Cheesy Deluxe Pizza Pasta (Printer-Friendly Version)
# What You'll Need:
→ For the Pasta
01 -
1 lb mild Italian sausage, casings removed (or pre-ground sausage)
02 -
½ cup sliced pepperoni, divided
03 -
½ green bell pepper, diced
04 -
½ yellow onion, diced
05 -
4 cloves garlic, minced
06 -
24 oz jar marinara sauce
07 -
½ teaspoon dried oregano
08 -
¼ teaspoon dried basil
09 -
3 cups water
10 -
1 lb dry, uncooked short-cut pasta (e.g., penne, rigatoni)
11 -
2 cups mozzarella cheese, divided
12 -
Salt and pepper, to taste
13 -
Fresh minced parsley or basil, for garnish
# Let's Cook!:
01 -
Cut half of the pepperoni slices into 4 pieces and set aside.
02 -
Heat a Dutch oven or deep pot over medium-high heat. Add a drizzle of olive oil and brown the Italian sausage, crumbling it with a wooden spoon or potato masher as it cooks, about 4-5 minutes. Drain excess grease and return to the pan.
03 -
Add the cut pepperoni pieces, diced onion, and diced green pepper. Cook until softened, about 3 minutes. Add garlic and cook for another 30 seconds, or until fragrant.
04 -
Stir in the marinara sauce, oregano, and basil. Add water, stir, and bring to a boil over high heat. Once boiling, add the pasta, stir, reduce to a simmer, cover with a lid, and simmer for 12-15 minutes, until the pasta is tender and most of the liquid is absorbed.
05 -
Stir in 1 cup of mozzarella cheese. Remove from heat. Taste and add salt and pepper as needed.
06 -
Sprinkle the remaining mozzarella cheese on top and lay the remaining pepperoni slices over the cheese. Broil on high for 1-3 minutes, until the cheese is bubbly, melted, and slightly golden.
07 -
Garnish with minced parsley or basil and serve immediately.
# Cook's Notes:
01 -
If your pot isn’t oven-safe, melt the cheese by covering the pot with a lid and heating on low for a few minutes. For crispy pepperoni, cook the slices separately before adding them to the dish.
02 -
Nutritional information is an estimate. Use an online calculator for precise values based on the brands you use.