Description
Indulge in the delicious fusion of your favorite pizza and comforting pasta with this easy-to-make Pizza Pasta Bake. Bursting with flavors from gooey mozzarella, savory Italian sausage, and vibrant bell peppers, this dish is perfect for family dinners or casual gatherings. With a crispy, golden topping and a rich marinara base, it promises to be a hit among kids and adults alike. Prepare to bring everyone together around the dinner table with this crowd-pleasing recipe!
Ingredients
- 8 ounces penne pasta
- 1 cup pizza sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese (divided)
- 1 pound cooked Italian sausage (crumbled)
- 1 cup chopped bell peppers (any color)
- 1/2 cup chopped onions
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
- Boil water in a large pot and cook penne pasta until al dente. Drain well.
- In a skillet over medium heat, sauté onions and bell peppers in olive oil until softened.
- Stir in the crumbled sausage until heated through.
- In a large bowl, combine cooked pasta, sautéed vegetables, pizza sauce, half of the mozzarella, oregano, basil, salt, and pepper. Mix well.
- Pour the mixture into the prepared baking dish. Top with remaining mozzarella and sprinkle Parmesan on top.
- Bake uncovered for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 50mg
Keywords: For added flavor, consider using fresh herbs instead of dried ones. Swap out sausages for spicy variants or add more vegetables like mushrooms or olives for customization. Store leftovers in an airtight container for up to three days; reheat at 350°F for best results.