Pepperoni Pizza Casserole

Pizza casserole is one delicious dinner with all your favorite tastes.

One of the things I learned while in Rome was that the ideal pizza has only three toppings. They find America's fascination with both the pepperoni only pizza, and our dozen topping supreme, a childish approach to the art-form of making pizza. To Roman pizza makers its like adding Gothic spires onto the Roman Coliseum. Considering I was guilty of the American mantra "more is better", prior to visiting Italy, I was surprised how difficult it was to narrow down my love of pizza toppings to three.

It's an experiment I recommend for everyone. For me I discovered the three toppings I loved the most were pepperoni, mushrooms, and black olives. By narrowing it down to my favorite core toppings, I actually did end up with a better pizza. However could the same approach work, oh to say, with a pizza casserole? Yes. Not only that, but for under $13 in ingredients, I was able to make the casserole in about 30 minutes. Maybe Rome's simple approach to pizza is the answer to everything?

Dinner for $13? Yes it's possible.

16oz Penne Rigati Macaroni.
1 jar of pasta sauce
1 small can of sliced black olives
1 package of sliced mushrooms
1 package of pepperoni
1 ball (package) of shredded whole milk mozzarella cheese


  1. Boil pasta to al dente (the lesser number on the box).
  2. Preheat oven to 375 F
  3. Drain pasta, return to pan, and add then stir (and mix):
    1. all the sauce
    2. all the mushrooms
    3. half of the olives
    4. half of the pepperoni
    5. half of the cheese
  4. Transfer to an over-sized 13x9 baking pan.
  5. Top with the remaining cheese and toppings.
  6. Bake for 25 minutes or until cheese begins to brown.

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