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!
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.