PIZZA PASTA CASSEROLE Easy Dinner Idea

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still melting well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be healthier with less sugar.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is a dairy-free option, while Romano is often less expensive.

Bring one large pot of water to a boil with a lid on it.

Add 1 pound of penne pasta and 1/2 tablespoon of salt to the boiling water.

Stir the pasta for about 30 seconds and cook according to package directions until al dente.

Drain the pasta and return it to the pot.

In a large skillet over medium-high heat, cook 1 pound of Italian sausage, breaking it up as it browns.

Chop up 1 bell pepper and add it to the skillet with the sausage.

Add 1 tablespoon of cooking oil to help the bell pepper cook down.

Chop 1 yellow onion and add it to the skillet with the sausage and bell pepper.

Cook until the sausage is browned and the peppers and onions have softened.

Mince 2 cloves of garlic and add them to the skillet, cooking for 1 minute to release flavors.

Combine the drained pasta with the cooked sausage, peppers, and onions in the pot.

Add 1 tablespoon of Italian seasoning, 48 oz of pasta sauce, and 1/4 cup of water to the pot; mix well.

Add 1 cup of shredded mozzarella cheese to the mixture and stir until combined.

Spray a 9x13 baking dish with non-stick cooking spray and pour the mixture into it, spreading it out evenly.

Top with 1 1/2 cups of mozzarella cheese and pepperoni slices.

Preheat the oven to 350°F and place the baking dish on a sheet pan to catch drips.

Bake for 20 to 25 minutes until the cheese is melted and has a golden sheen.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens