Description
A comforting all-in-one dinner combining classic pizza flavors—tomato sauce, cheese, pepperoni—with tender pasta, all cooked in a single pot for easy cleanup.
Ingredients
Units
Scale
- 300 g (10-12 oz) pasta (penne or rotini)
- 200 g marinara sauce
- 1 cup water or low-sodium chicken broth
- 150 g mozzarella cheese, shredded
- 100 g pepperoni slices (or diced ham/salami)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until soft, about 3–4 minutes. Add garlic and cook 30 seconds.
- Add pasta, marinara sauce, water or broth, oregano, basil, salt, and pepper. Stir to combine.
- Bring to a simmer, then cover and cook for 10–12 minutes, stirring once or twice, until pasta is al dente and most liquid is absorbed.
- Reduce heat to low. Stir in pepperoni (or other meat), then sprinkle mozzarella on top. Cover and cook 2–3 more minutes, until cheese melts.
- Garnish with fresh basil or parsley and serve hot straight from the pot.
Notes
- Swap pepperoni with cooked sausage, bacon, or keep it meat-free with mushrooms.
- Use part-skim or dairy-free cheese as desired.
- Add veggies like bell peppers, zucchini, or spinach for extra nutrition.
- For a cheesy crust, transfer to a baking dish, top with extra cheese, and broil until bubbly.
- Leftover pasta can be reheated with a splash of broth to prevent sticking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg