Pizza Pasta Casserole
Rotini, ground beef and chopped pepperoni stirred into marinara with mozzarella, topped with more cheese and whole pepperoni slices and baked in a 9x13. Serves 8.
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Ingredients
- 16 ounces rotini pasta 1 box
- 1 pound ground beef
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 6 ounces pepperoni 1 package; chop all but 20 whole slices, which go on top
- 1 green bell pepper finely diced
- 1 small onion finely diced
- 36 ounces marinara sauce
- 3 cups mozzarella cheese shredded, divided (2 cups in the mix, 1 cup on top)
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray and set it aside.
- Bring a large pot of salted water to a boil and cook the rotini according to the package directions. Drain it in a colander, but do not rinse it.
- In a large skillet over medium-high heat, cook and crumble the ground beef with the Italian seasoning, garlic powder and kosher salt until it is no longer pink and reaches 160°F. Drain the excess grease from the pan.
- In a large mixing bowl, combine the drained rotini, the beef mixture, the chopped pepperoni (save the 20 whole slices for the top), bell pepper, onion, marinara sauce and 2 cups of the mozzarella. Stir until everything is well combined.
- Pour the pasta mixture into the prepared dish, spread it out evenly and bake for 15 minutes.
- Take the dish out of the oven, sprinkle the remaining 1 cup of mozzarella over the top and lay the 20 whole pepperoni slices on it. Bake for another 10 to 15 minutes, until the cheese is melted and the center reaches 165°F.
Notes
The pasta can be cooked and drained a day ahead and refrigerated; fridge-cold pasta can need longer in the oven, so bake until the center reaches 165°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 632kcalCarbohydrates: 55.7gProtein: 34.4gFat: 30gSodium: 1322mgFiber: 4.4gSugar: 8.5g