One-Pot Pizza Pasta Express (Printable)

A fast and flavorful pasta with marinara sauce, melted cheese, and pizza-inspired toppings all in one pot.

# What You Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rotini)

→ Sauce

02 - 1 jar (24 oz) 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, omit for 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

# Directions:

01 - In a large, deep skillet or pot, combine the pasta, marinara sauce, and water; stir to integrate.
02 - Bring mixture to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 7 to 8 minutes, stirring occasionally, until pasta is nearly tender.
03 - Incorporate black olives, pepperoni (if using), red onion, and bell pepper. Cook uncovered for 2 minutes until vegetables soften slightly and pasta reaches al dente texture.
04 - Evenly sprinkle mozzarella and Parmesan cheeses over the top. Cover and cook for 1 to 2 minutes until the cheese melts and becomes bubbly.
05 - Season with dried oregano, dried basil, salt, and pepper. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like pizza night without the delivery fee or the box taking up half your trash can.
  • Everything happens in one pot, which means you'll actually have time to sit down before bedtime.
  • Your kitchen smells like a pizzeria, and no one needs to know how easy you made it.
02 -
  • Don't skip the cover during the first simmer—it keeps the pasta from drying out while it cooks in the sauce.
  • Pasta continues cooking even after you turn off the heat, so stop at nearly tender, not fully cooked, to avoid mushy results.
  • If it looks a little too saucy at any point, just let it sit uncovered for a minute or two and the pasta will absorb the extra liquid.
03 -
  • Cook the pasta slightly underdone because it will continue absorbing sauce and softening as everything sits together, even off the heat.
  • Stir the bottom of the pot occasionally during the first simmer to make sure nothing sticks and burns—this is how you avoid that one burnt spot that ruins an otherwise perfect pot.
  • Use whole milk mozzarella, not part-skim, because the higher fat content melts into silky perfection instead of becoming stringy and tough.
Return