Sunday, May 19, 2019

Sausage and Pepperoni Pizza Pasta Casserole

A casserole layered in with pasta, pasta sauce, cheese, sausage and pepperoni. All the flavors of a great pizza, in a casserole! Half recipe pictured.
A casserole layered in with pasta, pasta sauce, cheese, sausage and pepperoni. All the flavors of a great pizza, in a casserole! Half recipe pictured.

Sausage and Pepperoni Pizza Pasta Casserole

I mean, how can you not love something that has a stack of pepperoni on top, and while it may look like a pizza, there's pasta under there, another favorite of mine. Yum, yum y'all!

I've been trying to get a new post up forever, so not a lot of chat today... some of you who are happening across this blog will be happy about that I'm sure! {I've seen those memes!} Although there is often helpful information to be found in the chatter, I get it. Everybody's in a hurry and so busy today, but here's the solution. You just swipe - or scroll - on past what you don't want to read when you encounter that. The recipe and ingredients are usually toward the bottom, but don't get upset if things don't quite turn out like the picture showed you then, because in your rush, you probably missed some important stuff!

So... here's my chatter for the day. I'm busy as all get out!

Many of you already know from following me on Facebook or Instagram that I am fostering some feral mama cats I trapped and intend to get fixed, along with their litters - two litters now 2 months old, another now 1 month and the last litter is 3 weeks now, and let me tell you, if you think that won't keep you busy I gotta set you straight, because I am slap wore out!


So... I'm a little behind in everything, including writing up and publishing recipes that I've been making.

Casseroles are such a good go-to for busy days. For this, you get the flavor of a pizza with the convenience of a casserole. As always, full recipe with ingredient list and measurements, is located further down the page. Lets get to it!

You'll need to cook the pasta. I'm using a jumbo ridged elbow here because it's what The Cajun accidentally picked up for me at the store. Any short cut pasta will work, but I actually like how this one worked in the casserole. you'll want a pound for the full recipe. I'm making a half recipe in the photos here.

I'm also using my Fasta Pasta that you've seen featured here many times. It's one of my favorite kitchen gadgets and I use it several times a week very often!


Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish. Mix together mozzarella and cheddar cheese and set aside. While the pasta is cooking, prepare the sausage. I'm using Conecuh, a local and delicious Alabama smoked sausage which I've chopped up pretty fine.


Saute onion in the butter until softened; add garlic and cook another minute. Add the sausage, and cook until lightly browned; season with Italian seasoning.


Drain pasta and top with one cup of the pasta sauce.


Add half of the noodles to the casserole dish. Layer first layer with half of the sauce, half of the onion and smoked sausage mixture, and half of the cheese. Finish last layer with remaining pasta, remaining sauce, smoked sausage, cheese and top with pepperoni. Bake uncovered at 350 degrees F for 25-30 minutes, until heated through.


Top with pepperoni. Bake uncovered at 350 degrees F for 25-30 minutes, until heated through.


Dig in y'all!


For more of my favorite casserole dishes, check out the collection on my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Sausage and Pepperoni Pizza Pasta Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 30 min

Total time:
Yield: About 4 to 6 servings

Ingredients
  • 1-1/2 cups shredded mozzarella
  • 1-1/2 cups of shredded Cheddar cheese
  • 1 pound dry short cut pasta (rotini, jumbo elbows, rigatoni, penne)
  • 1 (24 ounce) pasta sauce or marinara, or equivalent homemade
  • 1 tablespoon butter
  • 1-1/2 cups chopped onion
  • 1 toe garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1 pound minced andouille smoked sausage, spicy or regular
  • 4 ounces sliced pepperoni
Instructions

Preheat oven to 350 degrees F. Butter a 9 x 13 inch casserole dish. Mix together mozzarella and cheddar cheese and set aside. Prepare pasta al dente according to package directions, drain and toss with 1 cup of pasta sauce. Meanwhile, saute onion in the butter until softened; add garlic and cook another minute. Add the sausage, and cook until lightly browned; season with Italian seasoning.

Add half of the noodles to the casserole dish. Layer first layer with half of the sauce, half of the onion and smoked sausage mixture, and half of the cheese. Finish last layer with remaining pasta, remaining sauce, smoked sausage, cheese and top with pepperoni. Bake uncovered at 350 degrees F for 25-30 minutes, until heated through.

Cook's Notes: To keep this kid friendly, use a mild smoked sausage, ground beef or turkey. If you use turkey add additional seasonings - seasoning salt, poultry seasoning and black pepper are good choices. Use your favorite pizza toppings; grilled chicken, bacon, sliced roma tomatoes, bell pepper, jalapeno peppers, mushrooms, black olives, extra onions, extra cheese - sauteeing any raw vegetables before adding. I use jumbo ridged elbows from Luxury, Conecuh sausage and Hunts or Del Monte canned pasta sauce. You may substitute raw Italian sausage instead of the smoked sausage. Just cook until no pink remains before layering in casserole. Pizza sauce may also be substituted for the pasta sauce.

Tip: I did not do this for the pictures in the post, but if you want to reduce grease that tends to leak from pepperoni, lay them out on a paper towel and microwave for 60 seconds. Dab excess grease off and top casserole.

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Posted by on May 19, 2019

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14 comments:

  1. With a crowd coming this weekend your selection of this recipe is perfect. We always have pepperoni in the house. Now what sausage to choose? We like Williams Sausage from Tenn. and Sheboygan German Sausage. If by Friday I can't make up my mind I will use a little of both. haha

    ReplyDelete
  2. Let me get this straight...you take the time to share recipes and some complain that you chat on YOUR blog? Yikes, guess they never heard about not saying something unless they could say something nice, just sayin'.
    Anyway, wanted to let you know I snagged a FastaPasta at Goodwill for $1.50 and it works just like you said it would. I wouldn't have picked it up if I hadn't read your praises of this gadget. Also, your recommendation of Slap Ya Mama seasoning has been a welcome addition to my Maine kitchen.
    You keep chatting and I'll keep listening.

    ReplyDelete
    Replies
    1. Thanks Suzie! Yes, today people are in a hurry. They don't have time to chat much, or to have any kind of personal interactions it seems. Kinda sad. But, in some ways I guess I get it. They also don't understand the difference between a "blog" and a site that just pushes recipes.

      Wow, what a deal you got on that Fasta Pasta! Even though I have one, I'd snatch up another if I saw that deal. Glad to hear that you're enjoying the SYM too. It's a staple here in my kitchen for sure. I recently tried the lower sodium version & like that one too.

      Delete
  3. This looks very yummy, I will try this week. One question, does the pepperoni put off a lot of grease? Thanks again for another wonderful recipe. I too love the fasta pasta. I would of never known about it if it wasn't for you.

    ReplyDelete
    Replies
    1. Glad you're enjoying the Fasta Pasta! I use that tool a lot, so it definitely gets a workout in my kitchen.

      Yes, pepperoni can put off some oils. I did not precook or even dab the pepperoni, in the pictures shown at the top, or in my post, but you can counter the oils by precooking it in the microwave and then dabbing off the fats before topping the casserole. Just line it up on paper towels and about 30 seconds should do it!

      Delete
  4. Not sure what a lot of grease is exactly but it is greasy once heated. Add in the sausage and you might want to cut back for a couple of days after enjoying this meal.

    ReplyDelete
    Replies
    1. You can also precook the pepperoni on a paper towel in the microwave for about 30 seconds. I did not do that for the pepperoni in the pictures and didn't find my pepperoni put off much grease. Guess it varies from brand to brand though.

      Delete
  5. I just meant as it bakes, does grease from the pepperoni make the top of dish oily. Have you ever had a pizza that the top needed dabbing with paper towel? Cause the sausage is heated before adding , that grease can be drained before combining with other ingredients. I do love all her recipes and I thought it was a simple question. Maybe I did't say it right.

    ReplyDelete
    Replies
    1. A few dabs with a paper towel should do it for you. Yep, her meals are just about as good as it gets. Especially if you happen to live in the Deep South like we do. She knows her fix'ins.

      Delete
    2. Thanks so much y'all!

      Texas Cher I addressed your questions above - hope that helps!!

      Delete
    3. Since I now have pepperoni on the brain, we grilled some burgers last eve and topped with pepperoni, marinara sauce. Don't start writing about a 'standing rib roast', I can't afford it. haha

      Delete
  6. I love your stories and I constantly share and tell all about your site. My favorite thing to share and quote you on is that Banana pudding statement about fluffing that stuff up. I grew up on my grandmother’s banana pudding in Columbus, Georgia! Every Sunday that I wanted it she made it. I’m making this today and taking it to a get together.

    ReplyDelete
  7. Hello! I am a little behind on your posts (mostly I am a silent stalker)-- but I must say I am putting this on the menu for tomorrow--DH is going to love this!

    ReplyDelete

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