This cheesy oven-baked pizza and pasta casserole dish, featuring shredded Armstrong cheese, Italian sausage, pepperoni and homemade tomato sauce, is an easy weeknight dinner staple that delivers so much comfort.
Homemade Tomato Sauce
Preheat oven to broil.
Bring a large pot of salted water to boil. Cook pasta according to package directions.
While pasta is cooking, make sauce. Place olive oil in a large 12-inch cast-iron skillet over medium-high heat. Remove sausage from casings and place into hot pan. Break up into small chunks using a wooden spoon and cook until golden brown, about 5-7 minutes. Add pasta sauce, 1/4 cup basil leaves and salt. Stir to combine. Bring to a boil, and then reduce heat to simmer. Drain pasta and add to sauce. Mix well to combine. Mix in 1 cup shredded mozzarella cheese.
Evenly sprinkle remaining cheese on top. Scatter top evenly with pepperoni or prosciutto. Broil until cheese is melted and just turning golden brown, about 2 minutes. Top with chili flakes and reserved basil leaves.
In a large pot heat olive oil over medium heat. Add onions and cook until softened, about 4 minutes. Add garlic and cook 1 minute. Add tomato paste, cook 1 minute. Add wine. Let wine cook until only a bit of liquid remains in pot, about 2 minutes. Add diced tomatoes, passata and salt. Bring to a boil, then reduce heat to low and simmer, until tomatoes have softened completely and sauce has thickened, 30 minutes.