Recipe by SometimeCook
"This is a hearty pizza macaroni bake jazzed up with pepperoni and sausage for pizza-like flavor. This is a favorite with kids. Rotini or ziti can be substituted for a more grown up look. This will be a hit at your next potluck!"
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1 (12 ounce) package
uncooked elbow macaroni
mild Italian sausage
1 (14 ounce) can
1 (8 ounce) can
1 (3.25 ounce) package
sliced pepperoni, cut in half
sliced fresh mushrooms
sliced black olives
chopped Canadian bacon
shredded mozzarella cheese
I prepared this with 1 pound of Italian sausage, and skipped the veggies and Canadian bacon. Fantastic! It has a really rich pizza taste. I did use a casserole dish, though, and I think I will use a 9"x13" pan next time.
This was just ok for us. Very quick and easy to prepare, but my husband did not care too much about it. Probably will not make again.
Great stuff. I have made this before. One alternative is to use a little more cheese. Add 1/2 cup of freshly graded Romano to the mozzarella, as well as a 1/2 cup of sharp cheddar . I also add ricotta or cottage cheese to the pasta and sauce mixture before I top the pasta bake with the 3 cheese combo. I also omitted the veggies and added Italian sausage along with the pepperoni. Best baked in a glass pan. Note that this can be pre-made and stored for up to 24 hours covered with plastic wrap in the fridge. That's you can come home from work and slap it in the oven and relax. Or you can do the prep earlier in the day when you have more energy and all you have to do before the Spouse gets home is the baking part. Serve with a fresh green or garden salad. Yum!!
I used Rotini instead of macaroni and omitted the canadian bacon. I also sauteed the mushrooms a bit with the onion and sausage. Really, any of your favorite pizza toppings would be great in this. I'd like to try ham and pineapple with a white sauce next time. Kids loved this - tasted just like pizza.
Great recipe! I made it with ground beef, pepperoni, and turkey sausage. My husband won't touch mushrooms or olives, so I omitted those and added chopped spinach to the skillet w/ the meat and onions. I also didn't have enough mozzarella, so I added some grated provolone, asiago, and a little bit of sharp cheddar. Turned out just right. :)
My family loved it. I changed it just a little. I used rotini pasta instead of ellbows. I used grd beef instead of sausage. I used spag. sauce instead of tomato (what i had on hand). Left out the milk and bacon. I also used a kraft 4 cheese pizza blend instead of mozz. It was wonderful. Anyway you make it its fantastic.
This was good, my husband really liked it. I added 1 lb. of sausage, wish I would've added more pepperoni. Probably because I didn't add the olives, mushrooms or canadian bacon. I doubled the amount of cheese but mixed most of it in then topped with the remaining the last 10 minutes of baking. Good recipe to tweek to your personal "pizza topping" liking.
This went over very well with my family! I omitted the pepperoni and olives. I increased the amount of mushrooms and used whole wheat pasta for half the pasta. VERY GOOD!! =)
* Percent Daily Values are based on a 2,000 calorie diet.
Pizza Pasta Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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