If you swung by my kitchen on a Tuesday, there is a decent chance you would catch me stirring this Parmesan Pizza Pasta while answering a text with a pinky and shooing the cat off the counter. It is the dish I made the night our smoke alarm had a little tantrum because I forgot to turn on the vent, and we still laughed and ate straight from the skillet. It tastes like a pizza and a bowl of pasta had a friendly chat and decided to be neighbors. In the best way.
Why I keep making this on weeknights
I make this when I want comfort without a long list of tasks. My family goes a bit bonkers for the crispy cheesy edges and the saucy noodles, and I appreciate that it uses pantry things I almost always have. Sometimes the sauce sputters and I grumble at it, but then I add a splash of pasta water and it calms down, like a kid after a snack. Also, this reheats beautifully, and I think it tastes even better the next day, though its hard to prove because we rarely have leftovers.
Actually, I find it works better if I grate the Parmesan fresh. But if I am in a rush, the pre grated stuff is fine. And yes, I once tried to skip the final broil, regretted it because the cheese did not get those little toasty spots that make you think wow.
What goes in the pot
- 300g short pasta, like rigatoni or penne or fusilli
- 2 cups marinara sauce, your favorite jar is fine (I sometimes stir in a spoon of Serious Eats pizza sauce when I feel fancy)
- 1 cup water or reserved pasta water (pasta water is my default; the starch helps the sauce hug the noodles)
- 1 small onion, finely chopped (or half a large one, I do not measure onion emotions)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or a big pinch of pizza seasoning if you have it)
- 1 teaspoon chili flakes, optional for a gentle kick
- 1 cup shredded low moisture mozzarella (fresh works too, but it can be a bit watery)
- 3 quarters cup grated Parmesan, plus a handful for topping (my grandmother loved a specific brand, but honestly any real Parm works fine)
- Olive oil, about 2 tablespoons
- Salt and black pepper
- Handful of basil leaves or parsley for a fresh finish
- Optional extras: tiny pepperoni slices, sautéed mushrooms, chopped olives, or a few torn sun dried tomatoes
How I throw it together
- Boil the pasta in salted water until just shy of al dente. Think one minute less than the package says. Save a cup of that starchy water, then drain.
- While the pasta cooks, warm a large oven safe skillet with the olive oil over medium heat. Add the onion with a pinch of salt and cook until soft and sweet, about 5 to 7 minutes. Garlic goes in next for 30 seconds. This is where I usually sneak a taste because it smells like I want to live there.
- Stir in the marinara, oregano, chili flakes, and half a cup of the reserved pasta water. Let it bubble gently for 3 minutes. Do not worry if it looks a bit thin at this stage, it always does.
- Tip in the drained pasta and toss to coat. If the sauce feels clingy in a grumpy way, add another splash of pasta water. Season with salt and pepper until it tastes like pizza night.
- Turn off the heat. Fold in the Parmesan and half the mozzarella so it melts and goes glossy. On second thought, keep the heat on low if your cheese needs a nudge.
- Scatter the remaining mozzarella and a handful more Parmesan over the top. If using pepperoni or olives, tuck them in like little treasure.
- Slide the skillet under a hot broiler for 2 to 4 minutes until the cheese has golden freckles. Keep an eye on it. I once looked away to rinse a spoon and boom, too toasty.
- Finish with torn basil or parsley. Let it sit 3 minutes so the sauce settles, then serve. I like a drizzle of good olive oil at the table, and maybe a few extra chili flakes because I am that person.
Little notes I have learned the messy way
- Grating Parmesan very fine helps it melt into the sauce rather than clump. When I used chunky shards, it got stringy in odd places.
- If the sauce tastes flat, a tiny splash of red wine vinegar brightens everything, like opening a window in a stuffy room.
- Mozzarella burns fast under a broiler. Take the pan out when the top is pale gold, it keeps cooking for a minute off heat.
- Tomato sauces vary. If yours is very thick, you may need a bit more pasta water. If it is thin, simmer one minute longer.
Variations I have actually tried
- Spicy sausage version: Brown 200g Italian sausage with the onion. Skip chili flakes or keep them if you like chaos.
- Veggie packed: Add a cup of diced bell pepper and a handful of spinach. The spinach wilts in seconds and makes me feel virtuous.
- White pie mood: Use a cup of ricotta in place of half the marinara. Add lemon zest and extra black pepper. It is lush.
- The one that did not work: I tried smoked gouda instead of mozzarella. Tasted fine, but it fought the pizza vibe and the texture got oddly squeaky. Would not do again.
Gear talk, briefly
A heavy oven safe skillet is ideal, I swear by my cast iron because it gives those toasty edges. That said, if you do not have one, use any deep pan and transfer to a 9 by 13 baking dish for the broil. Or skip the broil and cover for a few minutes on the stovetop until the cheese melts. Pots are friendly, they make it work.
How to stash leftovers
Cool the pasta, then tuck it into an airtight container. It keeps 3 to 4 days in the fridge. Reheat gently with a splash of water on the stovetop or in the microwave in short bursts, stirring so the heat distributes. You can freeze portions for up to 2 months, though the cheese softens a bit after thawing. Honestly, in my house it never lasts more than a day.
For cheese storage, this guide on storing Parmesan is handy if you buy a big wedge like I do when it is on sale and I get overexcited.
How we like to serve it
I put the skillet in the center and let everyone scoop. A crisp green salad on the side and some garlicky bread if the carb mood is strong. My little tradition is a squeeze of lemon over my portion. Sounds odd, tastes bright. Weekend vibe on a Tuesday.
Pro tips I learned by slightly messing up
- I once tried rushing the onion and it stayed sharp. Give it the full few minutes so it goes sweet and mellow.
- I did not salt the pasta water properly one time, and the whole dish tasted shy. The water should taste like the sea, not a timid pond.
- Adding all the cheese at once made a thick blob. Fold some in off heat, then finish on top. Balance, like a seesaw.
FAQ, because you asked
Can I make this gluten free
Yes. Use your favorite gluten free pasta and check the sauce label. I like to cook gluten free pasta slightly less so it does not go soft in the sauce.
What if I do not have Parmesan
Pecorino Romano is a great stand in, a bit saltier and tangier. Grana Padano works nicely too. Even a mature cheddar will do in a pinch, different but still very yum.
Is there a way to make it lighter
Use part skim mozzarella and reduce the Parmesan by a third. Add more veg like mushrooms or zucchini. It will still feel cozy without being heavy.
Can I make it without turning on the oven
Absolutely. Cover the skillet and cook on low until the top cheese melts. You will not get the browned spots, but the flavor stays proper.
What pizza flavors can I mimic
Try a little fennel seed and sausage for a classic slice feeling. Or pineapple with ham if that is your jam, no judgement. A drizzle of hot honey on top is grand.
Can I prep ahead
Cook the pasta and sauce, combine, cool, and refrigerate. When you are ready, rewarm with a splash of water, add cheese, then broil. If it looks tight, add more water and stir until glossy. Also, here is a helpful explanation of mozzarella options from The Kitchn that I keep bookmarked.
Small digression before I forget. I once bought a basil plant and named it Basil, because of course I did, and then promptly overwatered it. This recipe forgave me by tasting great with parsley instead. Food is kind like that.
Ingredients
- 12 oz (340 g) penne or rigatoni pasta
- 2 cups (480 ml) marinara sauce
- 1 cup (100 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese, divided
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup (60 g) sliced pepperoni (optional)
Instructions
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1Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 9–11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
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2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant, taking care not to brown it.
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3Add the marinara sauce, Italian seasoning, and red pepper flakes (if using) to the skillet. Stir in the sliced pepperoni, if using, and simmer the sauce for 5–7 minutes to meld flavors.
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4Add the drained pasta to the skillet with the sauce. Toss to combine, adding a splash of reserved pasta water as needed to loosen the sauce. Stir in half of the shredded mozzarella and half of the grated Parmesan until creamy and well coated.
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5Transfer the sauced pasta to a baking dish (optional) and top with the remaining mozzarella and Parmesan. Broil or bake at 425°F (220°C) for 6–10 minutes, until the cheese is melted and bubbly and begins to brown.
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6Remove from the oven, garnish with fresh basil or a sprinkle of additional Parmesan if desired, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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