Pizza Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g spiral pasta (fusilli or rotini)</li><li class="ingredients-single-item">500g lean ground beef (or plant-based mince)</li><li class="ingredients-single-item">1 onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 bell pepper, diced</li><li class="ingredients-single-item">100g sliced mushrooms</li><li class="ingredients-single-item">100g pepperoni slices, halved (or vegetarian alternative)</li><li class="ingredients-single-item">400g tomato passata</li><li class="ingredients-single-item">200g pizza sauce</li><li class="ingredients-single-item">2 tsp dried Italian herbs</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">½ tsp chili flakes (optional)</li><li class="ingredients-single-item">300g mozzarella cheese, shredded</li><li class="ingredients-single-item">100g cheddar cheese, shredded</li><li class="ingredients-single-item">50g grated Parmesan cheese</li><li class="ingredients-single-item">Fresh basil leaves for garnish</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9 inch) baking dish</li><li class="equipment-single-item">Large pot for boiling pasta</li><li class="equipment-single-item">Large frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease a 33x23cm (13x9 inch) baking dish with a thin layer of olive oil or cooking spray to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring a large pot of generously salted water to a rolling boil. Cook the spiral pasta for 2 minutes less than the package instructions suggest – about 8 minutes for most brands. The pasta should be very al dente as it will continue cooking in the oven. Drain well but don't rinse, as the starch helps bind the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta cooks, heat a large frying pan over medium-high heat. Add the ground beef and cook until no longer pink, breaking it up with a wooden spoon, about 5-7 minutes. The caramelization of the meat adds depth of flavor to your casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the diced onion and bell pepper to the meat and cook until softened, about 3-4 minutes. Stir in the garlic and mushrooms and cook for another 2 minutes until fragrant and the mushrooms begin to release their moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour in the tomato passata and pizza sauce, then add the Italian herbs, oregano, chili flakes (if using), salt, and pepper. Stir well to combine and simmer for 5 minutes to allow the flavors to meld together. The sauce should be rich and aromatic.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, combine the cooked pasta and meat sauce mixture. Gently fold together until the pasta is evenly coated with sauce. This ensures every bite has the perfect balance of pasta and sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer half of the pasta mixture to your prepared baking dish, spreading it out evenly. Sprinkle half of the mozzarella and cheddar cheese over the pasta layer. Layer half of the pepperoni slices on top. This layering technique creates pockets of melted cheese throughout the casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the remaining pasta mixture on top, then sprinkle with the rest of the mozzarella and cheddar. Arrange the remaining pepperoni on top and finish with an even layer of Parmesan cheese. The Parmesan will form a delicious golden crust when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the baking dish with aluminum foil, ensuring it's not touching the cheese. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. The initial covered bake allows the flavors to meld without over-browning the cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let the casserole rest for 5-10 minutes before serving. This resting period allows the sauce to thicken slightly and makes serving easier. Garnish with fresh torn basil leaves just before serving to add a bright, aromatic finish that contrasts beautifully with the rich casserole.</li></ol>