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Saturday, February 23, 2013

Pizza Casserole Recipe - yumilicious!

I promised to share this if it made the cut...
and since my people ate most of the two pans, I guess we can call it a hit!

I'm making two more pans for freezing today.

I got the recipe from HERE

Pizza Casserole

Ingre­di­ents:
1 — 2 jars red pasta sauce (just depend­ing on how “saucy” you like it)
1 box penne pasta (cooked & drained)
2 — 3 Cups moz­zarella cheese
1 C shred­ded Parme­san cheese
Pizza Top­pings of your choice (we used pep­per­o­ni,  about 30, but you can add black olives or whatever!)
Direc­tions:
1. Spread a thin layer of sauce along the bot­tom of a pan (prepare pan with cook­ing spray first)
2. Place 1/2 the pasta noo­dles on top of the sauce.
3. Arrange half of your pizza top­pings on top of the noo­dles 
4. Top that layer with moz­zarella. I used a lit­tle less than half so that the top would be a lit­tle more cheesy!
5. Con­tinue lay­er­ing with the other half of the ingre­di­ents. Top the whole thing with the remain­ing moz­zarella & sprin­kle with shred­ded Parme­san cheese.
6. Cover with foil and bake at 350 for 30–45 min­utes (until the cheese is bub­bly & the top layer starts brown­ing just a bit). You can remove foil for the last 15 minutes or so.

Of course, I doubled this and used two 9x13 pans, and I've tweaked the recipe just a bit.
I served it with baked potatoes, french bread and salad.
Go, be a hero!

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