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Pepperoni Pizza Pasta – The ultimate combination of two comfort food favourites! Pepperoni pizza transformed into a fantastic pasta, all made in one pot.
I’ve made pizza stuffed mushrooms before, but this pepperoni pizza pasta might edge it out as my new favourite pizza inspired creation. This recipe is extremely simple to put together and the outcome is nothing but phenomenal! Did I mention it’s made in just one pot?
A fusion of two classic comfort food dishes that everyone knows and loves – pizza and pasta. Pasta shells are smothered in rich pizza sauce, with slices of pepperoni and pepperoncini peppers sprinkled throughout. This pasta is then topped with 2 kinds of cheese, more pepperoni and baked to perfection! I’m already drooling just thinking about it.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Water
- Olive Oil – Substitute vegetable oil, sunflower oil, safflower oil or avocado oil.
- Bell Pepper – I used red and green bell pepper, seeded and chopped.
- Tomato Paste – We want this to be extra saucy.
- Pizza Sauce – Use your favourite type!
- Italian Seasoning – Made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
- Pasta – Pasta shells, large.
- Pepperoni – Mini pepperoni, sliced.
- Pickled Pepperoncini Peppers – Optional but such a treat.
- Cheese – Mozzarella cheese, shredded & Parmesan cheese, freshly grated.
- Red Pepper Flakes – For a little added kick.
How to make pepperoni pizza pasta
- Cook the Peppers – Heat the olive oil in a large Dutch oven over medium heat. Add the bell peppers and cook for 5 minutes until softened. Stir in the tomato paste.
- Cook the Pasta – Add the pizza sauce, water and Italian seasoning and bring to a boil over medium-high heat. Stir in the pasta and bring to a boil again. Reduce the heat to a simmer, cover the pot and cook for 15 to 20 minutes or until the shells are cooked through. Turn off the heat.
- Mix in Ingredients – Stir in the pepperoni, pepperoncini then fold in 1 cup of the mozzarella cheese.
- Add Toppings – Top with the remaining mozzarella cheese, parmesan cheese and a few pepperoni slices.
- Bake – Transfer the Dutch oven to the oven and bake for 15 minutes uncovered until the cheese has melted and lightly started to brown.
- Serve – Garnish with red pepper flakes and serve.
What else can I add to my pizza pasta
Essentially you can add anything you’d add on your pizza! You can really get creative here and use your favourite toppings! Here are some options:
- Jalapenos
- Onion
- Garlic
- Spinach
- Alfredo Sauce
- Chicken
- Olives
- Mushrooms
- Salami
- Fresh Basil
- Bacon
How to serve
This is the ultimate comfort food meal so let’s add even more comfort and serve it up with some garlic parmesan skillet rolls or some garlic cheese toast! This is definitely a meal to share with the family, I guarantee they will LOVE it!
How to store leftover pepperoni pizza pasta
Store leftovers in an airtight container in the fridge for 3-4 days.
Did you like this pasta recipe? Try these!
- Spaghetti Bolognese
- One Pot Creamy Parmesan Pasta
- Cheesy Chicken Pasta
- Garlic Parmesan Butter Gnocchi
- Chicken Bacon Pasta with Tomato Sauce
- Tomato Shrimp Pasta
- Buttered Noodles
- One Pot Sausage Pasta
- Skillet Pizza Pesto Orzo
- Cheesesteak Pasta
Pepperoni Pizza Pasta
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper seeded and chopped
- 1 medium green bell pepper seeded and chopped
- 2 tablespoon tomato paste
- 16 ounce pizza sauce
- 2½ cups water
- 1 teaspoon Italian seasoning
- 12 ounce pasta shells large
- ¾ cup mini pepperoni sliced
- ½ cup pickled pepperoncini peppers
- 2 cups mozzarella cheese shredded
- ½ cup Parmesan cheese freshly grated
- 1 dash red pepper flakes
Instructions
- Preheat the oven to 400 F degrees.
- Heat the olive oil in a large Dutch oven over medium heat. Add the bell peppers and cook for 5 minutes until softened. Stir in the tomato paste.
- Add the pizza sauce, water and Italian seasoning and bring to a boil over medium-high heat. Stir in the pasta and bring to a boil again. Reduce the heat to a simmer, cover the pot and cook for 15 to 20 minutes or until the shells are cooked through. Turn off the heat.
- Stir in the pepperoni, pepperoncini then fold in 1 cup of the mozzarella cheese.
- Top with the remaining mozzarella cheese, parmesan cheese and a few pepperoni slices.
- Transfer the Dutch oven to the oven and bake for 15 minutes uncovered until the cheese has melted and lightly started to brown.
- Garnish with red pepper flakes and serve.
Tips & Notes:
- Store leftovers in an airtight container in the fridge for 3-4 days.
