Sausage and Pepperoni Pizza Pasta Casserole

• 12 oz uncooked penne pasta
• 1 lb Italian sausage, casing removed
• 1 cup pepperoni slices, chopped
• 1 (24 oz) jar marinara sauce
• 1 (8 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 4 cups fresh spinach, roughly chopped
• 2 large eggs
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large skillet, cook sausage until browned; drain excess fat.
4. 4 Add pepperoni to skillet and cook for 2 minutes.
5. 5 Stir in marinara sauce and spinach; cook until spinach is wilted.
6. 6 In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, oregano, basil, eggs, salt, and pepper.
7. 7 Combine pasta and sauce mixture in a greased 9x13 inch baking dish.
8. 8 Dot the ricotta mixture over the pasta.
9. 9 Top with remaining mozzarella.
10. 10 Bake for 25-30 minutes or until bubbly and golden.
11. 11 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Oven

Variations

• Add mushrooms or black olives for more pizza vibes.
• Use ground turkey instead of sausage for a leaner option.

Substitutions

• Substitute ricotta with cottage cheese for a lower-fat option.
• Use dairy-free mozzarella for a vegan twist.

Pairings

• Garlic knots
• Antipasto salad

Nutrition

Tips

• For extra flavor, add a sprinkle of red pepper flakes.
• This casserole tastes even better after sitting for a bit, so consider making it ahead.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side Caesar salad.
• Pair with garlic bread for extra indulgence.

FAQ