One Pot Pizza Pasta Recipe
This one pot pizza pasta recipe comes together in just 40 minutes, combining meat and veggie toppings with plenty of sauce and cheese. Minimal cleanup, maximum flavor, and always delicious!
Servings 6 servings
Calories 651kcal
Equipment
- 1 Cast-iron pot
Ingredients
- 1 teaspoon olive oil
- ½ pound sweet Italian sausage removed from casing
- 1 cup thinly sliced onions
- 1 cup thinly sliced green bell pepper
- 3 garlic cloves minced or pressed
- 8 ounces sliced mushrooms
- 1 ½ teaspoon Kosher salt divided
- ¼ teaspoon ground black pepper,
- ½ cup pepperoni cut in half and then each half cut into thirds + a few extra whole pieces for topping
- 2.25 ounces sliced black olives canned and drained
- 28 ounces tomato sauce
- 3 cups water
- ½ teaspoon Italian seasoning
- 16 ounce penne pasta uncooked
- 2 cups shredded mozzarella cheese divided
- Chopped fresh parsley and Romano cheese for garnish
Instructions
- Heat oil in a deep heavy-bottom, oven-safe pot over medium heat.
- Add sausage to the pan and break it up quickly with a wooden spoon.
- Add onions, peppers, garlic and mushrooms and stir to combine.
- Season to taste with 1 teaspoon salt and black pepper.
- Sauté until the sausage crumbles have browned, stirring frequently for around 10 minutes.
- Add the pepperoni and olives to the pan and sauté for 1-2 minutes.
- Add sauce, water, Italian seasoning, remaining ½ teaspoon salt and pasta to the pan and stir to combine. Bring the pot to a boil.
- Once boiling, reduce the heat to a medium low, cover and simmer for 10 minutes, stirring periodically.
- Remove the cover and simmer for and 3-5 minutes stirring here and there.
- Stir in ½ cup of shredded Mozzarella cheese and sprinkle the remaining cheese on top of the pasta.
- Place a few more whole pieces of pepperoni on top of the cheese and broil for a few minutes until the cheese is melted and bubbly.
- Top with parsley and Romano cheese and serve immediately!
Notes
- Stir often so the pasta doesn't stick to the bottom of the pot.
- Keep an eye on your heat since every stove is a little different, adjusting as needed helps prevent sticking.
- Don't cut back on the water. It might look like too much liquid at first, but the pasta absorbs most of it as it cooks. Don't be tempted to reduce the amount!
- Uncover the pot for the last 3 to 5 minutes of cooking to let some extra liquid evaporate.
- Broil just until the cheese is melted and bubbly, watching closely so it doesn't burn.
- Ingredients to prep ahead- Slice the onions, peppers, and mushrooms, and mince the garlic up to a day in advance.
- Leftovers and storage- Store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 651kcal | Carbohydrates: 71g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 2048mg | Potassium: 928mg | Fiber: 6g | Sugar: 10g | Vitamin A: 963IU | Vitamin C: 33mg | Calcium: 256mg | Iron: 3mg