Thursday, October 30, 2014
As usual, anything with pizza in the title catches my eye immediately. I know that it is usually a sure fire hit with the kiddos and it is going to be a meal that I don't have to fight with them over. I also liked the idea of "make ahead" so that got me excited as well! I doubled this recipe so that I could throw the extra pan in the freezer and have another go round of it in the future... We've actually already eaten the second pan - that's how good it was and/or how busy our schedules are! :) I mixed up the meat a bit, since I had some italian sausage in the fridge and used a pound of beef and a pound of italian sausage. I love the taste of italian sausage but not the fat that goes with it, so this was a nice way to use it! It was a great meal at our house, hope you enjoy as well!
Make Ahead Pizza Casserole
(recipe found at bettycrocker.com)
1 pound mild italian pork sausage
2 cups water
1 can (15 ounces) pizza sauce
1 can (14.5 ounces) diced tomatoes with sweet onion, undrained
4 cups uncooked rotini pasta (use gluten free noodles if desired)
1 can (2 1/4 oz) sliced ripe olives, drained
1 1/2 cups shredded mozzarella or pizza cheese blend
In a skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain. In ungreased 13x9-inch baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, 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; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.