Pizza Casserole Recipe

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You'll get big smiles all around when you put this cheesy, beefy pasta bake on the dinner table. Kids and adults alike enjoy the fantastic pizza taste.—Judie Heiderscheit, Holy Cross, Iowa

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Pizza Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

8 ounces uncooked wagon wheels or pasta of your choice
1 pound ground beef
1 small onion, chopped
1 jar (14 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon Italian seasoning
Salt to taste
1/2 to 1 cup shredded mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, olives, Italian seasoning and salt. Drain pasta; stir into beef mixture.
Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 25 minutes or until heated through and cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 335 calories, 12 g fat (5 g saturated fat), 44 mg cholesterol, 522 mg sodium, 35 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Pizza Casserole in Country Woman January/February 2005, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Pizza Casserole

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(1-1) of 1 reviews

Reviewed on Mar. 13, 2013 by E Hume

I could tell that this would be bland, so I decided to spice it up for my husband and me. I added a large chopped jalapeno pepper and sauteed it with the onion. I used fresh mushrooms and sauteed them with the jalapeno and onion. I increased the Italian seasoning to a tablespoon and eliminated the salt. My husband gave it a 10! It was great and was not hot -- more like on a medium-to-mild scale of spiciness. The longer you cook the jalapeno pepper, the milder it gets.