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  • Prep
    25 min
  • Total
    1 hr 25 min
  • Servings
    4 - 6

Cheesy Pizza Pasta Casserole

In collaboration with Food Network Canada Chef Roger Mooking, this cheesy oven-baked pizza and pasta casserole dish, featuring Armstrong shredded cheese, Italian sausage, pepperoni and homemade tomato sauce, is an easy weeknight dinner staple that delivers so much comfort.


  • 1 tbsp olive oil
  • 1 (500 g) pkg Italian sausages
  • 1 (450 g) pkg fusilli pasta
  • 4 cups homemade tomato sauce, made with Campari tomatoes
  • ½ tsp kosher salt
  • 2 ½ cups Armstrong Pizza Mozzarella Shredded Cheese
  • ½ cup pepperoni slices or 3 slices prosciutto, torn
  • ½ cup packed basil leaves, divided
  • ½ tsp chili flakes


Homemade Tomato Sauce

  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup red wine (optional)
  • 8 Campari tomatoes, skins peeled and diced
  • 2 cups tomato passata
  • 1 tsp kosher salt


  1. Preheat oven to broil.
  2. Bring a large pot of salted water to boil. Cook pasta according to package directions.
  3. While pasta is cooking, make sauce. Place olive oil in a large 12-inch cast-iron skillet over medium-high heat. Remove sausage from casings and place into hot pan. Break up into small chunks using a wooden spoon and cook until golden brown, about 5-7 minutes. Add pasta sauce, 1/4 cup basil leaves and salt. Stir to combine. Bring to a boil, and then reduce heat to simmer. Drain pasta and add to sauce. Mix well to combine. Mix in 1 cup shredded Pizza Mozzarella cheese.
  4. Evenly sprinkle remaining cheese on top. Scatter top evenly with pepperoni or prosciutto. Broil until cheese is melted and just turning golden brown, about 2 minutes. Top with chili flakes and reserved basil leaves.


Homemade Tomato Sauce

  1. In a large pot heat olive oil over medium heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook 1 minute. Add tomato paste, cook 1 minute. Add wine. Let wine cook until only a bit of liquid remains in pot, about 2 minutes. Add diced tomatoes, passata and salt. Bring to a boil, then reduce heat to low and simmer, until tomatoes have softened completely and sauce has thickened, 30 minutes.

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