Sunday, 10 January 2010

Pizza Casserole

I adapted a recipe from A Taste of Home and made this vegetarian version of a pizza casserole. It had all the flavours of pizza and could include other favourite toppings in the layers. I will include directions for the meat version as well in case the above link goes dead. This makes two casseroles so one can be frozen for another time.

3 cups uncooked spiral pasta- I used cavatappi
2 -340 g packages of veggie ground round (or 2 lbs ground meat)**
16 ounces fresh sliced mushrooms (or 2 tins canned mushrooms)
1-2 green peppers, chopped
1 medium onion, chopped (optional)
1 can (15 ounces) tomato sauce- I used a salt-free sauce
1 jar (14 ounces) pizza sauce
1 can (6 ounces) tomato paste
(or you can use 4-1/2 cups of prepared pasta sauce)
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1-120 g package veggie pizza pepperoni
1/2 cup grated Parmesan

Cook pasta according to package directions.
Meanwhile, in a Dutch oven,* cook peppers, mushrooms and onions over medium heat until softened; drain.
Stir in the tomato sauce, pizza sauce, tomato paste, and seasonings.
Add the crumbled veggie ground round.
Drain pasta; stir into the sauce.

Divide half of the mixture between two greased 11-in. x 7-in. baking dishes; sprinkle each with 1 cup mozzarella cheese. Repeat layers. Top each with pepperoni and Parmesan cheese.

Cover and bake at 350° for 20 minutes.
Uncover; bake 10-15 minutes longer or until heated through.

Yield: 2 casseroles (6 servings each).

* if you are using ground meat, cook beef and onion over medium heat until meat is no longer pink; drain, and then cook the vegetables until softened

** the second time I made this I omitted the meat/veggie ground round and we thought it tasted even better with just the peppers/mushrooms/tomato sauce.

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