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4.75 from 4 votes

Pepperoni Pizza Pasta

Pepperoni Pizza Pasta - The ultimate combination of two comfort food favourites! Pepperoni pizza transformed into a fantastic pasta, all made in one pot.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: American, Italian
Servings: 6
Calories: 482kcal


  • 1 tablespoon olive oil
  • 1 medium red bell pepper seeded and chopped
  • 1 medium green bell pepper seeded and chopped
  • 2 tablespoon tomato paste
  • 16 ounce pizza sauce
  • 2 1/2 cups water
  • 1 teaspoon Italian seasoning
  • 12 ounce pasta shells large
  • 3/4 cup mini pepperoni sliced
  • 1/2 cup pickled pepperoncini peppers
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 1 dash red pepper flakes


  • Preheat the oven to 400 F degrees.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the bell peppers and cook for 5 minutes until softened. Stir in the tomato paste.
  • Add the pizza sauce, water and Italian seasoning and bring to a boil over medium-high heat. Stir in the pasta and bring to a boil again. Reduce the heat to a simmer, cover the pot and cook for 15 to 20 minutes or until the shells are cooked through. Turn off the heat.
  • Stir in the pepperoni, pepperoncini then fold in 1 cup of the mozzarella cheese.
  • Top with the remaining mozzarella cheese, parmesan cheese and a few pepperoni slices.
  • Transfer the Dutch oven to the oven and bake for 15 minutes uncovered until the cheese has melted and lightly started to brown.
  • Garnish with red pepper flakes and serve.


  1. Store leftovers in an airtight container in the fridge for 3-4 days.


Calories: 482kcal | Carbohydrates: 51g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1066mg | Potassium: 609mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1456IU | Vitamin C: 56mg | Calcium: 324mg | Iron: 2mg