Pizza Casserole

Ingredients

• ▢12 ounces mini penne
• ▢salt and black pepper
• ▢1 pound Italian sausage casing removed
• ▢1 cup onion, chopped
• ▢1 medium green bell pepper, seed + ribs removed + chopped
• ▢3 teaspoons dried Italian seasoning
• ▢1 teaspoon dried rosemary
• ▢1/2 teaspoon red pepper flakes, optional
• ▢1 tablespoon minced garlic
• ▢3 (14-ounce) jars pizza sauce
• ▢1 can sliced mushrooms, rinsed and well drained
• ▢3 1/2 cups mozzarella cheese, shredded + DIVIDED
• ▢1/2 cup, fresh basil, julienned (optional)
• ▢1/2 cup parmesan cheese, shredded
• ▢15 slices sliced pepperoni
• ▢1 (2.25-ounce) can sliced olives, rinsed and well drained + DIVIDED

Instructions

• Arrange an oven rack to the lower third position. Preheat oven to 350ºF (177ºC). Spray a 9X13-inch baking dish with nonstick cooking spray. Spray one side of aluminum foil, cut long enough to cover the baking dish, with nonstick cooking spray. Set both aside.
• Cook pasta (12 ounces) according to box instructions with 2 tablespoons salt added to the water. Dry pasta pot.
• In a 12-inch skillet, cook and crumble the sausage (1 pound) until there’s no longer any pink. Transfer with a slotted spoon to a paper towel-lined plate. Leave drippings in the skillet.