Dump & Bake Pizza Pasta Casserole
This easy, toss-together casserole offers all the flavors of a pepperoni pizza, with fusilli pasta absorbing the rich tomato sauce while mingling with gooey melted cheese and meaty pepperoni slices.
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- Prep time
- 21 min
- Cook time
- 49 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces whole-wheat fusilli
- 3 1/2 cups canned no-salt-added crushed tomatoes (28 ounces)
- 2 1/2 cups water
- 4 ounces baby spinach (about 4 cups)
- 1 cup frozen chopped onion
- 1/2 cup torn fresh basil leaves
- 1 tablespoon salt-free tomato-and-basil seasoning, such as Mrs. Dash
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 2 cups thick-cut shredded low-moisture mozzarella cheese
- 4 ounces mini pepperoni slices
Instructions
- 1
Position oven rack in center; preheat to 425°F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Combine pasta, tomatoes, water, spinach, onion, basil, tomato-and-basil seasoning, Italian seasoning, garlic powder, pepper and crushed red pepper in the prepared baking dish; toss to mix well, making sure the pasta is submerged in the liquid.
- 2
Cover with foil and bake for 20 minutes. Remove from the oven; stir the mixture. (This will ensure the pasta cooks evenly.) Re-cover with the foil. Bake for 10 minutes. Stir, sprinkle with cheese and dot with pepperoni. Cover and bake until the pasta is tender, about 15 minutes more.
- 3
Remove the foil (without removing the baking dish from the oven) and bake until the cheese is golden brown in spots, about 5 minutes. Let stand for 10 minutes before serving.