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Sausage and Pepperoni Pizza Pasta

 Sausage and Pepperoni Pizza Pasta
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
8 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.
  • Cook pepperoni in the same pan until heated through. Return sausage
  • mixture to the pan.

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Sausage and Pepperoni Pizza Pasta (continued)

Directions (continued)

  • 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.
  • Drain pasta; stir into sausage mixture. Transfer to a greased 13-in.
  • x 9-in. baking dish. Sprinkle with cheese.
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
  • Yield: 8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.