.33cuppepperoni slicessliced in half or quartered if the large ones
.25cupsliced olives
2cupsshredded mozzarella cheeseI used veggie shreds
2tablespoonsdairy-free Parmesan cheeseplus more for serving
1tablespoonfresh oregano or Italian parsleychopped
1teaspooncrushed red pepperoptional
Instructions
Boil pasta as per package directions. Drain, reserving 0.5 cup of cooking water, and set aside.
In a skillet, sauté onions and pepper in olive oil over medium-high heat until they are tender. Remove from heat and stir in the pizza sauce and cream cheese. Stir until thoroughly combined.
Return skillet to the heat and add the drained noodles, pepperoni and olive slices. Stir in reserved cooking water as needed to thin sauce.
Pour half of the noodle mixture into a 2 quart casserole dish. Sprinkle one-cup of cheese over the pasta mixture. Cover with remaining pasta mixture and remaining cheese.
Turn on oven broiler. Place casserole dish on the bottom rack of the oven. Allow to broil until the cheese is melted.
Sprinkle with Parmesan cheese, fresh oregano or Italian parsley, and crushed red pepper (if using). Serve immediately.
Any color bell pepper will work, green will show up better against the red sauce.
To freeze: prepare the pizza pasta as directed but do not bake. Cover with plastic wrap, then aluminum foil and place in the freezer for up to a month for best flavor. Remove from the freezer and bake as directed if thawed, or bake for additional time if baking from frozen.
Store any leftovers you may have in an airtight container inside the refrigerator for up to 3 days. Reheat in the microwave, 350F degree oven, or in an Air Fryer until heated through.