Pizzagna

I’m considering changing the name of this blog (insofar as it really has a name now) to “Team Fat Kid,” because that is the team I am clearly playing for at least 85% of the time. Don’t get me wrong, I don’t have any problem with that, and I’d never presume to tell you that you should feel guilty for eating something – I don’t even like telling people they shouldn’t feel guilty for eating something, because it usually implies that they would have to if the ingredients of this thing were different or something. Like, oh, this cookie is guilt-free… unlike regular cookies which should leave you wracked. That’s mean. Eat what you like. Even when it’s clearly going to make you need to buy new pants.

To that point: this. It’s essentially pizza lasagna, so it’s got, like, double fat kid points, and of course because I’m a dweeb I decided to make a portmanteau of its name, hence “pizzagna.” It’s good, though. Obviously. The recipe comes from Please Note, and I would say I made a few changes to the recipe, but it’s a pretty free-and-easy recipe in the first place, and I get the impression that changes are encouraged. Well, here’s how I made it.

Pizzagna

Ingredients
about 1 bag egg noodles – bags can be all different sizes; I think I made about 12 oz which wound up being a little too much for my casserole dish
pasta sauce, jarred or homemade – I used jarred but like I always say, if you’re cool enough to have homemade on hand, go for it
shredded mozzarella
1 – 2 lbs ground beef (finally, a use for these ridiculous 1.3 lb packages of ground beef at the store!)
pepperoni

Method
Brown the ground beef over medium heat – I decided to season mine with some Italian seasoning, but you know, whatever.
Put the pasta on to cook as well. It’s ok to cook it just shy of al dente, since it’ll cook a bit more in the oven.
When the pasta’s ready and drained and the meat is cooked, or at least nearly completely cooked (again, the oven’s your friend), it’s time to assemble.
Oh, and preheat the oven to 350.
Here’s how I layered: a thin layer of sauce on the bottom of my casserole dish, then about half of the noodles, then about half the ground beef, then cheese, then more sauce, then the other half of the noodles, then the rest of the ground beef, then cover the top with cheese.
Gaily festoon the top with pepperoni.
Cover with tinfoil and bake for 30 minutes.
Take the tinfoil off and bake another 15 minutes.
The original recipe didn’t say to, but it might be a smart idea to let it rest a couple minutes before serving. It’s sizzling hot.

Because if there’s only one kind of meat, you’re just not trying hard enough.

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2 Responses to Pizzagna

  1. Simply Life says:

    everything in moderation, right? This looks great to enjoy a slice of!

  2. tina says:

    mmmm pizzzzzagna…genius idea

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