Save I threw this together on a Wednesday night when everyone was hungry and I had exactly zero energy left. The kids were circling the kitchen like hungry cats, and all I had was a jar of marinara, a bag of pasta, and some odds and ends in the fridge. I dumped it all in one pot, crossed my fingers, and ten minutes later they were scraping their bowls clean. It tasted like pizza, required almost no effort, and left me with exactly one pot to wash.
The first time I made this, my youngest asked if we could have pizza pasta again tomorrow. I realized I had accidentally created a weeknight staple. Now it shows up at least twice a month, usually on those evenings when homework is chaos and bedtime feels impossibly far away. Sometimes I add pepperoni, sometimes I skip it, and honestly it never matters because the cheesy, saucy comfort is always the same.
Ingredients
- Short pasta: Penne or rotini work best because they hold onto the sauce and cheese in every bite, and they cook evenly in the skillet.
- Marinara sauce: Use your favorite jarred version to save time, or go fancy if you have homemade in the freezer.
- Pre-shredded mozzarella: It melts fast and saves you from standing over a grater when you are already tired.
- Pre-shredded Parmesan: Adds a salty, nutty finish that makes the whole dish taste more intentional.
- Black olives: They bring a briny punch that balances out all the cheese and sauce.
- Pepperoni: Optional, but it turns this into full pizza mode if you are feeding meat eaters.
- Red onion and bell pepper: A little crunch and sweetness that keeps things from feeling one-note.
- Dried oregano and basil: These are the secret to making jarred sauce taste like you tried harder than you did.
Instructions
- Start the simmer:
- Combine pasta, marinara, and water in a large skillet and stir it all together. Bring it to a boil, then lower the heat, cover, and let it bubble gently for about 7 minutes, stirring now and then so nothing sticks.
- Add the toppings:
- Toss in olives, pepperoni, onion, and bell pepper, then cook uncovered for another 2 minutes. The vegetables will soften just enough without turning mushy.
- Melt the cheese:
- Sprinkle both cheeses evenly across the top, cover the pot, and let it sit for a minute or two until everything gets gooey and melted. Do not skip the cover or the cheese will just sit there looking sad.
- Season and serve:
- Finish with oregano, basil, salt, and pepper, then dish it out while it is still steaming hot.
Save One night my neighbor stopped by right as I was pulling this off the stove, and I offered her a bowl without thinking. She looked skeptical until she took a bite, then asked for the recipe on the spot. It is not fancy, but it is the kind of food that makes people feel welcome and fed, which is really all that matters on a busy Tuesday.
What to Serve Alongside
I usually set out some garlic bread or a quick green salad with vinaigrette to balance the richness. If I am feeling ambitious, I will roast some broccoli or zucchini in the oven while the pasta cooks, but honestly the pasta is hearty enough to stand alone. Sometimes I just put out a bowl of cherry tomatoes and call it a vegetable.
Making It Your Own
This recipe is basically a blank canvas for whatever you have in the fridge. Swap in cooked sausage, mushrooms, spinach, or even leftover roasted vegetables. I have used smoked provolone instead of mozzarella and it added a whole new layer of flavor. You can also skip the pepperoni and double up on veggies to keep it vegetarian, or toss in some crushed red pepper if your family likes heat.
Storage and Leftovers
Leftovers keep in the fridge for up to three days and reheat beautifully in the microwave or on the stovetop with a splash of water. The pasta soaks up more sauce as it sits, so it gets even more flavorful the next day. I have also frozen individual portions in containers, and they thaw and reheat without turning to mush, which is rare for a pasta dish.
- Let it cool completely before transferring to airtight containers.
- Add a drizzle of olive oil before reheating to keep it from drying out.
- Use within three months if freezing for best texture and taste.
Save This is the kind of dinner that saves you on hard days and makes you feel like you still pulled something good together. It is fast, forgiving, and always hits the spot.
Recipe FAQs
- → Can I use different pasta types?
Yes, short pasta varieties like penne, fusilli, or rotini work best to hold the sauce and toppings well.
- → How do I keep the pasta from sticking?
Stir occasionally during simmering and maintain adequate water in the sauce mixture to prevent sticking.
- → Are there vegetarian options?
Simply omit pepperoni or substitute with vegetarian pepperoni to keep it meat-free while maintaining flavor.
- → Can I add other toppings?
Yes, ingredients like mushrooms, spinach, or cooked sausage can be added to enhance flavor and texture.
- → What cheese combinations work well?
Mozzarella and Parmesan create a creamy and savory finish, but smoked provolone or cheddar can add a different twist.