Are you familiar with the amazing comfort food that is the potato and cheese filled pierogi? We’ve created the best hybrid comfort food in this Pierogi Lasagna mash up. It’s meal time magic in every slice!
I think it’s safe to say that we all look forward to pizza night every other Friday. Some nights, it means placing an order on the computer and having it delivered about 45 minutes later.
Other nights, it means Mom thawing out the pizza dough the night before and getting busy with a variety of toppings.
It could be your traditional pepperoni, or even as funky as Mac & Cheese pizza. We love pizza. Period. But then, naturally, you’ve got those ‘oops’ moments.
You know the ‘pizza night’s come up again, and even though you told yourself multiple times, posted sticky notes, and tied a ribbon around your finger, you still forgot to thaw the dough out’ moments.
And it’s 30 minutes until you told everyone to be at the table. See, an ‘oops’ moment.
Luckily for me, one of my guys favorite pizza flavor combos will forever be meatlover’s.
And what’s not to love? Especially for a meaty, hearty kind of appetite.
Where else are you going to find beef, pepperoni, sausage, ham, and occasionally bacon thrown together into one incredible dish? This is my pizza night savior on those no-dough nights.
Instead of a traditional pizza crust, I opted to mix there favorite flavors with some pasta. And man, oh, man is it good! All their promised favorite flavors, mixed with some fun pasta shapes.
And it’s customizable. Use whatever pasta is your family’s favorite shape. I didn’t include them in the recipe, but add in some ground beef, or swap it for something else.
The sons’ consider it a real treat when I sprinkle some crispy, crumbled bacon over top the pepperoni and cheeses.
This recipe also makes for a very deep, very hearty casserole. If I think that will be too much for one meal, especially when served with a salad and/or sides- I divide it between two smaller casserole dishes instead.
One to enjoy that night, and another to cover freeze and bake for another meal on another busy night when dinner’s totally slipped my mind.
So whether you forgot to plan ahead like moi, you don’t want to do delivery, or it seems like too much work, with this meal you won’t have to let that stand in the way of you and your family enjoying your next pizza night.
If you’ve tried this MEATLOVER’S PIZZA CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Meatlover’s Pizza Casserole
- 1/2 lb bow tie pasta
- 1 lb mild pork sausage
- 2 26 oz jars spaghetti sauce
- 1 large onion diced
- 1 lb cooked ham cubed
- sliced pepperoni
- 3 8 oz bags of shredded mozzarella
- 6 tbsp grated Parmesan cheese
- 2 tbsp minced garlic
- 1 tsp dried oregano
- Cook pasta according to the package directions, or until al dente. Run under cold water to stop the cooking process, drain and set aside.
- Add the sausage, onions, garlic, and oregano until the sausage has cooked through and the onions are translucent. Remove them from heat, drain if necessary, and set aside.
- Lightly grease a 9×13 inch baking dish. Add some sauce to the dish, just enough to lightly coat the bottom when spread out.
- To create the first layer, add 1/3 of the cooked pasta and spread it out evenly into the dish. Cover the pasta with 1/3 of the remaining sauce. Sprinkle one bag of cheese out evenly over top. Sprinkle two tbsp of Parmesan out evenly over the mozzarella. Add the cooked sausage mixture and spread it out evenly.
- For the second layer, spread half of the remaining pasta into the dish. spread half of the remaining sauce out over the pasta. Sprinkle another bag of mozzarella and two tbsp of Parmesan evenly over top. Sprinkle the diced ham out evenly to finish the layers.
- To prepare the final layer, add all the remaining pasta, the rest of the pasta sauce, the last bag of mozzarella and the rest of Parmesan, and finally top with all the sliced pepperoni.
- Bake at 375 degrees for 40 minutes. Let sit for 5 minutes before serving.
This Crockpot Ham & White Bean Soup is an easier, set it and forget it, variation of the classic. It’s super simple with a very short ingredient list. It makes it quite a delightful surprise when you first dig in and discover just how incredibly flavorful it is.
These sliders. If you’ve seen them floating around the web, but haven’t given them a try yet, now’s the time to get to it. They really are that good. After my first bite, I could’ve kicked my own self for dragging my feet for so long.
Ooey, gooey finger-lickin’ good. Yes, that’s exactly what these sandwiches are. Prepare for the deliciousness. I think we can all agree that when cheese is involved with any meat, it’s pretty much a wonderful thing. Ham and cheese may be a beloved classic, and most definitely a wonderful thing, but add in the poppy seed mustard butter onion sauce thing and it’s umm, wow! The sauce is what really knocks this one out of the park.
So they’re yummy, and super simple to assemble, two things that don’t always go hand-in-hand in the kitchen. Doesn’t that just make them perfect for even your busiest days or nights?
The sons’ and the hubs drool over these things now, even the leftovers (if there are any the next day, which is rare). Are you thinking it sounds great, but bummed because you don’t have tiny any pretty petite buns on hand? If you’ve got some kind of larger bun, you’re in luck. I’ve made these on kaiser rolls, dinner rolls, and once even on hamburger buns with the same drool-worthy results.
Game day, brunch, a regular party, dinner, even a hot lunch. Whatever the occasion these bad boys will be the stars of the show.
Don’t want any pressure? Great. The sandwiches can be made up to a day in advance. Just don’t fix and sauce ’em until you’re ready to heat and serve. Otherwise, you’re going to end up with mush. And I haven’t met a ‘mush’ yet that I actually liked.
Hot Ham & Cheese Sliders
24 Hawaiian rolls or slider buns
24 pieces of ham, regular or honey flavored
24 slices of Swiss cheese
2/3 cup mayonnaise
Poppy Seed Mustard Sauce:
1 tbsp poppy seeds
1½ tbsp yellow mustard
½ cup butter, melted
1 tbsp minced onion
½ tsp Worcestershire sauce
1. Spread the mayo onto both sides of the center of each roll. Place a slice of ham and a slice of cheese inside of each roll. Close the rolls and place them close together into a large baking dish, or onto a heavy cookie sheet.
2. In a medium bowl, whisk together all of the sauce ingredients until evenly combined. Pour the sauce as evenly as possible overtop all of the sandwiches. If you don’t want to use all of the sauce that’s ok. Just make sure to use enough to cover the tops of the rolls. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is nice and melted. Uncover and cook for 2 additional minutes or until tops are slightly browned and crisped. Serve warm.
A hearty soup that incorporates those holiday ham leftovers you just might have lying around, this Healthy Ham & Lentil Soup is simple, savory, slurp-able Winter weather comfort food. Ladle it into bowls for a filling dinner, pack it into a thermos for a delicious guilt free lunch, or even take a batch to a friend.
These Breakfast Enchiladas combine a much loved Tex Mex fav with classic AM flavors. Soft flour tortillas are stuffed with a savory meat mixture, and topped with a rich egg custard, crisp bacon bits, and shredded cheddar. Whether made ahead, or on the spot, it’s a breakfast made to fill you up and fuel your day.