One-Pan Pizza Pasta Recipe: Cheesy Skillet Dinner

Rebecca’s recipe review

Taste: All the classic pizza flavors—tomato, oregano, melty cheese and pepperoni—combined with tender pasta.

Texture: Soft pasta coated in a rich tomato sauce with gooey, melted mozzarella.

Ease: Very easy — a great 4/10 on the effort scale for a weeknight.

Pros: Quick, budget-friendly, and minimal dishes to wash.

Cons: None noteworthy — very forgiving and customizable.

Would I make this again? Yes — this is a regular in the dinner rotation for many families.

One Pan Pizza Pasta — ingredients overview

The sauce is made from olive oil and garlic, blended with both marinara and pizza sauce for a balanced tomato flavor. Dried oregano and a pinch of red pepper flakes round it out, while water helps the pasta cook right in the sauce. Once the pasta is tender, folded-in mozzarella and pepperoni complete the dish, with a sprinkle of fresh parsley to finish.

Because the macaroni cooks directly in the sauce, there’s no need to boil pasta separately. That keeps the process simple and means less cleanup at the end.

How to make pizza pasta

1. Sauté: In a large, high-sided skillet, warm the olive oil and sauté the pepperoni pieces briefly with the garlic, salt and pepper. Cook just a minute or two so the pepperoni begins to brown and the garlic becomes fragrant.
2. Add sauces: Stir in the marinara, pizza sauce, water, red pepper flakes, and oregano until everything is evenly combined.
3. Simmer: Add the elbow macaroni, stir to coat, then cover and simmer over medium heat for about 15 minutes. Stir frequently so the pasta cooks evenly and absorbs most of the liquid without sticking or burning.
4. Finish: When the macaroni is tender, stir in half of the shredded mozzarella. Top with the remaining mozzarella and reserved pepperoni, cover for 2–3 minutes until the cheese melts, then remove from heat and garnish with minced parsley. Serve hot.

Recipe variations and add-ins

This recipe is very flexible. If pepperoni isn’t your thing, try one of the options below or mix several together to make it your favorite pizza in pasta form.

• Bacon: Stir in 1/2 cup of cooked, crumbled bacon when you fold the cheese into the pasta.
• Ground beef or sausage: Brown the meat first, drain excess fat, then proceed with the recipe. This adds protein and more savory depth.
• Vegetables: Sauté or roast mushrooms, bell peppers, onions, or olives until tender, then fold them in with the mozzarella.
• Cheese-only: Skip the pepperoni for a simple cheese-pizza version. Add grated Parmesan, provolone, or a blend of cheeses for extra richness.

How to serve pizza pasta

This recipe yields about 6–8 servings, so it’s ideal for families or for making a few meals at once. It reheats very well, which makes it a great option for leftovers or for meal prep.

Serve it with a crisp garden salad or buttery garlic breadsticks for a complete meal. For picky eaters, simply leave out ingredients they don’t like — the core tomato-and-cheese combination remains a crowd-pleaser.

This Pepperoni Pasta is comforting, quick, and satisfying. It’s easy to customize and consistently hits the spot on busy weeknights.

More delicious pasta recipes

• Chicken Bacon Ranch Pasta — creamy pasta tossed in ranch dressing with chicken and bacon.
• Chicken Tetrazzini — fettuccine with chicken, mushrooms, and peas in a creamy cheese sauce.
• Jamaican Rasta Pasta — bold jerk-seasoned chicken with colorful bell peppers.
• Crockpot Mac and Cheese — a slow-cooked, cheesy classic perfect for busy days.
• One Pan Tomato Ricotta Pasta Bake — a vegetarian-friendly pasta that comes together quickly.