Deluxe Pizza Casserole

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. 1Warm the oven to 350°F. Warm 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 take the sausage out of the pan, leaving the fat behind. Let the meat drain on paper towels, then move it to a medium mixing bowl.
3. 3Mix the marinara sauce and half a teaspoon of kosher salt into the cooked sausage.
4. 4In the same skillet with the reserved drippings, cook the chopped red onion, bell peppers, and mushrooms for about 5 minutes until soft. Mix in the sliced black olives and chopped pepperoni, then set the pan aside, saving a quarter cup of this vegetable mixture for later.
5. 5Boil the rigatoni in a large Dutch oven following the instructions on the package until tender, then drain.
6. 6Melt the butter in a heavy saucepan over low heat. Whisk in the all-purpose flour and cook for 1 minute while stirring continuously to form a smooth paste.
7. 7Slowly 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.
8. 8Fold the shredded fresh mozzarella, grated Parmesan, black pepper, and the remaining half teaspoon of salt into the thickened sauce. Pour this cheese sauce over the cooked rigatoni in the Dutch oven and toss well. Stir the main batch of the cooked vegetable and pepperoni mixture into the pasta.
9. 9Move 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 quarter cup of the vegetable mixture, and the whole pepperoni slices.
10. 10Bake the casserole for about 30 minutes until the cheese melts and turns golden brown on top. Allow the dish to rest for 5 minutes before serving.

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