Pizza Pasta Casserole
The recipe Pizza Pasta Casserole could satisfy your Mediterranean craving in approximately 45 minutes. This main course has 276 calories, 18g of protein, and 18g of fat per serving. This recipe serves 20. It will be a hit at your Autumn event. A mixture of spaghetti sauce, pepperoni, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
Instructions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
Transfer to two greased 13-in. x 9-in. baking dishes.
Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight.
Bake at 350° for 35-40 minutes or until heated through.
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.
Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione
#28 wine in VinePair's Top 50 of 2018Intense ruby red color with fine nose of blackberries and blackcurrant notes, balsamic and spicy hints. The wine display excellent acid structure, well balanced, elegant tannins. The impact in the mouth is velvety and persistent.