Everyone knows I am a sucker for an easy dinner. I’ve said it once and I will say it probably ten thousand more times, but man do things errrrrr get crazy around here during the holiday season. I feel like I have no time to even sleep! What! But thankfully, in these moments, I have such amazingly wonderful dinner to fall back upon, like this One Pot Pepperoni Pizza Pasta. It is ready to eat in only 30 minutes, so I can keep working and keep the family fed and happy without everyone losing their damn mind.
No one likes a crazy person.
I should amend that, since anyone who knows me would likely classify me as crazy…everyone likes this crazy person. There, that’s better.
This dish is always a crowd-pleaser because it combines everyone’s love for pizza and love for pasta in a single pot. That is how freaking easy it is. Also, why it is called a one pot pepperoni pizza pasta. I try to keep those names simple.
My hero in this dish is the Ragu Pasta Sauce. It’s thick, hearty, economical, and tasty zomg.
I feel like I can relate to the creator of Ragu, Assunta. She was a strong, determined, female entrepreneur, as well as a single mother and immigrant. Those were a lot of obstacles to overcome back in her day, but she persevered and created an amazing sauce we can still purchase today. That is pretty awesome, I think. I hope that I can leave something amazing behind from my own hard work; something my girls can be proud of!
How about we celebrate family with some of this one pot pepperoni pizza pasta, yeah? And also, celebrate by winning that dinner on me! WOO!
One Pot Pepperoni Pizza Pasta
- 2 Tbsp Olive Oil
- 3 Garlic Cloves, minced
- 1 lb Lean Ground Beef
- 2 tsp Kosher Salt
- 2 tsp Cracked Black Pepper
- 3/4 C Pepperoni Slices, quartered
- 36 oz Ragu Pasta Sauce*
- 3 C Water
- 1 Tbsp Fresh Oregano, diced
- 12 oz Elbow Macaroni
- 2 C Whole Milk Mozzarella Cheese, shredded
- Handful Fresh Italian Parsley, roughly torn
- In a large skillet, heat the olive oil over medium high heat. Once hot, add the garlic and saute for a minute, to release the oils and fragrance. Add the ground beef and cook until no longer pink, breaking up the meat as it cooks, around 5 minutes. Sprinkle with the salt and pepper.
- When the beef is around 90% browned, add 1/2 cup of the pepperoni and stir thoroughly to combine. Drain excess fat.
- Stir in the pasta sauce, water, and oregano, followed by the elbow macaroni. Bring to a boil.
- Reduce heat to low and allow to simmer for 15 minutes, or until the macaroni is tender.
- Cover the pasta with the mozzarella cheese, sprinkle with the remaining pepperoni, cover, and allow to melt for 2-3 minutes. Remove from heat, sprinkle with Italian parsley and serve immediately!