Do you have a large group coming over for a game night or football party? Here is a great recipe for a crowd of people. Casseroles are easy because they can be baking while the guests are arriving, and are ready to serve right from the oven.
This casserole was featured in Paula Deen’s September/October 2014 magazine. The casserole can also be frozen in advance, thawed for 30 minutes and then baked according to the directions. I divided Paula’s recipe in half for my version.
The casserole can also be adapted easily to fit the preferences of your family. I omitted the sausage that she suggests, and changed the pasta selection to what I happened to have in my pantry. This is a great casserole that will be enjoyed by your guests. I promise.
To make the pizza casserole: Preheat the oven to 350 degrees. Assemble the following ingredients. One package of mushrooms, 1/2 pound ground beef, 6 ounces of crumbled bacon, one chopped white onion, 1/2 cup red wine, 1 jar pasta sauce, 1 cup Parmesan cheese, 1 cup Ricotta cheese, just over 2 cups of ribbed pasta, 8 ounces mozzarella cheese, red pepper, 1 cup sour cream, and one package of sliced pepperoni.
Boil pasta and drain. Prepare a 2 quart casserole with cooking spray. Brown ground beef and chopped mushrooms in a skillet, Drain any excess fat from the beef. Add onion to brown, and then the bacon. Next, add the red wine. Once these ingredients are cooked together, add the pasta sauce to heat through. Season with red pepper flakes.
Next, in a small bowl, mix together the Parmesan, sour cream and Ricotta cheese. Then as the past is done, begin assembly of the casserole. Begin with the noodles at the bottom of the dish. Layer 1/2 of the meat mixture. Layer with 1/2 of the cheese mixture. Sprinkle with 1/2 of the mozzarella cheese. Then repeat the layers. The pepperoni finishes the dish on the top.
Bake uncovered for 40 minutes until hot and bubbling in the oven.