Pin My daughter came home from school one afternoon announcing she was starving, and I had maybe twenty minutes before we needed to leave for soccer practice. I'd done that frantic fridge scan we all know too well, and there it was: pasta, a jar of marinara, some cheese. I tossed it all into one pot on a hunch, and what emerged ten minutes later was something that felt less like a rushed weeknight solution and more like actual magic. She ate two bowls, and suddenly we had a new family tradition.
I made this for my partner's parents the first time they visited our new apartment, and I remember being nervous about impressing them with something that felt effortless but wasn't just plain. When my mother-in-law took her first bite and asked for the recipe, I realized sometimes the best meals are the ones that don't pretend to be fancier than they are. They've made it twice since.
Ingredients
- Short pasta (penne, fusilli, or rotini): 12 oz works perfectly because the shape holds sauce in every curve, and smaller pieces mean everything finishes cooking at the same time.
- Marinara sauce: 1 jar (24 oz) is your secret weapon; a good jarred sauce means you're not starting from scratch, and there's no shame in that.
- Water: 1/2 cup helps the pasta cook evenly and keeps the sauce from becoming too thick as everything simmers together.
- Mozzarella cheese: 2 cups pre-shredded saves precious minutes, and it melts faster than blocks anyway.
- Parmesan cheese: 1/2 cup adds a sharp, salty note that keeps this from tasting too one-dimensional.
- Black olives: 1/2 cup sliced brings briny little pockets of flavor, though you can skip them if they're not your thing.
- Pepperoni: 1/2 cup sliced is the non-vegetarian option; use it or leave it, and the dish works either way.
- Red onion: 1/2 small one, thinly sliced, adds a slight bite that balances the cheese.
- Bell pepper: 1/2 diced gives you a little sweetness and texture without needing to prep more than one vegetable.
- Dried oregano and basil: 1 tsp and 1/2 tsp respectively round out the pizza flavor in the final moments.
- Salt and pepper: to taste, because tasting as you go is half the fun.
Instructions
- Build your base:
- Dump the dry pasta, that whole jar of marinara, and the water into your largest pot or deep skillet. Stir it all together until the pasta is coated; it'll look a little loose, but trust the process.
- Let it simmer:
- Turn the heat to medium-high until everything starts bubbling, then dial it down to medium, cover the pot, and let it go for about 7 to 8 minutes, stirring every couple of minutes so nothing sticks to the bottom. You're looking for the pasta to be nearly soft but not quite there yet.
- Add your toppings:
- Stir in the olives, pepperoni if you're using it, red onion, and bell pepper. Leave the lid off and cook for another 2 minutes until the vegetables soften slightly and the pasta reaches that perfect al dente bite.
- Melt the cheese:
- Scatter both the mozzarella and Parmesan over the top in an even layer, then cover the pot for 1 to 2 minutes. You'll hear the gentle sizzle underneath, and when you lift the lid, everything should be melted and bubbly.
- Finish and taste:
- Sprinkle the oregano and basil over the top, add salt and pepper to your liking, and give it one final gentle stir. Serve it straight from the pot into bowls.
Pin There's something quietly satisfying about serving a meal directly from the pot to the table, and this dish earned that right. It became less about feeding hungry people quickly and more about proving that simple, one-pot meals can feel just as intentional and delicious as anything more complicated.
When to Make This
This pasta is your friend on nights when the schedule is packed, the kids are running late, or you just don't have the energy for anything involved. It's also secretly brilliant for feeding a crowd without breaking a sweat, since you can double or triple it without much fuss. I've made it on rainy Tuesdays, rushed Thursdays, and even as a casual dinner when friends stopped by unexpectedly.
Flavor Swaps and Variations
The beauty of this dish is that it genuinely doesn't care what you change. If mushrooms are more your speed than olives, slice them thin and throw them in. Some people swear by adding spinach in the last minute for a hidden vegetable boost, or they'll use a different cheese altogether—smoked provolone brings an entirely different vibe, and sharp cheddar pushes it toward a different kind of comfort. I've even had someone add fresh basil at the very end, and it made the whole thing taste lighter somehow.
What to Serve Alongside
This pasta is hearty enough to stand alone, but a simple green salad with vinaigrette cuts through the richness beautifully. Garlic bread is the obvious choice if you want to lean into the pizza feeling. My favorite pairing is a crunchy arugula salad with lemon, which feels a little fancier than the dish deserves but somehow makes the whole meal feel more intentional.
- A crusty bread for soaking up extra sauce from your bowl.
- Something green and acidic to balance all that cheese and richness.
- Maybe just a cold drink and the knowledge that you've got dinner handled in under 20 minutes.
Pin This recipe is proof that the best meals sometimes come from working with what you have rather than a carefully planned menu. Make it, make it again, and don't apologize for how simple it is.
Recipe Questions
- → Can I use different pasta shapes?
Yes, short pasta like penne, fusilli, or rotini works best to hold the sauce and toppings evenly.
- → How do I make the dish vegetarian?
Simply omit the pepperoni or substitute with a plant-based alternative to keep it vegetarian-friendly.
- → What cheeses are recommended?
Pre-shredded mozzarella and Parmesan provide a creamy and savory melt that complements the sauce perfectly.
- → Can I add other vegetables?
Absolutely! Try mushrooms, spinach, or bell peppers to enhance flavor and nutrition.
- → Is this dish suitable for busy weeknights?
Yes, it’s designed to be ready in just 15 minutes, ideal for quick and satisfying meals with minimal effort.