Dairy Free Pizza Casserole
Indulge in the comforting flavors of Italian-inspired cuisine with this *Dairy-Free Pizza Casserole*, a crowd-pleasing dish perfect for weeknight dinners or family gatherings. Bursting with hearty ground turkey or beef, vibrant bell peppers, savory mushrooms, and a rich tomato sauce infused with aromatic Italian spices, this casserole delivers all the classic pizza flavors without the dairy. Gluten-free pasta and optional dairy-free cheese shreds make it a versatile option for those with dietary restrictions, while layers of pepperoni add a bold, satisfying touch. Quick to assemble and baked to bubbling perfection, this casserole is ideal for feeding a hungry crowd, with fresh basil providing the perfect finishing touch. Healthy, flavorful, and comforting—this is pizza night reimagined!
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Recipe Information
Ingredients
- 12 oz Penne or fusilli pasta (dried, gluten-free if needed)
- 2 tbsp Olive oil
- 1 lb Ground turkey or beef
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 cup Bell peppers (diced, any color)
- 1 cup Mushrooms (sliced)
- 1 cup Pepperoni slices (dairy-free, optional)
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried Italian seasoning
- 0.25 tsp Red pepper flakes (optional)
- 1.5 cups Dairy-free cheese shreds (optional, mozzarella-style)
- 0.25 cup Fresh basil (for garnish, optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat.
Add the ground turkey or beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat, if needed.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, or until fragrant and softened.
Stir in the diced bell peppers and sliced mushrooms. Cook for another 3-4 minutes until the vegetables are tender.
Add the crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir everything together and let the sauce simmer for 5-7 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked pasta with the sauce. Stir until the pasta is evenly coated.
Lightly grease a 9x13-inch casserole dish. Spread half of the pasta mixture in the dish.
If using, layer half of the dairy-free cheese shreds and pepperoni slices over the pasta.
Add the remaining pasta mixture on top, followed by the rest of the cheese and pepperoni, if using.
Cover the casserole dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with fresh basil, if desired, before serving.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 10.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 848 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
