Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 4 2014
Pizza Pasta Skillet Casserole
2 cups dried cavatappi (cellentani) pasta
1 3 1/2 - ounce package thinly sliced pepperoni
1 pound lean ground beef
1/3 cup finely chopped onion
1 8 - ounce package mushrooms, sliced
1 15 - ounce can pizza sauce
1 8 - ounce can tomato sauce
1 6 - ounce can tomato paste
1/2 teaspoon sugar
1/8 teaspoon ground black pepper
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
2 cups shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot.
Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
In a large oven-going skillet, cook ground beef, onion and mushrooms until meat is brown and onion is tender; drain off fat.
Stir in the reserved quartered pepperoni slices, the pizza sauce, tomato sauce, tomato paste, sugar, pepper, garlic salt and onion salt. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta-beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices and sprinkle with the Parmesan cheese.
Bake in a 350 degrees oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.
Variation - This recipe is very flexible. If you like, add or substitute other favorite pizza toppings. You can add chopped red or green sweet peppers with the beef and onion or stir in sliced pitted ripe olives with the pepperoni. Or try substituting sweet or hot Italian sausage for the ground beef.