Description
This One-Pot Pizza Pasta recipe combines the bold flavors of pepperoni, ground beef, and Italian seasonings with tender pasta all cooked together in one skillet. Perfect for a quick and hearty dinner, it features a savory tomato-based sauce and melted mozzarella cheese that brings everything together with a comforting pizza-inspired taste in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 (5 oz) bag mini pepperoni
- 1 yellow onion, finely chopped
- 1 green pepper, finely chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (14.75 oz) can beef broth
- 1 (14 oz) jar pizza sauce
- 1 cup water
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
Pasta and Cheese
- 3 cups small shell pasta (dry)
- 2 cups shredded mozzarella cheese
Instructions
- Brown Meat and Sauté Vegetables: In a large high-sided skillet pan with a lid, combine the ground beef, mini pepperoni, finely chopped green pepper, yellow onion, minced garlic, salt, and black pepper. Cook over medium heat, crumbling the beef until it’s no longer pink, about 5-7 minutes. Once cooked, drain any excess grease from the skillet.
- Add Liquids and Seasonings: Pour in the beef broth, pizza sauce, and water, then stir in the tomato paste, Italian seasoning, and dried basil. Bring the mixture to a rolling boil over medium-high heat.
- Cook Pasta: Once boiling, add the dry small shell pasta to the skillet. Allow the mixture to come back to a boil, then cover the pan with the lid, reduce the heat to medium-low, and let it simmer for 20 minutes. Check at 20 minutes – the pasta should be tender and most of the liquid absorbed. If needed, continue cooking covered for a few more minutes.
- Add Cheese: Sprinkle the shredded mozzarella cheese over the pasta, stirring it thoroughly to melt the cheese and incorporate it evenly throughout. Serve immediately while hot and cheesy.
Notes
- Use pasta shapes that cook relatively quickly, like small shells, to ensure even cooking in one pot.
- Drain excess grease after browning the meat to avoid a greasy sauce.
- If you want extra spice, add red pepper flakes along with the Italian seasoning.
- For a vegetarian variation, omit beef and pepperoni and add mushrooms or plant-based sausage.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop with a splash of water.
