A casserole made with mozzarella cheese and topped with slices of pizza. The best accompaniments are a salad and garlic bread, which is why I usually make those. These tasty leftovers are a bonus. In the past, I’ve made this the night before and brought it to potlucks the next day in a slow cooker.
My family devoured this meal that I prepared for them. Angel hair pasta took the place of the egg noodles, and Italian sausage was substituted for the ground beef. And instead of spaghetti sauce, I used pizza sauce. Definitely be recreating this dish.
Recently, I discovered this recipe on Facebook and decided to try it out tonight. That’s why I left out the black olives and mushrooms. To be fair, I did use a pound and a half of ground beef and pre-cook the noodles. This method appeared to have no issues. Fantastic; I savored every minute of it.
Ingredients:
1 pound of ground beef
a single 16-ounce box of bow tie pasta
0.5 tsp salt 0.5 tsp oregano
1/3 of a teaspoon of onion powder
two ounces of pepperoni, sliced
1 jar of pasta sauce (26 ounces)
Diced Italian-style tomatoes, one 10-ounce can
Garnish with the grated Parmesan cheese, about a quarter cup
1 ounce of shredded Italian cheese blend
You can put whatever you want on your pizza, whether it’s black olives, sausage, onions, green peppers, or anything else.
Directions:
Bring pasta water with salt to a boil. Add pasta once the water begins to boil. Prepare the meat by browning it in a separate pan. When the pasta is done cooking, drain it.
Coat the bottom of a 9 by 13 by 3-inch pan with just enough sauce to moisten it. Put in a layer of pasta, then cover it with half the sauce, the tomatoes, the garlic powder, and the oregano.
Layer the ground meat and pepperonis atop the pasta. Italian cheeses and grated Parmesan should be sprinkled on top. Put more pepperoni on top. Add bacon and other toppings like you would a pizza.
Put it in the oven for 30 minutes at 350 degrees.