Pizza Casserole
This is my own personal creation that I have worked with for over 25 years now. Leftovers are good too!
This is my own personal creation that I have worked with for over 25 years now. Leftovers are good too!
- Carbohydrate 41.7872923899167 g
- Cholesterol 177.155983333333 mg
- Fat 46.5871795655833 g
- Fiber 3.28854633802414 g
- Protein 64.879934254 g
- Saturated Fat 24.1080621387417 g
- Serving Size 1 1 Serving (398g)
- Sodium 1536.77794518333 mg
- Sugar 38.4987460518925 g
- Trans Fat 4.72136055021667 g
- Calories 858 calories
Step-by-step
- Mix together in a casserole dish, cooked ground beef, noodles and pizza sauce.
- Stir in some pepperoni and mix well.
- You can also mix in some cooked mushrooms, diced ham, Italian sausage, etc if desired.
- Leave about a 1/4 inch from top of dish to allow for Pepperoni and cheese to be layered on top.
- Cook at 350 until cheese melts good.
Packaged pizza sauce carries the structural load in this dish, providing both moisture and heavy seasoning that keeps the pasta from drying out during the bake. Cooking the elbow macaroni just past al dente is a mistake because the starch will continue to absorb liquid from the sauce inside the casserole dish. Drain the pasta thoroughly and toss it immediately with the sauce to halt cooking and coat the exterior starches. Ground beef requires complete rendering and draining of excess fat before mixing to prevent an oily surface pool at 350 degrees Fahrenheit. Leaving a quarter-inch of headroom at the rim of the baking vessel stops bubbling fats from spilling over onto the oven floor. Layering the mozzarella cheese across the top during the final ten minutes prevents scorching while ensuring a complete melt. Storing leftovers in an airtight container for up to three days actually improves the dish as the starches fully hydrate and bind the sauce components together. Reheat individual portions covered at 325 degrees Fahrenheit for fifteen minutes to restore the original texture without burning the dairy. Swapping ground beef for bulk Italian sausage alters the fat profile significantly, requiring extra draining time to maintain balance. Incorporating sliced mushrooms adds moisture that must be pre-cooked and squeezed dry, otherwise the excess water will thin the sauce consistency.
