One Pot Pizza Pasta: A Quick and Flavor-Packed Dinner Solution

One Pot Pizza Pasta is the ultimate time-saver for busy weeknights, delivering cheesy, saucy perfection in just 30 minutes. It’s my go-to recipe for when you want all the comforting flavors of pizza but don’t have time to mess with dough or wait on a delivery. With everything cooked in a single skillet, cleanup is practically effortless!

I first stumbled upon this homemade one pot pasta dish when I was juggling an already packed weekday schedule but craved something hearty and satisfying. Traditional pizza or pasta dishes require multiple steps and pots, but this recipe? It’s all about simplicity. Trust me, your family will think you spent hours in the kitchen, and only you’ll know the shortcut secret!

Why This One Pot Pizza Pasta Is a Game-Changer

• Saves time: Ready in just 30 minutes, compared to traditional baked pasta dishes that take an hour or more.
• One skillet: Minimal dishes mean more “you” time after dinner.
• Packed with flavor: Spicy turkey sausage, gooey mozzarella, and pepperoni bring all the best pizza vibes.
• Hands-off cooking: Once it’s simmering, the hardest thing you have to do is sprinkle cheese on top!

Equipment You’ll Need for This One Pot Pizza Pasta

Here’s what makes this dish so efficient: your large, oven-safe skillet. A cast-iron or stainless steel skillet works best because it evenly cooks everything and transitions seamlessly from stovetop to broiler. Don’t have one? A deep sauté pan with a heatproof handle is the perfect substitute.

Quick tip: If your skillet is smaller, just reduce the recipe by half to avoid overflow. And if you don’t have broiler-safe cookware, you can briefly transfer it to a small casserole dish for the melting step—still quick and easy!

Simple Ingredients for One Pot Pizza Pasta

This recipe is all about pantry staples and simple swaps that fit your lifestyle. Here are a few MVPs:

• Spicy Italian turkey sausage: It’s leaner than pork sausage but still loaded with flavor. Swap it for chicken sausage or even vegan sausage if you’d like.
• Mini pepperoni: These little gems add bursts of smoky goodness. Regular pepperoni or a plant-based option works just as well.
• Rotini pasta: The spirals trap sauce like a pro, but feel free to use penne, bowties, or whatever short pasta you have on hand.
• Canned tomato sauce: Skip the jarred marinara and keep it simple. Want to punch up the flavor? Add a dash of red pepper flakes or a splash of balsamic vinegar while it simmers.

One Pot Pizza Pasta Recipe Details

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Difficulty: Easy

One Pot Pizza Pasta Ingredients

• 1 tablespoon olive oil
• 8 ounces spicy Italian turkey sausage, casing removed
• 1/2 cup mini pepperoni, divided
• 1 (15-ounce) can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 8 ounces rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley leaves (optional, for garnish)

Step-by-Step One Pot Pizza Pasta Instructions

1. Preheat your oven to the broil setting.
2. Heat olive oil in a large oven-proof skillet over medium-high heat.
3. Add the spicy Italian turkey sausage and cook until browned, crumbling it as it cooks (about 3-5 minutes). Drain any excess fat.
4. Mix in half of the mini pepperoni and cook for 1 minute to release their flavor.
5. Pour in the tomato sauce, oregano, basil, garlic powder, and 1 1/2 cups of water. Stir in the rotini pasta. Season with salt and pepper to taste.
6. Bring the mixture to a boil. Cover, reduce heat to low, and let simmer for 12-14 minutes, stirring occasionally, until the pasta is al dente.
7. Turn off the heat. Sprinkle mozzarella cheese evenly across the top, then add the other half of the mini pepperoni.
8. Pop the skillet under the broiler for about 2 minutes, just until the cheese is melted, bubbly, and slightly golden.
9. Serve immediately with freshly chopped parsley if desired. Enjoy!

Jake’s Tips for the Best One Pot Pizza Pasta

• Use freshly grated mozzarella: Pre-shredded cheese doesn’t melt as smoothly because of its anti-caking agents.
• Don’t overcook the pasta: It’ll keep absorbing sauce, so pull it off the heat just a touch firmer than you’d normally eat it.
• Double the recipe for meal prep: Leftovers reheat beautifully for lunch the next day.
• Substitute proteins: Ground beef, chicken, or even plant-based meat crumbles work great in place of turkey sausage.
• Keep it low-maintenance: Canned diced tomatoes can replace the sauce in a pinch (just blend them up for a smoother texture).

Easy One Pot Pizza Pasta Variations

• Add vegetables: Toss in diced bell peppers, mushrooms, or zucchini for added nutrition.
• Go vegetarian: Skip the meat and double up on veggies or plant-based protein.
• Spice it up: Add red pepper flakes or a sprinkle of cayenne to give it a kick.
• Switch up the cheese: Try a blend of Italian cheeses like provolone, Parmesan, or asiago for extra flavor.

One Pot Pizza Pasta FAQs

Can I make this ahead of time?

Yes! Prepare the dish through the stovetop steps, then stop before broiling. Store it in the fridge, covered, for up to 24 hours. Broil just before serving.

What’s the best skillet to use?

An oven-safe cast-iron or stainless steel skillet works best. These provide even cooking and can handle the broiler perfectly.

Can I use another type of pasta?

Absolutely! Short pasta like penne, shells, or bowties works perfectly in this recipe. Adjust the simmer time based on the pasta type.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, microwave in 30-second intervals or warm in a skillet over low heat.

Can I make this dairy-free?

Yes! Use a dairy-free shredded cheese alternative, and the dish will still be delicious.

Ready to give this recipe a go? Trust me, once you try One Pot Pizza Pasta, it’ll become a staple in your weeknight rotation. What’s your favorite weeknight shortcut recipe? Share it in the comments below—I’d love to hear from you!