Healthy Recipes | One Pot Pizza Pasta

One pot is all you need for this mouth-watering Pizza Pasta! It’s loaded with your favorite pizza toppings like ground beef, pepperoni, onions, peppers, and olives! The sky is the limit!

I’m always looking for those One Pot “hidden gems” that both my husband and my toddler will eat. This is definitely one of those meals. I first published it in 2016, and decided to dig it out of the archives and freshen it up a bit for ya.

You’ll see the ingredients below are super basic and you probably already have most of these things in your house. I like the fact that you can top this pasta with any favorite pizza topping that you want.

So once you have your ingredients, it’s time to get cookin! The steps are so VERY easy. I like to brown mild Italian ground sausage in the pan first then drain the excess fat. I cut up about half the pepperoni into strips and toss them in to heat through with the sausage. Then I simply add the jar of marinara, water and box of rigatoni and bring to a boil.

Hi friends! Do you have those family meals where every single person asks for seconds or thirds? This One Pot Pizza Rigatoni is just that kind of meal for our family! My kiddos call it “pizza pasta” or “pasta pizza” and it’s hands down their favorite meal. It’s one of mine too because I can make it all in just one pan, so less clean up afterwards and it’s all done in about 30 minutes! One of the key ingredients in this dish is quality sauce! And you’ll find that with new Mezzetta Napa Valley Homemade Sauces!

One Pot Pizza Pasta

Prep Time:10 Mins

Cook Time:20 Mins

Total Time:30 Mins

Ingredients:

• 1/3 cup pepperoni
• ¼ cup black olives thinly sliced
• 2 cups mozzarella cheese shredded
• ½ cup Parmesan cheese shredded (optional)
• Fresh Parsley finely diced
• 15 oz. marinara sauce about 2 cups
• 1 ½ cups chicken broth
• ½ lb. Rotini pasta uncooked
• ¼ teaspoon red pepper flakes optional
• 1 Tablespoon vegetable oil
• ½ lb. ground beef
• Salt/Pepper to taste
• 1 small onion diced
• 2 cloves garlic minced
• ½ green bell pepper diced

Instructions:

1. First, Preheat the oven to 375 degrees.
2. Second, Heat the vegetable oil over medium-high heat in a large, oven-safe skillet.
3. Next, Slice ¼ of the onion into strings and set them aside to top the pizza pasta. Finely dice the rest.
4. Roll the ground beef into small balls and season with desired amounts of salt and pepper.
5. Place the meatballs in the preheated skillet, you should hear a sizzle. Brown all sides and then reduce the heat to medium.
6. Add the finely diced onions and cook until they’re soft and translucent.
7. Add the minced garlic and half of the diced bell peppers and cook for an additional minute.
8. Use a spoon to remove some of the meatballs to top the pizza pasta with later. Set them aside.
9. Add the marinara sauce, Rotini, and chicken broth. Stir to combine.
10. Let the pasta gently bubble for the amount of time instructed on the package, use a silicone spatula to stir it often so it doesn’t stick to the bottom. The texture should be just at the al dente point once finished.
11. Remove the pan from the heat. Top it with the Mozzarella and Parmesan cheese.
12. Top the pasta with the reserved onion strings, pepperoni, black olives, remaining bell peppers, and reserved meatballs.
13. Place in the oven, uncovered, for about 10 minutes, or until the cheese is hot and melted. You may choose to warm some garlic bread during this time as well.
14. Remove from the oven and sprinkle with parsley. Serve, and enjoy!

Recipe Notes:

• Water may be used instead of chicken broth, but I prefer the flavor of using chicken broth. You may also want to consider using low sodium chicken broth.
• To save time, you can also cook and crumble the ground beef as opposed to rolling it into balls. Ground sausage may also be used instead of ground beef, or you can use a combination of the two.
• Pasta Substitution Options: Rigatoni and Penne make good alternatives.
• Don't forget the Garlic Bread!

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