Pizza Casserole
Pizza casserole is an easy weeknight dinner, made with simple rotini pasta, ground beef, pasta sauce, mozzarella cheese, and pepperoni. It's cheesy, packed with pizza flavor, and makes a great make-ahead meal!
Ingredients
Ingredients:
- 1 lb ground beef , (85% lean and 15% fat)
- 16 oz rotini pasta , (uncooked)
- 4 cups water
- 3 cups pasta sauce
- 8 oz Homemade Velveeta cheese, (or make a cheddar cheese sauce)
- 8 oz Mozzarella cheese , (shredded with a box grater)
- 24 pepperoni slices, (uncured pepperoni with no added nitrates)
Pizza Seasonings:
- 1 tsp garlic powder
- 1 tsp seasoning salt, (Lawry's Brand)
- 1/2 tsp Italian seasoning
- 1/2 tsp pepper
Instructions
Directions:
- In a deep non-stick skillet, add the rotini pasta, raw ground beef, and 4 cups of water. Cover and bring the mixture to a rolling boil.
- Once the pasta is boiling, briefly break up the beef using a meat chopper (it will separate easily). Cover and simmer the pasta over medium heat for 11-15 minutes. You want most of the liquid to evaporate and be al dente. If it's too watery, simmer the mixture uncovered for the last few minutes.
- Turn off the pan. Add all of the seasonings (1 tsp garlic powder, 1 tsp seasoning salt, 1/2 tsp Italian seasoning, and 1/2 tsp pepper) and Velveeta cheese. Stir to coat the mixture just until the Velveeta starts to melt.
- Add the pasta sauce and lightly toss (don't overmix).
- Transfer the pasta mixture into a 9x13 baking dish. Sprinkle with mozzarella cheese** and top with pepperoni slices.
- Bake pizza casserole covered at 350°F for 35-40 minutes. Then bake uncovered for 5-10 more minutes. Serve.
Notes
- To prevent the cheese from drying out, broil the casserole covered with heavy-duty foil. This creates steam and makes a gooey cheese pull.
- Make-ahead instructions: If not baking right away, transfer the mixture to a 13x9 baking dish. Cool before adding the shredded **mozzarella cheese and pepperoni. Then assemble and cover with plastic wrap and refrigerate up to 3 days.
- Freezer instructions: assemble casserole in a disposable 13x9 pan. Cover with heavy-duty aluminium foil and label and date the casserole with a Sharpie. Freeze for up to 3 months. Be sure to cool the pasta mixture before adding toppings or freezing.
- To substitute Velveeta cheese, make a homemade cheese sauce. It makes the pasta creamier.
Nutrition Facts
Pizza Casserole
Serving Size
1 serving
Amount per Serving
Calories
557
% Daily Value*
Fat
25
g
38
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
80
mg
27
%
Sodium
1496
mg
65
%
Potassium
696
mg
20
%
Carbohydrates
52
g
17
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
31
g
62
%
Vitamin A
871
IU
17
%
Vitamin C
6
mg
7
%
Calcium
349
mg
35
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
