Save I started making this on a rainy Tuesday after staring at my pantry for ten minutes. A jar of marinara, a box of penne, and a bag of shredded cheese stared back at me like they knew exactly what I needed. I tossed them all into one pot with some bell pepper and olives I had left over, and fifteen minutes later my kids were asking for seconds. No separate boiling, no draining, no extra dishes. Just real pizza flavor in pasta form, and nobody complained about dinner that night.
The first time I served this to my neighbor, she thought I had ordered takeout and plated it fancy. When I told her it took less time than preheating the oven, she made me write down the steps on a napkin right there at the table. Now she texts me photos of her version with mushrooms and sausage at least once a month. Its become our unspoken weeknight lifeline.
Ingredients
- Short pasta: Penne or rotini work best because they trap the sauce in their ridges and cook evenly in the pot without turning mushy.
- Marinara sauce: Use a good quality jarred sauce you actually like eating straight because its the base of everything here.
- Pre-shredded mozzarella: Saves time and melts beautifully, though fresh mozzarella works if you have five extra minutes to tear it.
- Pre-shredded Parmesan: Adds that salty, sharp bite that makes it taste more like real pizza.
- Black olives: Briny and soft, they blend right into the sauce and give little bursts of flavor.
- Pepperoni: Optional but highly recommended if youre not keeping it vegetarian, it crisps slightly at the edges.
- Red onion: Sweetens as it cooks and adds a slight crunch if you dont overdo it.
- Bell pepper: Any color works, I usually grab whatever looks good and dice it small so it softens fast.
- Dried oregano and basil: The classic pizza spice duo that makes your kitchen smell like a pizzeria.
Instructions
- Combine and boil:
- Pour the pasta, marinara, and water into your pot and stir it all together so nothing sticks to the bottom. Bring it to a rolling boil, then drop the heat to medium and cover it so the pasta steams and absorbs the sauce.
- Simmer until tender:
- Let it bubble gently for about seven minutes, stirring every couple minutes to keep the pasta from clumping. Youll know its ready when the pasta is almost tender but still has a little bite.
- Add the toppings:
- Toss in the olives, pepperoni, onion, and bell pepper, then cook uncovered for two more minutes. The vegetables will soften just enough without turning soggy.
- Melt the cheese:
- Sprinkle both cheeses evenly over the top, cover the pot again, and let it sit for a minute or two until everything gets gooey and bubbly. Dont stir yet or youll lose that melted cheese layer.
- Season and serve:
- Finish with oregano, basil, salt, and pepper, then scoop it into bowls while its still steaming hot.
Save One night my youngest announced this was better than actual pizza because he didnt have to pick off the toppings. He ate bell peppers without a single complaint, which felt like a small miracle. Now every time I make it, he asks if we can have pizza pasta instead of the real thing, and honestly I dont argue because it means less work for me and vegetables he actually swallows.
What to Serve It With
I usually toast some garlic bread on the side or toss together a quick Caesar salad if I have romaine in the fridge. Sometimes I just serve it straight with nothing else because its filling enough on its own and my family never complains. If youre feeling fancy, a sprinkle of fresh basil or red pepper flakes on top makes it look like you tried harder than you did.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container, and they actually taste better the next day after the flavors soak in. Reheat it in a covered pan on the stove with a splash of water to loosen the sauce, or microwave it in a bowl with a damp paper towel on top so it doesnt dry out. I never freeze this because the pasta texture changes too much, but if youre desperate it works in a pinch.
Ways to Change It Up
Ive made this with cooked Italian sausage instead of pepperoni, and Ive thrown in handfuls of spinach or mushrooms when I needed to clear out the vegetable drawer. My sister swaps the mozzarella for smoked provolone and says it tastes like a deli pizza, and my dad adds a pinch of red pepper flakes because he likes everything spicy.
- Try rotisserie chicken instead of pepperoni for a heartier protein option.
- Use whole wheat or chickpea pasta if you want more fiber or a gluten free version.
- Add a handful of fresh arugula right before serving for a peppery green kick.
Save This is the kind of recipe that saves you on nights when nothing sounds good and everyone is cranky. It comes together fast, tastes like comfort, and uses stuff you probably already have, which is all I really need from a weeknight dinner.
Questions & Answers
- → What pasta types work best for this dish?
Short pasta shapes such as penne, fusilli, or rotini hold sauce well and cook evenly in one pot.
- → Can I customize the toppings?
Yes, use olives, bell peppers, onions, or substitute pepperoni with vegetarian alternatives. Mushrooms and spinach also work well.
- → How do I prevent the pasta from sticking?
Stir occasionally during simmering and ensure there's enough liquid to keep pasta submerged and cooking evenly.
- → What cheeses are ideal for melting on top?
Mozzarella and Parmesan provide creamy, gooey texture and rich flavor; smoked provolone or cheddar make tasty variations.
- → Is it possible to prepare this ahead of time?
For best texture, cook fresh just before serving, but you can prepare ingredients in advance and assemble quickly later.