Save There's something about a weeknight when the kids are hungry, you're running late, and the pantry feels full of possibilities. I discovered this one-pot pizza pasta on a Tuesday evening when I realized I had marinara, pasta, and cheese but zero energy for complicated cooking. Twenty minutes later, everyone was laughing around the table with forks in hand, and I was standing at the stove thinking, "Why don't I make this more often?" It became our Thursday night staple, the dish that somehow tastes like pizza night and comfort all at once, without the delivery app fees.
I made this for my sister's potluck once, brought it in a slow cooker, and watched it disappear in minutes while everyone asked for the recipe. She now makes it for her own kids, and every time she does, she texts me a photo. Those moments when a simple weeknight dinner becomes something people actually want to eat—that's the real magic.
Ingredients
- 12 oz short pasta (penne, fusilli, or rotini): The shape matters more than you'd think—tubes and spirals catch the sauce in ways that long noodles can't, giving you more pizza flavor in every bite.
- 1 jar (24 oz) marinara sauce: Use a sauce you'd actually eat on its own; it's the backbone here, so don't skimp on quality.
- 1/2 cup water: This isn't filler—it creates the right cooking liquid so the pasta absorbs flavor instead of turning mushy.
- 2 cups pre-shredded mozzarella cheese: Fresh mozzarella will seize up and turn grainy when heated this way, so the pre-shredded stuff with its anti-caking agent is actually your friend.
- 1/2 cup pre-shredded Parmesan cheese: Adds that salty, umami punch that makes people ask what your secret ingredient is.
- 1/2 cup sliced black olives: These bring a briny pop that cuts through the richness; don't skip them even if you think you don't like olives.
- 1/2 cup sliced pepperoni (optional): If you're going this route, add it in the last few minutes so it gets slightly crispy instead of rubbery.
- 1/2 small red onion, thinly sliced: Raw onion adds crunch and freshness that keeps this from feeling heavy.
- 1/2 bell pepper, diced: Any color works, but red or yellow ones stay sweeter than green.
- 1 tsp dried oregano and 1/2 tsp dried basil: These are the herbs that say "pizza" to your brain, so use them generously and without apology.
Instructions
- Combine and Start the Magic:
- Dump your uncooked pasta, marinara sauce, and water straight into a large deep skillet or pot, stirring everything together until the pasta is coated. You might feel like something's wrong seeing dry pasta in sauce, but trust the process.
- Build the Heat:
- Crank the heat to medium-high until you see big rolling bubbles breaking the surface. Once it's boiling, turn it down to medium, slap a lid on top, and let it simmer for 7 to 8 minutes, stirring every couple of minutes so nothing sticks to the bottom.
- Add the Toppings:
- Stir in your olives, pepperoni if you're using it, red onion, and bell pepper. Cook uncovered for another 2 minutes until the vegetables soften just slightly and the pasta reaches that perfect al dente texture where it still has a tiny bit of resistance when you bite it.
- Melt the Cheese:
- Scatter both cheeses evenly over everything, cover the pot, and let it cook for 1 to 2 minutes until the mozzarella turns glossy and bubbly. You'll smell when it's ready—that warm, melted cheese aroma is unmistakable.
- Season and Serve:
- Sprinkle in your oregano and basil, taste it, adjust salt and pepper, and bring it straight to the table while it's still steaming. This is a dish that loses charm the moment it cools.
Save My neighbor once asked me if I'd considered becoming a chef when she tried this, and I laughed because I was literally just boiling pasta in sauce. But that's the thing—sometimes the simplest ideas hit differently when they arrive hot and cheesy and made with care. She now has her own one-pot rotation, and we compare notes like we're running a restaurant.
Why This Becomes Your New Weeknight Weapon
The psychology of one-pot cooking is real. When your hands aren't covered in flour, sauce, and regret, you're more likely to actually cook dinner instead of defaulting to takeout. This dish proves that homemade can be faster than ordering, and infinitely more satisfying because you watched it come together.
Variations That Keep It Interesting
The base recipe is solid, but the toppings are where you get to play. I've thrown in cooked Italian sausage when I found it on sale, added fresh spinach at the last minute for a green vegetable moment, and even tried sun-dried tomatoes when I was feeling fancy. The beauty is that it's hard to mess up—your taste buds are the only real judge.
Make It Yours, Every Single Time
This recipe lives in that perfect space where it's foolproof enough for beginners but flexible enough for anyone. The flavor profile is forgiving, the timing is forgiving, and honestly, even if you slightly overcook the pasta or use a different cheese, it still tastes like home.
- Pair it with garlic bread and a simple green salad to make it feel like a complete meal without adding real work.
- If you have leftover fresh basil, tear it over the top right before serving for a brightness that jarred sauce alone can't quite reach.
- Save any leftovers in the fridge and reheat gently on the stovetop with a splash of water—it's actually better the next day when flavors have melded.
Save This one-pot wonder turned a chaotic Tuesday into something worth remembering, and now it's become the dinner people request. That's the real recipe here—something so simple it feels like you're cheating, but so delicious no one questions it.
Recipe FAQ
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or rotini are ideal as they hold sauce well and cook evenly in one pot.
- → Can I make this dish vegetarian?
Yes, simply omit the pepperoni or substitute with a vegetarian alternative to keep it meat-free without losing flavor.
- → How do I ensure the cheese melts perfectly?
After stirring in the toppings, cover the pot and cook for 1–2 minutes on low heat until the mozzarella and Parmesan are melted and bubbly.
- → What are good substitutions for the cheese?
Smoked provolone or cheddar can be used to vary the flavor profile and add richness to the dish.
- → Is it possible to add vegetables to this dish?
Yes, additions like sliced mushrooms, spinach, or cooked sausage can be added for extra texture and taste.