Pizza Pasta

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With tender noodles, gooey cheese, and your favorite pizza toppings, this simple pasta bake brings together two family favorites into one cozy casserole.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

9x13 pan

Ingredients

1 teaspoon extra virgin olive oil
1 pound ground Italian sausage see note
1 small yellow onion minced
1 small green bell pepper diced
2 teaspoons Italian seasoning
3 cloves garlic minced
16 ounces rotini noodles
24 ounces marinara sauce
¼ cup grated Parmesan cheese + more for serving
8 ounces pizza sauce
2 cups mozzarella shredded from a block
pizza toppings like pepperoni, black olives, canned sliced mushrooms, etc.

Instructions

Preheat oven to 375℉ (190℃). While the oven is preheating, bring a large pot of water to a rapid boil.
While the water is combing to a boil, heat olive oil in a large deep heavy-duty pan over medium-high heat. Once heated, add the sausage and minced onion, and cook for 3-5 minutes, breaking up the sausage as it cooks. Add bell pepper and continue to cook until the sausage is fully browned. Stir in 2 teaspoons Italian seasoning and 3 cloves garlic (minced) and cook for 30-60 seconds, just to lightly toast. Remove the pan from the heat and drain off any excess grease if needed.
At this point the water should be boiling. Add 2-3 teaspoons of kosher salt and and the pasta to the boiling water. Cook for 1 minute less than the package instructs and then drain the pasta, reserving 1 cup of the cooking liquid.
Add the cooked pasta, ½ cup of the reserved cooking liquid, marinara sauce, and ¼ cup grated Parmesan cheese to the sauteed meat and vegetables. Stir to evenly combine, adding additional reserved cooking liquid, a splash at a time, if the pasta seems dry.
Transfer the pasta mixture to a 9x13 casserole dish. Spread the pizza sauce over the pasta. Then sprinkle the dish evenly with shredded mozzarella and toppings of your choice.
Cover with foil that has been sprayed with cooking spray (to prevent the toppings from sticking to the foil) and bake for 30 minutes. Remove the foil and continue to bake for 10-15 minutes until the cheese has fully melted and the cheese is slightly golden.
Serve with grated parmesan cheese and minced parsley if desired.

Video

Notes

Sausage: Use Italian pork, chicken, or turkey sausage or even lean ground meat of choice. Alternatively, omit the sausage altogether.

Pepper + Onion: Optional, but adds a nice depth of flavor.

Keep it Simple: Combine cooked pasta with marinara, Italian seasoning, garlic and parmesan cheese. Transfer to a baking dish and top with pizza sauce and cheese. Add pizza toppings of choice, omit the toppings, or do half with toppings and half plain, and bake as directed.

Make-Ahead: Assemble up to 24 hrs ahead, cover, and refrigerate. Bake at 375°F for 40 min covered + 10-15 min uncovered. To freeze, wrap well and freeze up to 1 month. Bake from frozen at 375°F for 60 min covered + 15-20 min uncovered.

Storage: Store leftovers in airtight container for up to 3 days. Reheat on heat-safe plate covered with damp paper towel to keep the pasta to be dried out.

Nutrition is approximate and calculated using pork Italian sausage, not lean chicken or turkey sausage.

Nutrition