Description
A hearty and comforting Pizza Casserole featuring fusilli pasta, Italian sausage, vegetables, tomato sauce, mozzarella cheese, and pepperoni, baked to bubbly perfection. This dish combines classic pizza flavors in a convenient casserole form, perfect for a family dinner.
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 fusilli pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the sausage: While the pasta cooks, heat a large skillet over medium heat. Add the bulk Italian sausage and cook, breaking it into small bite-sized pieces until browned and cooked through, about 6-8 minutes.
- Cook the vegetables: To the skillet with sausage, add the diced onion, minced garlic, diced green bell pepper, and quartered cremini mushrooms. Cook until the onion is soft, about 4-6 minutes. Stir in kosher salt, red pepper flakes, dried basil, and dried oregano. Add the strained tomatoes, stir, and bring the mixture to a simmer, cooking for 3-4 minutes. Remove from heat.
- Assemble the casserole: Pour the meat sauce onto the cooked noodles, add half of the sliced pepperoni, and mix to combine. Pour half of the noodle mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese on top. Add the remaining noodle mixture, then top with the remaining cheese and the rest of the pepperoni slices.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the casserole is bubbling and the cheese is beginning to brown.
Notes
- For a spicier casserole, use hot Italian sausage and increase red pepper flakes slightly.
- If you prefer, substitute mozzarella with a blend of mozzarella and provolone cheese for extra flavor.
- Strained tomatoes or tomato sauce can be used interchangeably depending on desired texture.
- Make sure not to overcook the pasta during boiling since it will continue baking in the oven.
- You can prepare this casserole a day ahead and bake it when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
