One Pot Pizza Pasta
One pot + two main steps = delicious pepperoni and melted cheese pizza pasta.
Ingredients
- 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
Instructions
- 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."
Serving: 0.25of recipe, Calories: 555kcal, Carbohydrates: 50.8g, Protein: 23.4g, Fat: 28.8g, Saturated Fat: 15.1g, Sodium: 1160.9mg, Fiber: 3.7g, Sugar: 6.4g, NET CARBS: 47
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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