PEPPERONI PIZZA CASSEROLE
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Ingredients
- Recipe By : CHICAGO TRIBUNE
- Serving Size : 12 Preparation Time :0:00
- Categories : Casseroles
- Amount Measure Ingredient -- Preparation Method
- 8 ounces uncooked rotini (corkskrew) pasta (about 3 -- cups)
- 1 pound italian sausage casing removed, ground
- beef or ground turkey
- 4 cups spaghetti sauce
- 1 can mushroom (4 ounces) -- drained
- 1 cup parmesan cheese
- 1 package sliced pepperoni -- (6 ounces)
- 8 ounces shredded mozzarella cheese
Details
Preparation
Step 1
Heat oven to 350 degrees. Heat stockpot of water to a boil over high heat. Cook the pasta according to package directions; drain. Return the pasta to pot.
Meanwhile, cook the sausage, stirring occasionally, in a large skillet over medium heat until brown, about 5-8 minutes; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta. Stir in the parmesean cheese and half of the pepperoni slices.
Spread the pasta mixture into a lightly greased 13 x 9 inch pan. Top with mozzarella cheese. Arrange remaining pepperoni slices over top. Bake until cheese is bubbly, about 20 minutes.
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