Pin It I started making this when my kids began refusing anything that took longer than a cartoon episode to cook. One particularly frantic Tuesday, I dumped pasta, sauce, and toppings into one pot and pretended it was intentional. They called it pizza pasta and asked for it three times that week. Now its my secret weapon when dinners an afterthought and everyones hungry in ten minutes.
The first time I made this for a friend who swore she didnt cook, she texted me a photo of her own version two days later. She used turkey pepperoni and added mushrooms she found in the back of her drawer. It wasnt about following a recipe perfectly, it was about proving dinner didnt have to be hard. Thats when I realized this dish gives people permission to improvise.
Ingredients
- Short pasta: Penne or rotini works best because the ridges grab onto the sauce, and they cook evenly in the liquid without turning mushy.
- Marinara sauce: Use a jar you actually like eating straight from the spoon, because this isnt hiding behind layers of seasoning.
- Pre-shredded mozzarella: Saves time and melts beautifully, though freshly grated will give you stretchier cheese pulls if youre feeling fancy.
- Parmesan: The salty, nutty kick makes it taste less like jar sauce and more like something you simmered all day.
- Black olives: Briny and bold, they add little pops of flavor that remind you this is pizza inspired.
- Pepperoni: Optional but worth it if youre not keeping it vegetarian, it crisps slightly at the edges and releases its oils into the sauce.
- Red onion and bell pepper: They soften just enough to lose their raw bite but keep a tiny crunch that adds texture.
- Dried oregano and basil: These are the herbs that make your kitchen smell like a pizzeria without any effort.
Instructions
- Combine and Boil:
- Pour the pasta, marinara, and water into your pot and stir everything together so the pasta is submerged. Bring it to a rolling boil over medium high heat, then lower the flame and cover it.
- Simmer Until Tender:
- Let it bubble gently for 7 to 8 minutes, lifting the lid every few minutes to stir and make sure nothing sticks to the bottom. The pasta will drink up the sauce and start to soften.
- Add the Toppings:
- Toss in the olives, pepperoni, onion, and bell pepper, then stir them through the pasta. Cook uncovered for 2 more minutes until the veggies relax and the pasta reaches that perfect al dente chew.
- Melt the Cheese:
- Scatter both cheeses across the top in an even layer, then cover the pot again and let it sit for a minute or two. When you lift the lid, the cheese should be glossy and bubbling.
- Season and Serve:
- Sprinkle oregano, basil, salt, and pepper over everything, then dish it out while its still steaming. The herbs wake up the flavors right before it hits the table.
Pin It One night my neighbor stopped by right as I was pulling this off the stove. She stayed for dinner and admitted shed been ordering takeout four nights a week because cooking felt overwhelming. I handed her the recipe on a torn piece of paper, and a month later she told me it had become her Thursday tradition with her kids. Thats the thing about this dish, it doesnt ask much of you, but it gives you a table full of people who feel cared for.
What to Serve Alongside
A simple green salad with vinaigrette cuts through the richness of the cheese and gives the meal a fresh contrast. Garlic bread is classic, but even a sleeve of store bought breadsticks works if youre keeping it low effort. If youve got extra time, roasted broccoli or zucchini adds a vegetable without complicating the plan.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up more sauce as it sits. Reheat gently in a skillet with a tablespoon of water to loosen it back up, or microwave in short bursts and stir between each one. The cheese wont be as gooey as it was fresh, but the flavor holds up beautifully.
Ways to Make It Your Own
This is the kind of recipe that begs you to raid your fridge and use what you have. Swap the toppings based on what your family loves or what needs to get used up before it goes bad.
- Toss in sliced mushrooms, cooked sausage crumbles, or a handful of fresh spinach during the last few minutes.
- Try smoked provolone or sharp cheddar instead of mozzarella for a deeper, funkier flavor.
- Add a pinch of red pepper flakes if you like a little heat sneaking through the sweetness of the sauce.
Pin It This is the dinner that proves you dont need hours or a dozen ingredients to make something people remember. It just needs to be warm, easy, and honest.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta 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 vegetarian-friendly alternatives while keeping the olives and vegetables.
- → How do I prevent the pasta from sticking to the pot?
Stir occasionally while simmering and ensure there is enough liquid by combining marinara sauce with water as directed.
- → Can I use different cheeses?
Absolutely, smoked provolone or cheddar can add different flavor profiles and melt nicely on top.
- → What sides pair well with this pasta?
Serve with garlic bread or a crisp green salad to balance the rich flavors of the dish.
- → How long does it take to cook this pasta?
Preparation takes about 5 minutes and cooking completes in 10 minutes, totaling a fast 15-minute meal.