“The trouble with eating Italian food is that three or four days later you are hungry again.”
At first glance this looks like a recipe for a casserole that you’d prepare for a crowd of hard-to-please youngsters … well, it is, but it is also perfect for a bunch of hungry adults. We often take it to our weekly church pot-luck and the baking dish/pan has always come home empty! Although I’ve since run across it in several places online, I first found this recipe in a Taste Of Home magazine of casserole recipes. After cooking it several times I made some slight modifications and here’s the results.
Revised 09/07/2022 … I’ve been cooking this recipe for over 15 years now and it somehow gets better each time I cook it. Also, I find myself thinking about or actually making changes, both additions and deletions, each time I begin the assembly. Originally there was too much milk so I’ve decreased it and, there always should have been chopped, sauteed mushrooms which I’m now listing as optional.
Cook pasta according to package instructions. Meanwhile, in a large saute/sauce pan saute the shallot and garlic and, if using, the mushrooms in the olive oil and then add the beef, salt and pepper and cook over medium heat until meat is no longer pink; drain. Stir in the pepperoni, the can of pizza sauce, garlic salt, Italian seasoning and HALF the Italian cheese. Remove from heat and set aside. In a medium mixing bowl, combine the egg, milk and Parmesan cheese. Drain pasta; toss with egg mixture. In a large mixing bowl, combine the meat mixture with the pasta mixture and mix well. Transfer to a greased 3-qt baking dish. Spread half of the squeeze bottle of pizza sauce over the mixture but don’t mix it in (refrigerate the remaining half for later use). Top with remaining cheese. Cover with non-stick foil and bake at 350-degrees for 20 minutes. Uncover and bake for 25 minutes longer or until bubbly around the edges.