I literally threw this together for dinner the other night. I had planned on pasta but wanted something a little different so I started looking around the kitchen.
I had browned off a pound of Bob Evans's roll sausage to make my breakfast casserole for New Year's Day but only used half of it. I threw the other half in the freezer for later. Well. This was my later and the perfect time to use it up! Hmm, pasta, sauce, sausage...see where I was going with this? Yup! Pizza Pasta!
Here's the best I could do for writing a recipe. I didn't measure anything out because I didn't think I was going to post it. So these are all an approximation of what I used. It worked for my family of three with little leftovers. If you have a bigger family, you'll want to make more and just use the method and not the measurements. Use your judgement, it isn't brain surgery!
1 1/2 to 2 cups rotini pasta (corkscrews)
1 jar (1 lb. 10 oz.)pasta sauce with mushrooms
1/2 roll sausage, browned and drained
12 slices pepperoni, cut into 4
2 cups shredded mozzarella cheese
grated Parmesan cheese
dried or fresh chopped parsley
Other optional add-ins: sliced mushrooms, diced green peppers, diced onions, sliced black olives or any other toppings you like on your pizza would be good too.
1. Cook rotini in boiling salted water until al dente. Drain well.
2. In a sauce pan, heat pasta sauce over medium heat. Add in sausage, pepperoni and any other optional ingredients.
3. After pasta is cooked and sauce is heated through, combine together and put in an appropriate sized baking dish.
4. Top evenly with shredded mozzarella cheese then sprinkle lightly with grated Parmesan cheese. Sprinkle with chopped parsley for color.
5. Bake at 350 degrees for 30 minutes until heated through and cheese is golden and bubbly.
6. Let sit for 5-10 minutes before serving.
Thanks for stopping by my kitchen!