I’m addicted to Pinterest.  Addicted.  I’ve had my eye on this recipe from Cully’s Kitchen for quite some time.  After reading comments, I could tell it was too big of a portion for our crew of 2.5.  But halving the sausage and pasta didn’t seem like a smart idea either.  So…I sort of halved the recipe AND made a more K friendly pasta dish with the extras to eat/freeze.  Here are my edits to Cully’s pizza casserole, as well as a pasta dish K gobbled up.


Cook 1 lb mini farfalle pasta

Brown 1 lb sausage


  • A can of mixed veggies
  • Pesto Sauce

In a bowl, mix 2-3 cups of cooked pasta, half a cup of cooked sausage, a small can/Cup of cooked veggies, and a couple of tablespoons of prepared pesto sauce.  Stir well.  Adjust portions to taste.  I had enough for 2-3 portions for K this week, and still froze a couple of portions for down the road.  He LOVED this.


  • (The remaining pasta and sausage)
  • 16 oz shredded mozzarella cheese
  • 4 T grated parmesan cheese
  • 1 24-26 oz jar of spaghetti sauce (I used Bertolli’s olive oil and garlic)
  • Pepperoni
  • Spices to taste (I used Pampered chef Italian Seasoning)

Spread a little spaghetti sauce on the bottom of the casserole dish.

Layer half the pasta, half the sausage, half the spaghetti sauce, half the cheese, and a layer of pepperoni.  Repeat the layers and top with a full layer of pepperoni.  Bake at 375 for 35-40 minutes.  Let it sit for 5 minutes before serving.

ENJOY!  Here’s a quick final pic of each: