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Sausage and Pepperoni Pizza Pasta Recipe
Sausage and Pepperoni Pizza Pasta Recipe photo by Taste of Home

Sausage and Pepperoni Pizza Pasta Recipe

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Quick-prep veggies and simple seasonings get this saucy meat-lover’s pizza casserole on the table pronto. It’s great for potlucks, too, as it can easily be doubled or tripled to feed a large group. —Julie Glisson Zdero, Racine, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings


  • 4 cups uncooked penne pasta
  • 3 Johnsonville® Mild Italian Sausage Links links, cut into 1/2-inch slices
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 3-1/2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 2 envelopes thick and zesty spaghetti sauce mix
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup olive oil
  • 1/2 teaspoon garlic salt
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  1. Cook penne according to package directions. Meanwhile, in a Dutch oven, cook the sausage, mushrooms, pepper and onion over medium heat until meat is no longer pink and the vegetables are tender; drain and remove from pan.
  2. Cook pepperoni in the same pan until heated through. Return sausage mixture to the pan.
  3. Stir in the water, tomato paste, spaghetti sauce mix, olives, oil and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes to allow flavors to blend.
  4. Drain pasta; stir into sausage mixture. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese.
  5. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Sausage and Pepperoni Pizza Pasta in Simple & Delicious February/March 2013, p19

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Oct. 27, 2013

"I made this dish just as the recipe says and my family enjoyed this recipe!. It's a keeper in our book!"

Reviewed Sep. 9, 2013

"I made the sauce in my slow cooker and it turned out wonderfully."

Reviewed Jul. 21, 2013

"i made this recipe once before as it was written, but the sauce was too sweet for my Italian husband. The first ingredient on the spaghetti sauce packets is sugar. So when I made it the second time I use canned pizza sauce (about 2 and a half jars) and both my husband and I liked it much better. When I make it a third time I will add pepper flakes to give it a more punch."

Reviewed Feb. 4, 2013

"Made this for our Super Bowl party.I used my own sauce instead of water and spaghetti sauce mix.Was very good."

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