Another dish that screams for modification. Use your own favorite pizza toppings. Make it vegetarian, Hawaiian or even change the sauce to Alfredo instead of pizza sauce. Just make sure you use the same amount of liquid so the pasta has enough to absorb.
I recently tried freezing it before cooking and it worked beautifully. It wasn’t fully thawed when I started cooking it, so I added an additional 10 minutes to the cooking time. Freezes well after cooking, too.
- 1 lb mild Italian pork sausage
- 1 small onion, diced
- 8 ounces fresh sliced mushrooms
- 2 cups beef broth
- 2 cups pizza sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups uncooked rotini pasta
- 1 (2 1/4 ounce) can sliced ripe olives, drained (optional)
- 4 sliced crispy bacon, crumbled
- 1 1/2 cups shredded mozzarella or pizza cheese
- Sliced pepperoni for topping
- In skillet cook sausage, onion and mushrooms over medium-high heat 8 to 10 minutes, until sausage is no longer pink. Drain.
- In ungreased 13x9-inch (3-quart) glass baking dish, mix beef broth, pizza sauce and tomatoes. Stir in cooked sausage mixture, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
- When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
- Uncover baking dish and stir. Sprinkle with bacon, cheese and top with pepperoni. Bake uncovered 10 to 15 minutes longer or until cheese is melted.
- If freezing, add rotini pasta, broth, pizza sauce, tomatoes, cooled sausage mixture and olives to a plastic freezer bag, Food Saver bag or freezable casserole dish with a lid. Remove as much air as possible from bags and freeze. If using a casserole dish, cover with plastic wrap before covering with lid.
- Remove from freezer and allow to thaw for a day before cooking.
- Don't forget the bacon, mozzarella cheese and pepperoni!
- Don't like Italian sausage? Use hamburger!
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.
Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.