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Pizza Casserole Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired pizza casserole combines layers of tender pasta, savory meat sauce, and melted cheese into one comforting baked dish. Unlike traditional pizza, this casserole delivers all the beloved flavors in an easy weeknight format that feeds a crowd. It's a rustic interpretation of Italian comfort food that's become popular in home kitchens.

Ingredients

• 400g (14 oz) penne pasta
• 300g (10.5 oz) ground beef
• 150g (5.3 oz) Italian sausage, removed from casing
• 1 medium onion, diced
• 4 cloves garlic, minced
• 800ml (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 250ml (8.5 fl oz) whole milk
• 60g (2.1 oz) butter
• 50g (1.8 oz) all-purpose flour
• 200g (7 oz) mozzarella cheese, shredded
• 75g (2.7 oz) Parmesan cheese, grated
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 15ml (1 tablespoon) olive oil
• Fresh basil for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 9 minutes. Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them apart as they cook until fully browned, approximately 8 minutes. Drain excess fat.

3. Add diced onion to the meat and cook for 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

4. Stir in tomato paste and cook for 1 minute, coating the meat mixture evenly. Add crushed tomatoes, oregano, and basil. Simmer for 8 minutes, stirring occasionally. Season with salt and pepper to taste.

5. Prepare the béchamel sauce by melting butter in a medium saucepan over medium heat. Whisk in flour to create a roux, stirring constantly for 2 minutes until light golden. Gradually add milk while whisking to prevent lumps, then cook for 3 minutes until thickened.

6. Combine cooked pasta with the meat sauce in a large bowl. Stir in half of the mozzarella cheese (100g). Pour the mixture into a 9x13 inch (23x33 cm) baking dish.

7. Pour the béchamel sauce evenly over the pasta layer. Top with remaining mozzarella and all Parmesan cheese, distributing evenly across the surface.

8. Bake uncovered in a preheated 190°C (375°F) oven for 25 minutes until the cheese is melted and the top is golden brown.

Substitutions

• Replace ground beef with ground turkey for a leaner option
• Use lactose-free milk in the béchamel sauce for dairy sensitivity
• Substitute part-skim mozzarella for reduced-fat version without compromising melting quality
• Replace Italian sausage with mushrooms for a vegetarian version

Tips

• Don't overcook the pasta initially since it will continue cooking in the oven; al dente pasta prevents a mushy casserole
• Make the béchamel sauce just before assembly to prevent it from thickening too much and becoming difficult to spread
• Allow the casserole to rest for 5 minutes after baking before serving, which helps it hold its shape when portioned

While pizza casserole is more of a modern American-Italian fusion rather than a traditional Italian dish, it reflects the Italian tradition of layered baked pastas like lasagna. The combination of pizza flavors in casserole form showcases how Italian-American cuisine adapts and reimagines classic elements for practical home cooking.

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