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It doesn’t get any easier than this. Toss everything into a dish, bake, and serve. You don’t even have to preheat the oven.

KEEP SCREEN ON

Yield: 6 Servings

Cook Time: 1 Hours

Ingredients
Ingredients
1 pound dry pasta (e.g., penne, ziti, mezzi rigatoni)

1 pound Italian sausage, cooked and drained

1 16-ounce jar vinegar-based giardiniera, drained and chopped

½ cup jarred sliced pepperoncini or hot peppers

4 ounces sliced pepperoni, coppa, or prosciutto

1 red onion, sliced

3 cups shredded mozzarella cheese, divided

1 cup fresh mozzarella pearls

1 cup shaved parmesan

6 cups pasta sauce

1 cup water

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Preparation Method

  1. Combine all ingredients—reserving 2 cups shredded mozzarella—into a large bowl and stir. Pour mixture into large casserole dish. 
  2. Place uncovered into the oven on a rack set at position “2.” Set oven to 375°F Convection Steam Mode. Cook for 45 minutes.
  3. Remove from oven and evenly spread remaining 2 cups of shredded mozzarella over top. Return to oven; continue cooking for 10–15 minutes or until cheese browns. Serve.

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