Ingredients
Scale
- 16 oz. rotini pasta
- 16 oz. whole milk ricotta cheese
- 3 cups shredded whole milk mozzarella cheese
- 1.5 cups shredded Parmesan cheese
- 1/4 cup heavy cream
- 25 oz. jar marinara sauce
- Kosher salt
- fresh cracked pepper
Toppings:
- sliced pepperoni
- sliced mushrooms
- diced green pepper
- diced red onion
- sliced black olives
Garnish
- grated Parmesan
- red pepper flakes
- Italian seasoning
Instructions
- Heat oven to 375 degrees.
- Cook pasta according to package instructions just until al dente. Toss with olive oil and season with salt and pepper.
- Add pasta, ricotta, 2 cups mozzarella, 1 cup Parmesan, and heavy cream along with a couple pinches of salt and pepper to a 9×13 baking dish or an enameled cast iron pan like this saute pan.
- Mix until well combined.
- Pour marinara sauce over the pasta in an even layer, leaving about an inch of “crust” around the edges.
- Top with remaining mozzarella and Parmesan cheeses.
- Top with desired pizza toppings, just like you would top a pizza.
- Cover and for about 30 minutes or so.
- Uncover and bake for an additional 10 minutes or until the cheese is melted and the edges of the casserole are bubbly.
- Broil for 1-3 minutes to brown the cheese, then garnish with Parmesan, red pepper flakes, and Italian seasoning if desired.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 454
- Sugar: 3.7 g
- Sodium: 673.8 mg
- Fat: 14 g
- Saturated Fat: 8.3 g
- Carbohydrates: 47.7 g
- Fiber: 3 g
- Protein: 33.2 g
- Cholesterol: 51.6 mg
