I may not be a parent yet, but I am a teacher, so back-to-school in our house is a zero-to-sixty time of year with school days, school nights, and marching season! The concept of the one-pot meal is one that, as a busy teacher and lazy pan washer, I absolutely adore. They’re very user-friendly, especially for the multi-tasker. You fix the meal, cover the pot, and go do something else while dinner cooks…in my case, it’s usually laundry or a cleaning chore of some sort.
I came across a round-up of 15 Best Back-To-School Recipes over at Damn Delicious. If you haven’t come across this blog yet, click to it! It’s full of amazing recipes that are easy to cook and true to the blog title. This pasta bake caught my eye and I knew I had to try it. Including prep time it took about 30 minutes. I adapted it based upon the meat and vegetables that I had on hand.
One-Pot Pizza Pasta Bake
adapted from Damn Delicious
- 1 tbsp olive oil
- 8 oz ground turkey
- 1 medium zucchini; peeled, sliced and quartered
- 4 oz sliced mushrooms
- 1/2 cup pepperoni, divided – slice regular-sized pepperoni into quarters, or use the mini ones
- 1 15-oz can tomato sauce
- 1 tsp oregano, divided
- 1 tsp dried basil, divided
- 1/2 tsp garlic powder, divided
- 8 oz dry rotini pasta
- sat & pepper, to taste
- 1 cup shredded mozzarella cheese
- 1 tbsp dried parsley
- Heat the olive oil in a large oven-proof skillet over medium-high heat.
- Add the ground turkey and cook until browned, about 3-5 minutes; break it up as you go so it gets nice and crumbly. Add the zucchini, mushrooms, and half of the oregano, basil and garlic powder. Cook for two minutes until the zucchini starts to get some color. Add half of pepperoni and cook until heated through.
- Preheat the oven to broil.
- To the skillet add the tomato sauce, pasta, and the rest of the oregano, basil and garlic powder. Pour in 1 1/2 cups water and season with salt and pepper; stir to combine. Bring the mixture to a boil; then cover, reduce heat and simmer until pasta is cooked, about 15 minutes.
- Remove the skillet from the heat. Sprinkle the mozzarella cheese, remaining pepperoni, and parsley on top. Place into the heated oven and cook until the cheese has melted and browns a little (about 2 minutes). Serve immediately!
This was a hit in our house and my husband said it was ‘really good’, too – so I call that an absolute win. This may sound kind of weird – but this tasted a lot like Hamburger Helper but without all the weird additives in it. It look about as long to prepare, included vegetables and was, well, real food. This dish was good on it’s own, but can be served with a green salad if you want, too. You can also customize the vegetables you use, especially if you like several toppings on your pizza. You can also adapt this to be meatless but omitting the pepperoni and turkey, and adding more veggies.
It’s a basic dish that’s packed with flavor – and only uses one pot. What’s not to love? Enjoy 🙂