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
- Boil pasta to al dente (the lesser number on the box).
- Preheat oven to 375 F
- Drain pasta, return to pan, and add then stir (and mix):
- Transfer to an over-sized 13x9 baking pan.
- Top with the remaining cheese and toppings.
- Bake for 25 minutes or until cheese begins to brown.