One-Pan Pizza Pasta

nibbleboard.com/recipes/pizza-pasta

Ingredients

Instructions

1. Combine pizza sauce, diced tomatoes (with their juices), water, and chopped pepperoni in a large skillet with a lid.
2. Bring to a boil over high heat, then add the rotini pasta. Reduce heat to medium-high to maintain a low boil and cover.
3. Cook covered for 8-10 minutes, stirring occasionally, until pasta is al dente.
4. Add the chopped spinach on top, cover, and cook 1-2 minutes until wilted. Stir into the pasta.
5. Reduce heat to low and stir in shredded mozzarella until melted and creamy.
6. Top with extra pepperoni slices and a handful of mozzarella. Broil on high for 2-3 minutes until cheese is bubbly and golden brown.
7. Garnish with fresh basil or parsley and serve straight from the skillet.

Nutrition per Serving

Chef Tips

• I've found that stirring every 2-3 minutes while the pasta cooks prevents sticking and ensures even cooking — don't just set it and forget it.
• Use regular rotini if you can't find whole wheat. Any short pasta shape works — penne and cavatappi are great swaps.
• After trying both jarred pizza sauce and marinara, I always go pizza sauce. It's thicker and more seasoned, so you need fewer ingredients.
• Add your favorite pizza toppings: sliced olives, diced bell peppers, cooked sausage, or mushrooms all work beautifully. Toss them in at step 1.
• Make a double batch on Sunday — leftovers reheat perfectly and the flavors get even better overnight.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta absorbs sauce as it sits, so add a splash of water when reheating.