Friday, January 10, 2014

Pizza Pasta Casserole

As part of my Christmas gifts this year, I wanted to cook a few things. To do this, I made my very good friend Ashley, who just had her third daughter (!), some casseroles that can be frozen for up to three months. Since she has two little ones that would eat this, and a sometimes-picky husband, I decided to go with a standard pasta without anything too crazy to it. I didn't get to try this dish as I gave them to her, but they looked tasty!

This recipe is enough for two 9x13 inch pans. Each can be frozen up to 3 months before cooking.


Pizza Pasta Casserole-adapted from Taste of Home
Total Time: 45 Minutes
Serves 16
  • 16 ounces penne pasta
  • 2 pounds ground beef
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 32 ounces spaghetti sauce
  • 16 ounces shredded mozzarella cheese
  • 8 ounces pepperoni slices
Cook pasta according to package directions. In a large skillet, cook beef, onions and garlic over medium heat until meat is browned. Drain, return to pan and add spaghetti sauce and cooked pasta until heated through.

Turn pasta into two greased 9x13 inch pans. Top evenly with mozzarella and pepperoni. If cooking immediately, cook uncovered at 350 degrees for 25-30 minutes, or until heated through and bubbly.

Freeze the other casserole. When ready to cook, thaw in refrigerator overnight. Cook in a 350 degree oven for 35-45 minutes or until heated through and bubbly.



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