Ever had one of those moments where your fridge surprises you with leftover goodies? I sure did, after a pizza night left me with some pepperoni, fresh mozzarella, and a mostly full jar of marinara sauce. And guess what? I turned those leftovers into something utterly amazing – Creamy Pepperoni Pizza Pasta. Yep, it’s like having pizza, but in cozy pasta form! This pasta is full of chopped pepperoni, a creamy tomato sauce, cubed fresh mozzarella mixed into the pasta and then big slices of fresh mozzarella layered on top of the pasta. The entire pan of pasta gets broiled to create that bubbly and golden pizza vibe….but it’s pasta!
Recipe Ingredients
- 4 cloves Garlic minced
- 1 Shallot minced
- 1/2 tsp Red Pepper Flakes more or less based on spice preference
- 2 oz Pepperoni chopped
- 2 tbsp Tomato Paste
- 2 cups Marinara Sauce I used Rao’s
- 1/4 tsp Black Pepper
- 1/2 cup Heavy Cream
- 8 oz Pasta a short shape works best; I used ziti
- 8 oz Fresh Mozzarella divided
- 1/4 cup Parmesan Cheese freshly grated; additional to serve
- 2 tbsp Fresh Parsley roughly chopped to serve
Recipe Instructions
- Set oven to broil.
- Heat olive oil in a large high-rimmed oven-safe sauté pan over medium heat. Add the minced garlic and shallot. Cook for 2 minutes, stirring often. Add the red pepper flakes and cook 1 more minute, stirring often.
- Add the chopped pepperoni, stir to combine, and cook for 2 minutes. Add the tomato paste, stir to combine well, and cook another 3 minutes until the tomato paste darkens in color.
- Pour in the marinara sauce and season with black pepper. Taste and add salt if needed, but I found it to be salty enough already because of the pepperoni. Simmer for 5 minutes, stirring occasionally. Turn the heat to low, pour in the heavy cream, and stir until well combined.
- Meanwhile cook the pasta 1 minute shy of al dente according to package instructions. Add straight to the sauce with a slotted spoon. It’s okay if a little pasta water comes with the pasta. Stir to combine.
- If your fresh mozzarella is already cut into slices, cut about 1/4 of the fresh mozzarella slices into cubes and stir into the pasta. If not pre-sliced, cut the mozzarella into about 1/4 inch slices first.
- Note: If using an oven-safe pan, move on to the next step. If not using an oven-safe pan, transfer pasta to an oven-safe baking dish before proceeding to the next step.
- Add the remaining mozzarella slices in an even layer on top of the pasta. Evenly sprinkle the grated parmesan cheese. Place in the oven and broil for 5-10 minutes until the cheese is melted and turning golden brown. Keep an eye on the pasta to ensure the cheese doesn’t burn.
Did you try this Creamy Pepperoni Pizza Pasta? Leave a Review!
There you have it – a pasta dish that’s a pizza lover’s dream come true. Creamy, a little spicy, ultra-cheesy, and undeniably comforting. With every bite, you’ll taste the pizza vibes mingling with the pasta goodness.
So, the next time you find yourself with pizza leftovers, time to get creative! Broil yourself a big pan of Creamy Pepperoni Pizza Pasta! 🍝🍕
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Creamy Pepperoni Pizza Pasta
I was inspired to create this recipe because I had leftover ingredients in my fridge from making pizza. This creamy tomato-based pasta recipe has chopped pepperoni and loads of stretchy fresh mozzarella. It gets broiled at the end for pizza vibes, but in pasta form!
Equipment
- Sauté Pan oven-safe
Ingredients
- 4 cloves Garlic minced
- 1 Shallot minced
- 1/2 tsp Red Pepper Flakes more or less based on spice preference
- 2 oz Pepperoni chopped
- 2 tbsp Tomato Paste
- 2 cups Marinara Sauce I used Rao's
- 1/4 tsp Black Pepper
- 1/2 cup Heavy Cream
- 8 oz Pasta a short shape works best; I used ziti
- 8 oz Fresh Mozzarella divided
- 1/4 cup Parmesan Cheese freshly grated; additional to serve
- 2 tbsp Fresh Parsley roughly chopped to serve
Instructions
- Set oven to broil.
- Heat olive oil in a large high-rimmed oven-safe sauté pan over medium heat. Add the minced garlic and shallot. Cook for 2 minutes, stirring often. Add the red pepper flakes and cook 1 more minute, stirring often.
- Add the chopped pepperoni, stir to combine, and cook for 2 minutes. Add the tomato paste, stir to combine well, and cook another 3 minutes until the tomato paste darkens in color.
- Pour in the marinara sauce and season with black pepper. Taste and add salt if needed, but I found it to be salty enough already because of the pepperoni. Simmer for 5 minutes, stirring occasionally. Turn the heat to low, pour in the heavy cream, and stir until well combined.
- Meanwhile cook the pasta 1 minute shy of al dente according to package instructions. Add straight to the sauce with a slotted spoon. It's okay if a little pasta water comes with the pasta. Stir to combine.
- If your fresh mozzarella is already cut into slices, cut about 1/4 of the fresh mozzarella slices into cubes and stir into the pasta. If not pre-sliced, cut the mozzarella into about 1/4 inch slices first.
- Note: If using an oven-safe pan, move on to the next step. If not using an oven-safe pan, transfer pasta to an oven-safe baking dish before proceeding to the next step.
- Add the remaining mozzarella slices in an even layer on top of the pasta. Evenly sprinkle the grated parmesan cheese. Place in the oven and broil for 5-10 minutes until the cheese is melted and turning golden brown. Keep an eye on the pasta to ensure the cheese doesn't burn.
Tried this recipe?Let me know how it was!
