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Easy Cheesy Pizza Casserole

 
One serving costs about $3.01 One serving costs about $3.01

$3.01 per serving

181 people like this recipe

181 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:82%

Spoonacular Score: 82%

 

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Easy Cheesy Pizza Casserole at home. For $3.01 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 724 calories, 41g of protein, and 43g of fat. This recipe serves 6. It works well as a pretty expensive main course. This recipe from Foodista requires equivalent amount of a ground beef/bulk sausage mix, additional parmesan cheese, herbed parmesan drop biscuits, and milk. 181 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about about 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 82%. Users who liked this recipe also liked Cheesy Pizza Casserole, 20 Minute Cheesy Pizza Casserole, and Cheesy Pizza Pasta Casserole.

Italian can be paired with Verdicchio, Trebbiano, and Chianti. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Fonterutoli Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.

Fonterutoli Chianti Classico

Color: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.Conclusions: Those who argue that Chianti Classico is a prickly and rough wine will change their minds after tasting this 1999, which is ready to drink now but will improve for at least five years more.Alcohol: 13.5% by volume

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb italian ground beef
italian ground beef
0.5 cups
0.5 cups ricotta
ricotta
1 pinch
1 pinch oregano
oregano
1 pinch
1 pinch basil
basil
1 Tbs
1 Tbs parmesan cheese
parmesan cheese
26 oz
26 oz pasta sauce
pasta sauce
1 can
1 can canned pizza sauce
canned pizza sauce
0.13 tsps
0.13 tsps crushed red pepper flakes
crushed red pepper flakes
0.5
0.5  pepperoni
pepperoni
2 cups
2 cups shredded mozzarella
shredded mozzarella
0.5 cups
0.5 cups shredded provolone
shredded provolone
some
some parmesan
parmesan
some
some parmesan cheese
parmesan cheese
2.25 cups
2.25 cups baking mix
baking mix
0.25 cups
0.25 cups parmesan cheese
parmesan cheese
1 tsp
1 tsp italian seasoning
italian seasoning
0.67 cups
0.67 cups milk
milk
some
some or
or
1 lb italian ground beef
1 lb
italian ground beef
0.5 cups ricotta
0.5 cups
ricotta
1 pinch oregano
1 pinch
oregano
1 pinch basil
1 pinch
basil
1 Tbs parmesan cheese
1 Tbs
parmesan cheese
26 oz pasta sauce
26 oz
pasta sauce
1 can canned pizza sauce
1 can
canned pizza sauce
0.13 tsps crushed red pepper flakes
0.13 tsps
crushed red pepper flakes
0.5  pepperoni
0.5
pepperoni
2 cups shredded mozzarella
2 cups
shredded mozzarella
0.5 cups shredded provolone
0.5 cups
shredded provolone
some parmesan
some
parmesan
some parmesan cheese
some
parmesan cheese
2.25 cups baking mix
2.25 cups
baking mix
0.25 cups parmesan cheese
0.25 cups
parmesan cheese
1 tsp italian seasoning
1 tsp
italian seasoning
0.67 cups milk
0.67 cups
milk
some or
some
or

Equipment

frying pan
frying pan
bowl
bowl
oven
oven
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

Brown ground beef in skillet; drain fat. Mix in pasta or pizza sauce and pepper flakes; set aside. Mix ricotta cheese with the herbs and Parmesan in a separate bowl; set aside. Mix the dry ingredients for the biscuits. Add milk and stir until combined. Preheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick spray. Drop biscuit dough by teaspoons in the bottom of pan, spacing evenly. It's OK if there is space between the dough--it will expand as it's cooked. Top with ground beef mixture and dot with the ricotta cheese mixture. Bake at 375 for about 20 min or until biscuits are puffed and beginning to get golden brown. Top with mozzarella and provolone cheeses and distribute pepperoni slices evenly over top, increase oven temperature to 425 degrees. Return to oven and bake until cheeses are melted and beginning to bubble. This should take about 10 minutes. Remove from oven and let stand 5 minutes before slicing and serving. May be topped with the additional Parmesan cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.17
Ingredient
1 pound italian ground beef
½ cups ricotta
1 pinch basil
1 Tb parmesan cheese
26 ounces pasta sauce
1 can canned pizza sauce
⅛ teaspoons crushed red pepper flakes
½ pepperoni
2 cups shredded mozzarella
½ cups shredded provolone
some parmesan
some parmesan cheese
2.25 cups baking mix
¼ cups parmesan cheese
1 teaspoon italian seasoning
⅔ cups milk
Price
$3.52
$2.18
$0.04
$0.11
$2.90
$2.67
$0.01
$0.01
$3.44
$0.88
$0.63
$0.63
$1.16
$0.53
$0.09
$0.22
$19.02

Tips

Health Tips

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • get more price tips

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
704 Calories
39g Protein
41g Total Fat
44g Carbs
22% Health Score
Limit These
Calories
704
35%

Fat
41g
63%

  Saturated Fat
19g
120%

Carbohydrates
44g
15%

  Sugar
17g
19%

Cholesterol
115mg
38%

Sodium
2465mg
107%

Get Enough Of These
Protein
39g
79%

Phosphorus
791mg
79%

Calcium
652mg
65%

Vitamin B12
3µg
53%

Vitamin B2
0.74mg
44%

Selenium
30µg
44%

Zinc
6mg
41%

Vitamin B3
7mg
39%

Potassium
1179mg
34%

Vitamin A
1652IU
33%

Iron
5mg
32%

Vitamin B6
0.57mg
28%

Vitamin E
3mg
26%

Vitamin B1
0.38mg
26%

Folate
96µg
24%

Manganese
0.45mg
23%

Magnesium
85mg
21%

Copper
0.42mg
21%

Vitamin C
16mg
20%

Fiber
4g
19%

Vitamin B5
1mg
18%

Vitamin K
15µg
15%

Vitamin D
0.75µg
5%

covered percent of daily need

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