Meat-Lover's Pizza Casserole Gluten Free
Adapted from Betty Crocker Casseroles.
|1 lb uncooked Schär's Multigrain Penne Rigate|
|1/2 lb bulk DLM Italian Sausage|
|1 medium onion, chopped|
|1 medium green pepper, chopped|
|2 cloves garlic, minced|
|(2) 15-oz cans Dei Fratelli pizza sauce|
|8 slices DLM Bacon, crisply cooked and crumbled|
|3.5-oz pkg sliced pepperoni|
|2 cups shredded Italian cheese blend|
Heat oven to 350°F. Spray a 3-quart casserole dish with cooking spray. Cook pasta 2½ minutes, drain, and rinse with cold water. Return to saucepan. Meanwhile, in a 12-inch skillet, cook and stir sausage, onion, green pepper, and garlic over medium-high heat about 7 minutes or until sausage is no longer pink and onion is softened. Stir in pizza sauce, bacon, and pepperoni. Pour mixture over cooked pasta and stir. Spoon half of pasta mixture (about 4 cups) into a casserole. Sprinkle with 1 cup of cheese. Spoon remaining pasta mixture on top. Bake 30 minutes, top with remaining cup of cheese. Bake 5 to 10 minutes longer, or until hot and cheese is melted and bubbly.