One-Pot Pizza Pasta Skillet
This scrumptious Pizza Pasta Skillet is a simple one-pot wonder. Just dump it all in the pot and cook. It couldn't possibly get any easier. It's redefining pizza Friday. Loaded with pasta, sausage, pepperoni, tomato sauce and ooey gooey cheese. It is sure to be a favorite!
Ingredients
- 1 pound hot smoked sausage sliced into coins
- 1/2 cup mini pepperoni divided
- 8 ounces uncooked cellentani pasta
- 1 jar pasta sauce (15 ounces)
- 2 cups reduced sodium chicken stock
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 5 fresh basil leaves torn or cut into chiffonade
Instructions
- COMBINE: everything in one pan. In a large skillet over medium high heat, add 1 pound sliced smoked sausage, ¼ cup mini pepperoni, 8 ounces uncooked cellentani pasta, the 15 ounce jar pasta sauce, and 2 cups chicken stock. Stir well, cover, and bring to a boil.
- COOK: the pasta. Reduce heat to medium and cook for 10 to 12 minutes, until the pasta is al dente. A little liquid will remain in the skillet. This becomes the sauce as it cools.
- STIR: in 1 cup of the shredded mozzarella.
- TOP: with the remaining 1 cup mozzarella, ¼ cup shredded Parmesan cheese, and the remaining ¼ cup mini pepperoni.
- BROIL: for about 2 minutes, until the cheese is melted and bubbly.
- SPRINKLE: with fresh basil before serving.
Notes
Make Ahead: This dish is best served fresh but reheats well with a splash of chicken stock.
Storage: Refrigerate leftovers for up to 3 days.
Reheat: Warm gently on the stovetop or in the microwave.
Variation: Swap smoked sausage for Italian sausage or chicken sausage. Add bell peppers or mushrooms for more veggies.
Nutrition
Serving: 1 | Calories: 556cal | Carbohydrates: 32g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 1117mg | Sugar: 2g | Fiber: 1g | Calcium: 257mg | Iron: 2mg