My Pizzaiolo Pasta is a rich, cheesy, and comforting dish packed with all the flavors of pizza in an easy, one-pot meal. Baked until golden and bubbly, it’s a family favorite that’s perfect for a cozy weeknight dinner or a fun twist on pizza night!
Pasta alla Pizzaiola is one of those easy recipes that's a hearty, flavorful dish inspired by the bold flavors of pizza. It combines short pasta with a rich tomato sauce, mozzarella cheese, pepperoni slices, and a blend of Italian seasoning to create a comforting, cheesy bake. Think of it as a pizza pasta bake that delivers all the deliciousness of your favorite pizza toppings in an easy, one-pot meal. Perfect for pizza night, this family favorite is baked until golden and bubbly, making it an irresistible addition to your pasta dishes collection!
Looking for more? Try my Pasta with Broccoli Rabe, Chicken & Vodka Pasta, Baked Bolognese and Pasta al Forno. Pair this with my Garlic Bread, St Louis Salad, and Roasted Baby Broccoli for a complete meal.
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🌟 Why You'll Love this Recipe
- It’s like pizza in pasta form – Craving pizza but don’t feel like dealing with dough? This recipe delivers all the gooey cheese, zesty sauce, and pepperoni goodness in a cozy, scoopable bake.
- One pot pizza pasta, zero fuss – No need to boil pasta separately or juggle multiple pans. Everything cooks together for an easy meal with minimal clean-up (because who loves doing dishes?).
- Leftovers are next-level – Somehow, this pasta tastes even better the next day. The flavors meld, the cheese stays melty, and it reheats like a dream—perfect for lunch or a sneaky midnight snack!
🥘 Ingredients
- Pasta – The base of this dish, short pasta like penne, rigatoni, or fusilli holds onto the rich sauce beautifully while staying perfectly al dente after baking.
- Olive Oil – Used to sauté the garlic and onion, adding depth and richness to the sauce while enhancing the overall flavor.
- Garlic – A must-have for any great Italian-inspired dish, minced garlic infuses the pasta mixture with a bold, savory aroma.
- Onion – Diced onion adds a touch of sweetness and depth, balancing the acidity of the tomato sauce while creating a flavorful base.
- Pasta Sauce – A rich tomato-based sauce that coats the pasta, giving it that signature pizza-like flavor. Crushed tomatoes work perfectly for a thick, hearty texture.
- Chicken Broth – Adds extra flavor while cooking the pasta, making every bite more delicious than if using plain water.
- Milk – A secret ingredient that brings creaminess to the sauce and helps balance the acidity of the tomatoes.
- Red Pepper Flakes – Just a pinch gives this dish a little heat, enhancing the bold, zesty flavors of the sauce.
- Mozzarella Cheese – Melty, stretchy, and essential. It blankets the pasta with gooey goodness, making every bite irresistibly cheesy.
- Pepperoni Slices – The star ingredient that brings that unmistakable pepperoni pizza flavor. Some are mixed in for flavor, while extra slices are placed on top for the perfect finishing touch. I prefer using the mini pepperoni for this Pizzaiolo Pasta.
See recipe card for quantities.
🔪 Step by Step Instructions
Sauté the Aromatics: In an oven-safe large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Combine the Pasta and Sauce: Add the short pasta, chicken broth, milk, water, crushed tomatoes, red pepper flakes, Italian seasoning, and salt to the pot. Stir well to evenly coat the pasta in the sauce.
Stir in the Pepperoni: Mix in the chopped pepperoni, reserving 10-12 slices for topping later. This ensures every bite has that signature pepperoni pizza flavor.
Simmer the Pasta: Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Top with Cheese and Pepperoni: Remove the pot from the heat. If using a baking dish, transfer the pasta mixture into it. Sprinkle shredded mozzarella evenly over the top, then arrange the reserved pepperoni slices on top for that classic pizza look.
Preheat the Oven: Set your oven to 350°F (175°C). If transferring to a baking dish, grease a 9x13-inch casserole dish with nonstick cooking spray and set aside.
Bake the Pasta: Place the pot or baking dish in the preheated oven and bake uncovered for 15 minutes, until the cheese is melted and golden brown.
Serve and Store: Let the Pizzaiolo Pasta cool slightly before serving. Store any leftovers in an airtight container in the refrigerator for up to 5–6 days. Reheat in the microwave, on the stovetop over medium heat, or covered in a 350°F oven.
👩🏼🍳 Chef's Tips
- Use a large pot for best results – Cooking the pasta in the sauce allows it to absorb all the flavors, but make sure to stir occasionally to prevent sticking.
- Let it rest before serving – Giving the Pizzaiolo Pasta a few minutes to cool helps the sauce thicken and makes it easier to serve without losing that melty cheese goodness.
- Customize with your favorite pizza toppings – Try adding bell pepper, Italian sausage, or even a sprinkle of parmesan cheese for an extra punch of flavor!
📖 Substitutions & Variations
- Swap the protein: Replace slices of pepperoni with cooked Italian sausage, ground beef, or shredded rotisserie chicken for a different twist on the flavors of pizza.
- Add some veggies: Stir in diced bell pepper, sliced green peppers, mushrooms, or spinach for extra texture and nutrients without changing the classic pizza pasta bake vibe.
- Try a different cheese: While mozzarella cheese is a must, adding fresh mozzarella, parmesan cheese, or even a little ricotta can take this dish to the next level.
🍴 Serving Suggestions
- Pair with garlic bread: Serve this pizza pasta bake with warm, buttery garlic bread for the ultimate comfort meal that soaks up all the delicious sauce.
- Add a fresh salad: A crisp side salad with mixed greens, cherry tomatoes, and a light Italian dressing balances the richness of the pasta.
- Make it a pizza night feast: Serve alongside your favorite pizza toppings-inspired sides, like mozzarella sticks, stuffed mushrooms, or a classic antipasto platter.
💭 Recipe FAQs
Yes! You can prepare the pasta mixture in advance and store it in an airtight container in the refrigerator for up to 24 hours before baking. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed. If baking straight from the fridge, add an extra 5-10 minutes to the baking time to ensure it's heated through.
Yes! Using pizza sauce instead of crushed tomatoes gives this dish an even stronger pizza flavor. Simply swap the crushed tomatoes for an equal amount of pizza sauce or marinara sauce. If using spaghetti sauce, adjust the seasoning to taste, as it may already have added herbs and spices. This is a great way to customize the flavors and make this pizza pasta bake even easier!
🥣 Storage & Reheating
Refrigerate
- Store leftovers of Pizzaiolo Pasta in an airtight container in the refrigerator for up to 5–6 days.
Freeze
- Let the Pizzaiolo Pasta cool completely before transferring it to a freezer-safe airtight container. Freeze for up to 3 months.
Reheat
- Oven: Cover with aluminum foil and bake at 350°F for 15-20 minutes, or until heated through.
- Microwave: Heat individual portions of Pizzaiolo Pasta in a microwave-safe dish for 1-2 minutes, stirring halfway through.
- Stovetop: Warm in a pan over medium heat, adding a splash of water or broth to loosen the sauce.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Pizzaiolo Pasta
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Equipment
- Oven-safe large Dutch oven or deep frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- 9x13-inch baking pan (if transferring)
- Tin foil
- Oven
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 small onion diced
- 1 pound short pasta penne, rigatoni, fusilli, or farfalle
- 2 cups chicken broth
- 1 cup milk
- ½ cup water
- 1 28 ounce can crushed tomatoes
- ½ teaspoon crushed red pepper flakes
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 1 teaspoon coarse salt
- 1 cup pepperoni roughly chopped – reserving 10-12 pieces for topping
- 2 cups shredded mozzarella
Instructions
- Sauté the aromatics: Heat olive oil in an oven-safe large Dutch oven or deep frying pan over medium-high heat. Add diced onion and sauté until translucent, about 3-5 minutes. Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning.
- Combine the pasta, sauce, and pepperoni: Add the uncooked pasta, chicken broth, milk, water, crushed tomatoes, red pepper flakes, oregano, basil, salt, and chopped pepperoni to the Dutch oven. Stir well until fully combined.
- Simmer the pasta: Cover the Dutch oven and bring to a boil over medium-high heat. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Preheat the oven: Set the oven to 350°F.
- Top with cheese and pepperoni: Remove the Dutch oven from heat. If not using an oven-safe Dutch oven, transfer the pasta mixture to a 9x13-inch baking pan. Sprinkle shredded mozzarella evenly over the top, then arrange the reserved pepperoni slices on top.
- Bake the pasta: Place the Dutch oven (or baking pan) in the preheated oven and bake uncovered for 15 minutes, until the cheese is melted and slightly golden.
- Serve and store: Let the pasta cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to 5–6 days. Reheat covered in a 350°F oven, in a small saucepan over medium heat, or in the microwave.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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