Pizza Casserole

In the colder months it's always nice to have casseroles.  Not only are the easy to make but running the oven always helps take the chill out of the air.  This was a great spin on both a pasta casserole and a pizza.  I wound up only putting pepperoni on half since my friend is a vegetarian.  This is a really easy and versatile dish.

This is a recipe that you can assemble beforehand and put in your refrigerator until you need to bake it.  It's also a great casserole to give to someone to bake at their leisure (new babies, house warming, etc.)  You literally just toss everything together in the pan.  I think I've made this recipe three times now each with different toppings added in.

Adapted from Premeditated Leftovers

1 lb. rotini or penne pasta noodles,
31/2 cups of pizza sauce
2½ cups water
2 cups of your favorite grated cheese
24 – 32 pepperonis (optional)
¼ cup onions (optional)
2 tablespoons diced bell peppers (optional)
½ cup sliced mushrooms (optional)
other favorite pizza toppings.

1. Place uncooked pasta noodles in a 13×9 baking dish.
2. In a large bowl combine the pizza sauce, water, and your favorite pizza toppings: onions, peppers, mushrooms, etc
3. Pour pizza sauce mixture over noodles, mix enough to ensure the noodles are coated.
4. Sprinkle cheese over the top of the noodles.
5. Spread pepperonis on top of the cheese.
6. Bake at 425 for 30 – 40 minutes or until the noodles are al dente and the cheese is melted.
7. Let rest for several minutes before serving.