Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) ground beef or Italian sausage, removed from casings
  • 1 medium onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 (28 oz) can (794g) crushed tomatoes
  • 1 (15 oz) can (425g) tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 15 oz (425g) ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 cups (225g) shredded mozzarella cheese, divided
  • 1 cup (115g) shredded provolone cheese
  • 1 cup (150g) sliced pepperoni
  • 1/2 cup (75g) sliced mushrooms
  • 1/2 cup (50g) chopped green bell pepper
  • 1/4 cup (30g) sliced black olives

Instructions:

  1. Brown the ground beef or sausage in a large skillet. Drain off any excess grease. Add onion and garlic and sauté until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes to allow flavors to meld.
  2. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well.
  3. Preheat oven to 375°F (190°C).
  4. Spread a thin layer of meat sauce on the bottom of the baking dish. Top with 1/3 of the ricotta cheese mixture. Sprinkle with 1/3 of the mozzarella cheese. Add 1/3 of the pepperoni, mushrooms, green bell pepper, and black olives. Repeat layers twice more. Top with remaining provolone cheese.
  5. Bake for 40-45 minutes, or until golden brown and bubbly and the internal temperature reaches 165°F (74°C).
  6. Let the casserole rest for 10-15 minutes before slicing and serving. This allows the cheese to set slightly, making for cleaner slices.