Skillet Pizza Casserole: Irresistible One-Pot Dinner

Cook the short pasta according to package instructions until al dente. Before draining, reserve half a cup of the cooking water. This starchy water will be crucial to give body to the sauce. Drain the pasta and set aside, preparing for the next step.

Pré-aqueça o forno a 200°C (400°F). In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the Italian sausage and brown it, breaking it into small pieces with a spatula. Carefully drain excess fat.

In the same skillet, add the chopped onion, green bell pepper, and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly golden. Season with a pinch of salt and black pepper to enhance the flavors.

Incorporate the minced garlic and dried oregano into the pan, sautéing for 1 more minute until the aroma intensifies. Next, add the marinara sauce, the reserved cooked pasta, and the pasta cooking water. Mix gently to combine all ingredients.

Spread the batter and sauce mixture evenly in the skillet. Cover the surface with the pepperoni slices, ensuring a balanced distribution so that each bite has a touch of flavor. Finish generously with the grated mozzarella cheese on top.

Take the skillet to the preheated oven for 15-20 minutes, or until the cheese melts completely, bubbles, and the edges are golden. Remove from the oven and let rest for 5 minutes before serving, allowing the flavors to intensify and the cheese to settle.