I've had this recipe in my file for a couple of years (don't those files just grow and grow?) I finally put my foot down and decided it was time to make it.
Fabulous choice. This was so good and absolutely easy, and adaptable. Add your favorite pizza toppings. I cut this recipe in half (and baked in an 8x8 baking dish) and the two of us had finished it by evening's end.
PEPPERONI PIZZA CASSEROLE (4-6 servings)
12 oz pasta (I used mini penne)
1/2 pound Italian turkey sausage, casings removed
3 cups (24 oz) pizza or marinara sauce
1/2 cup sliced black olives
4 oz regular or turkey pepperoni
8 oz regular or reduced-fat ricotta cheese
2 cups shredded mozzarella (regular or reduced-fat)
1/2 cup Parmesan, grated
1/2 tsp dried oregano
Cook the pasta as directed on package but stop 3 minutes early, drain and set aside.
Meanwhile, cook the sausage in a large saucepan over medium heat, about 10 minutes.
Mix in the sauce with the sausage and 3/4's of the olives and pepperoni and set aside.
Mix the ricotta, mozzarella, and Parmesan and set aside.
Place half of the pasta in the bottom of a large (13x9) baking dish, top with half of the sauce, followed by half of the cheese mixture and repeat with another layer of each, finally topping with the remaining olives, pepperoni, and oregano.
Bake in a preheated 350F oven covered in foil until bubbling at the sides, about 20-30 minutes, remove foil and bake until cheese has melted and started to turn golden brown, about 10 minutes.
Recipe Source (and read for more topping tips): http://www.closetcooking.com/2013/03/pepperoni-pizza-casserole.html
No comments:
Post a Comment