Overnight Macaroni Casserole Pizza Flavored
Transform your weeknight dinner game with this Overnight Macaroni Casserole Pizza Flavored recipe, a bold fusion of classic comfort food and everyone’s favorite pizza toppings. Perfectly al dente elbow macaroni is layered with rich, savory Italian sausage, tangy pizza sauce, ooey-gooey mozzarella, and zesty pepperoni slices. A creamy custard mixture, enhanced with aromatic spices like oregano, basil, and garlic powder, ties everything together for a lusciously satisfying bite. Prepared the night before and baked to golden perfection the next day, this make-ahead casserole is ideal for busy schedules or meal prep. With its bubbling cheese finish and flavor-packed layers, this dish is sure to be a crowd-pleaser for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 300 g elbow macaroni
- 250 g ground Italian sausage
- 100 g pepperoni slices
- 200 g mozzarella cheese, shredded
- 50 g parmesan cheese, grated
- 400 ml pizza sauce
- 200 ml heavy cream
- 200 ml milk
- 2 eggs
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium bell pepper, chopped
Instructions
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a skillet over medium heat, add the olive oil. Sauté the onion and bell pepper until softened, about 5 minutes.
Add the ground Italian sausage to the skillet. Break it up with a spatula and cook until browned, about 8-10 minutes. Drain excess fat and stir in the pizza sauce, garlic powder, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Simmer for 5 minutes.
In a large mixing bowl, whisk together the heavy cream, milk, and eggs until well combined.
In a large casserole dish, layer half the cooked macaroni, half the sausage mixture, half the shredded mozzarella, and a few pepperoni slices. Repeat these layers with the remaining ingredients.
Pour the cream and egg mixture evenly over the casserole. Spread the liquid so it soaks through all layers.
Top with parmesan cheese and the remaining pepperoni slices. Cover the dish tightly with foil and refrigerate overnight.
The next day, preheat your oven to 180°C (350°F). Bake the casserole, covered, for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the casserole rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 429 mg | 33% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 585 mg | 12% | |
*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.
