Pizza Casserole
Layered casserole combining pasta, tomato sauce, and melted cheese baked until bubbly. Customizable with protein and vegetable swaps for countless variations.
Ingredients
Method
Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
While pasta cooks, heat a large skillet over medium-high heat. Brown the ground meat with diced onion and garlic until cooked through, about 8 minutes. Drain excess fat. Stir in diced zucchini and cook 2–3 minutes more.
In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, 1/2 cup parmesan, salt, pepper, and Italian seasoning.
Spread 1 cup marinara sauce on the bottom of a 9x13 inch baking dish. Layer half the cooked pasta over sauce, then half the meat-vegetable mixture, then half the ricotta mixture. Repeat layers: pasta, meat, ricotta.
Top with remaining marinara sauce, then sprinkle remaining 2 cups mozzarella and 1/4 cup parmesan evenly over the top.
Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake 10 minutes more until cheese is melted and bubbly at the edges.
Let rest for 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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