Aunt Millie’s Sunday-Table Pizza Casserole

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Aunt Millie’s Sunday-Table Pizza Casserole

This recipe uses Rotini pasta because the “spirals” act like little hooks, catching the meat sauce and melted cheese in every crevice.

CategoryDetails
Prep Time15 minutes
Bake Time25–30 minutes
Total Time45 minutes
Yield8–10 servings

🍴 Ingredients

  • The Pasta Base:
    • 16 oz (1 lb) Rotini or Penne pasta, cooked al dente
  • The “Supreme” Meat Sauce:
    • 1 lb Ground Italian sausage (sweet or spicy)
    • 1 Small onion, diced
    • 24 oz (1 jar) High-quality Marinara or Pizza sauce
    • 1 tsp Dried oregano & ½ tsp Red pepper flakes
  • The “Toppings” Layer:
    • 3 cups Whole-milk Mozzarella cheese, shredded
    • 4 oz Pepperoni slices (pre-crisped)
    • ½ cup Black olives or green bell peppers (optional)
    • ¼ cup Grated Parmesan cheese

👩‍🍳 Instructions

1. The Meaty Infusion

  • Preheat your oven to 190°C (375°F). Grease a 9×13 inch baking dish.
  • In a large skillet, brown the Italian sausage and onion until the meat is cooked through. Drain any excess fat.
  • Stir in the marinara sauce, oregano, and red pepper flakes. Let it simmer for 5 minutes so the flavors marry.

2. The Pasta Marriage

  • Toss your cooked, drained pasta directly into the skillet with the meat sauce (or mix in a large bowl).
  • The “Creamy” Secret: Stir in ½ cup of the Mozzarella into the hot pasta and sauce before putting it in the pan. This creates a “cheesy glue” that keeps the casserole from falling apart when sliced.

3. The Layering Ritual

  • Pour the pasta mixture into the prepared baking dish.
  • Spread the remaining Mozzarella and the Parmesan in a thick, even blanket over the top.

4. The Pizza Crown

  • Arrange your pre-crisped pepperoni, olives, and peppers over the cheese.
  • The Edge Rule: Push a few pieces of pepperoni down into the edges of the pan; they’ll get extra crispy against the glass.

5. The Bubbly Bake

  • Bake for 25–30 minutes until the cheese is bubbling and has developed those beautiful brown “pizza spots.”
  • Let it rest for 10 minutes before serving to allow the sauce to thicken.

The “Garlic Knot” Crust: For a true Sunday upgrade, line the edges of your casserole dish with refrigerated biscuit dough quarters brushed with garlic butter before baking. They will rise into “pizza crust” bites right alongside the pasta.

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