Pin It I threw this together on a Tuesday when soccer practice ran late and everyone was starving. The pot was still warm when my youngest declared it better than delivery, and I realized I'd accidentally created our new favorite shortcut dinner. No one even noticed I'd skipped half the usual steps.
The first time I made this, my neighbor dropped by just as I was sprinkling on the cheese. She watched the mozzarella bubble and melt, then asked if she could stay for dinner. We ended up eating straight from the pot with two forks, laughing about how we'd both been overthinking weeknight meals for years.
Ingredients
- Short pasta (12 oz): Penne or rotini work best because their shapes trap all that cheesy sauce, and they cook evenly in the skillet without turning mushy.
- Marinara sauce (24 oz jar): Use your favorite brand or whatever is on sale, the pasta will soak up the flavors either way, and no one will taste the difference.
- Water (1/2 cup): This thins the sauce just enough so the pasta can cook through without sticking to the bottom of the pot.
- Pre-shredded mozzarella (2 cups): The pre-shredded kind melts faster and saves you from washing a grater, which is the whole point of a one-pot meal.
- Pre-shredded Parmesan (1/2 cup): It adds a salty, sharp note that makes this taste more like pizza and less like plain pasta with sauce.
- Sliced black olives (1/2 cup): They bring a briny punch that cuts through the richness, and kids either love them or pick them out, no in-between.
- Sliced pepperoni (1/2 cup): Optional but highly recommended if you are feeding anyone who considers pizza incomplete without it.
- Red onion (1/2 small): Thinly sliced so it softens quickly and adds a mild sweetness without overpowering the other toppings.
- Bell pepper (1/2, diced): Any color works, and it adds a little crunch and color to every forkful.
- Dried oregano (1 tsp) and dried basil (1/2 tsp): These two herbs are what make your kitchen smell like a pizzeria, even if you are just boiling pasta.
- Salt and pepper: Taste before you serve, marinara is salty but the pasta and veggies can always use a little more.
Instructions
- Combine and heat:
- Pour the pasta, marinara, and water into a large skillet and stir everything together so the pasta is mostly submerged. Bring it to a boil over medium-high heat, then lower the heat to medium, cover, and let it simmer for 7 to 8 minutes, stirring every couple of minutes so nothing sticks.
- Add the toppings:
- Stir in the olives, pepperoni, red onion, and bell pepper, then cook uncovered for another 2 minutes until the vegetables soften and the pasta is tender but still has a little bite. The sauce should be thick and clinging to every piece of pasta.
- Melt the cheese:
- Sprinkle both cheeses evenly over the top, then cover the pot again and let it sit for 1 to 2 minutes until the cheese is melted and bubbly. Do not stir yet, just let the heat do the work.
- Season and serve:
- Sprinkle the oregano, basil, salt, and pepper over the melted cheese, then give it all a gentle stir and serve it hot right from the pot.
Pin It 
My kids now request this instead of frozen pizza, and I pretend to consider their request before saying yes. It has become our Friday night ritual, and I love that they think I am being generous when really I am just being lazy in the best possible way.
How to Make It Your Own
Swap the pepperoni for cooked sausage or skip the meat entirely and load it up with mushrooms, spinach, or zucchini. I have made this with leftover grilled chicken, sun-dried tomatoes, and even artichoke hearts when I was feeling fancy. The base stays the same, but the toppings can change with your mood or whatever is in the fridge.
What to Serve Alongside
A simple green salad with Italian dressing and some garlic bread for dipping into the leftover sauce make this feel like a real dinner instead of a weeknight scramble. If you are feeling extra, roast some cherry tomatoes with olive oil and basil and spoon them over the top right before serving. It adds a fresh, bright note that balances all the cheese.
Storage and Reheating
Leftovers keep in the fridge for up to three days, and they reheat beautifully in the microwave with a splash of water to loosen the sauce. I have even eaten this cold straight from the container at midnight, and it still tastes like a win.
- Store in an airtight container and do not leave it out on the counter for more than two hours
- Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through
- You can freeze it for up to a month, but the pasta texture will be softer when you thaw it
Pin It This is the kind of recipe that makes you feel like a kitchen genius even though it practically cooks itself. Serve it hot, share it with people you love, and enjoy the fact that dinner is done before anyone has time to complain.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta shapes such as penne, fusilli, or rotini hold the sauce well and cook evenly in the one-pot method.
- → Can I make this dish vegetarian?
Yes, simply omit the pepperoni or use a vegetarian alternative to keep the dish meat-free while maintaining flavor.
- → How do I ensure the cheese melts evenly?
After cooking, sprinkle the mozzarella and Parmesan evenly over the pasta, cover, and cook on low heat for 1–2 minutes until bubbly.
- → What are good additional toppings or variations?
Adding sliced mushrooms, cooked sausage, or fresh spinach offers tasty variations and extra texture.
- → Is it necessary to soak the pasta beforehand?
No need to soak; the pasta cooks directly in the simmering marinara and water mixture, absorbing flavors as it softens.