By Christie Vanover | Published October 15, 2011 | Last Updated January 2, 2015
This recipe concludes my series of weeknight dishes made with Zestuous Mornay (Cheese) Sauce. My goal was to remove my freezer and pantry of processed, microwave-ready foods, and this sauce was the secret to that success.
My favorite recipe with this sauce is the Chicken Spinach and Mushroom Linguine, but this Supreme Pizza Pasta was by far my husband’s favorite. I joked all week that I was divorcing Mrs. Stouffer. Now my husband has joined in on the fun and is leaving Chef Boyardee. So long as I package this pasta in microwavable food containers, he can pop one in the microwave whenever he wants.
A little work on the weekend equals lots of homemade love all weeklong. You can use any pasta with this recipe, but I like the spiral gemelli because the sauce wraps around the twists. And I made this a supreme pizza by using pepperoni, sausage, peppers and onions, but you can mix in any of your favorite pizza toppings. Enjoy!
- 1 13.5-oz. box gemelli pasta
- 1 tablespoon butter
- ½ cup onion, diced
- ½ cup pepper, diced
- 3 links Italian sausage
- ½ cup pepperoni, diced
- ½ cup tomato sauce
- 3 tablespoons butter
- ¼ cup flour
- 2 cups milk
- 8 ozs. (2 cups) mozzarella cheese
- 1 tsp. salt
- 1 tsp. Pizza and Pasta Magic
- Pepperoni slices
- Panko breadcrumbs
Cook pasta, until al dente.
Heat butter in a skillet and sauté the onions and pepper, until tender.
Remove sausage from casing and brown.
Prepare the Mornay Sauce using the butter, flour, milk, cheese, salt and pizza and pasta magic.
Combine the pasta, sautéed veggies, sausage, pepperoni, tomato sauce and mornay sauce.
Spoon into individual plastic food storage containers. Place whole pepperonis on top and sprinkle with panko breadcrumbs.
Put the lid on top and refrigerate, so you can reheat it on a weeknight.
Microwave for three minutes, or until heated through.