1 pound (450g) rotini or penne pasta
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound (450g) ground beef or Italian sausage
1 can (28 ounces/800g) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups (200g) shredded mozzarella cheese
1 cup (100g) grated Parmesan cheese
1 package (3.5 ounces/100g) sliced pepperoni
Fresh basil or parsley, chopped (for garnish)
Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are softened.
Add the ground beef or Italian sausage to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Pour in the crushed tomatoes and add dried oregano, dried basil, salt, and pepper. Stir well and let it simmer for about 10-15 minutes.
In a large mixing bowl, combine the cooked pasta and the meat-tomato sauce. Mix until the pasta is evenly coated.
Grease a baking dish and spread half of the pasta mixture into it.
Sprinkle half of the mozzarella and Parmesan cheeses over the pasta. Add a layer of half of the pepperoni slices.
Add the remaining pasta mixture and top with the remaining cheeses and pepperoni slices.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven, garnish with fresh chopped basil or parsley, and let it cool for a few minutes before serving.
Enjoy your Pepperoni Pizza Casserole! Feel free to customize by adding your favorite pizza toppings like olives, bell peppers, or mushrooms.