One-Pot Pizza Pasta (Print Version)

Easy one-pot pasta blending marinara, cheeses, olives, and peppers for a savory, fast dish.

# Components:

→ 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

# Directions:

01 - In a large deep skillet or pot, add pasta, marinara sauce, and water. Stir to combine.
02 - Bring to a boil over medium-high heat, then reduce to medium. Cover and simmer for 7 to 8 minutes, stirring occasionally, until pasta is nearly tender.
03 - Stir in olives, pepperoni if using, red onion, and bell pepper. Cook uncovered for 2 minutes until vegetables soften and pasta is al dente.
04 - Sprinkle mozzarella and Parmesan evenly on top. Cover and cook 1 to 2 minutes until cheese melts and bubbles.
05 - Season with oregano, basil, salt, and pepper. Serve hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means minimal cleanup and maximum time with your family instead of the sink.
  • It comes together faster than delivery arrives, and tastes infinitely better because you made it.
  • Your kids will actually eat their vegetables because they're hidden in something that tastes like their favorite pizza.
02 -
  • Don't skip the cover during the initial simmer—it traps steam that actually cooks the pasta instead of just heating the sauce.
  • The water-to-pasta ratio is what separates creamy perfection from a dry mess; resist the urge to add more sauce unless you like leftovers that stick together like pasta cement.
03 -
  • Use a pot or skillet deep enough that the pasta sits in about an inch of liquid; shallow cookware leads to uneven cooking and dried-out sections.
  • If your family loves crispy cheese edges, don't cover it for the final minute—let that top layer brown slightly for textural contrast that makes every forkful interesting.
Return