Easy One Pot Pepperoni Pizza Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
28 mins
-
Total Time
38 mins
-
Servings
4 people
-
Calories
801 kcal
-
Course
Main Course
Easy One Pot Pepperoni Pizza Pasta
Description
Easy One Pot Pepperoni Pizza Pasta blends sautéed onions, a trio of bell peppers, and garlic with fusilli pasta, simmered in passata and seasoned with oregano, salt, and pepper. After cooking the pasta until nearly al dente on the stovetop, the dish is layered with pepperoni and cheddar and transferred to the oven. Baking finishes the pasta and crisps the pepperoni, while the cheese melts into a golden, bubbling topping. This combination achieves the essence of pizza toppings infused into pasta with a creamy, saucy base and slightly crisp pepperoni edges.
The pasta’s spiral shape captures the tomato and garlic flavors from the passata sauce, while the soft bell peppers add sweetness contrasting with the spicy, savory pepperoni slices. The cheddar cheese topping adds richness and a gooey texture that complements the dish’s varied ingredients.
This hearty meal works well for a casual weeknight dinner and can be paired simply with a green salad. The all-in-one preparation reduces cleanup and cooking steps while providing a familiar flavor profile reminiscent of pizza but with an easy pasta twist.
For best results, use a wide, ovenproof pan that transitions from stovetop to oven to complete the dish. Adjust seasonings as needed for taste. The crispy edges of pepperoni and bubbling cheese signal the dish is ready to serve.
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced, large
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 3 cloves garlic crushed or grated
- 300 g fusilli pasta (or your favourite shape)
- 350 ml passata
- 650 ml water (use the empty passata jar to measure)
- salt to taste
- black pepper to taste
- 3 teaspoons oregano dried
- 150 g pepperoni the kind you buy for pizza toppings, sliced
- 200 g cheddar cheese grated, or hard mozzarella
- green salad optional, to serve
Instructions
- Put the oil in a wide ovenproof pan and add the sliced onion and peppers. Fry for 3 minutes over a low heat, with the lid on, until softened. Add the garlic and cook for a further 2 minutes, with the lid off.
- Put the pasta, passata and water into the pan, together with the salt and pepper and 2 teaspoons of the oregano. Bring to the boil. Cover with a lid and cook for 10 minutes, stirring once or twice until the pasta is nearly al dente. Meanwhile preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Remove the lid. Stir the pasta, then add in half the pepperoni and stir again.
- Sprinkle half the cheddar cheese over the pasta, then arrange the remaining pepperoni on the top of the dish (like a pizza). Sprinkle the remaining cheese on top of the pepperoni and then sprinkle over the remaining 1 teaspoon of oregano.
- Cook in the preheated oven for 10-15 minutes until the cheese is melted and bubbling, the pepperoni is crispy, and the pasta is cooked to your liking.
- Serve with a green salad.
Notes
- Use a wide, ovenproof pan suitable for both stovetop and oven cooking to keep the recipe to one pot.
- If you don't have an ovenproof pan, you will need to transfer the pasta to a baking dish before the oven step.
- Nutrition information provided is approximate and should be considered a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 801 kcal
% Daily Value*
| Calories | 801kcal | 40% |
| Carbohydrates | 73g | 24% |
| Protein | 33g | 66% |
| Fat | 41g | 63% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 91mg | 30% |
| Sodium | 1012mg | 42% |
| Potassium | 950mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 128.8mg | 143% |
| Calcium | 446mg | 45% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
