One Pot Pizza Pasta

One pot is all you need for this mouth-watering Pizza Pasta! It’s loaded with your favorite pizza toppings like ground beef, pepperoni, onions, peppers, and olives! The sky is the limit!

Don’t forget a side of CHEESY Homemade Garlic Bread!

A pot of pizza pastas with a wooden spoon in it and topped with cheese, olives, pepperoni, and peppers.

I’m always looking for those One Pot “hidden gems” that both my husband and my toddler will eat. This is definitely one of those meals. I first published it in 2016, and decided to dig it out of the archives and freshen it up a bit.

The ingredients for this recipe are super simple and you probably already have most of these things in your house. I like the fact that you can top this pasta with any favorite pizza topping that you want.

You could even section it off so that everyone in the fam can enjoy their own favorites! (Hawaiian Pizza Pasta? My vote is yes.)

Ingredients

  • Vegetable Oil
  • Ground Beef
  • Salt/Pepper
  • Onions
  • Garlic
  • Bell Pepper
  • Marinara Sauce
  • Chicken Broth
  • Rotini Pasta
  • Red Pepper Flakes
  • Pepperoni
  • Black Olives
  • Mozzarella Cheese
  • Parmesan Cheese
  • Parsley

Overhead view of ingredients needed to make pizza pasta

How To Make Pizza Pasta

Brown the Beef

Rolling the meat into little balls is totally optional, you can also just dump the ground beef in there and cook and crumble it up, it’s certainly faster that way.

A pot of rolled up ground beef in a pot before being cooked.

Add Onions, Garlic, Bell Peppers

Once the meat is mostly browned, add the onions and cook those for about five minutes, then toss in the garlic and bell peppers. (I like to reserve some of the bell peppers for topping the pizza with.)
Cooked ground beef rolled into balls in a pan with onions, peppers, and garlic.

Add the Sauce

Rao’s marinara is my go-to brand, I can’t live without it. It’s worth the extra couple of bucks…(and no, I’m not paid to say that). 😄

A pot of cooked meat and vegetables topped with marinara sauce for pizza pasta.

Add the Pasta and Chicken Broth

I love using Rotini for this recipe but Rigatoni and Penne make good alternatives.

Let the Pasta Cook

Stir the pasta often as it simmers so that it doesn’t stick to the bottom of the pan. Refer to the pasta package to see how long you need for it to cook for, you may need to add an additional minute or two since the pasta isn’t at a rolling boil.

Add Cheese and More Pizza Toppings

Of course the meal is delicious if you stop right here and now, but who wants to do that when there is cheese to be added?

This is also when I like to add larger slices of onions, pepperoni, and black olives. Add anything that you would normally add to pizza.

Bake

Bake it at 375 degrees until the top is all hot and melted.

Storage:

Leftovers should be stored in an airtight container and are best if eaten within three days.

You can also freeze it for up to 3 months.

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One Pot Pizza Pasta

One pot is all you need for this mouth-watering Pizza Pasta! It's loaded with your favorite pizza toppings like ground beef, pepperoni, onions, peppers, and olives! The sky is the limit!

Ingredients

  • 1 Tablespoon vegetable oil
  • ½ lb. ground beef
  • Salt/Pepper, to taste
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ½ green bell pepper, diced
  • 15 oz. marinara sauce, about 2 cups
  • 1 ½ cups chicken broth, See Note #1
  • ½ lb. Rotini pasta, uncooked
  • ¼ teaspoon red pepper flakes, optional
  • 1/3 cup pepperoni
  • ¼ cup black olives, thinly sliced
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, shredded (optional)
  • Fresh Parsley, finely diced

Instructions

  • Preheat the oven to 375 degrees.
  • Heat the vegetable oil over medium-high heat in a large, oven-safe skillet.
  • Slice ¼ of the onion into strings and set them aside to top the pizza pasta. Finely dice the rest.
  • Roll the ground beef into small balls and season with desired amounts of salt and pepper. See Note #2
  • Place the meatballs in the preheated skillet, you should hear a sizzle. Brown all sides and then reduce the heat to medium.
  • Add the finely diced onions and cook until they’re soft and translucent.
  • Add the minced garlic and half of the diced bell peppers and cook for an additional minute.
  • Use a spoon to remove some of the meatballs to top the pizza pasta with later. Set them aside.
  • Add the marinara sauce, Rotini, and chicken broth. Stir to combine.
  • Let the pasta gently bubble for the amount of time instructed on the package, use a silicone spatula to stir it often so it doesn’t stick to the bottom. The texture should be just at the al dente point once finished.
  • Remove the pan from the heat. Top it with the Mozzarella and Parmesan cheese.
  • Top the pasta with the reserved onion strings, pepperoni, black olives, remaining bell peppers, and reserved meatballs.
  • Place in the oven, uncovered, for about 10 minutes, or until the cheese is hot and melted. You may choose to warm some garlic bread during this time as well.
  • Remove from the oven and sprinkle with parsley. Serve, and enjoy!

Notes

  • Note #1: Water may be used instead of chicken broth, but I prefer the flavor of using chicken broth. You may also want to consider using low sodium chicken broth.
  • Note #2: To save time, you can also cook and crumble the ground beef as opposed to rolling it into balls. Ground sausage may also be used instead of ground beef, or you can use a combination of the two.
  • Pasta Substitution Options: Rigatoni and Penne make good alternatives.
Don't forget the Garlic Bread!

Nutrition

Calories: 596kcal, Carbohydrates: 54g, Protein: 44g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 68mg, Sodium: 1842mg, Potassium: 865mg, Fiber: 5g, Sugar: 8g, Vitamin A: 955IU, Vitamin C: 28.1mg, Calcium: 746mg, Iron: 3.6mg