Pizza Casserole

I was able to make this delicious meal straight from the pantry (which I stock with sales) except for the red peppers (2 for $0.33), pepperoni which was purchased on sale and stashed in the freezer, and onions that were a big bag of about 8 to 10 for well under $1. So this recipe ended up being quick, easy and frugal for me, so I thought I would share!

Pizza Casserole

1 1/2 cups pepperoni
2 tsp butter
1 medium onion chopped
15 oz can of tomato sauce
1 can of mushroom pieces drained (I am the only mushroom lover in our home, so I substitute 2 chopped sweet peppers)
1 tsp oregano
1 tsp basil
2 cups tiny shell pasta
3 tbsp grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cups shredded mozzarella cheese (yes, second amount).

Place pepperoni in 1 and a half cups water. Bring to a boil and simmer for 4-5 minutes, drain (this takes a lot of grease out, so don't skip it).

Melt margarine in saute pan, ad onion, saute until soft. Add tomato sauce, mushrooms, sweet peppers if you are using them, oregano and basil. Stir, remove from heat.

Cook pasta per al dente directions. Drain, turn into 3L casserole (I use 9x13), add parmesan cheese and toss well.

Sprinkle with first amount of mozzarella cheese (or toss this in with the parmesan cheese).

Scatter pepperoni sauces over top.

Cover with tomato-onion sauce.

Sprinkle final cheese amount over top.

Bake, uncovered at 350F for about 30 minutes until bubbly and lightly browned.


To make ahead up to 24 hours in advance, prepare casserole (do not bake), cover, and chill. To serve, bake as above.

To freeze, cover unbaked casserole, label. Freeze up to 2 months. To serve, thaw and bake as above.