Pizza Pasta Bake
Pizza Pasta Bake layers a firm, egg-and-cheese pasta base with seasoned pizza sauce, melted mozzarella, and pepperoni for a cheesy casserole the whole family will love. Ready in under an hour using your Dutch oven.
Servings: 8 servings
Calories: 225kcal
Equipment
- 3.5 quart enameled Dutch oven
Ingredients
- 12 oz small shell macaroni uncooked
- water for boiling pasta
- salt for pasta water
- 4 eggs
- 2 cups grated Parmesan cheese divided
- 8 oz shredded part-skim mozzarella cheese divided (2 cups)
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh parsley chopped, plus more for optional garnish
- 3 ¼ teaspoon dried oregano divided
- 1 cup evaporated milk
- 28 oz pizza sauce 2 (14 oz) jars
- 15 slices pepperoni
Instructions
- Preheat the oven to 350°F.
- Cook pasta in a large pot of salted boiling water for 2-3 minutes LESS than the package directions, just before al dente. Drain and allow to cool slightly.
- While the pasta cooks, gently beat the eggs in a large bowl. Mix in 1 ½ cups of Parmesan cheese, ½ cup mozzarella, black pepper, and 2 teaspoons oregano until combined. The mixture will be coarse.
- Add the drained pasta to the egg and cheese bowl. Pour in the evaporated milk and chopped parsley. Stir until the mixture is fully combined.
- Transfer the pasta mixture to a 3.5-quart Dutch oven and smooth the top. You will see some milk rise to the surface, which is normal.
- In a separate bowl, combine the pizza sauce, 1 teaspoon oregano, and ¼ cup Parmesan. Pour the seasoned sauce evenly over the pasta layer, smoothing it out.
- Sprinkle the remaining ¼ cup Parmesan cheese over the sauce layer.
- Add the remaining shredded mozzarella cheese, completely covering the casserole.
- Arrange the pepperoni slices on top of the cheese in whatever pattern you prefer. Sprinkle the remaining dried oregano over the pepperoni.
- Cover the Dutch oven with the lid and bake for 25-30 minutes, or until the cheese is melted and starting to turn golden brown.
- Remove from the oven and allow to rest for at least 5 minutes. This resting time lets the egg-cheese base set so the pasta holds together when sliced.
- Garnish with additional fresh parsley if desired. Slice, serve, and enjoy.
Notes
- Pasta shape. Small shells, elbow macaroni, ditali, or small stars all work. Avoid long pasta or large tubes.
- Undercook the pasta. Cook 2-3 minutes less than the package says. The pasta finishes cooking during the 30-minute bake.
- Let it rest. Give the pizza pasta at least 5 minutes after baking so the egg-cheese binding can set. This is what makes it sliceable.
- Fresh mozzarella. Grate your own from a block. Pre-shredded cheese contains anti-caking agents that affect melting.
- Make ahead. Assemble the full casserole but do not bake. Cover tightly and refrigerate for up to 24 hours. Add 5-10 minutes to bake time from the fridge.
- Freezing. Wrap individual portions in foil, then place in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Creamier version. For a creamier (but less firm) result, add the entire can of evaporated milk instead of just 1 cup. The pasta will not be as easy to slice but the flavor is still delicious.
Nutrition
Calories: 225kcal | Carbohydrates: 12g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1032mg | Potassium: 493mg | Fiber: 2g | Sugar: 7g | Vitamin A: 938IU | Vitamin C: 9mg | Calcium: 345mg | Iron: 2mg
