Gosh, I cannot believe back to school is just weeks away. While we’ve been in band camp for almost two weeks with early mornings it’s still feels so awkward school is already approaching. That always feels like extra work for me. When I can I try to plan out my menu for the week so there is no extra running going on. Are schedules are crazy enough. Dinners like this Pizza Pasta allow me to have dinner done in just under 30 minutes.
What’s also great is this can be made in advance and reheats well. You can also add it to a crockpot (slow cooker) on warm setting to keep warm for the family. If you do this I would suggest additional sauce and water.
The ingredients are very simple in this Pizza Pasta which is great on the pocket book. This recipe will feed 6 people easily for under $10. Which is why pasta recipes seem to be my go to when feeding everyone in the house. Expect Zak because he is gluten free but we just switch out the pasta or get some rice instead.
I also have to mention this lovely cutting board that Dexas sent to me. I super dig it not only for cutting vegetables but I love the feature of adding it into photos when I want that darker color backdrop. See these food bloggers that we are we are always looking what food would look good on or how pretty will that bowl or glass look in a picture. In fact it’s quite addicting. I have probably a entire two shelves of odd mix matched bowls just for photography. One day hopefully I will have my own area for a studio. Soon I hope!
I decided not only to share with your my thoughts on this recipe but a video of how to make it. The recipe also below in written form if your interested in that instead. Tell me what do you like to add to your pasta?
ITEMS TO MAKE PIZZA PASTA
Yield 4 Servings
Pizza pasta with pepperoni, bell peppers, and black olives topped with parmesan
- 1 jar spaghetti sauce
- ½ package sliced pepperoni
- 1 bell pepper
- 1 small can black sliced olives
- 1 tablespoon olive
- 3 cloves of garlic
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 - 16 oz cellentani pasta
- ⅓ cup parmesan cheese
- Boil pasta as directed on package.
- In a sauce pan, add in garlic and olive oil. Saute for about 2 minutes on low heat.
- Add in bell peppers, bring heat to medium low and cook for another 5 minutes.
- Add in pepperoni and black olive and saute for about 2 minutes.
- Lower heat and pour in spaghetti sauce. Drain pasta and add to sauce. Add salt and pepper then stir well. Top with ⅓ cup parmesan cheese and stir well. Serve!
I like to serve this with garlic bread or french bread.
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