One-Pot Pizza Pasta Express (Print View)

Family-friendly pasta dish with marinara, mozzarella, olives, and bell pepper in one pot, done fast.

# 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

# Directions:

01 - In a large, deep skillet or pot, combine pasta, marinara sauce, and water. Stir thoroughly.
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 black olives, pepperoni if using, red onion, and bell pepper. Cook uncovered for 2 minutes until vegetables soften slightly and pasta is al dente.
04 - Evenly sprinkle mozzarella and Parmesan cheeses over the top. Cover and cook for 1 to 2 minutes until cheese melts and bubbles.
05 - Season evenly with oregano, basil, salt, and pepper. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and you can have dinner on the table before anyone starts complaining.
  • It delivers all the cheesy, saucy satisfaction of pizza without rolling dough or heating the oven, and kids actually eat their vegetables when they are disguised as pizza toppings.
02 -
  • Do not skip the water, because the pasta needs extra liquid to cook through without scorching the sauce, and I learned this the hard way with a burned pot and crunchy noodles.
  • Stir frequently during the first few minutes of simmering, or the pasta on the bottom will weld itself to the skillet and you will be scraping for days.
03 -
  • Use the deepest skillet you own, because the pasta bubbles up more than you expect and a shallow pan will overflow onto your stove.
  • Taste the sauce before you add it, and if it is too acidic, stir in half a teaspoon of sugar to balance it out.
Go Back