Recipe: Pizza Pasta Bake
Beth and I got the latest issue of Cuisine magazine, and started trying some recipes again. Unfortunately I didn’t take any photos of the process or the product, but my goodness – these are damn tasty!
INGREDIENTS:
8 oz campanelle pasta
5 oz pepperoni
8 oz bulk Italian sausage
16 oz mushrooms
1/2 cup diced onion
1 tbsp minced garlic
2 tsp dried Italian seasoning
1/2 tsp red pepper flakes
1 can (28 oz) crushed tomatoes
3.8 oz sliced olives (black or green)
8 oz mozzarella, sliced
1/4 cup shredded Parmesan
Fresh basil
salt and pepper to taste
INSTRUCTIONS
1) Cook pasta in a large pot of boiling water according to package directions; drain
2) Preheat broiler to high with rack 6-8 inches from element
3) Saute pepperoni in a large pan (oven safe) over medium-high heat until beginning to crisp; transfer to a paper towel-lined plate
4) Brown sausage in pepperoni drippings, 8 minutes. Transfer sausage to a separate paper-towel-lined plate
5) Saute mushrooms in sausage drippings until browned. Add onion, garlic, Italian seasoning and pepper flakes; cook 1 more minute
6) Stir in tomatoes and cook until slightly thickened, 3 minutes
7) Stir in cooked pasta, sausage, and olives. Layer mozzarella over casserole and top with pepperoni
8) Broil casserole until cheese is browned and bubbly. Sprinkle Parmesan over top of casserole and garnish with basil
