White Pizza Casserole
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
593 kcal
-
Course
Main Course
-
Cuisine
American
White Pizza Casserole
Description
The White Pizza Casserole recipe features penne pasta tossed in a smooth, creamy sauce made with butter, minced onion, garlic, flour, and warmed heavy cream. Fresh thyme and oregano provide herbal notes that brighten the sauce, which is finished with grated Parmesan to enhance depth and creaminess. The cooked pasta is combined with most of the pepperoni and shredded mozzarella before baking, allowing the cheese to melt and bind the ingredients into a satisfying, cohesive dish.
The resulting casserole has tender pasta with flavorful pockets where the sauce collects in the hollow tubes and on ridges, complemented by the savory, slightly spicy pepperoni. The melted mozzarella adds a gooey, cheesy texture throughout. This casserole can serve as a main course for lunch or dinner and pairs well with a simple green salad to add freshness.
For best results, the type of pasta is important as the hollow and ridged shapes hold more sauce, intensifying each bite. Shredding cheese fresh is recommended to avoid additives that can affect melting. The recipe suggests cooking and draining the pasta just before baking to prevent mushiness. Alfredo sauce can be substituted if needed, but seasoning should be adjusted to maintain flavor balance.
Ingredients
- 4 cups penne pasta cook based on package directions, dry
- 2 1/2 cups mozzarella cheese shredded
- 6 oz pepperoni
Sauce:
- 1/4 cup butter unsalted
- 1 onion minced, medium
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour
- 2 cups heavy cream warm
- 1/2 teaspoon thyme diced, fresh
- 1/2 teaspoon oregano chopped leaves only, fresh
- 1/2 cup parmesan grated
- salt to taste
- black 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
- Penne pasta's hollow, ridged shape helps hold the sauce and ingredients, giving flavorful bites.
- Freshly shredding cheese enhances melt and flavor compared to pre-shredded options.
- Cook pasta immediately before baking to prevent mushy texture.
- Alfredo sauce can be used instead of the white pizza sauce; add extra Italian seasoning and mozzarella for flavor and thickness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
