Save There's something magical about weeknight dinners that come together in one pot—no fuss, no mountain of dishes waiting afterward. I discovered this pizza pasta years ago when I had exactly 15 minutes before my kids needed to eat, a jar of marinara in the pantry, and a desperate hope that something delicious could actually happen that fast. The first time I made it, I was skeptical that pasta cooked directly in sauce could taste anything but mushy, but watching it transform into something that tasted like comfort and pizza night all at once? That changed everything.
I remember my neighbor poking her head over the fence while I was stirring this together, asking what smelled so incredible. When I told her the whole thing took 15 minutes, she didn't believe me until I handed her a warm bowl with those melted cheese strings still stretching from the spoon. That's when I realized this wasn't just a weeknight shortcut—it was the kind of meal that makes people feel genuinely cared for, even when you're moving at lightning speed.
Ingredients
- Short pasta (penne, fusilli, or rotini): Use 12 oz—these shapes hold sauce beautifully and cook faster than longer noodles.
- Marinara sauce: A 24 oz jar is your shortcut to flavor; jarred sauce isn't a compromise here, it's the entire point.
- Water: Half a cup keeps the pasta tender without making everything soupy—trust this ratio.
- Pre-shredded mozzarella cheese: Two cups of the real thing (not the stuff in the green shaker) melts into those dreamy, gooey layers.
- Parmesan cheese: Half a cup adds that salty, sharp bite that makes people say yes to seconds.
- Black olives: Sliced and ready, these add bursts of briny flavor that feel intentional, not rushed.
- Pepperoni: Half a cup sliced transforms this into something that tastes indulgent; skip it if you're keeping things vegetarian.
- Red onion and bell pepper: Keep them thin-sliced and diced small so they soften in just two minutes without crunching.
- Dried oregano and basil: A teaspoon and half-teaspoon respectively—these are your pizza credentials.
- Salt and pepper: Finish with these after everything else is in, tasting as you go.
Instructions
- Combine and Start:
- Dump the dry pasta right into a large deep skillet with the marinara sauce and water, stirring everything together so no pasta sticks to the bottom. This step feels a little unconventional, but that's exactly where the magic begins.
- Simmer Until Almost Done:
- Bring everything to a boil over medium-high heat, then dial it back to medium and cover. Let it bubble away for 7–8 minutes, stirring occasionally, until the pasta is nearly tender but still has a tiny bit of firmness—you're shooting for almost al dente because there's still cooking ahead.
- Add the Toppings:
- Stir in the olives, pepperoni (if you're using it), red onion, and bell pepper, then cook uncovered for another 2 minutes. Watch how quickly the vegetables soften and everything comes together into something that looks like actual dinner.
- Melt in the Cheese:
- Scatter both cheeses evenly across the top, cover the pot, and let it sit for 1–2 minutes until the cheese is completely melted and bubbly. This is the moment it transforms into pizza pasta magic.
- Season and Serve:
- Sprinkle oregano and basil over everything, taste it, adjust salt and pepper, and serve it hot straight from the pot. There's something satisfying about ladling comfort into a bowl.
Save One night I served this to my oldest when she came home exhausted from a long shift, and watching her face light up as she took the first bite—not because it was fancy, but because it was warm and exactly what she needed—that's when I understood the real value of a meal made in 15 minutes. It's not about speed for its own sake; it's about showing up for people when they need it most.
Making It Your Own
This recipe is deliberately flexible because the best version of pizza pasta is the one you actually want to eat. I've added sliced mushrooms on nights when the vegetable drawer was looking sad, thrown in spinach when I was trying to sneak greens past someone, and even crumbled cooked sausage on evenings when everyone was hungrier than usual. The beauty of cooking everything in one pot is that you can taste as you go and adjust without worrying about multiple components falling apart.
Cheese and Sauce Variations
If you want to change things up, swap the mozzarella for smoked provolone or sharp cheddar—each one shifts the flavor in a way that feels completely different but still distinctly pizza pasta. I've also experimented with different jarred sauces: marinara with roasted garlic, vodka sauce on ambitious nights, or even a light alfredo base mixed with a little marinara for something creamy and unexpected. The marinara is the anchor, but everything else is territory to explore.
Serving Suggestions and Final Touches
Serve this hot straight from the pot, and watch people come back for seconds before you've even sat down to eat. Pair it with garlic bread if you have time, or a quick green salad if you're keeping it simple. The whole meal feels complete and indulgent without requiring you to spend the entire evening in the kitchen.
- If the pasta looks a little thick after sitting, stir in a splash of water to loosen it up without making it watery.
- Leftover pizza pasta actually reheats beautifully—warm it gently on the stovetop with a tiny bit of water, and it tastes just as good the next day.
- Double this recipe easily if you're feeding a crowd; everything scales up without any fuss.
Save This is the kind of recipe that's taught me that the best meals aren't about perfect techniques or hours of prep—they're about being there, in your kitchen, making something warm and good for the people who matter. That's everything pizza pasta has ever needed to be.