10m prep 35m cook 4 servings
Can't decide between pizza or pasta for dinner? Now you don't have to choose! All cooked in the one pot, this cheesy pizza pasta bake will be a hit with big and little kids alike.
655 calories per serve
Allergens: Recipe may contain gluten, wheat, milk and lactose.
12 Ingredients
150g sliced pepperoni
1 tbsp extra virgin olive oil
1 red onion, halved, thinly sliced
200g small button mushrooms, halved
1 green capsicum, finely chopped
1 tbsp pizza sauce
1 1/2 cups tomato passata
410g can crushed tomato
2 cups Massel Salt Reduced Chicken Style Liquid Stock
200g small pasta shells
2 tbsp finely chopped fresh oregano, plus extra leaves to serve
1 1/2 cups grated pizza cheese
3 Method Steps
Step 1
Reserve 10 pepperoni slices. Cut the remaining pepperoni slices in half.
Step 2
Heat oil in a large deep frying pan over high heat. Add onion, mushroom, capsicum and halved pepperoni. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables start to brown. Add pizza sauce. Stir to combine. Add passata, crushed tomato and stock. Bring to a simmer. Stir in pasta and oregano. Season with salt and pepper. Cover. Reduce heat to medium-low. Cook, stirring every 5 minutes, for 15 minutes or until pasta is almost tender. Uncover. Cook for a further 4 to 5 minutes or until mixture thickens and pasta is tender.
Step 3
Preheat grill on high. Level top of pasta mixture. Sprinkle with pizza cheese. Top with reserved pepperoni. Grill for 2 to 3 minutes or until cheese is golden. Sprinkle with extra oregano. Serve.
