Pizza Baked Ziti

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  12 oz Pasta, Ziti, White, Dry
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  1 lbs Italian Pork Sausage
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 cup Pasta Sauce, Marinara, Canned
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  1 cup 1 To 2 Cups Extra Pizza Toppings (Such As Olives, Pepperoni, Pepperoncini, Etc)
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  3 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large stockpot of generously-salted water to a boil over high heat. Add the penne and cook 8–9 minutes over medium-high heat, stirring occasionally, until just shy of al dente (the pasta should still have a slight firmness when bitten). Drain completely and set aside.
2. 2Heat a large non-stick sauté pan over medium-high heat. Add the Italian pork sausage and cook 6–8 minutes, crumbling continuously with a wooden spoon, until no longer pink and browned throughout. Transfer to a clean bowl and set aside.
3. 3Add the olive oil to the same sauté pan over medium heat and cook 1–2 minutes until shimmering and fragrant.
4. 4Return the drained penne to the large stockpot. Add the cooked sausage, the marinara sauce, the pizza toppings, and the part-skim mozzarella. Toss over low heat for 2–3 minutes until evenly combined and heated through.
5. 5Divide the pasta mixture evenly into 8 airtight containers while hot, filling each about three-quarters full. Sprinkle the grated Parmesan evenly over the top of each container.
6. 6Seal the containers and allow to cool to room temperature, then refrigerate for up to 4 days or freeze for up to 3 months.
7. 7To reheat: Transfer one container to a microwave-safe dish, cover loosely with a lid or plastic wrap, and microwave on 50% power for 3–4 minutes, stirring halfway through, until heated through to 165°F internal temperature.