Pizza Casserole Pepperoni Bake (Print Version)
# Ingredients:
→ Meat and Protein
01 -
450 g ground beef or Italian sausage
→ Dairy
02 -
340 g mozzarella cheese, shredded
03 -
30 g Parmesan cheese, grated
→ Cured Meats
04 -
170 g pepperoni slices
→ Pasta
05 -
450 g penne pasta, dried
→ Sauces and Seasonings
06 -
800 g crushed tomatoes
07 -
1 teaspoon garlic salt
08 -
1 tablespoon Italian seasoning
# Instructions:
01 -
Preheat oven to 175°C. Have a 23x33 cm baking dish ready.
02 -
In a large skillet over medium heat, cook ground beef or sausage until browned. Drain off excess fat.
03 -
Add crushed tomatoes, Italian seasoning, and garlic salt to the browned meat. Stir thoroughly to combine and warm through.
04 -
Cook penne pasta in a large pot of boiling salted water according to package instructions until al dente. Drain well.
05 -
Spread half of the drained pasta evenly in the baking dish. Spoon half of the meat sauce over the pasta. Scatter half the shredded mozzarella on top, then arrange half the pepperoni slices over the cheese.
06 -
Layer the remaining pasta, followed by the rest of the meat sauce, mozzarella, and pepperoni. Evenly sprinkle the grated Parmesan cheese over the top.
07 -
Cover the dish with foil and bake in the preheated oven for 30 minutes.
08 -
Remove foil and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is golden. Allow to cool for 5 minutes before serving.
# Notes:
01 -
For freezer preparation, assemble the casserole and freeze unbaked. Thaw overnight in the refrigerator and bake as instructed for a convenient meal solution.