This easy Pepperoni and Sausage Pizza Casserole is going to become one of your family’s favorite meals. This crustless dish uses gluten free pasta noodles and dairy free cheese to meet your dietary needs (you can always use regular pasta and regular cheese)! I love that one recipe makes TWO casseroles – perfect for eating for dinner and freezing one for the next week (or to give to a friend or a new mom).
How to Make Pepperoni and Sausage Pizza Casserole
This casserole is a dream. When your family is hungry and ready for hardy soul food, this is your new go-to. We have this at least once a month (more like once a week in the winter and during busy sports seasons!) You can create two freezer meals out of this recipe, or you can cook up both pans to feed a crowd. My growing kids cannot get enough of this pizza casserole!
First, you’ll brown your sausage, garlic, onions and mushrooms (optional), while also boiling your gluten free penne pasta.
Once the sausage is cooked and the grease is drained, you’ll add tomato sauce, tomato paste and diced roma tomatoes to the pot along with your cooked penne pasta. Mix well.
Finally, you’ll build your casserole layers with a layer of your meat+pasta mixture followed by a cup of dairy-free cheese (we like Daiya mozzarella shreds) and a layer of green peppers and pepperoni. Repeat until both of your pans are full, and your ingredients are gone.
TO PREPARE FOR FREEZING
Cover with plastic wrap (we like Press & Seal) to eliminate any air that could cause freezer burn.
Then cover with foil. Clearly label the top with the name of the item, cooking temperature and time. Then pop in your freezer!
TO EAT
When you’re ready to eat your Pepperoni and Sausage Pizza casserole, remove from freezer and let thaw overnight in the fridge.
Once thawed, remove the layer of plastic wrap and re-cover with tin foil. Bake at 375 degrees for 35-40 minutes or until heated through.
If you don’t have time to thaw in advance, that’s okay! Remove the layer of plastic wrap, re-cover with tin foil and bake at 350 degrees for one hour. Uncover the dish and cook for an additional 15 minutes.
ENJOY!
HOW LONG WILL THIS LAST IN THE FREEZER?
You can enjoy this for about 6 months when properly stored.
HOW DO I MAKE IT NORMAL? (NOT GLUTEN OR DAIRY FREE?)
We get it – not everyone wants (or needs!) to be dairy or gluten free. Simply use regular ingredients instead of the dairy free or gluten free versions. You’ll see both options spelled out in the recipe card.
This easy Pepperoni and Sausage Pizza Casserole is going to become one of your family’s favorite meals. This crustless dish uses gluten free pasta noodles and dairy free cheese to meet your dietary needs (you can always use regular pasta and regular cheese)! I love that one recipe makes TWO casseroles – perfect for eating for dinner and freezing one for the next week (or to give to a friend or a new mom).
Scale
Ingredients
2 tablespoons extra virgin olive oil
3/4 cup chopped onions
8 mushrooms cleaned and sliced (optional)
2 cloves garlic, minced
16 oz ground sausage
1 lb gluten free penne pasta (or regular penne pasta if gluten free not needed)
30 oz tomato sauce
6 oz tomato paste
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 Roma tomato, diced
1 cup green or red peppers, chopped
16 oz Daiya Mozzarella Shreds (or use regular Mozzarella cheese if dairy free is not needed)
6 oz pepperoni
Instructions
Cook penne pasta in large pot according to al dente instructions. Drain.
In large saucepan heat olive oil, onions, garlic and mushrooms (don’t overcook).
Add ground sausage and cook. Drain excess grease from cooked sausage and return to pan.
Add tomato sauce, tomato paste, seasonings and diced roma tomatoe to cooked sausage. Mix well.
Add pasta and mix well.
Spray two 9×13 pans with cooking spray and add one layer of pasta mixture to each pan.
Top with pepperoni, peppers and one cup of cheese.
Add another layer of pasta mixture and repeat layers until all ingredients are used up.
The final layer should be loaded with remaining cheese and pepperoni.
Prepare for Freezing
Cover with saran wrap (we like Press and Seal). Press down into the sides of the cooking pan to ensure that no air is trapped under the wrap. This will protect your dish from freezer burn and prolong its freezer life.
Then, cover with foil. Write the name of the dish and baking instructions on the top along with the date.
Freeze.
TO BAKE
Thaw overnight in the fridge. Preheat oven to 375 degrees.
Remove saran wrap and re-cover with tin foil.
Cook covered for 35-40 minutes.
To Cook from Frozen: Preheat oven to 350 degrees. Remove plastic wrap and re-cover with tin foil. Bake covered for one hour. Remove cover and bake an additional 15 minutes.
I’m sharing 15 of my family’s FAVORITE make-ahead freezer casseroles. Several can be easily modified to be made gluten free or dairy free. Click here to see them all.
NEED ADVICE ABOUT GOING DAIRY FREE?
My daughter and I have been dairy free for years. It’s not as hard as it sounds!
[email protected] Hi, my name is Anna, and I'm here to share my stories, make you laugh and help you feel better about your crazy, messy, fabulous life. Learn more here.
You must be logged in to post a comment Login