This Pizza Pasta Skillet is easy and takes only 30 minutes, making it perfect for any weeknight meal! Just like a pizza, you can choose to add all the toppings or keep it simple with cheese and pepperoni. This skillet dinner will have even the pickiest of eaters coming back for more!Jump to Recipe
I’ve said it before and I’ll say it again… I love it when I don’t have to boil pasta separate from the sauce. One could say it makes me lazy…..I like to call it efficient! No time wasted waiting for water to boil, fewer dishes (alleluia!), and the sauce has time to soak into the pasta making it extra flavorful.
Did you know that the #1 most loved food in the US (according to Readers Digest) is pizza? No surprise there, huh?! I mean really, what’s not to love?? This one skillet pasta dish has all the pizza flavors, so it’s sure to be your next family favorite!
On Mother’s Day, my extended family came over to my parents for lunch to celebrate. After lunch, I was chatting with a few of my cousins and one said “your pasta recipes all look SO good but my boyfriend is extremely picky. He won’t eat the red peppers in the Creamy Red Pepper Pasta Skillet and the Taco Pasta Skillet might be too spicy.”
Immediately, I was determined to make a pasta skillet that would be easy to make and would satisfy the pickiest of eaters. If you don’t like olives, mushrooms, or peppers, simply leave them out! Don’t like pepperoni? Add cooked sausage instead! I mean if you really liked it “plain-Jane” you could completely leave out the veggies and meat, but that’s just no fun! 😉
So the next time you’re in a hurry to get dinner on the table, grab this recipe! Pair it with a side salad and fresh fruit and you’re in business!
How do I make a good skillet dinner?
This recipe is pretty darn easy! One of the most important steps to making sure this recipe is a success for you is making sure you stir the noodles often. If you don’t, they may stick to the bottom of the pan (or to each other).
Can I use other pasta shapes for this Pizza Pasta Skillet?
This recipe calls for spaghetti noodles and I’d recommend sticking to that style of pasta. You could certainly try bow tie pasta or penne, too, but you may need to cook it a bit longer to make sure the noodles are tender.
Is this a good meal for picky eaters?
Yes – for sure! One of the things that I really like about this recipe is its versatility. If you don’t like olives, skip them! And if you don’t like pepperoni, add some cooked sausage instead (or keep it out altogether)! You can also change out the “toppings” to mimic a different type of pizza. For example, stir in ham and pineapple if you’re a fan of Hawaiian pizza! The possibilities are endless – have fun with it!!
Pizza Pasta Skillet
- 1 tbsp vegetable oil
- 1/2 c diced bell peppers
- 1 tsp minced garlic
- 1 15 oz can pizza sauce
- 3 1/2 c water
- 8 oz uncooked spaghetti noodles
- 2 tbsp grated Parmesan cheese
- 1 4 oz can mushrooms drained
- 1 6 oz bag pepperoni
- 1 2.25 oz can sliced black olives
- 1 c shredded mozzarella cheese
- 2 tbsp fresh basil chopped
- In a large skillet over medium heat, add the vegetable oil and diced peppers. Sauté for 2 minutes or until the peppers are tender.
- Stir in the minced garlic and continue to sauté for about 30 seconds.
- Add the sauce and water, stir, and cover.
- Once the mixture has come to a boil, add the spaghetti
noodles and stir.
- Keeping the skillet covered, cook the noodles until they are
soft, stirring every couple minutes so the noodles do not stick together. This will take about 20 minutes (majority of the moisture will have been soaked up by the noodles).
- Remove the lid and stir in the Parmesan cheese, mushrooms and most of the pepperoni and olives (save some for garnish). Cook on low for a minute or until the mix-ins are heated through.
- Turn the burner on low and sprinkle the mozzarella cheese on top. Top with the remaining pepperoni and olives. Cover the skillet for 2 minutes to melt the cheese.
- Sprinkle with fresh basil and serve while warm!