Ingredients
- Pasta: 1 pound (16 oz / 450g) of your favorite short pasta shape (Penne, Rigatoni, Rotini, Ziti, or Elbow Macaroni work best as they hold the sauce well).
- Ground Meat: 1 pound (450g) lean ground beef (85/15 or 90/10 recommended) or substitute with ground Italian sausage (mild or hot), ground turkey, or ground chicken.
- Onion: 1 medium yellow onion, finely chopped.
- Garlic: 3-4 cloves garlic, minced (about 1 tablespoon).
- Pizza Sauce or Marinara Sauce: 1 jar (24 oz / approx. 680g) of good quality pizza sauce or your favorite marinara sauce. Choose one with flavors you enjoy, as it forms the base of the dish.
- Diced Tomatoes: 1 can (14.5 oz / 411g) petite diced tomatoes, undrained. These add texture and depth to the sauce.
- Italian Seasoning: 1 tablespoon dried Italian seasoning blend (or a mix of dried oregano, basil, and thyme).
- Salt: 1 teaspoon kosher salt, or to taste (adjust based on the saltiness of your sauce and meat).
- Black Pepper: ½ teaspoon freshly ground black pepper, or to taste.
- Red Pepper Flakes (Optional): ¼ – ½ teaspoon red pepper flakes for a touch of heat.
- Pepperoni: 4 oz (approx. 115g) sliced pepperoni, divided. Feel free to use mini pepperoni or regular slices (you can chop some if desired).
- Mozzarella Cheese: 2 cups (8 oz / 225g) shredded low-moisture, part-skim mozzarella cheese, divided. For best melting, shred your own from a block.
- Parmesan Cheese: ½ cup (2 oz / 55g) grated Parmesan cheese, divided.
- Olive Oil: 1 tablespoon olive oil (for sautéing).
- Fresh Basil or Parsley (Optional Garnish): Chopped fresh herbs for garnish add a pop of color and freshness.
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a large oven-safe casserole dish.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions, but aim for al dente (slightly firm to the bite). It will continue cooking in the oven, so slightly undercooking prevents it from becoming mushy. Once cooked, drain the pasta well and set aside. Do not rinse the pasta.
- Brown the Meat: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground meat (beef, sausage, turkey, or chicken) and cook, breaking it apart with a spoon, until browned and no longer pink (about 5-7 minutes). Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion to the skillet with the browned meat. Cook for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
- Create the Sauce: Pour the pizza sauce (or marinara) and the undrained can of petite diced tomatoes into the skillet. Stir in the Italian seasoning, salt, and black pepper. Bring the sauce mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for about 10 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
- Combine Pasta and Sauce: Remove the sauce from the heat. Add the drained, cooked pasta to the skillet with the sauce. Stir gently until the pasta is evenly coated with the delicious meat sauce.
- Layer the Casserole (Part 1): Spread half of the pasta and sauce mixture evenly into the bottom of the prepared baking dish.
- Add Cheese and Pepperoni Layer: Sprinkle half of the shredded mozzarella cheese (1 cup) and half of the grated Parmesan cheese (¼ cup) over the pasta layer. Arrange half of the pepperoni slices (about 2 oz) evenly over the cheese.
- Layer the Casserole (Part 2): Top with the remaining pasta and sauce mixture, spreading it out evenly.
- Final Topping: Sprinkle the remaining shredded mozzarella cheese (1 cup) and the remaining grated Parmesan cheese (¼ cup) evenly over the top. Arrange the remaining pepperoni slices (2 oz) over the cheese layer. You can add other favorite pizza toppings here if desired (see tips section).
- Bake: Place the baking dish in the preheated oven. Bake uncovered for 20-25 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown around the edges, and the casserole is heated through. If you prefer a browner top, you can switch the oven to broil for the last 1-2 minutes, but watch it very carefully to prevent burning.
- Rest Before Serving: Carefully remove the Chessy Pizza Pasta from the oven. Let it rest for 5-10 minutes before serving. This allows the cheese to set slightly and makes it easier to scoop and serve without falling apart completely.
- Garnish and Serve: Garnish with chopped fresh basil or parsley, if desired, just before serving. Enjoy your homemade pizza pasta masterpiece!
Nutrition
- Serving Size: one normal portion
- Calories: 550-650