Ingredients:

  • 12 oz (340 g) Penne or Rotini Pasta, cooked al dente
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 1 lb (450 g) Ground Italian Sausage (Mild or Hot)
  • 28 oz can (794 g) Crushed Tomatoes, high quality
  • 2 Tbsp (30 ml) Tomato Paste
  • 1 tsp (5 ml) Dried Oregano
  • 1/2 tsp (2.5 ml) Dried Basil
  • 1/2 tsp (2.5 ml) Red Pepper Flakes (Optional)
  • 1/2 tsp (2.5 ml) Granulated Sugar
  • Salt and Black Pepper, to taste
  • 1 medium Bell Pepper (Green or Red), diced
  • 4 oz (115 g) Button or Cremini Mushrooms, sliced
  • 2 cups (250 g) Low-moisture Mozzarella Cheese, freshly grated
  • 1/4 cup (25 g) Grated Parmesan Cheese
  • 3 oz (85 g) Sliced Pepperoni

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish. Cook the pasta in salted water until perfectly al dente (1-2 minutes shy of package directions). Drain immediately and set aside.
  2. In a deep skillet, brown the Italian sausage over medium-high heat, breaking it up as it cooks. Drain off any excess grease and transfer the cooked sausage to a bowl.
  3. Reduce the heat to medium. Add 1 Tbsp olive oil to the skillet. Sauté the diced onion until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute.
  4. Build the Sauce: Add the crushed tomatoes, the browned sausage, oregano, basil, red pepper flakes (if using), and sugar. Season well with salt and pepper. Bring the sauce to a gentle simmer, then reduce heat and cook, uncovered, for 10 minutes to allow the flavours to meld.
  5. Quickly sauté the diced bell peppers and mushrooms in the now-empty skillet for 3 minutes until slightly softened. Set aside.
  6. Combine Base: In a large bowl, mix the drained pasta with about two-thirds (2/3) of the prepared meat sauce, half (1/2) of the grated mozzarella, all of the sautéed vegetables, and half of the pepperoni slices. Spread the pasta mixture evenly into the prepared casserole dish.
  7. Pour the remaining one-third (1/3) of the meat sauce evenly over the top of the pasta mixture. Sprinkle the remaining mozzarella cheese and all of the grated Parmesan cheese over the sauce. Arrange the remaining pepperoni slices across the top.
  8. Bake for 25–30 minutes, or until the sauce is bubbling vigorously and the cheese is melted and golden brown. If the top starts to brown too quickly, lightly cover it with foil.
  9. Remove the casserole from the oven and let it rest for 10 minutes before slicing and serving. This resting period is crucial for the casserole to set properly.