Pizza Casserole with Italian Sausage
A warm, hearty casserole that combines all the flavors of your favorite pizza, featuring melty cheese, savory Italian sausage, and rich marinara sauce.
Ingredients
Pasta and Meat
- 16 oz penne pasta Tender pasta that holds onto the sauce.
- 1 lb ground Italian sausage Adds depth and a hint of spice.
Vegetables
- 1 medium onion, diced Enhances flavor when sautéed.
- 2 cloves garlic, minced Provides a robust punch.
Sauces
- 1 jar marinara sauce (24 oz) Ties everything together with classic Italian taste.
- 1 can diced tomatoes (14.5 oz) Adds texture and flavor.
Herbs and Spices
- 1 teaspoon dried oregano Brings a warm, earthy flavor.
- 1 teaspoon dried basil Uplifts the overall flavor profile.
- 1/2 teaspoon salt Enhances all the flavors.
- 1/4 teaspoon black pepper Adds a subtle kick.
Cheese and Toppings
- 2 cups shredded mozzarella cheese Creates a gooey cheese layer.
- 1/2 cup sliced pepperoni Adds that classic pizza flair.
- 1/4 cup grated Parmesan cheese Tops with sharp, salty finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- Cook the penne pasta according to the package directions until al dente, then drain and set aside.
- In a large skillet, brown the ground Italian sausage over medium heat, breaking it up with a spatula.
- Add the diced onion and minced garlic, stirring until the onion becomes translucent and aromatic.
- Stir in the marinara sauce, diced tomatoes, oregano, basil, salt, and pepper. Simmer for about 5 minutes.
- Add the cooked pasta to the skillet and gently stir to coat it with the sauce mixture.
Baking
- Transfer the pasta and sauce mixture into the greased baking dish and spread it evenly.
- Sprinkle the grated Parmesan cheese over the top, followed by the mozzarella cheese and then the pepperoni.
- Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
- Let the casserole stand for about 5 minutes before serving to help it set.
Notes
For quicker preparation, use pre-cooked sausage. Consider using whole-grain or gluten-free penne pasta for a lighter option. Leftovers can be stored in an airtight container for up to three days.