Pepperoni Pizza Pasta Skillet Bake

• 8 oz pasta (rotini or penne)
• 1 lb Italian sausage, casing removed
• 1 cup marinara sauce
• 1/2 cup water
• 1 cup shredded mozzarella cheese
• 1/2 cup diced pepperoni
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt to taste
• Black pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Cook pasta according to package instructions until al dente; drain.
2. 2 In a large skillet, cook Italian sausage over medium heat until browned; drain excess fat.
3. 3 Stir in marinara sauce, water, oregano, garlic powder, salt, and pepper. Simmer for 5 minutes.
4. 4 Add cooked pasta to the skillet, stirring to combine.
5. 5 Sprinkle mozzarella and Parmesan cheese over the top, followed by pepperoni slices.
6. 6 Cover skillet and let cook on low heat for 5 minutes, or until cheese is melted and bubbly.
7. 7 Garnish with fresh basil before serving.

Equipment

• Large skillet with lid

Variations

• Add sautéed mushrooms or bell peppers for extra veggies.
• Top with a drizzle of olive oil before serving for added richness.

Substitutions

• Use turkey pepperoni for a leaner option.
• Substitute Italian sausage with ground turkey or chicken for a lighter twist.

Pairings

• Garlic knots
• Caesar salad

Nutrition

Tips

• For extra flavor, sauté minced garlic with the sausage.
• If you prefer a meatless version, substitute the sausage with an extra cup of marinara sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a covered skillet over low heat until warmed through.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ