STREAMING NOW: Chuck's Day Off

Cheesy Pizza Pasta

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Use your favorite jarred sauce, I generally make my own.”
1hr 10mins
13 cups

Ingredients Nutrition

  • 3 34 cups multigrain rotini pasta
  • 34 lb lean Italian turkey sausage, casings removed
  • 1 large onion, chopped (1 cup)
  • 12 lb fresh mushrooms, sliced (3 cups)
  • 1 (14 1/2 ounce) candiced Italian tomatoes, undrained
  • 1 (25 1/2 ounce) jaritalian herb pasta sauce
  • 12 teaspoon dried basil leaves
  • 1 (6 ounce) packagesliced turkey pepperoni
  • 1 (8 ounce) bagshredded reduced-fat Italian cheese blend


  1. Pre-Heat oven to 350°F
  2. In 5-quart Dutch oven, cook pasta as directed on package, omitting salt. Drain; return to Dutch oven.
  3. Meanwhile, in a non sticl skillet crumble sausage and brown.
  4. Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
  5. Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta in Dutch oven; stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  6. Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a