My Pizza Casserole
Dive into the ultimate comfort food with My Pizza Casserole, a hearty and flavorful dish that combines all the best parts of your favorite pizza into a bubbly, layered bake. This easy dinner recipe features tender rotini pasta smothered in a rich marinara sauce, savory Italian sausage, and melty layers of mozzarella and parmesan cheese. Topped off with classic pizza extras like pepperoni, black olives, and red bell peppers, every bite bursts with tangy, cheesy goodness. Seasoned with aromatic basil, oregano, and garlic, this casserole is perfect for feeding a crowd or satisfying a weeknight craving—ready in just 45 minutes and ideal for make-ahead or leftovers.
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Recipe Information
Ingredients
- 12 ounces uncooked rotini pasta
- 2 tablespoons olive oil
- 1 pound ground Italian sausage
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 24 ounces marinara sauce
- 6 ounces pepperoni slices
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 red bell pepper, diced
- 1 cup black olives, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the sausage. Cook for 2-3 minutes until the onion is softened and fragrant.
Stir in the marinara sauce, dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for 5 minutes.
In a greased 9x13-inch casserole dish, layer half of the cooked pasta. Spread half of the meat sauce over the pasta.
Sprinkle half of the shredded mozzarella and half of the parmesan cheese over the sauce layer. Add half of the diced red bell pepper, half of the sliced black olives, and a layer of half of the pepperoni slices.
Repeat with the remaining pasta, meat sauce, mozzarella, parmesan, bell pepper, olives, and pepperoni, forming a second layer.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with additional parmesan or fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
5411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 344.1 g | 441% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 13008 mg | 566% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 34.7 g | ||
| Protein | 238.4 g | 477% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2888 mg | 222% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2933 mg | 62% | |
*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.
