One-Pan Pizza Pasta: Tracy’s Special Surprise Dinner Solution

Tracy from Ohio, this one’s for you! We know how stressful it can be when your teenager brings friends over without warning. No more frozen pizza panic! This one-pan pizza pasta recipe will save your next surprise dinner party. It’s quick, easy, and sure to please a hungry crowd.

You asked, and we delivered. In just 20 minutes, you’ll have a delicious meal that combines two favorites – pizza and pasta. It’s perfect for those hectic nights when you need to feed a bunch of teens fast. Tracy, we hope this recipe becomes your new go-to for unexpected guests!

Exact Ingredients List

Here’s what you’ll need to make this one-pan pizza pasta:

• 1 jar (16 oz.) pizza sauce
• 1 can (14.5 oz.) petite diced tomatoes, undrained
• 2 cups water
• 1/2 cup chopped pepperoni
• 3 cups uncooked whole wheat rotini
• 5 ounces fresh baby spinach, roughly chopped
• 1 cup shredded mozzarella cheese

Optional toppings:

• Extra pepperoni
• Extra mozzarella cheese
• Fresh parsley or basil for garnish

You probably have most of these items in your pantry already. The whole wheat pasta adds extra fiber, but you can use regular rotini if you prefer.

Feel free to swap out the pepperoni for your favorite pizza toppings. Italian sausage, mushrooms, or bell peppers would all be tasty options.

Don’t forget to grab some garlic bread or a simple salad to round out your meal. Your hungry teens will thank you!

Instructions

Get your large skillet ready! Pour in the pizza sauce, diced tomatoes, water, and pepperoni. Turn the heat up high and bring it to a boil.

Add your pasta once it’s bubbling. Turn the heat down to medium and cover the pan. Let it cook for 8-10 minutes, stirring now and then.

When there’s just a minute or two left, toss in the spinach and put the lid back on. Once it’s wilted, give everything a good stir.

Now for the cheesy part! Turn the heat to low and mix in the mozzarella until it’s all melty and gooey.

Want extra cheese and pepperoni on top? Go for it! Pop it under the broiler until it’s bubbly and golden.

Sprinkle on some fresh parsley or basil if you’re feeling fancy. Then dig in and enjoy your one-pan pizza pasta!

Possible Substitutes List & Recipe Variations

You can easily switch up this one-pan pizza pasta to suit your tastes or use what’s in your pantry. Here are some ideas:

Pasta: Try penne, farfalle, or fusilli instead of rotini. Gluten-free pasta works too!

Protein: Swap pepperoni for cooked ground beef, Italian sausage, or diced chicken.

Veggies: Add mushrooms, bell peppers, or onions. You can use frozen spinach instead of fresh.

Cheese: Try a mix of mozzarella and cheddar, or use Italian blend cheese.

Sauce: Use marinara sauce if you don’t have pizza sauce. Add a pinch of Italian herbs for extra flavor.

For a spicy kick, sprinkle in some red pepper flakes. Want it creamier? Stir in a dollop of ricotta cheese at the end.

You can make it vegetarian by skipping the pepperoni and adding more veggies. For a low-carb option, use zucchini noodles instead of pasta.

Remember, cooking times may vary slightly with different ingredients. Keep an eye on your pasta to make sure it doesn’t overcook.

Tips, Tricks & Storing

Make this dish your own by mixing up the ingredients. Try different pasta shapes like penne or fusilli. You can also swap in turkey pepperoni for a lighter option.

Don’t have spinach? Use kale or another leafy green instead. For extra flavor, add some Italian seasoning or red pepper flakes.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water to keep it from drying out.

Freeze individual portions for quick meals later. Let them cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Want to make it ahead? Cook the pasta slightly less than al dente. It’ll finish cooking when you reheat it, keeping it from get mushy.

For a crispy top, sprinkle on extra cheese and pop it under the broiler for a few minutes before serving. Keep a close eye on it to avoid burning.