One Pot Pizza Pasta
One pot + two main steps = delicious pepperoni and melted cheese pizza pasta.
I’ve been wanting to make a pepperoni pizza-themed pasta for quite a while and here it is. I just love how the melted mozzarella cheese stretches over the noodles.
I thought of a story while I was making this to include in this blog post, but I can’t remember it anymore. Forgetfulness has plagued me a lot lately. I don’t know if it is age or what. I remember I used to be amused when I saw a kid go upstairs to fetch something and then completely forget what he was doing. And now I find myself doing the exact same thing. There have been so many moments the last few weeks where I run upstairs to grab something in my room, or I go get my phone from my purse, and then I can’t remember why I went to my room, needed my phone, etc.
Luckily, I remembered to make this pasta because I really enjoyed the results. I love one pot pastas. They save so much time and clean-up. Throw everything in a pot and it cooks itself, producing fully cooked pasta in creamy tomato sauce. I should have taken a picture once it was done because everything was mixed and ready, like magic. For the pizza part, I added the shredded mozzarella and pepperoni last, straight onto the just finished pasta, so that it melts and blends in.
Each bite is cheesy bliss. I also sprinkled on some Parmesan cheese too, just like I do with my pizza. This recipe is Mr. K approved and I guess that means something because he’s only given me the “it’s okay” nod for the last few recipes I’ve made.
- 8 oz uncooked corkscrew pasta
- 2 cups chicken broth
- 14 oz can diced or crushed tomatoes
- 1/2 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/2 cup mini pepperoni slices if using regular, cut into fourths
- shredded parmesan cheese optional, to taste
Add pasta, broth, tomatoes and heavy cream into a large pot (I used my 3-quart dutch oven which was the perfect size). Bring to a boil, stirring a few times to mix all ingredients and keep pasta from sticking to the bottom. Keep lid slightly open and cook at a medium boil for about 10 minutes or until noodles are ready, checking and stirring occasionally. Most of the liquid should have evaporated. If it still seems watery, remove lid and let pasta continue to cook for a few minutes, letting most of the liquid evaporate.
Stir in shredded cheese and pepperoni and serve immediately. Top each plate with additional cheese and pepperoni if desired to get the "pizza look."
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
One Pot Pizza Pasta
Amount Per Serving (0.25 of recipe)
Calories 555 Calories from Fat 259
% Daily Value*
Saturated Fat 15.1g94%
Trans Fat 0.9g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 8.7g
Vitamin A 850IU17%
Vitamin C 17.3mg21%
Net Carbs 47g94%
* Percent Daily Values are based on a 2000 calorie diet.