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Sausage Pizza Shell Casserole
Rachel Kim

Sausage Pizza Shell Casserole

Fully cooked sausage and pepperoni give these shells the salty, browned edges people chase on a pizza. The red sauce stays loose enough to cook the pasta under foil, then tightens once the cover comes off. Don't use fresh mozzarella here; its extra water can turn the center soupy.
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Prep Time 10 minutes
Cook Time 58 minutes
Total Time 1 hour 8 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz dry medium pasta shells
  • 12 oz fully cooked Italian sausage sliced 1/4 inch thick
  • 3 oz sliced pepperoni
  • 1 can 15 oz tomato sauce
  • 2 1/2 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 1/2 cups shredded low-moisture mozzarella cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine the dry shells, sausage, pepperoni, tomato sauce, broth, oregano and salt directly in the dish.
  3. Press the shells below the liquid, cover tightly with foil and bake for 40 minutes.
  4. Stir well and bite into a shell from the center; if it is still chalky, add 1/4 cup hot water, reseal and bake for 5 to 10 minutes more.
  5. Top the tender shells with mozzarella and bake uncovered for 8 minutes, until melted and browned at the edges.
  6. Let the casserole stand for 8 minutes before scooping.