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One-pot pepperoni pizza pasta

 One-pot pepperoni pizza pasta

  • 10m prep
  •  
  • 35m cook
  •  
  • 4 servings
  • Can't decide between pizza or pasta for dinner? Now you don't have to choose! All cooked in the one pot, this cheesy pizza pasta bake will be a hit with big and little kids alike.

    655 calories per serve

    Allergens: Recipe may contain gluten, wheat, milk and lactose.

    12 Ingredients

    • 150g sliced pepperoni
    • 1 tbsp extra virgin olive oil
    • 1 red onion, halved, thinly sliced
    • 200g small button mushrooms, halved
    • 1 green capsicum, finely chopped
    • 1 tbsp pizza sauce
    • 1 1/2 cups tomato passata
    • 410g can crushed tomato
    • 2 cups Massel Salt Reduced Chicken Style Liquid Stock
    • 200g small pasta shells
    • 2 tbsp finely chopped fresh oregano, plus extra leaves to serve
    • 1 1/2 cups grated pizza cheese

    3 Method Steps

    • Reserve 10 pepperoni slices. Cut the remaining pepperoni slices in half.
    • Heat oil in a large deep frying pan over high heat. Add onion, mushroom, capsicum and halved pepperoni. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables start to brown. Add pizza sauce. Stir to combine. Add passata, crushed tomato and stock. Bring to a simmer. Stir in pasta and oregano. Season with salt and pepper. Cover. Reduce heat to medium-low. Cook, stirring every 5 minutes, for 15 minutes or until pasta is almost tender. Uncover. Cook for a further 4 to 5 minutes or until mixture thickens and pasta is tender.
    • Preheat grill on high. Level top of pasta mixture. Sprinkle with pizza cheese. Top with reserved pepperoni. Grill for 2 to 3 minutes or until cheese is golden. Sprinkle with extra oregano. Serve.


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