Can't decide between pizza or pasta? Now you don't have to! Have the best of both worlds on hand when you freeze dry for meals on the go.
16 oz. pasta
2 tbsp. olive oil
1 lb. mild Italian pork sausage
3 cloves garlic, minced
28 oz. can crushed tomatoes
15 oz. can crushed tomatoes
2 tsp. dried oregano
3 c. shredded mozzarella cheese, divided
1/2 c. grated parmesan cheese, divided
1/2 c. chopped red onion, divided
1 green bell pepper, chopped, divided
1/3 c. pickled banana peppers, divided
1/2 c. sliced black olives, divided
3 oz. pepperoni slices, divided
1/2 c. fresh mozzarella pearls
Preheat the oven to 350°. Bring a large pot of water to a boil and season with salt.
Add the pasta to the boiling water and cook about 1 minute less than the package instructions, until al dente. Drain and set aside.
Meanwhile, heat a large skillet over medium. Add 2 tablespoons of olive oil, then the sausage. Cook, stirring occasionally until browned and cooked through, about 7 minutes. Add the garlic and continue to cook for two more minutes.
Add both cans of crushed tomatoes and the oregano. Bring the sauce to a simmer and cook for 5 minutes. Season to taste with more salt. Stir in the cooked pasta.
Add half the pasta mixture to a 9-by-13-inch baking dish. Sprinkle with 2 cups of the shredded mozzarella cheese and 1/4 cup parmesan cheese. Sprinkle half of the red onion, bell pepper, banana peppers and black olives over top. Top with half of the pepperoni slices.
Top with the remaining half of the pasta, remaining 1 cup of mozzarella cheese, 1/4 cup parmesan cheese, half of the red onion, bell pepper, banana peppers, black olives, and pepperoni slices. Sprinkle with the fresh mozzarella pearls.
Bake for 30 to 35 minutes until bubbly and lightly golden on top.
- Spread casserole evenly on trays lined with silicone mats. Or use a spoon to make dollops the size of the portions you’d like to serve. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water. Stir and let sit a few minutes until the casserole is fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.