Two cheeses — mozzarella and Parmesan — build the crust and the depth
The second and third core ingredients are 2 cups of shredded mozzarella (divided) and ½ cup of grated Parmesan. They serve distinct roles: mozzarella provides the classic cheese pull and the golden, bubbly crust on top, while Parmesan contributes a sharp, salty, umami backbone.
Provolone or a pre-mixed Italian blend can replace the mozzarella, and Pecorino Romano — described as delivering a bolder, sharper bite — works as a Parmesan substitute.
Dividing the mozzarella is key to the texture: part of it is mixed into the casserole before baking, while the remainder is scattered on top to form the browned crust.
Optional add-ins turn a side dish into a full meal
The base recipe is intentionally minimal, but several add-ins are suggested for cooks who want a heartier result. One cup of pepperoni slices or cooked Italian sausage adds protein and turns the casserole into a standalone main course.
For color and a briny contrast, ½ cup of sliced black olives or diced bell peppers can be folded into the mixture before baking. Both options are described as adding a pop of flavor without requiring any extra cooking steps.
The pasta shape itself is also flexible: penne, rotini, or shell pasta are all listed as direct substitutes for elbow macaroni, with no adjustment to quantities or baking time indicated.
