I’m always thinking up new ways to serve pizza, and pasta, since my family loves both so much. So naturally marring pizza and pasta is something I figured out how to do years ago.
Yield: Serves 8
1 package (16 oz) penne pasta
3 links sweet Italian sausage, cut into 1/2-inch slices
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 can (15 oz) Muir Glen™ organic pizza sauce
1 can (6 oz) pitted ripe olives, drained, sliced
1 can (4 oz) Green Giant™ mushrooms pieces and stems, drained
1 large bunch fresh basil, stems removed, leaves coarsely chopped
2 cups shredded mozzarella cheese (8 oz)
1/2 cup grated Parmesan cheese
1/2 cup sliced pepperoni
Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
Meanwhile, in 12-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink and vegetables are crisp-tender.
In baking dish, mix pasta and pizza sauce. Add sausage-vegetable mixture, olives, mushrooms and basil; toss until well combined. Sprinkle with cheeses; top with pepperoni.
Bake uncovered 8 to 10 minutes or until thoroughly heated and cheese is melted.
