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Pizza Casserole Recipe

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.