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Pizza Casserole
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Pizza Casserole
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Ingredients
- 1 lb ground Italian sausage
- 2 garlic cloves, minced
- 4 tablespoons Fustini's Garlic olive oil, divided
- 1 jar marinara sauce
- Kosher salt
- 1/2 medium red onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 8 oz sliced baby portobello mushrooms
- 1 cup sliced black olives
- 1/2 cup pepperoni slices, chopped, +8-10 whole slices
- 1 lb rigatoni pasta
- 3 tablespoons all-purpose flour
- 3 cups half and half
- 8 oz fresh mozzarella, shredded
- 1/2 cup grated Parmesan cheese
- freshly ground black pepper
Ingredients
Directions
- Preheat the oven to 350°,. Cook sausage and garlic in 1 tablespoon of heated olive oil in a large skillet over medium-high heat for 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in the skillet. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir marinara sauce and 1/2 teaspoon of salt into the sausage mixture.
- Sauté, onion and next 3 ingredients in the same pan for 5 minutes or until tender, stir in olives and chopped pepperoni. Reserve 1/4 cup onion mixture and add the rest to the sausage and marinara mixture. Prepare pasta according to package directions and add to sausage mixture.
- Add remaining olive oil to the same pan over low heat, whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in half-and-half, cook over medium heat, whisking constantly, for 7 to 10 minutes or until mixture is thickened and bubbly. Stir in fresh mozzarella cheese, Parmesan cheese, pepper, and remaining salt. Pour sauce over mixture, stirring to coat.
- Transfer mixture to a lightly greased 13- x 9-inch baking dish, and top with additional mozzarella cheese, reserved 1/4 cup onion mixture, and pepperoni slices. Bake at 350°, for 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving.
Recipe Note
A great recipe to adapt your way. Add additional vegetables of your choice or use any of Fustini's herb-infused olive oils. Adapted from southernliving.com