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Pizza Casserole

Pizza Casserole
Friends and family love my new spin on pizza. Packed with cheeses, meats, and tomatoes, this hearty pasta dish will go fast! Nancy Foust Stoneboro, Pennsylvania
16 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 3 cups uncooked spiral pasta
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 cans (8 ounces each) mushroom stems and pieces, drained
  • 1 can (15 ounces) tomato sauce
  • 1 jar (14 ounces) pizza sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1/2 cup grated Parmesan cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, cook beef and onion over medium heat until meat is no longer
  • pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce,
  • tomato paste, sugar and seasonings. Drain pasta; stir into meat
  • sauce.
  • Divide half of the mixture between two greased 11-in. x 7-in. baking
  • dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers.
  • Top each with pepperoni and Parmesan cheese.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 10-15
© Taste of Home 2013

2 of 2

Pizza Casserole (continued)

Directions (continued)

  • minutes longer or until heated through. Yield: 2 casseroles (8
  • servings each).
Nutrition Facts: 1 serving (1 each) equals 296 calories, 14 g fat (7 g saturated fat), 51 mg cholesterol, 616 mg sodium, 19 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013