Sausage Pizza Bake
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 lb bulk Italian sausage
- 8 ounces small elbow macaroni
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 2 (8 ounce) cans tomato sauce
- 1⁄4 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 cup water
- 6 ounces mozzarella cheese, diced
- 1⁄4 cup parmesan cheese, grated
directions
- In a large skillet, brown the sausage, breaking it up into small pieces as it cooks. Remove from skillet and drain.( I like to put the sausage in a colander and run hot water over it to get all the grease off that I can ).
- As sausage is cooking, bring a medium pot of water to a boil and cook the macaroni until al dente ( slightly firm to the tooth). You don't want to cook it too long or the final product will be mushy.
- Add green pepper, onion,garlic, oregano and basil to the skillet and cook until onions are wilted but not browned. Add a small bit of olive oil or water, if necessary.
- Stir in tomato sauce and the water; simmer over low heat for 5 minutes.
- In a 2 1/2 quart casserole dish that has been coated with cooking spray, combine the macaroni, sausage, and tomato sauce mixture, mixing well.
- Add half of the mozzarelle cheese and half ( 2 T. ) of the Parmesan cheese to the casserole dish and mix to distribute evenly.
- Top casserole with remaining diced Mozzarella and Parmesan cheese.
- Bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for an additional 10 minutes, or until top is golden brown.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this over the weekend and it is really yummy. I used fresh mushrooms, red and green peppers, black olives, diced pepperoni, onions, about 4 cloves of garlic and added 1 tsp. of red pepper flakes. I used whole wheat pasta and even my husband, who does NOT eat elbow macaroni (he'll eat spaghetti and he'll eat noodles but not elbow macaroni - weird, right?) was so intrigued by the smell that he ate some and said it was really good! It also freezes well. Thanks for a keeper!!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas