Recipes › Bread & Pizza › Pizza Pasta Recipe

Pizza Pasta Recipe

Recipe by Pedro M. A. Neves

This Pizza Pasta Recipe combines the beloved flavors of Italian pizza with tender pasta in a single, satisfying dish. Penne or rigatoni is tossed with a rich tomato sauce, mozzarella, pepperoni, and fresh basil, then finished in the oven until the cheese melts into golden pools. It's a rustic comfort dish that brings pizzeria flavors directly to your table.

Ingredients

• 400g penne or rigatoni pasta
• 2 tablespoons (30ml) extra virgin olive oil
• 4 cloves garlic, minced
• 1 can (400g) crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 200g fresh mozzarella, torn into bite-sized pieces
• 100g pepperoni slices
• 50g grated Parmigiano-Reggiano cheese
• Fresh basil leaves for garnish
• 2 tablespoons (20g) panko breadcrumbs (optional, for topping)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, typically 9-11 minutes. Drain and reserve.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.

3. Pour in the crushed tomatoes, dried oregano, and red pepper flakes. Stir well and simmer for 5-7 minutes, stirring occasionally. Season with salt and black pepper to taste.

4. Preheat your oven to 200°C (400°F/Gas 6).

5. Add the drained pasta to the tomato sauce and fold gently to coat evenly. Transfer the mixture to a baking dish, spreading it in an even layer.

6. Scatter the torn mozzarella pieces and pepperoni slices over the pasta. Sprinkle the grated Parmigiano-Reggiano over the top, and add panko breadcrumbs if using for extra texture.

7. Bake uncovered for 12-15 minutes until the cheese is melted and slightly golden at the edges, and the dish is heated through.

8. Remove from the oven and let rest for 2 minutes. Tear fresh basil leaves and scatter over the top just before serving.

Substitutions

• Substitute mozzarella with ricotta dollops for a creamier texture
• Replace pepperoni with cooked sausage crumbles or roasted vegetables for a lighter option
• Use whole wheat or legume-based pasta for added fiber and protein
• Swap fresh mozzarella with low-moisture mozzarella if fresh is unavailable

Tips

• Cook the pasta one minute under the stated al dente time, as it will cook further in the oven
• Don't oversauces the pasta; aim for a light coating so it doesn't become watery in the oven
• For a crispier top, place the baking dish under the broiler for the final 2 minutes, watching carefully to prevent burning
• Let the dish rest briefly after baking so the cheese sets slightly and holds together better when plated

This dish bridges Southern Italian tradition with modern home cooking, reflecting how Italian home cooks adapt classic pizza flavors into pasta dishes. While not a traditional regional recipe, it embodies the Italian principle of using simple, high-quality ingredients—quality tomatoes, real mozzarella, and good olive oil—to create comfort food that feels both familiar and festive.

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