One-Pot Pizza Pasta (Printer-friendly)

A speedy one-pot pasta dish featuring classic pizza flavors and melty cheeses for easy weeknight meals.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rotini)

→ Sauce

02 - 24 oz jar marinara sauce
03 - 1/2 cup water

→ Cheese

04 - 2 cups pre-shredded mozzarella cheese
05 - 1/2 cup pre-shredded Parmesan cheese

→ Toppings

06 - 1/2 cup sliced black olives
07 - 1/2 cup sliced pepperoni (optional)
08 - 1/2 small red onion, thinly sliced
09 - 1/2 bell pepper, diced
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - Salt and pepper to taste

# How To Make It:

01 - Place pasta, marinara sauce, and water in a large deep skillet or pot. Stir to mix evenly.
02 - Bring to a boil over medium-high heat. Reduce to medium heat, cover, and simmer for 7 to 8 minutes, stirring occasionally until pasta is nearly tender.
03 - Stir in black olives, pepperoni (if using), red onion, and bell pepper. Cook uncovered for 2 minutes until vegetables soften and pasta reaches al dente texture.
04 - Evenly sprinkle mozzarella and Parmesan cheeses over the top. Cover and cook for 1 to 2 minutes until cheese is melted and bubbly.
05 - Sprinkle dried oregano, basil, salt, and pepper. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot so cleanup is faster than the meal itself.
  • It tastes like pizza night but without the delivery wait or the expense.
  • You can toss in whatever toppings you have on hand and it still works.
02 -
  • Stir the pasta regularly or it will stick to the bottom and burn, especially in the first few minutes.
  • Dont skip the water or the sauce will be too thick and the pasta wont cook evenly.
  • Let the cheese melt with the lid on or it will stay shredded instead of getting that perfect stringy pull.
03 -
  • Use a deep skillet or Dutch oven so the pasta has room to move and the sauce doesnt bubble over.
  • Taste the pasta before adding cheese so you can adjust the salt and seasoning while it still matters.
  • If the sauce looks too thick halfway through, add a splash more water instead of letting it scorch.
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