After I made this, my husband said it reminded him of a pasta dish a popular pizza place makes. I hadn't thought of it but now that he had mentioned it, yes it does. It was never one I ordered since the veggies were always still crunchy. We like soft veggies. If you like the add ins be sure to cook them first unless you like them crunchy. They also used assorted pasta. Mix and match as you like!
Pizza Casserole8 ounce box of pasta (I used gluten-free elbow macaroni)
2 - 14 ounce jars pizza sauce (or 3 cups of homemade)
1 pound cooked ground beef
1/2 of a 7 ounce package pepperoni slices (use 2/3 cut in half for in the casserole and 1/3 cut into quarters on top)
2 cups shredded mozzarella (or Italian Blend Cheese)
Other options for stir ins:
Cook and drain pasta. Mix together all of the ingredients except for the cheese and 1/3 of the pepperoni slices.
Dump into 9 x 13 pan (you can grease if you want - I never seem to remember to.) If you want to freeze it, slide it into a bag, when ready to use, thaw, dump in dish and bake.
Sprinkle on mozzarella. I made two dishes, one with and one without mushrooms.
Top with pepperoni slices.
Bake at 350 degrees for 25-30 minutes or until heated through and the pepperoni is nice and crispy on top.