Description
A hearty and comforting pizza casserole featuring fusilli pasta, Italian sausage, vegetables, and plenty of mozzarella cheese, baked to bubbly, cheesy perfection. This dish combines the flavors of pizza in a convenient baked pasta form, perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 12 oz fusilli pasta
Meat
- 1 lb bulk Italian sausage (sweet or hot)
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 8 oz cremini mushrooms, quartered
Seasonings & Sauces
- 1 ½ tsp kosher salt
- ½ tsp red pepper flakes
- 2 tsp dried basil
- 1 ½ tsp dried oregano
- 3 15-oz cans strained tomatoes (or tomato sauce)
Dairy & Toppings
- 3 cups shredded mozzarella cheese
- ½ cup (about 4 oz) sliced pepperoni
Instructions
- Prepare the pasta: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside. In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the sausage: While the pasta is cooking, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small bite-sized pieces, for 6-8 minutes until browned and cooked through.
- Cook the vegetables: Add the diced onion, minced garlic, green bell pepper, and quartered mushrooms to the skillet with the sausage. Cook until the onion is soft and the vegetables are tender, about 4-6 minutes. Stir in kosher salt, red pepper flakes, dried basil, and dried oregano. Pour in the strained tomatoes and stir. Bring the mixture to a simmer and cook for 3-4 minutes. Remove from heat.
- Assemble the casserole: Pour the meat sauce onto the cooked pasta and add half of the sliced pepperoni. Mix well. Spread half of this pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese evenly over the noodles. Add the remaining pasta mixture on top, then finish with the remaining mozzarella cheese and the remaining pepperoni slices.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking uncovered for an additional 15-20 minutes, or until the casserole is bubbling and the cheese is starting to brown.
Notes
- Use strained tomatoes for a thicker, richer sauce; tomato sauce can be substituted but may need to be reduced on the stovetop to thicken.
- Adjust the red pepper flakes based on your heat preference, or omit for a milder casserole.
- For a lower-fat option, use ground turkey sausage and part-skim mozzarella cheese.
- Letting the casserole rest for 10 minutes after baking helps it set and makes serving easier.
- Fresh herbs can be substituted for dried, using about three times the amount of fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
