Description
This One-Pot Pizza Pasta recipe combines classic pizza flavors with the ease of a one-pot meal. Ground beef, mini pepperoni, vegetables, and pasta are cooked together in a flavorful tomato-based sauce, topped with melted mozzarella cheese for a quick and comforting dish perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 (5 oz) bag mini pepperoni
- 1 yellow onion, finely chopped
- 1 green pepper, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 (14.75 oz) can beef broth
- 1 (14 oz) jar pizza sauce
- 1 cup water
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 3 cups small shell pasta (dry)
- 2 cups shredded mozzarella cheese
Instructions
- Brown Meat and Sauté Vegetables: In a large skillet with high sides and a lid, add ground beef, mini pepperoni, green pepper, onion, garlic, salt, and pepper. Cook over medium heat, crumbling the beef until no longer pink, about 5-7 minutes. Drain excess grease from the skillet.
- Add Liquids and Seasonings: Pour in beef broth, pizza sauce, water, and tomato paste into the skillet. Stir in Italian seasoning and dried basil. Bring the mixture to a boil over medium-high heat.
- Cook Pasta: Once boiling, add the dry small shell pasta and bring to a boil again. Cover the skillet with a lid and reduce heat to medium-low. Simmer for 20 minutes until the pasta is tender and the liquid is mostly absorbed. If some liquid remains, continue cooking covered for a few more minutes.
- Add Cheese: Remove the lid and sprinkle shredded mozzarella cheese over the pasta. Stir gently to incorporate and allow the cheese to melt. Serve immediately while hot and cheesy.
Notes
- Drain excess grease after browning the beef to reduce fat content.
- If fresh herbs are available, substitute for dried basil and Italian seasoning for more vibrant flavor.
- Add more water or broth if the pasta absorbs liquid too quickly to prevent burning.
- This dish can be customized with additional vegetables such as mushrooms or olives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
