The first time I made this One-Pot Pizza Pasta, it was one of those chaotic Tuesday evenings. You know the kind – homework battles raging, everyone asking “what’s for dinner?” simultaneously, and the fridge looking depressingly sparse. I needed something fast, something comforting, and something I knew even my pickiest eater wouldn’t turn their nose up at. Pizza and pasta are always winners, so combining them seemed like a stroke of genius (or perhaps desperation!). The magic truly happened when I realized I could cook it all in one pot. Less mess? Sign me up! The aroma that filled the kitchen as it simmered – rich tomato, savory sausage, melting mozzarella – was incredible. When I served it up, silence descended upon the dinner table, quickly followed by contented munching and requests for seconds. My son, who usually dissects his food like a tiny forensic scientist, actually declared it “awesome!” and my husband raved about the easy cleanup. It’s since become a staple in our rotation, a guaranteed crowd-pleaser that saves my sanity on busy weeknights. It truly delivers that satisfying pizza flavor profile wrapped up in a comforting, cheesy pasta dish, all with minimal fuss.

One-Pot Pizza Pasta: The Ultimate Weeknight Wonder

Combining the universally loved flavors of pizza with the comforting ease of a pasta dish, all cooked in a single pot? It sounds almost too good to be true, but this One-Pot Pizza Pasta recipe delivers exactly that. It’s a symphony of savory meats, tangy tomato sauce, perfectly cooked pasta, and heaps of glorious melted cheese. This dish isn’t just about convenience; it’s about creating deep, melded flavors that usually require more time and effort. The pasta cooks directly in the sauce and broth, absorbing all that deliciousness, resulting in a richer, more integrated taste experience. Perfect for busy families, beginner cooks, or anyone craving maximum flavor with minimum cleanup, this recipe is destined to become a favorite.

Ingredients You’ll Need

Gather these ingredients to create this comforting masterpiece. Precision isn’t always key here; feel free to adjust based on your preferences, but this list provides a great starting point for a flavorful and balanced dish.

Olive Oil: 1 Tablespoon (for sautéing)
Ground Italian Sausage: 1 lb (Mild or Hot, casings removed if using links) – Alternatively, use ground beef, ground turkey, or plant-based crumbles.
Yellow Onion: 1 medium, finely chopped (about 1 cup)
Green Bell Pepper: 1 medium, chopped (about 1 cup) – Red or orange bell peppers work great too.
Garlic: 3-4 cloves, minced (about 1 Tablespoon)
Dried Oregano: 1 ½ teaspoons
Dried Basil: 1 teaspoon
Red Pepper Flakes: ¼ – ½ teaspoon (optional, adjust to your spice preference)
Salt: 1 teaspoon (adjust to taste, especially considering sausage/broth saltiness)
Black Pepper: ½ teaspoon, freshly ground
Pasta: 16 oz (1 lb) Medium Shells, Rotini, Penne, or Elbow Macaroni – Choose a shape that holds sauce well.
Pizza Sauce: 1 jar (24 oz) – Use your favorite brand.
Chicken Broth or Beef Broth: 4 cups (32 oz) – Vegetable broth can be used for a vegetarian option. Low sodium is recommended to control saltiness.
Sliced Pepperoni: 4 oz (about ½ cup), roughly chopped or left whole
Shredded Mozzarella Cheese: 2 cups (8 oz), divided – Low-moisture, part-skim works best for melting.
Shredded Parmesan Cheese: ½ cup (2 oz), plus more for serving
Optional Toppings: Sliced black olives, sautéed mushrooms, cooked bacon bits, fresh basil or parsley for garnish.

Step-by-Step Cooking Instructions

Follow these simple steps to achieve one-pot pasta perfection. The key is layering flavors and ensuring the pasta cooks evenly.

Brown the Sausage: Place a large Dutch oven or heavy-bottomed pot (at least 5-6 quarts) over medium-high heat. Add the olive oil. Once shimmering, add the ground Italian sausage. Break it apart with a spoon and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). If there’s excessive grease, carefully drain most of it off, leaving about a tablespoon for flavor.
Sauté the Aromatics: Add the chopped onion and bell pepper to the pot with the sausage. Cook, stirring frequently, until the vegetables soften, about 5-6 minutes.
Bloom the Spices: Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the pot. Stir constantly for about 1 minute until the garlic is fragrant. Cooking the spices briefly in the fat helps to release their aromatic oils and deepen their flavor.
Combine Liquids and Pasta: Pour in the pizza sauce and the chicken or beef broth. Stir well, scraping up any browned bits stuck to the bottom of the pot – this adds great flavor (deglazing). Bring the mixture to a simmer.
Add Pasta: Once simmering, stir in the uncooked pasta. Ensure the pasta is mostly submerged in the liquid. If needed, add an extra splash of broth or water, but be mindful not to make it too soupy initially.
Simmer and Cook: Bring the mixture back to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot tightly with a lid, and let it cook. Stir occasionally (every 3-5 minutes) to prevent the pasta from sticking to the bottom. Cook according to the pasta package directions for al dente, usually around 12-18 minutes depending on the pasta shape. The pasta should be tender but still have a slight bite, and most of the liquid should be absorbed, creating a thick sauce.
Check for Doneness: After the minimum cooking time, check the pasta for doneness. If it’s still too firm or the sauce seems too thin, continue simmering uncovered for a few more minutes, stirring frequently, until the pasta is cooked and the sauce has thickened to your liking. If it seems too thick, you can stir in a small splash of broth.
Add Cheese and Pepperoni: Turn off the heat. Stir in half of the shredded mozzarella cheese (1 cup), the shredded Parmesan cheese, and the chopped or whole pepperoni slices. Stir until the mozzarella is mostly melted and incorporated.
Final Melt: Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top of the pasta. Place the lid back on the pot and let it sit off the heat for 5 minutes, or until the cheese is completely melted and gooey.
Serve: Garnish with fresh basil or parsley, and extra Parmesan cheese if desired. Serve hot directly from the pot!

Nutrition Facts

Servings: Approximately 6 servings
Calories per Serving: Approximately 550-650 calories

Disclaimer: Nutrition information is an estimate only and will vary depending on the specific ingredients used (e.g., type of sausage, fat content of cheese, brand of sauce, type of pasta). This estimate is based on using standard Italian sausage, regular pizza sauce, and part-skim mozzarella.

Preparation and Cooking Time

Get this delicious meal on the table faster than pizza delivery!

Preparation Time: 15 minutes (Chopping vegetables, measuring ingredients)
Cooking Time: 25-30 minutes (Browning meat, sautéing, simmering pasta, melting cheese)
Total Time: Approximately 40-45 minutes

How to Serve Your One-Pot Pizza Pasta

This dish is a hearty meal on its own, but here are some ideas to round it out and enhance the experience:

Serve Immediately: This dish is best enjoyed fresh and hot while the cheese is perfectly melted and gooey. Serve directly from the pot for a rustic, family-style feel.
Classic Pairings:
- Garlic Bread or Breadsticks: Perfect for soaking up any extra delicious sauce.
- Simple Green Salad: A crisp salad with a light vinaigrette (like Italian or balsamic) provides a refreshing contrast to the richness of the pasta. Think mixed greens, cherry tomatoes, cucumber, and maybe some red onion.
- Caesar Salad: Another classic pairing that complements the Italian flavors.
Vegetable Sides:
- Steamed Broccoli or Green Beans: Simple steamed veggies add color and nutrients without competing with the main dish.
- Roasted Asparagus: A slightly more elegant side that pairs well.
Garnishes:
- Fresh Herbs: A sprinkle of chopped fresh basil or flat-leaf parsley adds a burst of freshness and color.
- Extra Parmesan Cheese: Offer grated or shaved Parmesan at the table for those who love extra cheesiness.
- Red Pepper Flakes: Keep the shaker handy for those who like an extra kick of heat.
Presentation: Scoop generous portions into shallow pasta bowls. Ensure each serving gets a good mix of pasta, sauce, meat, and that lovely cheesy topping.

Additional Tips for Success

Elevate your One-Pot Pizza Pasta with these helpful tips:

Choose the Right Pasta Shape: Medium-sized pasta shapes with ridges or curves like rotini, penne, shells, or fusilli work best. They hold the sauce well and cook evenly in the one-pot environment. Avoid long strands like spaghetti or fettuccine, which can clump together, and very small shapes like ditalini, which might overcook quickly.
Control the Liquid: The amount of liquid needed can vary slightly depending on the pasta shape, the heat level, and how tightly your pot lid fits. Keep an eye on the pasta as it cooks. If it looks dry before the pasta is cooked through, add a splash more broth or water (¼ cup at a time). If it looks too soupy towards the end, remove the lid and let it simmer for the last few minutes to allow excess liquid to evaporate.
Don’t Scorch the Bottom: Stirring occasionally is crucial, especially once the pasta is added. Pasta has a tendency to stick to the bottom of the pot, particularly as the sauce thickens. Use a wooden spoon or silicone spatula to scrape the bottom gently each time you stir. Maintaining a gentle simmer rather than a rolling boil also helps prevent sticking and ensures even cooking.
Get Creative with Toppings: Treat this like a real pizza! Feel free to stir in other cooked pizza toppings along with the pepperoni and cheese at the end. Some ideas include:
- Sautéed mushrooms
- Sliced black olives
- Cooked and crumbled bacon
- Diced ham
- Caramelized onions
- Artichoke hearts
- Sun-dried tomatoes
  Consider adding delicate vegetables like spinach towards the very end of cooking so they just wilt into the sauce.
Achieve the Perfect Cheesy Top: For an extra bubbly, slightly browned cheesy top reminiscent of baked pasta or pizza, you have two options after sprinkling the final layer of mozzarella:
- Broiler Method: If your Dutch oven is oven-safe, transfer the pot (without the lid) to the oven under a preheated broiler for 1-3 minutes. Watch it very carefully to prevent burning!
- Covered Rest Method: Simply placing the lid back on the pot off the heat for 5 minutes works perfectly well for melting the cheese thoroughly and creating a gooey layer. This is the simpler, safer option.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making One-Pot Pizza Pasta:

Q: Can I make this recipe vegetarian?
- A: Absolutely! To make it vegetarian, simply omit the Italian sausage. You can bulk up the dish by adding more vegetables like chopped zucchini, extra bell peppers, mushrooms, or even a can of drained and rinsed chickpeas or white beans (add these towards the end of the pasta cooking time). Use vegetable broth instead of chicken or beef broth. You might want to increase the dried herbs slightly or add a pinch of smoked paprika to compensate for the savory flavor lost from the meat. Plant-based sausage crumbles are also an excellent substitute.
Q: Can I use a different type of pasta? What about whole wheat or gluten-free?
- A: Yes, you can experiment with different pasta shapes (sticking to medium sizes as recommended). If using whole wheat pasta, be aware that it often requires a slightly longer cooking time and potentially a bit more liquid. Check the package directions and adjust simmering time and liquid accordingly. For gluten-free pasta, results can vary significantly by brand. Some hold up well in one-pot dishes, while others can become mushy. It’s best to use a sturdy gluten-free pasta blend (like corn/rice or quinoa blends) and monitor it closely, potentially undercooking it slightly as it will continue to soften as it rests. You may also need to adjust liquid levels.
Q: How do I store and reheat leftovers?
- A: Store leftover One-Pot Pizza Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over medium-low heat on the stovetop. Add a splash of broth, water, or milk to loosen it up as the pasta will have absorbed more liquid upon sitting. Stir frequently until heated through. Alternatively, you can reheat individual portions in the microwave, stopping to stir occasionally. Adding a little extra mozzarella on top before reheating is always a good idea!
Q: Can I make this ahead of time?
- A: While best served fresh, you can make it partially ahead. You could brown the meat and sauté the vegetables (steps 1-3), then cool and refrigerate that base. When ready to eat, return the base to the pot, add the liquids and pasta (steps 4-5), and continue cooking as directed. Fully cooked pasta dishes tend to absorb liquid and can get slightly softer upon reheating, but this method minimizes that effect compared to cooking the entire dish ahead. You can also fully cook it ahead and reheat as described above, accepting a slightly softer pasta texture.
Q: My sauce seems too thin/thick. How can I fix it?
- A: If your sauce seems too thin after the pasta is cooked al dente, simply remove the lid and let the pasta simmer uncovered for a few extra minutes, stirring often. The excess liquid will evaporate and the sauce will thicken. If the sauce seems too thick before the pasta is fully cooked, stir in a splash (about ¼ cup) of warm broth or water and continue simmering until the pasta is ready. Remember the sauce will also thicken slightly as it cools and as the cheese is stirred in.

One-Pot Pizza Pasta Recipe