How to Make the Best PIZZA CASSEROLE in Your City
Your City: This Best-Ever Pizza Casserole combines cheesy, saucy, meaty layers in one comforting dish...with a secret flavor boost from Bald Buck Seasoning.
What Most People Don’t Know About Making PIZZA CASSEROLE
- Undercook the Pasta on Purpose: Pasta keeps cooking in the oven. If you boil it fully, it turns mushy after baking. Cook it just 1–2 minutes less than the package says.
- Mushroom Timing Matters: Add mushrooms with the meat and veggies—not later—to keep the flavors balanced and avoid soggy texture.
- Broiling is a Watch Job: Every oven’s broiler is different. Set a timer for 1 minute and watch closely. It can go from golden to burnt fast!
Ingredients
- 450 g (16 oz) pasta (penne, rigatoni, or rotini)
- 1 tbsp Bald Buck Seasoning (in pasta water)
- 450 g Italian sausage (or ground beef/turkey), casings removed
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- ½ small red onion, chopped
- 4 oz (115 g) mushrooms, sliced (optional)
- ¼ cup sliced black olives (optional)
- 3 cups (24 oz or ~700 g) marinara or pizza sauce
- ¼ cup grated Parmesan or Pecorino Romano
- 1 tsp garlic powder
- 1 tsp dried basil or Italian seasoning
- 450 g (4 cups) shredded mozzarella cheese, divided
- 4 oz pepperoni slices
Instructions
- Preheat the Oven: Heat to 190 °C (375 °F). Grease a 9×13-inch baking dish.
- Cook Pasta: Boil pasta in water seasoned with 1 tbsp Bald Buck Seasoning. Cook 1–2 minutes less than package says. Drain and set aside.
- Brown the Meat and Veggies: In a large pan, cook sausage over medium heat. Add onion, both peppers, and mushrooms. Cook until meat is browned and veggies are soft. Drain grease.
- Build the Sauce Mix: In a big bowl or pot, combine marinara sauce, Parmesan, garlic powder, and dried basil. Stir in the cooked meat-veggie mix, olives (if using), and drained pasta. Mix well to coat everything.
- Assemble the Casserole: Spread the mixture evenly in the baking dish. Sprinkle half the mozzarella on top, then layer on the pepperoni, then the rest of the mozzarella.
- Bake Covered: Cover with foil and bake for 30 minutes, until it’s hot and bubbling at the edges.
- Broil for a Golden Top: Remove foil. Broil for 1–3 minutes...but watch closely! Cheese should turn golden, not burn.
- Cool Before Serving: Let it sit for 10–15 minutes. This helps it set and makes slicing easier.
🔄 Tips & Variations
- Add chopped spinach, zucchini, or cooked bacon for a custom twist.
- Use your favorite cheese mix...mozzarella, provolone, even a little cheddar.
- Make ahead: Assemble, cover tightly, and refrigerate up to 2 days or freeze for 3 months.
