Ingredients
16 oz short cut pasta, cooked al dente according to the package & rinsed in cold water
1½ lbs boneless, skinless chicken breast, cut into bite size pieces
½ lb Italian hot sausage, removed from casings
4 oz Genoa salami, halved or quartered
1 – 28 oz can whole peeled tomatoes
1½ cups homemade or store-bought marinara sauce
1 TBs balsamic vinegar
½ sweet onion, chopped
1 green bell pepper, chopped
6 garlic cloves, minced
8 oz mushrooms, sliced
2 TBs fresh basil, roughly chopped
2 tsps dried oregano
1 tsp red pepper flakes
salt & pepper
8 – 16 oz Kraft creamy melt mozzarella
Instructions
In a large, ovenproof saucepan over medium heat, cook the Italian sausage until mostly browned, breaking up into smaller pieces with a wooden spoon. Add the chicken and cook until lightly browned on the outside. Remove the chicken and sausage from the pan with a slotted spoon.
Add the onions and green peppers and cook for about 5 minutes, or until just starting to soften. Lightly season with salt. Add the garlic and mushrooms and cook until the mushrooms begin to reduce in size ~ about 3 to 5 minutes.
Return the sausage and chicken to the pan. Add the whole peeled tomatoes, breaking up each tomato by hand or with a wooden spoon and removing any hard bits, if desired. Add the marinara sauce, balsamic vinegar, oregano, red pepper flakes, and Genoa salami. Cook at a simmer for about 10 minutes, or until the chicken is cooked through.
Turn the broiler on high.
Add the pasta and basil to the pan. Stir to combine and season to taste with salt and pepper. Add the desired amount of cheese and place under the broiler until the cheese has melted and lightly browned ~ about 3 minutes, keep an eye on it!
Remove from the oven and serve immediately! Enjoy!
Keywords: pizza casserole, meat lover’s pizza, meat lover’s pizza casserole, weeknight casserole, easy casserole, easy pizza casserole