Hearty Pepperoni Pizza Casserole Recipe
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
- 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) Ragú® Homemade Style 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
- 1. Preheat oven to 350°. Cook pasta according to package directions.
- 2. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
- 3. Divide half of the mixture between two greased 11x7-in. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.
- 4. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).
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.
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