Pepperoni Pizza Pasta Casserole

Pepperoni Pizza Pasta Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 759.4
  • Total Fat: 52.3 g
  • Cholesterol: 103.6 mg
  • Sodium: 1,674.4 mg
  • Total Carbs: 64.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 41.0 g

View full nutritional breakdown of Pepperoni Pizza Pasta Casserole calories by ingredient
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Introduction

Both my picky eaters, my husband and son, loved this one. My husband suggested I add more cottage cheese next time, but the fact that he wants it again speaks volumes. Very comforting, good weeknight dinner. Both my picky eaters, my husband and son, loved this one. My husband suggested I add more cottage cheese next time, but the fact that he wants it again speaks volumes. Very comforting, good weeknight dinner.
Number of Servings: 8

Ingredients

    1 16 oz box of rotini (I used garden rotini for the color)
    1 lb sweet Italian sausage
    2 24-oz jars of pasta sauce (Ragu is my go-to brand)
    1 10-oz package of frozen spinach, thawed and squeezed until most of the liquid is out
    1 12-oz package of cottage cheese (1%)
    1 16-oz block of mozzarella cheese, grated
    1 6-oz package of sliced pepperoni
    salt and pepper to tast

Tips

It would be fairly simple to make this a healthier meal by using fat free cottage cheese, whole wheat pasta (although I prefer the veggie version to get another serving of veggies into my son), and using turkey versions of the pepperoni and sausage


Directions

Preheat oven to 350 F and spray a 13x9 pan with cooking spray.
Cook rotini according to package directions.
While pasta is cooking, brown the sausage; drain and rinse.
Add sausage back to pan and pour in both jars of pasta sauce, along with spinach, and stir well until spinach is mixed in well and no big clumps remain.
Drain pasta and add cottage cheese and half of the mozzarella to the hot pasta. Add salt and pepper.
Spoon half of the meat mixture into the baking dish; top with half of the pasta mixture and then a layer of pepperoni. Repeat with remaining meat mixture, then layer on the rest of the pasta.
Sprinkle the top with the remaining mozzarella and another layer of pepperoni.
Bake, uncovered, for 25 - 30 minutes or until cheesy is melted and sauce is bubbly.
Rest for 5-10 minutes, then serve.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user WIPINGSWEAT.

TAGS:  Beef/Pork |

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