If you like pizza you will love this casserole. Pepperoni, sausage, green peppers, mushrooms, onions and homemade pizza sauce are tossed with rotini pasta, topped with mozzarella and baked until bubbly. Just think of it as your favorite combination pizza turned into a tummy warming dish fit for a Sunday supper.
Casseroles gained popularity in the 1950s because of their simplicity. They are easy, one dish meals that can feed an army and as a bonus they freeze quite well. This pizza casserole is no exception. This recipe makes enough to fill two 8″ x 8″ inch casserole dishes. That way you can bake one casserole one night and freeze the other casserole to use for another night when you just don’t have much time to spend in the kitchen.
Note: For this recipe, the cheese that is added to the top before baking is left off of the casserole that you freeze. When you are ready to bake the second casserole you will need 2 cups of freshly shredded mozzarella and 1/4 cup freshly shredded Parmesan cheese.