Pin It I threw this together on a rainy Tuesday when the fridge was nearly empty and everyone was starving. One jar of sauce, a box of pasta, and whatever toppings I could scrounge from the deli drawer turned into something my kids now request by name. It tasted like pizza, felt like comfort, and dirtied exactly one pot. I have been making it ever since, tweaking the toppings depending on mood or what is lurking in the crisper drawer.
The first time I served this, my youngest looked up mid-bite and said it tastes like Friday night, which is the highest compliment in our house. I had been skeptical that pasta could really capture pizza flavor, but the herbs, melted cheese, and that slight char from the pepperoni convinced me. Now it shows up on our table at least twice a month, usually when I am too tired to think but still want something that feels like a win.
Ingredients
- Short pasta: Penne or rotini work best because their ridges grab onto the sauce, and they cook evenly in the skillet without turning mushy.
- Marinara sauce: Use a good jarred sauce you actually like eating straight, because it is the backbone of the dish and there is nowhere for a bland sauce to hide.
- Pre-shredded mozzarella: Saves precious time and melts beautifully, though I have learned to toss it with a pinch of cornstarch if it seems oily to keep it from clumping.
- Pre-shredded Parmesan: Adds a salty, nutty kick that makes the whole thing taste more complex than it really is.
- Black olives: They bring a briny pop that cuts through the richness, and even olive skeptics tend to tolerate them when everything is smothered in cheese.
- Pepperoni: Optional but highly recommended if you are not keeping it vegetarian, because those little curled edges get slightly crispy and release their spiced oil into the sauce.
- Red onion and bell pepper: They soften just enough to lose their raw bite but keep a little snap, adding color and a hint of sweetness.
- Dried oregano and basil: These are non-negotiable for that pizza shop smell, and I always add a little extra oregano because I am convinced it is the secret.
Instructions
- Combine and boil:
- Dump the pasta, marinara, and water into your widest skillet and stir everything together so the noodles are submerged. Bring it to a rolling boil over medium-high heat, then drop the temperature to medium, cover, and let it simmer for about 7 minutes, stirring every couple of minutes to keep anything from sticking to the bottom.
- Add the toppings:
- Toss in the olives, pepperoni, onion, and bell pepper, then cook uncovered for another 2 minutes, stirring gently until the vegetables start to soften and the pasta is just tender. The sauce should be thick enough to cling to every piece.
- Melt the cheese:
- Scatter both cheeses evenly across the top, then cover the skillet again and let it sit for a minute or two until the cheese melts into a gooey, bubbly layer. Do not stir yet or you will lose that beautiful blanket effect.
- Season and serve:
- Sprinkle the oregano, basil, salt, and pepper over the top, give it one final gentle stir to swirl the cheese through, and serve it hot straight from the pan. It tastes best when it is still steaming and the cheese is stretchy.
Pin It One night my partner walked in while I was making this and said it smells like the pizza place we used to go to in college. We stood there stirring the pot together, laughing about our terrible apartment kitchen and how we thought boxed mac and cheese was fancy. This dish does not just feed people, it pulls up memories and makes new ones at the same time.
Keeping It Vegetarian or Loading It Up
I leave out the pepperoni when my vegetarian sister visits, and honestly it is just as satisfying with extra mushrooms or a handful of fresh spinach stirred in at the end. If you are feeding meat lovers, cooked Italian sausage or crumbled bacon work beautifully, and sometimes I will throw in both pepperoni and sausage when I am feeling indulgent. The beauty of this recipe is that it bends to whatever you have or whoever you are feeding.
Cheese Swaps and Flavor Tweaks
I have tried this with smoked provolone instead of mozzarella, and the result was deeper and almost smoky, like a wood-fired pizza. Cheddar makes it more kid-friendly and a little sharper, though it does not melt quite as gracefully. If you want a creamier texture, stir in a few spoonfuls of ricotta or cream cheese right before adding the shredded cheese, and you will end up with something that tastes almost decadent.
Serving Suggestions and Extras
This is hearty enough to stand alone, but I usually serve it with garlic bread for scooping up every last bit of sauce, or a simple green salad with a sharp vinaigrette to cut the richness. Leftovers reheat beautifully in a covered skillet with a splash of water, and sometimes I will top them with a fried egg for breakfast, which sounds weird but works surprisingly well.
- If you are out of marinara, pizza sauce or even a good tomato basil pasta sauce will do the job.
- Fresh basil torn over the top right before serving makes it taste restaurant-fancy.
- A pinch of red pepper flakes gives it a gentle kick that grown-ups appreciate.
Pin It This recipe taught me that weeknight dinners do not have to be complicated to feel special. Sometimes all you need is one good pot, a little cheese, and the willingness to call it pizza.
Recipe FAQs
- → Can I make this without pepperoni?
Yes, omitting pepperoni creates a vegetarian-friendly version. You can also substitute with vegetarian pepperoni or other veggies like mushrooms for added flavor.
- → What pasta works best in this dish?
Short pasta shapes such as penne, fusilli, or rotini are ideal as they hold sauce well and cook evenly in one pot.
- → How do I know when the pasta is perfectly cooked?
Simmer the pasta until nearly tender, stirring occasionally. It should be al dente when the vegetables soften and just before adding cheese.
- → Can I prepare this meal ahead of time?
This dish is best enjoyed fresh to retain the cheese’s melty texture and the toppings’ freshness. Leftovers can be reheated gently.
- → What toppings complement this pasta well?
Sliced black olives, diced bell pepper, red onion, and herbs like oregano and basil enhance the flavors naturally. Pepperoni is optional for added richness.
- → Are there any recommended side dishes?
Garlic bread and a crisp green salad pair wonderfully, balancing the savory richness and enhancing the meal’s variety.