One-Pot Pizza Pasta Express (Print Version)

Quick pasta with marinara, cheeses, olives, and peppers—ready in 15 minutes.

# What You 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 for non-vegetarian)
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

# How To Make:

01 - In a large deep skillet or pot, combine pasta, marinara sauce, and water; stir to blend.
02 - Bring mixture 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 and pasta is al dente.
04 - Sprinkle mozzarella and Parmesan evenly over the top; cover and cook for 1 to 2 minutes until cheese melts and bubbles.
05 - Season with dried oregano, basil, salt, and pepper; serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and you can actually sit down when dinner is ready.
  • It tastes like pizza without the wait, the dough stress, or the oven preheating anxiety that always adds an extra twenty minutes.
  • You can customize it endlessly with whatever toppings are hiding in your fridge, so it never gets boring and leftovers are rare.
02 -
  • If your pasta starts sticking to the bottom, add a splash more water and stir immediately, the sauce thickens fast and can scorch if you walk away.
  • Pre-shredded cheese contains anti-caking agents that can make it melt less smoothly, but in a dish like this where everything gets stirred together, it works perfectly fine and saves you time.
  • Don't skip the water, it seems like a small thing but without it the pasta won't cook through and you'll end up with crunchy noodles and a dry pot.
03 -
  • Use a deep skillet or Dutch oven with a tight-fitting lid, shallow pans don't trap enough steam and the pasta will cook unevenly.
  • Stir more often than you think you need to, especially in the first few minutes, because the pasta releases starch quickly and can clump or stick if left alone.
  • Taste the pasta before adding the cheese, that's your last chance to adjust the seasoning and make sure the noodles are cooked through.
Go Back