Yum! This pizza casserole is SO good and so versatile (just like pizza)! It’s easy to make and a great thing to make as part of the Pantry Challenge. It used up some of the stockpile of pasta we have, plus some frozen pepperoni & cheese from the freezer!
The inspiration for this yummy dish comes from none other than…Pinterest! From there, I stumbled upon a delicious looking dish from For Mamas (Pizza Casserole). So, I adapted it to our ingredients and our likes. The outcome is fabulous!
1 — 2 jars red pasta sauce (just depending on how “saucy” you like it)
1 box penne pasta (cooked & drained)
2 — 3 Cups mozzarella cheese
1/2 C shredded Parmesan cheese
Pizza Toppings of your choice (we used pepperonis & black olives–about 30 pepperonis and 1 can of olives)
1. Spread a thin layer of sauce along the bottom of a pan (might be beneficial to spray with cooking spray first)
3. Arrange half of your pizza toppings on top of the noodles (for us, that was olives & pepperonis).
5. Continue layering with the other half of the ingredients. Top the whole thing with the remaining mozzarella & sprinkle with shredded Parmesan cheese.
6. Bake at 350 for 30–45 minutes (until the cheese is bubbly & the top layer starts browning just a bit). You can cover with foil for the first part & then uncover. Though the last time I made this, I skipped the foil and it came out just fine.
I’ve made this twice now and the second time, I made it a little healthier by adding a bunch of chopped spinach to the bottom layer of sauce! No one seemed to notice, so it was great to add some extra veggies that way.
Also, instead of making one big one casserole, the second time I made this in two smaller square pans instead. I baked one for dinner and the other one when into the freezer! We didn’t have a ton of leftovers, but it’s pretty sweet to know we have one all ready to go! So, you could add this to your freezer cooking menus too!
What would you put in YOUR pizza casserole?Pin It