One-Pot Pizza Pasta Express (Printable View)

A speedy pasta dish with marinara, cheese, and toppings cooked together in one pot.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta (penne, fusilli, or rotini)

→ Sauce

02 - 24 oz marinara sauce
03 - 1/2 cup water

→ Cheese

04 - 2 cups pre-shredded mozzarella cheese (200 g)
05 - 1/2 cup pre-shredded Parmesan cheese (50 g)

→ Toppings

06 - 1/2 cup sliced black olives (50 g)
07 - 1/2 cup sliced pepperoni (70 g) (optional)
08 - 1/2 small red onion, thinly sliced
09 - 1/2 bell pepper, diced
10 - 1 tsp dried oregano
11 - 1/2 tsp dried basil
12 - Salt and pepper, to taste

# How to Make It:

01 - In a large, deep skillet or pot, combine pasta, marinara sauce, and water. Stir thoroughly to blend ingredients.
02 - Bring the mixture to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 7 to 8 minutes, stirring occasionally, until pasta is nearly tender.
03 - Mix in sliced black olives, pepperoni if using, red onion, and bell pepper. Cook uncovered for an additional 2 minutes, allowing vegetables to soften slightly while maintaining pasta’s al dente texture.
04 - Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for 1 to 2 minutes until cheeses melt and become bubbly.
05 - Season with dried oregano, dried basil, salt, and pepper as desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like pizza without the delivery app fees or the wait.
  • One pot means one dish to wash—and if you've got kids or a full life, you already know how valuable that is.
  • Ready in 15 minutes, which beats the drive-thru and feels like a minor miracle on hectic evenings.
02 -
  • Don't use fresh basil or oregano here—dried herbs are what make this taste like pizza, and fresh herbs turn bitter when they cook that long.
  • Watch that pasta water level: if it looks too dry halfway through, add a splash more water, but not so much that you end up with soup.
03 -
  • Don't walk away once the cheese goes in—those 1 to 2 minutes are crucial, and you want to see it actually melt instead of overcooking and getting grainy.
  • If your marinara sauce is watery or thin, use slightly less water to start, since some sauces release liquid as they heat.
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