Pizza Pasta Casserole

If you are looking for a creative way to feed your pizza cravings, you’ll love this amazing Pizza Pasta Casserole! With some simple ingredients, you can have a fantastic meal that the whole family will love!

Prep: 5minutes minutes

Cook: 45minutes minutes

Total: 50minutes minutes

Course: Main Course

Cuisine: American, Italian

Servings: 6 servings

Calories: 424kcal

Ingredients

• 1 (16-ounce) box rotini pasta (or a pasta of your choice)
• 2 cups shredded mozzarella cheese
• 1 pound mild Italian sausage, casings removed
• 6 ounes pepperoni, cut into quarters
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes (we like the kind with basil added, if available)
• 4 garlic cloves, minced
• 2 Tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon black pepper

Instructions

• Heat the olive oil in a medium to large saucepan or stockpot. Add the garlic and cook until fragrant, about 2 minutes.
• Add the ground Italian sausage and cook until browned, breaking the pieces up into bite sized chunks (like you would make for ground beef tacos).
• Stir in the tomato paste, crushed tomatoes, and all of the spices. Simmer for about 20 minutes, stirring occasionally.
• While the marinara is simmering, preheat the oven to 350°F.
• Then, cook the rotini pasta according to package directions and drain.
• Mix the cooked pasta with the marinara sauce along with about 4 ounces of the pepperoni, stirring to combine.
• Place the pasta mixture into a lightly greased 9×13 baking dish.
• Top with the mozzarella cheese and remaining pepperoni.
• Bake for about 20-25 minutes, or until the cheese is fully melted and has started to brown.
• Serve immediately and enjoy!

Notes

• Storage: Leftover pizza pasta casserole can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, place the desired amount of casserole onto a baking sheet and bake in a 350-degree Fahrenheit oven until heated through. You can also reheat individual portions in the microwave.
• Freezer Meal: To freeze the unbaked casserole, follow all of the instructions through assembling the casserole. Then, cover tightly with aluminum foil and place in the freezer for up to 3 months. When ready to bake, remove the frozen casserole from the freezer and let it thaw overnight in the refrigerator. Preheat the oven and bake according to directions
• Freezing a baked casserole: To freeze the baked casserole, allow it to cool completely after baking, then cover it tightly with aluminum foil or plastic wrap and place it in the freezer for up to 3 months. When ready to eat, remove from the freezer and let thaw overnight in the refrigerator. Reheat individual portions in the microwave or place the entire dish in a 350-degree Fahrenheit oven until warmed through.
• Extra topping ideas: Crispy bacon, ground chicken, fresh mushrooms, Canadian bacon, spinach, chopped onion, sliced black olives, jalapeños, diced tomatoes, or green bell peppers.

Nutrition

Calories: 424kcal | Carbohydrates: 3g | Protein: 19g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 87mg | Sodium: 1180mg | Potassium: 251mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 2mg