When I saw this dinner had all the flavors of my favorite pizza combined with pasta in an easy casserole I was totally sold. When you taste it, you will be too. Added bonus, this recipe makes TWO dishes of pizza perfection. Exactly what you need for feeding a big crowd or (like I did) making one for now and freezing the other for a night when you need a break from cooking.
It makes me sad that casseroles generally fall into the “delicious but not particularly photogenic” category. However, this was far too easy and delicious to keep to myself, just because it’s not the prettiest girl at the party. Plus, when both my children and my husband gobble down dinner, it’s an automatic keeper.
adapted from Taste of Home
- 8 ounces uncooked fettuccine
- 2 pounds ground turkey
- 1 medium onion, chopped
- 16 ounces fresh mushrooms
- 1 can (15 ounces) tomato sauce
- 1 jar (14 ounces) pizza sauce
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
- 1 package (3-1/2 ounces) sliced turkey-pepperoni
- 1/2 cup grated Parmesan cheese
- Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
- Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese and top with half the pepperoni. Repeat layers. Top each with remaining pepperoni and Parmesan cheese.
- Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).