One Pot Pepperoni Pizza Pasta Recipe

Craving something utterly delightful and incredibly easy to make? Let me tell you about my latest culinary adventure: One Pot Pepperoni Pizza Pasta! This dish brings together the comfort of a hearty pasta meal and the irresistible flavors of a pepperoni pizza, all in one pot. Trust me, it’s a game-changer for those cozy nights in when you’re yearning for something deliciously satisfying and low-effort!

I adore meals that are substantial and bring people together. My One Pot Pepperoni Pizza Pasta is a surefire way to get the crowd on my side.

I start by using olive oil to sauté the necessary base: diced onions and minced garlic. From there, I layer in some protein, which is largely from the ground beef and pepperoni that’s in this dish.

I punch up the flavor even more by using Italian seasoning. Then, of course, the molten cheeses give it that sufficient amount of goo.

You wouldn’t imagine how much cheese is in this dish. There is a comical amount of cheese.

Ingredients

• Olive Oil: Healthy fats; enhances flavor; heart-friendly.
• Onion: Adds depth; rich in antioxidants; aids digestion.
• Garlic: Boosts immunity; anti-inflammatory; aromatic flavor.
• Ground Beef: High in protein; iron-rich; adds savory depth.
• Italian Seasoning: Blends herbs; adds Mediterranean flair.
• Pasta: Source of carbohydrates; energy-boosting; versatile base.
• Pepperoni: Savory and spicy; protein source; enhances richness.
• Chicken Broth: Rich flavor; hydrates pasta; adds depth.
• Marinara Sauce: Tomato-rich; antioxidant-packed; tangy sweetness.
• Mozzarella Cheese: Creamy texture; protein-rich; melts beautifully.
• Parmesan Cheese: Nutty flavor; calcium-rich; finishes the dish.
• Fresh Basil: Aromatic herb; vitamin-packed; freshens the dish.

Ingredient Quantities

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• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 8 ounces pepperoni slices
• 12 ounces uncooked pasta (penne or rotini preferred)
• 2 cups chicken broth
• 1 (24-ounce) jar of marinara sauce
• 1 cup water
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped (optional for garnish)

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How to Make this

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.

2. Place the ground chuck in the pot, breaking it apart with a spoon. Cook until thoroughly browned, draining any excess fat.

3. Blend in the Italian seasoning, salt, and pepper.

4. Add the pepperoni, cut into strips, to the pot and cook for an extra 2-3 minutes, until slightly crispy.

5. Add the uncooked pasta to the pot. Then, add the chicken broth, marinara sauce, and water. Stir to combine.

6. Heat the mixture until it comes to a full boil. Then, lower the heat, and cover the pot. Let it simmer for 15 minutes, or until the pasta is cooked to “al dente” firmness. Stir occasionally.

7. Once the pasta is al dente, add the torn mozzarella and grated Parmigiano-Reggiano and stir well until melted and combined.

8. Take the pot off the heat and allow it to rest for a few minutes in order for it to thicken up a bit.

9. Adjust taste and seasonings as necessary, adding salt and pepper to taste.

10. If you are using fresh basil, garnish with it, then serve hot and enjoy your One Pot Pepperoni Pizza Pasta!

Equipment Needed

1. Large pot with lid
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups

FAQ

• Q: Can I use a different type of ground meat?A: Yes, you can use ground turkey or ground chicken instead of the ground beef for a lighter option.
• Q: Is it possible to make this dish vegetarian?A: Most definitely! Swap out the ground beef and maybe add some more veggies instead, like bell peppers or mushrooms. You could also use some kind of plant-based meat in there, if you wanted.
• Q: Can I prepare this recipe in advance?You can savor this dish at its freshest. But if you need to make it ahead of time, you can keep it in the refrigerator and enjoy it for up to 3 days. Reheat it in the oven or on the stove before serving.
• Q: What can I use as a substitute for chicken broth?A: You can substitute vegetable broth or beef broth for chicken broth in this recipe.
• Q: Can I use a different type of pasta?A: Certainly, you can use any pasta shape you find in your pantry, though rotini or penne are our top recommendations.
• Q: How can I store leftovers?A: Leftovers can be stored in the fridge for up to 3 days; they should be in an airtight container, and they’re best when reheated thoroughly.

One Pot Pepperoni Pizza Pasta Recipe Substitutions and Variations

2 tablespoons of vegetable oil or butter can replace 2 tablespoons of olive oil.
1 small onion, diced can be replaced by 1 shallot or 1 cup of chopped leeks.
A substitution for 1 pound of ground beef is 1 pound of ground turkey or chicken.
8 ounces pepperoni slices can be replaced with 8 ounces cooked sausage slices or a combination of black olives and mushrooms, making a vegetarian option.
12 ounces of uncooked pasta may be replaced with 12 ounces of whole-grain pasta or gluten-free pasta.

Pro Tips

1. Caramelizing Onions For a deeper flavor, let the onions cook for a bit longer over medium-low heat until they begin to caramelize. This will add a subtle sweetness to the dish.

2. Layered Cheese Goodness Instead of mixing in all the mozzarella cheese at once, save some to sprinkle on top after removing the pot from the heat. Cover the pot again for a few minutes to let the cheese melt and create a deliciously gooey layer.

3. Pepperoni Crispiness For an extra crispy texture, cook the pepperoni separately in a pan and add it back in just before serving. This will keep them crispy rather than getting soggy in the sauce.

4. Pasta Perfection Be sure to stir the pasta occasionally to prevent it from sticking to the bottom of the pot. This also ensures even cooking and distribution of flavors.

5. Herb Infusion If you’d like to deepen the herbal flavor, add a sprig of fresh basil or a bay leaf while the pasta is simmering. Remember to remove it before serving.