Description
Get ready to fall in love with this Sausage and Pepperoni Pizza Casserole—a comforting, cheesy, and absolutely irresistible dish that combines all the flavors of your favorite pizza in a hearty casserole form! Imagine layers of tender pasta, a rich marinara sauce loaded with spicy Italian sausage, crispy pepperoni, and gooey melted cheese… Yum! This is the perfect family-friendly dinner that everyone will rave about. Whether it’s a busy weeknight or a weekend gathering, this casserole will be a hit. And guess what? It’s freezer-friendly too, making it a great make-ahead meal! Gather around the table and dig in!
Ingredients
• 1 lb (450g) Italian sausage, casing removed
• 1 cup pepperoni slices
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 24 oz (680g) marinara sauce
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Salt and pepper, to taste
• 12 oz (340g) pasta (penne or rigatoni works best)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Pasta: Cook the pasta according to package directions until just al dente. Drain and set aside.
2. Cook the Sausage and Veggies: In a large skillet, cook the Italian sausage over medium heat until browned, breaking it up with a spoon as it cooks. Add the diced onion, garlic, red and green bell peppers, and cook until softened, about 5 minutes.
3. Add the Sauce Ingredients: Pour in the marinara sauce and crushed tomatoes. Stir in the oregano, basil, red pepper flakes (if using), and season with salt and pepper. Let it simmer for about 10 minutes to allow all the flavors to meld together.
4. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta with the sausage and sauce mixture. Toss until the pasta is well coated. Pour half of this mixture into a greased 9×13-inch baking dish. Layer with half of the pepperoni slices and sprinkle with 1 cup of mozzarella cheese. Repeat with the remaining pasta mixture, pepperoni, and cheese.
5. Bake to Perfection: Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley and enjoy!
Notes
• Make It Your Own: Feel free to mix things up! Add mushrooms, olives, or even a handful of spinach for an extra boost of veggies.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This casserole also freezes well—just make sure it’s cooled completely before wrapping it tightly in foil and storing it in the freezer for up to 3 months.
• Reheating Tip: To reheat, pop it back in the oven at 350°F (175°C) for about 20 minutes or until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: ~520 kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 70mg