Pizza Pasta Casserole

Pizza Pasta Casserole
Makes TWO 9" x 13" casseroles


2 lbs ground beef or ground venison
1 large onion, chopped
1 clove garlic, minced
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese (20 oz) or a mixture of mozzarella and an Italian blend shredded cheese
8 ounces sliced pepperoni, cut into quarter sections

1. Brown ground beef, onion, garlic and seasoning in oil. Drain.

2. Stir in pasta, spaghetti sauce, pepperoni and 3 cups cheese.

3. Place mixture in 2 greased 9x13x2 inch baking pans. Sprinkle with remaining mozzarella.

4. Cover and freeze up to 3 months.

5. To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.

6. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

3 comments:

Heather said...

I have this exact recipe in my crockpot today. Can't wait to see how it turns out.

MWAH! Thanks for sharing!

Beth said...

I just checked and I have all the ingredients on hand so I am making this for dinner tonight!

Beth said...

Just wanted to let you know that this turned out to be so tasty!

I have a small family so I cut the recipe in half and I made two 8x8 pans...we ate one and I put the other in the freezer. Even my 5 year old liked this!

Instead of beef, I used ground turkey. The turkey absorbed the flavors of the pepperoni and almost tasted like sausage. Very delish!

I will be making this again!