Perpetual Ruminations

Pizza Casserole

The recipe for pizza casserole as you requested. I was going to post it in the Newsfeed, but then I thought, why not get a blog post for the day as well.

We have made alterations to the recipe a few times, but I will post the original as it was given to us.

         Pizza Cassarole

Preheat oven to 350

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One pound sweet Italian sausage, browned and crumbled
Eight ounces of grated mozzarella cheese
Two cups medium shell pasta, cooked about half done (al dente)
One fifteen ounce can Chef Boyardee pizza sauce

Mix browned sausage, pizza sauce, and two-thirds of the cheese together in a casserole dish. Spread remaining cheese on top, cover with foil (or lid) and bake for twenty minutes. Remove foil and bake another ten minutes or until cheese on top is bubbly and turning light brown. Remove and let rest another five minutes before serving.

We substitute Contadina Pizza Sauce and either Bow Ties or Reginette pasta. We also add chopped onions, diced black olives, pepperoni, and even chopped cooked bacon. We also use a blend of cheeses (usually grated pizza blend) and a bit more than in the recipe.

I would also add mushrooms and peppers, but my wife isn't fond of mushrooms and can't eat peppers.

The original recipe is good, but substituting your preferred pasta, sauce, and adding anything you like on your pizza will make it even better. Oh, and don't forget the cheesy garlic bread.