Tuesday, January 17, 2012

Pizza Casserole

We took our favorite calzone filling and used that as the sauce for this creamy, cheesy pizza casserole. 

Whip up the sauce in a skillet in 10 minutes, then pour over pre-cooked pasta, top with cheese and stick it in the oven until it’s browned and bubbly.

A dinner that’s ready in 30 minutes to feed your hungry family. 

Pizza Casserole – Finding Joy in My Kitchen


  • 1 (16oz) can tomato sauce
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • dash of salt & pepper
  • 4 garlic cloves, mined
  • 8 oz. fresh mushrooms, sliced
  • 10 oz. spinach {fresh or frozen}
  • 1 medium bell pepper {green or red; we did both}
  • 7 oz. whole wheat pasta {any shape is fine, we used rotini}
  • 10-12 pepperonis, quartered
  • 1/2 – 3/4 C shredded Mozzarella cheese


Bring a large pot of water to a boil.  Add in the 7 oz (or roughly half a box) of pasta and cook about 10-12 minutes is done to your liking.  Then, drain. 

Meanwhile, chop up the bell pepper and mushrooms.  Feel free to substitute these veggies for ones your family likes better, if that’s the case. 

Then, in a large pot, sauté the mushrooms and bell pepper until all the liquid from the mushrooms is evaporated. 

Add in the spinach, 4 cloves minced garlic, generous 1/4 tsp. (each) basil & oregano, along with salt & pepper.  Stir in the 16 oz. can of tomato sauce.

Toss in the pepperoni. 

Bring sauce to a simmer and stir occasionally, simmering until the pasta is done. 

Dump the prepared pasta into the skillet with the pizza sauce.  Stir until well combined. 

If your skillet is oven safe, you’re good to go!  If not, transfer the pasta mix into an oven-safe casserole dish.  You may do this anyway if you want to have greater surface area for the cheese topping! 

Sprinkle the shredded cheese over the top, until the top is well covered. 

Place the dish into an oven heated to 425.  Bake for 5-6 minutes until the cheese is all melty.  If you wish to brown it, turn on the broiler for the last minute or so. 

{as a side note – my husband got me this new casserole dish for Christmas… love it!}

Use caution with the broiler because the cheese may brown quickly.  {Also, if you are using your skillet, make sure it’s safe to use at broiler temperatures!}

Serve warm. 

Leftovers reheat nicely, and this is a dish that can be frozen too.  Prepare everything up until adding cheese and baking.  Instead, freeze.  Then, thaw in the fridge, add the cheese and bake at 325-350 degrees for about 1 hour (cover it for the first 30ish minutes to prevent the pasta from drying out) or until the center is warm and cheese is melted. 

Linked to: Tasty Tuesday, These Chicks Cooked


  1. Looks awesome!!! I'm salivating, just looking at those pictures!!

  2. This looks so good and comforting!

  3. Yummy! I'll be putting this on my menu plan soon. Likes like a tasty way to get some veggies into my kids as they loves cheesy pasta dishes!

  4. This is a great comfort food dish for this cold snowy weather here today. Thanks!

  5. What a nice veggie filled casserole!

  6. Gosh, I am constantly astounded by your recipes. This one looks delicious! I'm not much of a cook, but I may just have to try this one!

  7. Mmmh...this looks delicious. Our boys love pasta and pizza so it's sure to be a hit!

  8. This looks really yummy! I am going to have to try it and blend up the veggies for my non-chunk loving children!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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