0 from 18 votes
Easy One Pot Pepperoni Pizza Pasta
All the flavours of a pepperoni pizza in a quick and easy one pot pasta dish! Delicious, comforting and very family friendly, my Easy One Pot Pepperoni Pizza Pasta is set to be your new favourite midweek meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings: 4 people
Calories: 801 kcal
Course:
Main Course
Cuisine:
Fusion , Italian , American
Ingredients
- 2 tablespoons olive oil
- 1 large onion sliced
- 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 and pepper to taste
- 3 teaspoons dried oregano
- 150 g sliced pepperoni (the kind you buy for pizza toppings)
- 200 g cheddar cheese (or hard mozzarella) grated
- Green salad to serve optional
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.
Cup of Yum
Notes
- In order to make this dish truly a one pot dish you need to cook it in a wide, fairly deep pan that is both suitable to go on the stove and in the oven. I use my much loved Le Creuset style sauté pan for this. But anything will do so long as it can be used on the hob and in the oven. If you don’t have anything suitable, then you will need to transfer the dish from a saucepan to an oven dish for the final step.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
801kcal
(40%)
Carbohydrates
73g
(24%)
Protein
33g
(66%)
Fat
41g
(63%)
Saturated Fat
17g
(85%)
Cholesterol
91mg
(30%)
Sodium
1012mg
(42%)
Potassium
950mg
(27%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2075IU
(42%)
Vitamin C
128.8mg
(143%)
Calcium
446mg
(45%)
Iron
4.5mg
(25%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 801
% 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.