Ingredients
4 Tbsp. extra-virgin olive oil, divided, plus more for pan
12 oz. cavatappi pasta
2 Tbsp. plus 2 tsp. kosher salt, divided
1 lb. Italian sausage, casings removed
8 oz. cremini mushrooms, stemmed and sliced
1 small yellow onion, chopped (about 1 1/2 cups)
2 cloves garlic, finely chopped
3 (8-oz.) cans tomato sauce
1 (14.5-oz.) can diced tomatoes
1 1/2 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. crushed red pepper flakes
1/2 green bell pepper, seeds and stem removed, chopped into 1/2” pieces
3 cups shredded mozzarella, divided
1/3 cup sliced pepperoni (about 2 oz.)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 13″x9″ glass baking dish with oil.
- Bring a large pot of water to a boil over high heat. Add pasta and 2 tablespoons salt, cooking until al dente (about 7-9 minutes). Drain the pasta and set it aside.
- In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through (about 4-5 minutes). Transfer the sausage to a medium bowl, leaving the fat in the skillet.
- In the same skillet, add the mushrooms along with 1 tablespoon of olive oil and season with 1/2 teaspoon salt. Cook, stirring occasionally, until browned (about 5-6 minutes). Transfer the mushrooms to the bowl with the sausage.
- Add the onion, garlic, and remaining oil to the skillet and cook over medium heat until softened (about 4-5 minutes). Stir in the tomato sauce, diced tomatoes, oregano, basil, red pepper flakes, and remaining salt.
- Remove 2 cups of the sauce and set aside. Fold in the bell peppers, sausage, mushrooms, and cooked pasta into the remaining sauce. Stir until everything is combined and heated through (about 1-2 minutes).
- Pour half of the pasta mixture into the prepared casserole dish, sprinkle with 1 cup of mozzarella, then add the rest of the pasta mixture. Pour the reserved 2 cups of sauce on top.
- Cover with foil and bake for about 20 minutes, or until the casserole is hot and bubbling around the edges.
- Remove the foil, sprinkle with the remaining 2 cups of mozzarella, and top with pepperoni slices. Continue to bake for another 15-20 minutes, or until the cheese is melted and the pepperoni is browned.
- Serve immediately, optionally topping with Parmesan cheese.
Notes
- Meat Alternatives: You can swap out Italian sausage for ground turkey, chicken sausage, or even ground beef for a different flavor.
- Vegetarian Option: Omit the sausage and pepperoni. Add extra vegetables like zucchini, olives, or spinach for a tasty vegetarian version.
- Different Pasta Shapes: While cavatappi is recommended for its great sauce-holding shape, you can use other pasta like rotini, fusilli, or penne.
- Cheese: Feel free to experiment with different cheeses, such as provolone, cheddar, or even a blend of Italian cheeses.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: Assemble the casserole (without the final layer of cheese and pepperoni) and freeze for up to a month. Thaw overnight and bake as instructed.
- Reheating: To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or microwave individual servings for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole, Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
