Pizza Pasta Casserole
By :Chop Secrets
Print Recipe
Votes: 5
Rating: 4.8
Rate this recipe!
Course Dinner
Difficulty Easy
Browse Category Kid-Friendly, Meat, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Mushrooms, Onion
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6-8 servings
Ingredients
  • 1 tbsp butter
  • 1 lb italian sausage casings removed
  • 1 onion finely diced
  • 8 oz sliced mushrooms optional
  • 4 cups chicken or beef broth
  • 1 cup pasta sauce
  • 14-16 oz cavatappi rotini, penne or other short pasta
  • 14 oz pizza sauce
  • 3 oz sliced pepperoni divided
  • 8 oz shredded mozzarella divided
  • Fresh basil for garnish optional
Course Dinner
Difficulty Easy
Browse Category Kid-Friendly, Meat, Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Mushrooms, Onion
Prep Time 5 minutes
Cook Time 20 minutes
Servings
6-8 servings
Ingredients
  • 1 tbsp butter
  • 1 lb italian sausage casings removed
  • 1 onion finely diced
  • 8 oz sliced mushrooms optional
  • 4 cups chicken or beef broth
  • 1 cup pasta sauce
  • 14-16 oz cavatappi rotini, penne or other short pasta
  • 14 oz pizza sauce
  • 3 oz sliced pepperoni divided
  • 8 oz shredded mozzarella divided
  • Fresh basil for garnish optional
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  1. Cut 2 oz of the pepperoni in quarters. Leave the other 1 oz in whole slices. Set aside.
  2. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When butter gets hot, add sausage and onion. Cook and stir until no pink remains.
  4. Add mushrooms (optional) and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Onto the meat mixture, evenly layer pasta sauce, then pasta, then pizza sauce. Do not stir.
  6. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Add the 2 oz of quartered pepperoni and 4 oz of cheese and stir to combine.
  10. Top with remaining cheese and whole pepperoni and close the lid until the cheese is melted and pepperoni heated through. Serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

5 replies
  1. Spotty Dog
    Spotty Dog says:

    I noticed a lack of spice in the ingredients and added tablespoon of italian seasoning and a teaspoon each of granulated garlic and pizza seasoning. Spice level seemed about right. Also sauteed 2 gloves of garlic with the sausage and onion. Cooking setting 5 min was accurate. Meal was a hit and would make again.

  2. MrsUpshaw
    MrsUpshaw says:

    Although i altered the ingredients slighty to my family’s tastes (no mushrooms, less spices) it was a huge hit at my house! I made a huge batch in my 8qt, expecting leftovers, but when all 5 people come back for 2nds, no such luck! Looks like this one will be in heavy rotation at my house!

  3. MLefers
    MLefers says:

    We are new to the Instant Pot world… so I made this for my first attempt. OMG is this delish! The 5 min was accurate, and the pasta came out good. However, I didn’t have any sausage in the house, so I omitted the butter and used about 2/3 lbs of ground beef. I added minced garlic along with the chopped onion, a few dashes of Worcestershire sauce, and seasoned salt and pepper while making the meat mixture in the sauté step (same if I would have done it on the stovetop). When doing this, I was a little nervous about the 4 cups of broth the recipe calls for… and it was indeed overkill and it made it quite soupy and it ended up having the consistency of a saucier goulash style dish. The cheese helped to thicken it up some in the last step, but not near enough. I think it would have been better if I had only used 2-3 cups of broth instead. And after all, there is also 2 cups of added sauces as well…
    In saying this, I don’t normally make sausage or pork when I cook main dishes, so I don’t know how the consistency would have turned out with sausage. Even though it was not as thick as we prefer, it was still VERY good and it did not ruin the dish at all. We were very impressed with how making this dish with our Instant Pot retained all the flavors in the food, so it was incredibly good! Hubby was extremely impressed with that, and had a second helping! We will definitely make this recipe again!

  4. Sharon
    Sharon says:

    This was really good. I did make some changes from the original recipe to save on calories. To start, used olive oil in place of butter. Added 1/2 a green bell pepper with the sausage and onions. Added 2 minced cloves of garlic and added 1 T. of pasta sprinkle (from Penzey’s). Used less cheese and pepperoni and used turkey pepperoni. Instead of using pizza sauce, just used the already-opened jar of spaghetti sauce. Used penne pasta. It made a huge amount, about 9 servings. Would be good to serve for company.

  5. L31ghAnn3
    L31ghAnn3 says:

    First time I made this; I used 3 1/2 cups of chicken broth based on previously left comments and it was perfect, not soupy. Used all other ingredients including mushrooms. Opted to not add any extra seasoning or garlic and honestly it tasted amazing i used traditional prego for my 1 cup pasta sauce and a box of whole wheat penne. This was a hit. love it!

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