Loaded Pizza Pasta Casserole Recipe Is a Family Dinner Winner by Jan Mostrom

If you love pizza, then I think you're going to love this pizza casserole recipe. This loaded pizza pasta casserole recipe is creamy and delicious, and every bite is full of tasty pizza flavor. Loaded with all your favorite pizza toppings, you can make this cheesy casserole recipe over the weekend and have it for dinner throughout the week if you like.

To make this cheesy pizza casserole recipe, you'll need the following ingredients from your fridge and pantry: Italian sausage or ground meat (turkey or beef), garlic, marinara sauce, olive oil, kosher salt, black pepper, red onion, sweet peppers, mushrooms (check out the health benefits of mushrooms), black olives, pepperoni, pasta, butter, flour, half and half, mozzarella cheese and Parmesan cheese. For a gluten-free dinner, use gluten-free flour and gluten-free pasta.

You can change up the pizza casserole ingredients to suit your family's tastes. Serve the cheesy Italian-inspired pasta casserole for dinner with your favorite side dishes. We like a crispy garden salad with one of my homemade salad dressings.

Cuisine: American / Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 9

Ingredients

• 1 pound mild or spicy Italian sausage, ground or links not in casing, or ground turkey or beef
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 26 ounces (1 jar) marinara sauce
• 1 teaspoon kosher salt (divided)
• 1/2 red onion, chopped
• 1 sweet pepper, chopped (green, red, orange or yellow)
• 4 ounces sliced baby portobello or other mushrooms
• 1 cup sliced black olives
• 1/2 cup pepperoni slices, chopped, plus 8 to 10 slices for top
• 16 ounces (1 package) rigatoni, penne or other pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour or gluten-free flour
• 3 cups half and half
• 3 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground black pepper

Here's how to make it: 

1. Place a large skillet on the stovetop over medium-high heat. Add sausage and break into pieces while browning. Cook until no longer pink.
   
2. Transfer to a paper towel. Pat dry then transfer to a medium mixing bowl.
   
3. Add the jar of marinara and 1/2 teaspoon of salt to the sausage and mix well.
   
4. Place the skillet back on the stove with the sausage fat over medium heat and add the onions, peppers and mushrooms. Cook until the vegetables are soft and clear looking, about 5 minutes.
   
5. Add the olives and chopped pepperoni to the vegetable mix and stir.
   
6. Cook the pasta according to package directions. Drain and place cooked pasta into a greased 13x9-inch baking pan.
   
7. Add the sausage and vegetable mixture on top of the pasta.
   
8. In the skillet, melt butter on low heat. Add the flour to the butter and stir for about 1 minute. Increase heat to medium and whisk the half and half into the flour mixture, stirring continuously for 6 to 9 minutes, or until the mixture is bubbling and a bit thicker. Stir in 1 1/2 cups mozzarella, Parmesan, pepper and another 1/2 teaspoon of salt.
   
9. Pour mixture over the pasta and vegetables and stir.
   
10. Sprinkle the remaining 1 1/2 cups grated mozzarella cheese on top of the pasta. Top with the pepperoni slices.
    
11. Bake in a preheated 350-degree F oven for 30 minutes, or until the top is bubbly and brown. Remove from oven and enjoy! Store leftovers covered in the fridge and reheat in the microwave.
    

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