Deluxe Pizza Pasta Casserole

Equipment

• Oven
• Stovetop
• Skillet
• Saucepan

Ingredients

• 1 Tbsp. olive oil
• 1 (1-lb.) pkg. ground mild Italian sausage
• 2 garlic cloves, minced
• 1 (26-oz.) jar marinara sauce
• 1 tsp. kosher salt, divided
• ½ medium-size red onion, chopped
• ½ medium-size red bell pepper, chopped
• ½ medium-size green bell pepper, chopped
• ½ (8-oz.) pkg. sliced baby portobello mushrooms
• 1 cup sliced black olives
• ½ cup pepperoni slices, chopped
• 16 oz. uncooked rigatoni pasta
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 3 cups half-and-half
• 8 oz. fresh mozzarella cheese, shredded (about 2 cups)
• 2 oz. Parmesan cheese, grated (about ½ cup)
• ½ tsp. freshly ground black pepper
• 1 (8-oz.) pkg. shredded mozzarella cheese
• 8 to 10 pepperoni slices

Instructions

1. 1Preheat the oven to 350°F. Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and minced garlic, cooking for 5 to 7 minutes until the meat is browned and crumbled.
2. 2Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain, leaving the fat behind in the skillet. Once drained, move the meat to a medium bowl and stir in the marinara sauce and 1/2 teaspoon of the kosher salt.
3. 3In the same skillet with the reserved drippings, cook the chopped red onion, bell peppers, and mushrooms for about 5 minutes until soft. Stir in the sliced black olives and chopped pepperoni. Set the pan aside, reserving 1/4 cup of this vegetable mixture for the topping.
4. 4Boil the rigatoni in a large pot or Dutch oven following the package instructions until al dente, then drain and return to the pot.
5. 5Melt the butter in a heavy saucepan over low heat. Whisk in the all-purpose flour and cook for 1 minute, stirring continuously to form a smooth paste. Cooking the flour briefly removes its raw taste.
6. 6Slowly pour in the half-and-half while whisking. Increase the heat to medium and continue to cook and stir for 7 to 10 minutes until the liquid becomes thick and bubbly.
7. 7Remove from the heat and fold in the shredded fresh mozzarella, grated Parmesan, black pepper, and the remaining 1/2 teaspoon of salt. Pour this cheese sauce over the cooked rigatoni and toss well to coat. Stir the main batch of the cooked vegetable and pepperoni mixture into the pasta.
8. 8Transfer the coated pasta into a lightly greased 13- by 9-inch baking dish. Spread the sausage and marinara mixture evenly over the top. Sprinkle with the packaged shredded mozzarella, the reserved 1/4 cup of the vegetable mixture, and the whole pepperoni slices.
9. 9Bake for about 30 minutes until the cheese melts and turns golden brown on top. Let the casserole rest for 5 minutes before serving so the sauce can set slightly.

Recipe Details