Ah, pizza—a universal language of yum! But what if I told you there’s a way to capture all that cheesy, saucy goodness in a cozy casserole? Enter the Easy Pizza Casserole, your new weeknight hero. I stumbled upon this gem while scrolling through recipes after a long day, and it’s been a family staple ever since—because, let’s be real, who doesn’t love pizza in any form?
Steps
- Prepare a 9×13-inch casserole dish by coating it with cooking spray and preheat your oven to 375°F, adjusting the rack to one position above the middle.
- In a large pot, bring water to a boil and cook the pasta for 2 minutes less than the package instructions suggest. Drain the pasta and return it to the pot.
- Mix the cooked pasta with marinara sauce, Italian seasoning, half of the pepperoni slices, and half of the shredded mozzarella cheese. Pour the mixture into the prepared casserole dish and smooth the top with a spatula.
- Top the pasta mixture with the remaining mozzarella cheese and pepperoni slices. Bake the casserole uncovered for 20 minutes, then optionally broil for 2-3 minutes to crisp the pepperoni and brown the cheese.
- Allow the casserole to cool for 5 minutes before serving. For added flavor, sprinkle with Parmesan cheese or red pepper flakes, if desired.
Ingredients
- 16 ounces uncooked penne pasta, cavatappi pasta, or rigatoni pasta
- 4 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 11 ounces pepperoni, divided
- 4 cups shredded mozzarella cheese, divided
- 1 tablespoon extra virgin olive oil
- 2 teaspoons minced garlic
- 38 ounces canned whole tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
Nutritional Values
Calories: 4440kcal | Carbohydrates: 368g | Protein: 200g | Fat: 240g | Saturated Fat: 96g | Polyunsaturated Fat: 112g | Trans Fat: 8g | Cholesterol: 544mg | Sodium: 11872mg | Fiber: 32g | Sugar: 64g
FAQ
- Can I prepare the pepperoni pizza casserole in advance?
- Yes, you can assemble the casserole ahead of time and store it in the refrigerator until you’re ready to bake. This makes it a convenient option for busy weeknights.
- How can I make this recipe healthier for my family?
- To make the casserole a bit healthier, consider adding puréed vegetables like zucchini or yellow squash into the sauce. This can help sneak in some extra nutrients without affecting the taste.
- What are some substitutions for the ingredients in this recipe?
- You can use pizza sauce or spaghetti sauce instead of marinara, but skip the Italian seasoning if you do. Any pasta shape will work, but a tube-shaped pasta is ideal for holding the sauce. Turkey pepperoni can be used as a substitute for regular pepperoni if desired.
- Can I freeze the pizza casserole for later use?
- Yes, you can freeze the casserole either before or after baking. Assemble the dish and freeze it unbaked, or bake it first, let it cool completely, and then freeze. It can be stored in the freezer for 2-3 months.
- How do I reheat leftover pizza casserole?
- Leftovers can be stored in the refrigerator for up to three days. Reheat individual slices in the microwave in one-minute intervals or warm the entire dish in the oven at 350 degrees Fahrenheit, keeping it covered with aluminum foil to prevent drying out.
Tips
- Sneak in Vegetables: Enhance the nutritional value by pureeing vegetables like zucchini or yellow squash into the sauce. This is a great way to incorporate veggies for picky eaters without altering the taste.
- Use Tube Pasta: Opt for tube-shaped pasta, such as penne or rigatoni, to ensure the sauce clings well, enhancing the flavor in every bite.
- Broil for a Crispy Finish: For a crispy top layer, broil the casserole for the last 2-3 minutes of baking. This will help the pepperoni crisp up and give the cheese a nice golden-brown color.
- Prepare in Advance: Consider assembling the casserole ahead of time and refrigerating it. This makes it easy to pop in the oven for a hassle-free dinner on busy weeknights.
Equipment
- 9×13” Baking Dish
- Large Pot (for boiling pasta)
- Strainer (for draining pasta)
- Large Skillet (if adding sautéed toppings)
- Large Sauce Pan (if making homemade sauce)
