When not just any old pizza will do, you need more options! The flavors run deep enough in this Deep-Dish Pizza Casserole to have you end up cancelling that take-out order you placed. You don’t have to be a pizzaiolo to create this “pizza-rific” masterpiece either. The twirling flavors from the rich tomato sauce, spicy sausage, and al dente rigatoni, all topped off with smoky pepperoni and smooth mozzarella, will be all you need to cancel the call. This dish is deep in flavor and easy on your budget. The next time that pizza craving hits and you are wanting a little more for your money, deliver yourself the best of the best with Deep-Dish Pizza Casserole. New York and Chicago have nothing on you!
Ingredients
- 1 (1-pound) package ground mild Italian sausage
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (26-ounce) jar marinara sauce
- 1 teaspoon kosher salt, divided
- 1/2 medium red onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 (8-ounce) package baby portobello mushrooms, sliced
- 1 cup black olives, sliced
- 1/2 cup pepperoni slices, chopped
- 1 (16-ounce) package rigatoni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 2 cups fresh mozzarella, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon black pepper, freshly ground
- 1 (8-ounce) package mozzarella cheese, shredded
- 8-10 pepperoni slices
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large skillet over medium-high heat, cook the Italian sausage and the garlic in the oil, while crumbling it, until the meat is no longer pink, about 5-7 minutes.
Step 4 –Use a slotted spoon to transfer the cooked Italian sausage to drain on a paper-towel-lined plate and then transfer it to a medium bowl. Reserve the drippings in the skillet.
Step 5 –Add the marinara sauce and 1/2 teaspoon of the salt to the sausage and stir to combine.
Step 6 –In the empty skillet, add the red onions, the red bell peppers, the green bell peppers, and the baby portobello mushrooms slices and sauté, until they are tender, about 5 minutes.
Step 7 –Stir the olives and the chopped pepperoni into the onion mixture.
Step 8 –Transfer 1/4 of the cooked onion mixture to a small bowl.
Step 9 –While the sausage and onion mixtures are cooking, in a large pot of salted, boiling water, cook the rigatoni to al dente according to the package directions. Drain and set aside.
Step 10 –In a heavy saucepan, melt the butter.
Step 11 –Add the flour to the butter and whisk until it is smooth, about 1 minute.
Step 12 –Gradually whisk the half-and-half into the flour mixture, over medium heat, and cook until it thickens and is bubbly, about 7-10 minutes.
Step 13 –Add the fresh mozzarella cheese, the parmesan cheese, the black pepper, and the remaining salt to the sauce mixture and mix to combine.
Step 14 –Pour the sauce mixture over the rigatoni pasta and stir to coat.
Step 15 –Add the onion mixture to the pasta mixture and mix well.
Step 16 –Transfer the pasta mixture to the prepared baking dish.
Step 17 –Top the pasta mixture with the sausage mixture, the packaged mozzarella cheese, the reserved onion mixture, and the pepperoni slices.
Step 18 –Bake the casserole until the cheese has melted and is lightly browned, about 30 minutes.
Step 19 –Let the casserole stand for 5 minutes.
Step 20 –Serve.
