Name: Pizza Pasta in One Pan (20 Minutes) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 1 jar (16 oz.) pizza sauce; 1 can (14.5 oz.) petite diced tomatoes, undrained; 2 cups water; ½ cup chopped pepperoni, plus extra for topping if desired; 3 cups uncooked whole wheat rotini; 5 ounces fresh baby spinach, roughly chopped; 1 cup shredded mozzarella cheese, plus extra for topping if desired; Fresh parsley or basil (optional)

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Introduction

This Pizza Pasta is a quick and delicious one-pan meal that combines all the flavors of your favorite pizza into a comforting pasta dish. Ready in just 20 minutes, it’s perfect for busy weeknights or whenever you want an easy, satisfying dinner.

This image shows a skillet with rotini pasta covered in melted cheese and tomato sauce, topped with round pepperoni slices scattered evenly on the surface. A wooden spoon lifts a portion of the pasta, revealing layers of orange-red sauce, golden-brown baked cheese on top, stretchy melted white cheese underneath, and spiral-shaped pasta coated in sauce. Small green herb pieces are sprinkled on top of the pepperoni and cheese, adding a fresh touch. The skillet sits on a white marbled surface with blurred green leaves and stacked white plates in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 jar (16 oz.) pizza sauce
1 can (14.5 oz.) petite diced tomatoes, undrained

2 cups water
½ cup chopped pepperoni, plus extra for topping if desired

3 cups uncooked whole wheat rotini
5 ounces fresh baby spinach, roughly chopped

1 cup shredded mozzarella cheese, plus extra for topping if desired
Fresh parsley or basil for optional garnish

Instructions

Step 1: In a large skillet with a cover, combine the pizza sauce, diced tomatoes with their juice, water, and chopped pepperoni.

Step 2: Bring the mixture to a boil over high heat. Add the uncooked pasta, then reduce the heat to medium or medium-high to maintain a low boil. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking, until the pasta is al dente.
Step 3: During the last 1-2 minutes of cooking, add the chopped spinach on top and cover again. Once wilted, stir the spinach into the pasta mixture.
Step 4: Reduce the heat to low and stir in the shredded mozzarella cheese until melted and creamy.

Step 5: If you like, add extra pepperoni and cheese on top, then place the skillet under a hot broiler for a few minutes until the cheese bubbles and turns golden brown.
Step 6: Garnish with fresh parsley or basil before serving for a burst of fresh flavor.

Tips & Variations

Substitute pepperoni with cooked Italian sausage or omit for a vegetarian option.

Use regular rotini or any short pasta you prefer if whole wheat isn’t available.
Add red pepper flakes for a little heat or extra garlic for more depth of flavor.
Swap baby spinach for kale or arugula for a different green.

If you don’t have a broiler-proof skillet, transfer to a baking dish before broiling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water if the pasta seems dry during reheating.

How to Serve

The image shows a cooked pasta dish in a white pan with a wooden spoon lifting some pasta on the left side. The dish has three main layers: at the bottom is a reddish-orange tomato sauce mixed with herbs and small pieces of vegetables, on top of this is a thick layer of melted creamy white cheese covering most of the pan, and on the top are five round slices of shiny red pepperoni scattered evenly over the cheese. The pasta is spiral-shaped and coated in the tomato sauce, with some bits sticking to the pan's sides. Fresh green herbs are sprinkled lightly over the pepperoni and cheese. The pan sits on a white marbled surface with a green and white striped cloth partially visible on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of whole wheat?

Yes, you can use any type of dry pasta you have on hand. Adjust the cooking time slightly according to the pasta’s package instructions.

Is it necessary to broil the pasta at the end?

Broiling is optional but adds a delicious golden, bubbly cheese topping. If you prefer, simply serve the pasta after adding the melted cheese step.