A while back I had a meal prep day where we did a bunch of casseroles for the freezer. This is one of the recipes she made so I don’t have a finished product picture. Advice she would give is to put the pepperoni on top and not mix it. It seemed as though it didn’t cook well enough. Having it on top would allow it to get crispy like a pizza. This recipe is easy to customize to your taste preferences.
(Adapted from Taste Better From Scratch)
4 cups penne pasta
1 pound ground beef
1/2 pound pork sausage
4 ounces pepperoni
1/2 green bell pepper, chopped
1 small onion, chopped
1/2 cup freshly grated parmesan cheese
1 teaspoon dried oregano leaves
2 cloves garlic, minced
1 can sliced mushrooms (optional)
1 small can sliced olives
24 ounce jar marinara pasta sauce
1-2 cups shredded mozzarella cheese
Cook penne pasta according to package instructions. Drain and set aside.
Brown ground beef and sausage in a large skillet over medium heat. Remove grease.
Add cooked meat to a large mixing bowl. Add pepperoni, bell pepper, onion, parmesan cheese, oregano, garlic, mushroom and olives.
Add noodles and pasta sauce and toss to combine.
Pour mixture into a greased 9×13” pan.
Sprinkle 1-2 cups of mozzarella cheese on top, (depending on how much cheese you want).
Bake at 350 degrees F for 25-30 minutes or until the cheese is melted and bubbling.
Make ahead instructions: Assemble the pizza casserole up until baking and store covered in the refrigerator for several hours. Remove from the oven and bake as directed.
Freezing instructions: Assemble casserole up until baking, adding it to a freezer safe casserole dish. Cover well with plastic wrap and tinfoil and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed. (Optional: I like to add extra sauce when serving as the noodles will soak up some of the sauce as it freezes).