Pizza Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 people
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Calories
480 kcal
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Course
Main Course
Pizza Pasta
Description
In this Pizza Pasta recipe, ground beef and Italian sausage are browned with onions and bell pepper, creating a rich base. The pan is deglazed with beef broth and flavored further with garlic, Worcestershire sauce, hot sauce, and dried herbs. Two types of tomato sauces—marinara and pizza sauce—are combined and simmered to develop depth. The sauce is then enriched with Parmesan cheese before being combined with penne pasta cooked slightly less than al dente. The dish is finished with mozzarella and milk to create a creamy cheese-coated pasta. Pepperoni slices throughout add a traditional pizza taste.
The texture is creamy and saucy, with tender pasta, browned meat, and a balance of tangy and savory tomato flavors complemented by melted cheese. It blends pasta dinner with pizza-inspired seasoning, making it a full-flavored, filling dish suited for casual meals.
This recipe makes approximately eight servings. Leftovers store well in the refrigerator for a few days or can be frozen for longer-term storage. High-quality tomato sauces and shredding mozzarella from a block offer the best texture and taste.
Ingredients
Pizza Pasta
- ½ lb. ground beef
- ½ lb. ground sausage mild, sweet, or hot Italian
- 1 yellow onion diced, small
- 1 bell pepper small green
- ½ cup beef broth
- 3 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 32 oz. marinara sauce high quality. See notes.
- 8 oz. pizza sauce
- ¾ lb. penne pasta
- ¼ cup Parmesan Cheese grated
- 2 ½ cups milk shredded from a block, whole milk or low moisture mozzarella
- 2 ½ cups mozzarella cheese shredded from a block, whole milk or low moisture mozzarella
- 25 lices pepperoni
Seasonings
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon garlic salt
- 1 pinch red pepper flakes
Instructions
Prep Work
- Measure ingredients out before beginning.
- Begin heating a large pot of water to cook the pasta in. (Pro Tip: Generously salt the pasta water once a boil is reached. I use 3/4 tbsp. Kosher salt.)
- Preheat oven to 375°.
Make the Sauce/Pasta
- Heat a large skillet over medium-high heat. Add the ground beef, sausage, and onions and cook for 4 minutes. Add the peppers and cook for 5 more minutes, or until the meat is browned and cooked through. Drain grease.
- Reduce heat to medium. Add beef broth and use a silicone spatula to clean the bottom and sides of the skillet. Add the garlic, Worcestershire sauce, hot sauce, and seasonings. Stir to combine and heat for 1 minute.
- Add the marinara and pizza sauce and stir to combine. Let it simmer, partially covered, while you boil the pasta for 1 minute less than al dente according to package instructions.
- Reduce the heat of the sauce to low and stir in the Parmesan cheese.
- Drain the pasta and add it to the skillet. Stir to combine.
- Transfer to a lightly greased 9 x 13-inch casserole dish if your skillet isn’t oven safe to 450 degrees.
- Top with mozzarella and then with pepperoni.
- Cover and bake for 10 minutes. (If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.)
- Uncover, and bake for 15 minutes, or until your desired color is obtained on the top. If desired, broil at 450 for just about 1 minute to brown the top a little more. Watch it carefully/, don’t walk away.
- Optional: Garnish with fresh parsley and grated Parmesan cheese. Remove and serve!
Notes
- This recipe yields 8 servings and stores well refrigerated for up to 3 days or frozen for up to 3 months.
- Use high-quality marinara and pizza sauces for improved flavor.
- Shred mozzarella cheese from a block for better melting and texture.
- Worcestershire and hot sauces add depth without overwhelming the flavor.
- Feel free to substitute all ground beef or all sausage if preferred.
- Penne pasta holds up well, but other pasta types may be used.
- Optional toppings include mushrooms, olives, chicken, or tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 1482mg | 62% |
| Potassium | 812mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 256mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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