Photo: Greg Dupree; Styling: Buffy Hargett Miller 
Hands-on Time
40 Mins
Total Time
1 Hour 15 Mins
Makes 10 servings

Win over all of the kids and grown-ups in your house with this new instant classic that feeds more than two everything pizzas. Fresh and packaged mozzarella give it the best melty consistency.

How to Make It

Step 1

Preheat oven to 350°. Cook sausage and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until sausage crumbles and is no longer pink. Remove with a slotted spoon, reserving drippings in skillet. Drain sausage mixture on paper towels, and transfer to a medium bowl. Stir marinara sauce and 1/2 tsp. salt into sausage mixture.

Step 2

Sauté onion and next 3 ingredients in hot drippings 5 minutes or until tender; stir in olives and chopped pepperoni. Reserve 1/4 cup onion mixture.

Step 3

Prepare pasta according to package directions in a large Dutch oven.

Step 4

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, 7 to 10 minutes or until mixture is thickened and bubbly. Stir in fresh mozzarella cheese, Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Pour sauce over pasta in Dutch oven, stirring to coat. Stir in onion mixture.

Step 5

Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish, and top with sausage mixture, packaged mozzarella cheese, reserved 1/4 cup onion mixture, and pepperoni slices.

Step 6

Bake at 350° for 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving.

Ratings & Reviews

Cheryl242's Review

June 10, 2014
The main idea of this was good--the creamy noodles under the layer of meat and cheese, etc. But the pepperoni, I thought, didn't quite go with the dish. The first time I made this I'd gotten the recipe from somewhere else and used a combination of hamburger and sausage in the meat layer and left out the pepperoni. I used thicker than usual spaghetti on the bottom layer and increased the amount of sauce a little. It turned out just delicious. Maybe I just had beginner's luck on the first one, but I didn't like this casserole as made by this recipe nearly as much.

RedHatMilli's Review

January 12, 2014
I made this for church potluck today. I must say it is very delicious and went over very well with everyone. I made with all the recipe ingredients (no more/no less) however not by the recipe instructions. I browned the sausage and garlic in a pot with olive oil. I then added the onion, red/green bell peppers, olives, mushrooms and chopped pepperoni. Once cooked to liking I added the marinara sauce and simmered a bit. I tossed cooked Rotini with the marinara mixture and set aside while I made the white sauce. I made white sauce per instructions except put half & half in marinara jar and shook to incorporate sauce left behind in jar. Once thickened I layered 1/2 of pasta mixture in pyrex pan, topped with 1/2 of white sauce then repeated process. Topped with mozzarella cheese and baked for 45 minutes. I didn't put slices of pepperoni on top, instead I used all pepperoni chopped and added to marinara mixture. Will definitely make again.

bjrogers's Review

January 11, 2014

Kathy678's Review

January 05, 2014
Very tasty and filling. Cream sauce really adds a nice touch; almost like a white pizza sauce. I would add some spinach, esp because of the cream sauce. Ingredients take a while to prepare, so if you don't have time after work, prepare ingredients that you can the night before or make it on a weekend. Freeze what you can. Bake this in a traditional lasagna dish. A regular 9X13 pan isn't deep enough. I'm giving this a five because of the taste, but don't consider this a healthy dish.

Wichitafilly's Review

January 04, 2014
This recipe was actually very time consuming to make...but it was worth it! Everyone loved it and it was even better the next day!