Is it just me or does ordering pizza seem to have gotten way too expensive! I remember in college, we’d order and share a large pizza for around $15.00, seems now a large somehow gets to be like $20 plus dollars, with a coupon and not including a tip! (I suspect gas is the reason it is more expensive). And it takes 30 – 45 minutes to get to your door. Well, I can make something in that time! If we have a hankering for Pizza I make this casserole, Pepperoni Pizzazz, and like all casseroles it is even better the next day.
This is one our new family favorite recipes I found in a Taste Of Home magazine. I now have our cabinets stocked with the ingredients for a quick and easy go-to recipe (its also one you can make the night before and pop in the oven when you’re ready). I’ve modified it a bit for our tastes, such as:
- I use Newman’s Own Sockaroom; it’s an all natural veggie compote that is divine (I use it my lasagna, the spaghetti sauce base etc)
- I also add more of the red pepper flakes than the recipe calls for (we like our food spicy)
- I’m thinking next time I may add some black olives to it (I love black olives on my pizza)
The kids loved it, Grandma took some home with her and asked for the recipe and even Ben (who is forever on a health kick) went back for seconds and ate it the next day! Yes it is that good!
- 8 ounces uncooked penne pasta
- 3-1/2 cups spaghetti sauce, divided
- 1 package (8 ounces) sliced pepperoni
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- ½ cup chopped green pepper
- ½ cup chopped onion
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 can (8 ounces) tomato sauce
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- Cook pasta according to package directions. Meanwhile, combine 2-1/3 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well.
- Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top.
- Cover and bake at 350° for 40-45 minutes or until bubbly.
- Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.