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Pizza Casserole Bake
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| PIZZA CASSEROLE BAKE | |
| 4 cups | uncooked large elbow macaroni, (12 oz) |
| 1 package (5 oz) | miniature sliced pepperoni, (about 1 cup) |
| 2 cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce | |
| 1 can (3.8 oz) | sliced ripe olives, drained |
| 1 cup | shredded mozzarella cheese, (4 oz) |
| 1) Heat oven to 350°F. 2) Cook and drain macaroni as directed on package. Mix with pepperoni, cooking sauce and olives in ungreased 3-quart casserole. 3) Cover; bake 30 to 35 minutes or until hot in center. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. OR | |
| 1 lb. | mild Italian pork sausage |
| 2 cups | water |
| 1 can (15 oz) | pizza sauce |
| 1 can (14.5 oz) | diced tomatoes with sweet onion, undrained |
| 4 cups | uncooked rotini pasta, (10 oz) |
| 1 can (2 1/4 oz) | sliced ripe olives, drained |
1 &1/2 cups shredded mozzarella or pizza cheese blend (6 oz)
1) In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring frequently, until no longer pink; drain.
2) In ungreased 13x9-inch (3-quart) glass baking dish, mix water, pizza sauce and tomatoes. Stir in cooked sausage, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
3) When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
4) Uncover baking dish; stir mixture. Sprinkle with cheese; bake uncovered 5 minutes longer or until cheese is melted.
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