White Pizza Casserole
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
593 kcal
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Course
Main Course
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Cuisine
American
White Pizza Casserole
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White Pizza Casserole is a delicious blend of homemade cheesy white pizza sauce, pasta, and lots of pepperonis, all mixed and baked to crispy perfection.
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Ingredients
- 4 cups dry penne pasta cook based on package directions
- 2 1/2 cups shredded Mozzarella cheese
- 6 oz Pepperoni's
Sauce:
- 1/4 cup unsalted butter
- 1 medium onion minced
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2 cups heavy cream warm
- 1/2 teaspoon fresh thyme diced
- 1/2 teaspoon fresh oregano chopped leaves only
- 1/2 cup parmesan grated
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Cook penne pasta al dente according to package instructions. Drain and set aside.
- In a large skillet or saucepan over low heat, let the butter and add diced onion. Cook until transparent, about 5 minutes. Season with a pinch of salt and pepper.
- Add garlic and cook for another 30 seconds.
- Add the flour and stir to distribute flour. Increase heat to medium and cook for a minute or two, stirring continuously.
- Slowly stir in warmed cream in a slow drizzle and stir constantly to avoid lumps.
- Bring the cream mixture to a very slight simmer and cook until it thickens slightly.
- When the sauce is the consistency of gravy, season it with fresh thyme, oregano, and a pinch of salt and pepper.
- Please remove it from the heat and stir in parmesan cheese.
- Add cooked pasta, 3/4 of the pepperoni, 1 cup of shredded mozzarella cheese, and the white pizza sauce to a large bowl and gently toss to combine.
- Pour mixture into a greased 9x13'' pan. Sprinkle 1 1/s cup of mozzarella cheese on top (you can use more or less cheese), and top with remaining pepperoni pieces.
- Bake for 25-30 minutes or until cheese is golden and bubbling.
- For a golden brown top, broil for the last minutes of baking. Enjoy!
Notes
- I use penne for this casserole because of the angled ends. The sauce is drawn into the hollow opening, so you get a mouthful of sauce in every bite. But that is not all. The ridges along the outside also hold the sauce. Talk about a mouthful of flavors! Penne ziti is another excellent choice; shells are incredible, too, because they can even hold smaller pieces of pepperoni and cheese, and the outside has ridges. Cavatappi is fun corkscrew-type, hollow pasta that keeps the sauce and chunky ingredients outside.
- You will notice that I always mention that you should shred your cheese. Pre-shredded cheese is coated with additives to prevent clumping (and melting) and preservatives to help it stay fresh longer. Freshly grated cheese tastes better, too.
- You can substitute alfredo sauce for white pizza sauce in a pinch, but I would add some extra Italian seasonings and mozzarella for flavor and thickening.
- Wait to boil the pasta just before baking it, or you will end up with mushy noodles.
- Use any pasta with this casserole, but I recommend one with a textured outside and hollow inside.
Nutrition Information
Show Details
Calories
593kcal
(30%)
Carbohydrates
65g
(22%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
86mg
(29%)
Sodium
997mg
(42%)
Potassium
486mg
(14%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
545IU
(11%)
Vitamin C
1.7mg
(2%)
Calcium
471mg
(47%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 65g | 22% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 997mg | 42% |
| Potassium | 486mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 471mg | 47% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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