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One-Pan Pepperoni Pizza Pasta Bake


  • Author: Molly
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This One-Pan Pepperoni Pizza Pasta Bake is a busy weeknight dream. It comes together in one pan from start to finish, tastes like a decadent pepperoni pizza and pasta in one, and will make your family oh so happy! It’s comfort food to the max and does NOT apologize for it!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried Italian herbs
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon tomato paste
  • 3 cups marinara sauce (we love Rao’s)
  • 1½ cups water
  • 12 oz penne pasta (or pasta shape of choice – I recommend a shorter shape)
  • 4 oz cream cheese, cut into cubes (I use reduced-fat)
  • ½ cup grated parmesan cheese
  • 5 oz mini pepperoni, divided
  • 1½ cups grated mozzarella cheese
  • Fresh herbs, for serving (parsley or basil work best here)

Instructions

  1. Preheat the oven to 425°F.
  2. Heat a large oven-safe skillet (preferably with a lid) over medium heat and add the oil. Once it is hot, add the onions and bell peppers along with a pinch of salt. Cook for about 5 minutes, stirring frequently, until they are beginning to soften.
  3. Add in the garlic, dried herbs, and red pepper flakes (if using), and cook for another 1-2 minutes.
  4. Add in the tomato paste and stir until it is melted and coating all the veggies.
  5. Stir in the marinara, water, and the pasta. Season with some salt and pepper (not too much – we’ll taste later and adjust, as needed. This can easily get over salty because of the marinara, cheese, and pepperoni).
  6. Bring the mixture to a boil, stirring frequently. Reduce the heat to low so that the liquids are barely simmering, cover the pan, and cook for 10-15 minutes or until the pasta is tender. Make sure to stir a few times to ensure that the pasta is not sticking to the bottom of the pan.
  7. Remove the lid and stir in the cream cheese, parmesan cheese, and roughly ⅔ of the pepperoni. Mix until everything is well combined and the cheeses are completely melted. Taste (carefully! It’s super hot!) and season with additional salt and pepper, as needed.
  8. Sprinkle the top of the pasta with the mozzarella cheese and remaining pepperoni.
  9. Transfer the pan to the preheated oven and bake for 10 minutes or until the cheese is melted, gooey, and golden brown in spots.
  10. Allow to cool slightly before serving, garnished with fresh herbs.

Notes

  • You can use regular sliced pepperoni with this recipe. I recommend chopping it up a bit so it evenly disperses throughout the dish. The mini pepperoni are small enough that you can just stir them in as is. This is my favorite.
  • To keep this vegetarian, simply omit the pepperoni altogether.
  • Category: dinner

Keywords: one pan pasta bake, one pan pizza pasta bake, one pan pepperoni pizza pasta, one pan meals, pepperoni pizza pasta