Ingredients:

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil.
  2. If using pasta, boil according to package directions until al dente (slightly undercooked). Drain well and toss in a large mixing bowl with 1 Tbsp olive oil. Set aside. (If using bread cubes, skip boiling; toss cubes with oil.)
  3. Brown the sausage/meat in a large skillet, breaking it up well. Drain excess grease. Add onion, garlic, and mushrooms; sauté until softened (about 5 minutes). Stir in oregano, salt, and pepper.
  4. In the mixing bowl containing the pasta/bread, add the entire jar of marinara sauce, the water/stock, Italian seasoning, and red pepper flakes. Stir until the base is evenly coated. If using pre-cooked meat/veg, fold them in now.
  5. Spread half of the sauced mixture evenly into the prepared baking dish. Sprinkle 1/2 cup of the mozzarella/provolone mix over this layer, followed by half of the pepperoni slices.
  6. Top with the remaining pasta mixture. Sprinkle the remaining mozzarella/provolone blend evenly over the top layer, followed by the remaining pepperoni and the grated Parmesan cheese.
  7. Bake for 30–35 minutes, or until the sauce is bubbling vigorously and the cheese topping is melted and golden brown.
  8. Let the casserole rest for 10 minutes before slicing. Garnish generously with fresh basil before serving.