Loaded Pizza Pasta Casserole


  • 2 cups casserole-size elbows uncooked*
  • 2 cups pasta sauce
  • 1/2 cup cream
  • 1/2 tsp oregano
  • 1/4 cup Parmesan or Romano Cheese divided
  • 8 oz bulk Italian sausage any flavor
  • 1/2 cup sliced pepperoni sliced in half
  • 1/2 cup thickly sliced fresh mushrooms
  • 2 tbsp chopped onion
  • 2 cloves garlic minced
  • 1/2 cup sliced ripe olives
  • 1 1/2 cups shredded mozzarella


  • *Most “shaped” pasta will do–i.e. rotini, gemelli, penne, etc.
  • Preheat oven to 350 degrees F. Lightly spray a 2-quart baking dish.
  • Cook pasta according to package directions; rinse and drain.
  • Brown sausage, onion, mushrooms and garlic in a heavy skillet; drain fat.
  • In a large bowl, combine the pasta sauce, cream, oregano and 2 tbs of the parmesan or romano cheese. Mix well.
  • Add the browned sausage mixture, pepperoni and olives. Mix well. Turn into the prepared baking dish, cover with foil and bake for 30-35 minutes.
  • Uncover casserole and top with the shredded mozzarella and the remaining 2 tbs of parmesan or romano cheese.
  • Return to oven and bake an additional 10-15 minutes or until cheese is melted and has started to brown.

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