Pepperoni Pizza Casserole

Ingredients

• 1 lb rotini pasta
• 1 lb Italian sausage, casings removed
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 8 oz white mushrooms, sliced
• 3 cloves garlic, minced
• 1 jar marinara sauce, 24 oz
• 1 can tomato sauce, 8 oz
• 2 tsp dried Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 lb low-moisture mozzarella, shredded
• 1/2 cup grated Parmesan cheese
• 6 oz sliced pepperoni
• 2 tbsp chopped fresh basil

Before you cook

• Dice the onion and bell pepper.
• Slice the mushrooms and mince the garlic.
• Shred the mozzarella.
• Grease a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil and cook the rotini 3 minutes short of the package time.
3. Drain the pasta and set it aside.
4. Brown the sausage in a large skillet over medium-high heat for 8 minutes, breaking it apart.
5. Add the onion, bell pepper, and mushrooms and cook for 7 minutes, until softened.
6. Add the garlic and cook for 30 seconds.
7. Pour in the marinara and tomato sauce.
8. Stir in the Italian seasoning, salt, black pepper, and red pepper flakes.
9. Simmer the sauce for 5 minutes.
10. Fold the drained rotini into the sauce along with 1 cup of the mozzarella.
11. Spread half the pasta in the greased dish.
12. Scatter 1 cup of mozzarella and half the Parmesan over that layer.
13. Add the remaining pasta and top it with the rest of the mozzarella and Parmesan.
14. Arrange the pepperoni slices across the whole surface in a single layer.
15. Bake uncovered for 25 minutes, until the pepperoni edges have curled and crisped and the cheese bubbles.
16. Let it stand 5 minutes, then scatter the basil over the top and serve.