This post may contain affiliate links. For more information, please see our affiliate policy.
When you need a homemade meal in 30 minutes or less, grab this Pizza Pasta Bake recipe. It’s Italian-American comfort food at its best, with your favorite pizza flavors in every cheesy bite. Best of all, everything goes right in one pot so cleanup is a breeze!
At the end of a difficult day—crazy traffic, dull meetings, cranky kids, or a combination of all three—this is the recipe that makes it all better.
Everyone loves pizza and pasta, and putting them together is always a big YES in my house.
And how about those mini-pepperonis? Technically they taste the same as regular pepperoni, but my brain says they taste better because they’re tiny.
And before I forget: The biggest reason this recipe is in my regular rotation? There’s only one, uno, pot to wash at the end of the night. No draining pasta, no colander to wash, just one glorious pot.
Table of Contents
Ingredient notes
- Italian sausage: Omit this if you want to focus on just pepperoni (your yield will be less).
- Rotini pasta: Use any small pasta shape that you love. Some other family favorites include cavatappi, farfalle (bowtie), rigatoni, and penne. All good choices!
- Pepperoni: I love mini pepperoni here, but regular-sized pepperoni works just as well.
Step-by-step instructions
- In a Dutch oven or large oven-proof skillet, add Italian sausage and cook until browned, about 3 to 5 minutes, breaking up any clumps with a wooden spoon. Drain well if desired.
- Stir in water, tomato sauce, pasta, half of the mini pepperoni, basil, garlic powder, oregano, and red chili flakes, if using.
- Bring to boil; reduce heat, cover, and simmer until pasta is cooked through, about 12 to 14 minutes. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Adjust an oven rack to the middle position and preheat broiler on HIGH. Top pasta with mozzarella cheese and remaining mini pepperoni.
- Broil until cheese is melted, about 2 minutes. Garnish with fresh basil if desired. Let stand 5 minutes before serving.
Recipe tips and variations
- Yield: This recipe makes about 12 cups of casserole, enough for 8 to 12 servings depending on how much everybody wants to eat.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Customize your toppings: It’s okay to omit the sausage and/or pepperoni and tweak this stove-top casserole to your taste. Sauté and vegetables, such as bell peppers, mushrooms, and onions up front with the sausage (or alone). Add any cooked/ripe ingredients in the mix or on top such as Canadian bacon, black olives, artichoke hearts or fresh herbs.
More pizza favorites
Appetizer Recipes
Pepperoni Pizza Bites
Italian Recipes
Easy Flatbread Pizza
Appetizer Recipes
Veggie Pizza
Appetizer Recipes
3-Ingredient Pizza Sticks
Join Us
One Pot Pizza Pasta Bake
Ingredients
- 16 ounces ground Italian sausage (see note 1)
- 3 cups water
- 2 (15 ounce) cans tomato sauce
- 16 ounces rotini pasta (see note 2)
- 6 ounces mini pepperoni divided (see note 3)
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- red chili flakes to taste, optional
- 2 cups mozzarella cheese shredded
- Fresh basil leaves for garnish, optional
Instructions
- In a Dutch oven or large oven-proof skillet, add Italian sausage and cook until browned, about 3 to 5 minutes, breaking up any clumps with a wooden spoon. Drain well if desired.
- Stir in water, tomato sauce, pasta, half of the mini pepperoni, basil, garlic powder, oregano, and red chili flakes, if using. Bring to boil; reduce heat, cover, and simmer until pasta is cooked through, about 12 to 14 minutes. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Adjust an oven rack to the middle position and preheat broiler on HIGH. Top pasta with mozzarella cheese and remaining mini pepperoni. Broil until cheese is melted, about 2 minutes. Garnish with fresh basil if desired. Let stand 5 minutes before serving.
Notes
- Italian sausage: Omit this if you want to focus on just pepperoni (your yield will be less).
- Rotini pasta: Use any small pasta shape that you love. Some other family favorites include cavatappi, farfalle (bowtie), rigatoni, and penne. All good choices!
- Pepperoni: I love mini pepperoni here, but regular-sized pepperoni works just as well.
- Yield: This recipe makes about 12 cups of casserole, enough for 8 to 12 servings depending on how much everybody wants to eat.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Instructions were so clear! Great pasta dish!