casserole italiano
(1 RATING)
This is a dish I made up one evening on a whim. My family loved it so much it became a staple in our house. It is quick and easy. You mix most of the ingredients in the same dish you will cook and serve it. As I mention in the directions you can actually use whatever veggies you prefer on pizza in this dish - from green onions to artichoke hearts and everything in between. It is very flexible that way. If you put zucchini or squash in it you will have to add about 5 to 10 minutes cooking time due to the water in this particular vegetable. This
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prep time
20 Min
cook time
25 Min
method
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yield
6 to 8
Ingredients
- 8 ounces penne pasta, cooked
- 1 jar classico italian sausage pasta sauce
- 1 cup hormel mini pepperoni slices
- 1 cup sliced black olives or diced green pepper or both
- 8 oz packages sliced crimini mushrooms
- 2 cups mozzarella cheese, low-fat, shredded
- 1 cup italian bread crumbs
- 1/2 cup parmesan cheese, low fat
- 1/4 - 1/2 teaspoon dried italian seasoning
How To Make casserole italiano
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Step 1Cool pasta to room temperature. Combine bread crumbs, parmesan cheese and italian seasoning; set aside. In large casserole dish combine pasta, pasta sauce, pepperoni, black olives (you can actually use any veggies you like, but I warn you that zuccini or squash usually makes the dish watery so you will have to adjust the cooking time accordingly), mushrooms and mozzarella cheese. Sprinkle bread crumb mixture evenly over top of casserole. Cover with lid or foil. Bake in 375 degree oven for 15 to 20 minutes or untl hot and bubbly. Remove foil or top and let cook until bread crumb topping is golden brown. Let sit about 10 minutes. I usually have a tossed salad and garlic bread with this dish.
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