Made this for church and everyone loved it!

Nothing quite says comfort like a warm, homey casserole fresh out of the oven on a breezy evening. It merges the best of two worlds: the heartiness of pasta and everyone's favorite, pizza. Our Pizza Pasta Casserole is a love letter to those family fun nights - a truly fun twist on traditional pizza that’ll have everyone scooping for seconds. Born out of the need to shake things up at dinner while still keeping it nourishing and familiar, this casserole is perfect for when you can’t decide between pizza night and pasta night. Dads and kids, moms and teens, it’s a crowd-pleaser for all!

Oh, honey, when you serve up this Pizza Pasta Casserole, keep it simple with a crispy green salad drizzled with a tangy vinaigrette or a platter of steamed veggies. You could also offer a basket of garlic bread – because let’s be honest, who doesn’t love a little extra carb goodness?

Servings: 8

Ingredients:

- 1 pound of your favorite short pasta (penne or rotini works great!)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 pound ground Italian sausage or lean ground beef
- 1 jar (24 ounces) of pizza sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups shredded mozzarella cheese
- 1 cup mini pepperonis (or chopped regular pepperonis)
- 1/2 cup grated Parmesan cheese

Directions:

1. Preheat your oven to 350 F and grease a 9x13 inch baking dish with a little olive oil or non-stick spray.

2. Cook the pasta according to the package directions until just al dente. You don't want it too soft because it’s going to do a bit more cooking in the oven.

3. Heat the olive oil over medium heat in a large skillet. Sauté the diced onion until translucent, then add the minced garlic and cook for an additional minute until fragrant.

4. Add the Italian sausage or ground beef to the skillet and cook until browned. Drain any excess fat.

5. Stir in the pizza sauce, drained diced tomatoes, oregano, and basil. Let the sauce simmer for about 5 minutes to meld those flavors together real nice.

6. Combine the cooked pasta and meaty sauce mixture in the skillet, and then pour it all into the prepared baking dish.

7. Sprinkle the top with the shredded mozzarella, then scatter the pepperonis like you're planting a pepperoni garden, and finish with a shower of Parmesan cheese.

8. Bake uncovered for 25-30 minutes, until the cheese melts and everything’s bubbling like a hot spring of deliciousness.

9. Let it sit for about 5 minutes before serving – if you can wait that long!

Variations & Tips:

- Make it meatless: Swap out the meat for a mixture of mushrooms, bell peppers, and olives for a veggie version that still packs a flavor punch.
- Cheese it up: Feel free to toss in a blend of cheeses. Something smoky, like gouda or provolone, can add a whole new dimension.
- Gluten-free? Simply use your favorite gluten-free pasta. Just keep an eye on it – that GF pasta likes to cook differently sometimes.
- For picky eaters: Set aside some "plain" portions without the additional toppings before adding all the goodies in.
- Meal prep magic: This casserole can be prepared in advance and refrigerated overnight. Just pop it in the oven when you're ready to bake. Or freeze it for one of those 'no-time-to-cook' evenings.
- Personalize your pizza: Think of this casserole as a blank pizza canvas for all your favorite toppings – just about anything you love on your pizza can go right on top before baking.

There you have it, folks – a comforting meal that checks all the boxes and brings smiles all around that dinner table. Let's dig in!