Pizza Pasta

Pizza Pasta

When I first started making this dish, it was crockpot pizza. Then I realized the crockpot aspect wasn’t really necessary, and I wanted put my own twist on the ingredients. So the dish you see in the picture there is like it’s 3 cousin, twice removed (or something). Now, when I tell Mr. J what’s for dinner, I call this “You know that thing that’s like crockpot pizza, but isn’t made in the crockpot…that’s what we’re eating.” So much for brevity?

Here I go again with one of those recipe “concepts.” It doesn’t really have a recipe, and you can do whatever you want. I realize that when you’re first starting out in the kitchen, you HATE this kind of post, but I’m hoping that this will give you an idea.

The base for what’s pictured is Campanelle pasta with a jar of spaghetti sauce and a pound or so of browned ground beef. Then, take your favorite pizza toppings, and bam! it’s pizza pasta. You can use any sauce you want, any pasta you want, and include meat (or not). If you’ve got leftover spaghetti that needs livening up, it’s a perfect candidate, too.

If you’re out of the store-bought stuff, here’s my pizza sauce recipe. You could also use this marinara sauce recipe. Or just open up a can of tomato sauce or crushed tomatoes and throw in some herbs. Easy peasy.

For toppings, go with mushrooms, green peppers, sausage, pepperoni (the mini ones are fun), olives…the possibilities are ENDLESS! I think I’d forego the ham and pineapple on this one though! And don’t forget the cheese! I recommend mozzarella, Parmesan, and feta, if you’re feeling bold! Pop it in the oven for 15 minutes to melt the cheese and bring it all together.

This is a great make-ahead dish. However, we’ve found that the pepperonis turn brown in the leftovers so I make the base without them and add them on as we reheat throughout the week. Of course, you can do this in a large baking dish instead of individual servings. I just wanted to customize ours with our favorite toppings. Hey, that’s a fun party idea…the Super Bowl is just around the corner, you know!

Beef/Noodo Bake

This recipe is adapted from Pioneer Woman’s Sour Cream Noodle Bake. And by “adapted” I mean I left out the green onions and changed the name. It’s very comforting and very tasty. I described to to Mr. J as an American take on an Italian-style dish. It’s a great way to remix spaghetti for something a little different. Head over to P Dub’s for the recipe. It’s pretty darn good, and she has great process photos.

There is one more difference from PW’s. I used these egg noodles in lieu of the ordinary kind. They tasted like homemade. Make the switch, if you can find these noodles. You won’t regret it.

One more thing… instead of making a 9 x 13 casserole, I made two 8 x 8s. I baked one for dinner and froze one to be baked later. This really helps on nights when I don’t have any energy to cook, I don’t have any time, or I’m out of inspiration. Both versions turned out great. I think this recipe makes a great addition to a frozen meal plan, and I really liked this method of half and half. I think I’ll do it again.

Quesadilla Pie

Another serving suggestion for your fajita chicken: Quesadilla Pie! Or this one is shown with left-over taco meat: