Skip delivery and carry-out—get all the pizza flavor you crave in a single, easy dinner. This one-pot pizza pasta delivers big taste with minimal effort and cleanup. It’s budget-friendly, kid-approved, and perfect for busy weeknights.
I’ve learned that when I ask my sons to spot clean without watching them, everything ends up in the toy box: day-old socks, empty cups, remotes and wrappers. They do the minimum and run back outside or to their games. As adults, we also look for shortcuts when our days are full.
That’s why one-pot meals are a lifesaver. Toss a few ingredients into a pot, simmer, and you’ve got dinner ready with minimal fuss and almost no mess. They’re quick, satisfying, and ideal when time is limited.
This pizza pasta captures classic pizza flavors—pepperoni, Italian sausage, tomato sauce and mozzarella—combined with pasta for a hearty, comforting meal that the whole family will love. It’s also easy to adapt: swap meats, add vegetables, or use a different pasta shape to suit your pantry.
How to Make Easy One-Pot Pizza Pasta
Use a sturdy, heavy-bottomed pot. A Dutch oven or large soup pot works best—cast iron or enameled cookware helps prevent sticking and distributes heat evenly.
Heat 2 tablespoons olive oil over medium heat. Add 1 cup diced onion and 1 cup diced green pepper, stirring to coat. Sauté until softened, about five minutes. Add 1 tablespoon minced garlic and cook one more minute—just long enough to tame the garlic’s raw edge without burning it.
Add 1 pound Italian sausage and a 5–6 oz package of pepperoni to the pot. Break up the sausage as it cooks and brown until no pink remains.
Stir in the pasta and liquids: 3 cups small dry pasta (penne, macaroni, or similar), 2 cups beef broth, 10 oz jar pizza sauce, a 2 oz can tomato paste, plus one jar of water (about the same size as the pizza sauce jar). Add 1 tablespoon Italian seasoning and salt and pepper to taste.
Bring the pot to a rolling boil, then reduce heat to a simmer. Cover and cook about 15 minutes, stirring at least once during cooking so the pasta doesn’t stick. Cooking time will vary slightly depending on pasta shape—cook until pasta is tender but not mushy.
Remove the pot from heat and stir in 2 cups shredded mozzarella, reserving about 1/4 cup to sprinkle on top. Because a Dutch oven retains heat, remove when the pasta is just al dente. Replace the lid and let the dish sit five minutes so the cheese melts and the sauce thickens.
Serve in bowls or on plates and garnish with reserved mozzarella, extra diced green peppers, or a sprinkle of shredded Parmesan if desired.
Recipe Notes and Variations
- Vegetarian option: omit the sausage and pepperoni and add sliced mushrooms, zucchini, or spinach.
- Swap chicken sausage or ground turkey for a leaner version.
- Use low-sodium broth and reduced-sodium tomato products to lower sodium.
- If the sauce is too thick while simmering, add a splash more water or broth; if it’s too watery at the end, let it sit uncovered a few minutes to reduce.
Ingredients
- 1 5 oz package pepperoni
- 1 pound Italian sausage
- 1 cup diced onion
- 1 cup diced green pepper
- 1 Tbsp minced garlic
- 1 Tbsp Italian seasoning
- 1 10 oz jar pizza sauce + 1 jar water
- 1 2 oz can tomato paste
- 2 cups beef broth
- 3 cups small dry pasta (penne, wheels, macaroni, etc.)
- 2 cups shredded mozzarella cheese
Instructions
- In a 5-quart pot, heat 2 Tbsp olive oil. Add onions and peppers and sauté until soft, about 5 minutes. Add garlic and cook 1 minute.
- Add Italian sausage and pepperoni; cook until sausage is no longer pink, breaking it up as it cooks.
- Add pasta, beef broth, tomato paste, pizza sauce, water and seasonings. Stir and bring to a boil.
- Cover and simmer 15 minutes or until pasta is tender, stirring at least once.
- Remove from heat and stir in mozzarella, reserving 1/4 cup for the top. Replace the cover and let sit 5 minutes. Garnish with diced green peppers or Parmesan, if desired.
Nutrition (per serving)
Calories: 496 | Carbohydrates: 23 g | Protein: 24 g | Fat: 34 g | Saturated Fat: 13 g | Sodium: 1344 mg
Recipe originally posted February 21, 2014.