One-Pot Pizza Pasta - Neon Cuisine

# What You Need:

→ Pasta

01 - 12 ounces short pasta (penne, fusilli, or rotini)

→ Sauce

02 - 24-ounce jar marinara sauce

03 - 1/2 cup water

→ Cheese

04 - 2 cups pre-shredded mozzarella cheese

05 - 1/2 cup pre-shredded Parmesan cheese

→ Toppings

06 - 1/2 cup sliced black olives

07 - 1/2 cup sliced pepperoni (optional for non-vegetarian)

08 - 1/2 small red onion, thinly sliced

09 - 1/2 bell pepper, diced

10 - 1 teaspoon dried oregano

11 - 1/2 teaspoon dried basil

12 - Salt and pepper to taste

# Directions:

01 - In a large, deep skillet or pot, add pasta, marinara sauce, and water. Stir until well mixed.

02 - Bring to a boil over medium-high heat. Reduce to medium heat, cover, and simmer for 7 to 8 minutes, stirring occasionally until pasta is nearly tender.

03 - Stir in black olives, pepperoni if using, red onion, and bell pepper. Cook uncovered for 2 minutes until vegetables soften and pasta reaches al dente texture.

04 - Evenly sprinkle mozzarella and Parmesan cheeses over the mixture. Cover and cook for 1 to 2 minutes until cheeses are melted and bubbly.

05 - Season with dried oregano, basil, salt, and pepper. Serve immediately while hot.

# Expert Hints:

01 -

Everything cooks in one pot, so cleanup is as fast as dinner itself.
It satisfies pizza cravings without waiting for delivery or heating up the oven.
You can toss in whatever toppings you have on hand and it still works.

02 -

Stir the pasta every few minutes or the bottom layer will stick and burn, especially if your skillet runs hot.
If the pasta looks dry before it is tender, add a splash more water instead of panicking and cranking up the heat.

03 -

Use a deep skillet or Dutch oven so the pasta has room to move around and cook evenly without bubbling over the sides.
Taste the pasta before adding the cheese, because some marinara sauces are saltier than others and you might not need extra seasoning.