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Upside Down Pizza Cast Iron Skillet

Upside Down Pizza Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 24 oz jar marinara sauce
  • 12 oz short pasta (rotini, penne, or rigatoni), cooked 2 minutes shy of al dente
  • 2 cups shredded low-moisture mozzarella
  • 4 oz sliced pepperoni (about 1 cup)
  • 1/4 cup grated Parmesan
  • 1 tsp dried Italian seasoning
  • Salt and black pepper

Method
 

  1. Brown the ground beef with onion and bell pepper in a skillet over medium-high heat until no longer pink, about 8 minutes. Drain excess fat, then stir in garlic, Italian seasoning, salt, and pepper, cooking 30 seconds more.
  2. Remove from heat and mix in the marinara sauce and cooked pasta until evenly coated.
  3. Grease a 10-inch cast iron skillet thoroughly. Layer pepperoni slices in a single overlapping layer on the bottom, then sprinkle 1 cup of mozzarella over them.
  4. Spoon the pasta mixture on top, spreading it evenly, then cover with the remaining mozzarella and the Parmesan.
  5. Bake at 375°F (190°C) for 25 to 30 minutes, until the cheese is melted and the edges bubble. Let the skillet rest for 5 minutes.
  6. Run a knife around the edge, place a large plate over the skillet, and carefully invert. Lift off the skillet, slice into wedges, and serve hot.

Notes

If your skillet tends to stick, line the bottom with a circle of parchment before adding the pepperoni; it peels off easily after baking. For a slightly lighter version, use part-skim mozzarella and turkey pepperoni, though the top will be less crunchy.