. Add chopped onion, garlic, and 1/2 teaspoon salt. Cook until onion softens, about 5 to 7 minutes. Stir in tomato sauce, diced tomatoes, oregano, basil, red pepper flakes, and the remaining 1 teaspoon salt. Remove 2 cups of this sauce and set aside.
- Combine Pasta and Vegetables: Fold the chopped green bell pepper, cooked sausage, mushrooms, and reserved pasta into the remaining sauce in the skillet. Cook while stirring until heated through, 1 to 2 minutes.
- Assemble Casserole: Pour half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup shredded mozzarella evenly over it. Top with the remaining pasta mixture, then pour the reserved 2 cups sauce over the top.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven until hot and bubbling at the edges, about 20 minutes.
- Add Toppings and Finish Baking: Remove the foil. Sprinkle the remaining 2 cups mozzarella and sliced pepperoni evenly on top. Return to the oven and bake uncovered until the cheese melts and the pepperoni is browned, about 15 to 20 minutes more.
Notes
- For a spicier version, increase crushed red pepper flakes to taste.
- You can substitute Italian sausage with ground turkey or chicken for a leaner option.
- Using fresh mozzarella instead of shredded will add a creamier texture but may increase moisture.
- Let the casserole rest for 5 to 10 minutes after baking for easier serving and better flavor melding.
- This dish can be prepared ahead of time, assembled in the baking dish, covered, and refrigerated for up to 24 hours before baking.
- Gluten-free pasta can be used to make this dish gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
