Skillet Pizza Penne — One-Skillet Pizza-Pasta

Part pizza, part pasta, this Skillet Pizza Penne brings all the flavors of a classic pizza to a single skillet of penne. Ground Italian sausage, jarred marinara, garlic, and oregano create a rich, savory base. Topped with fresh mozzarella, shredded parmesan, and crisp pepperoni, the dish bakes until the cheese is bubbling and the pepperoni edges are lacy and crisp. It’s family-friendly, simple to make, and minimizes dishes since everything cooks and bakes in one oven-safe pan.

Why you’ll love this recipe

This recipe combines comforting pasta with the familiar toppings of a pizza for a meal kids and adults both enjoy. Using an oven-safe skillet lets you brown the sausage and sauté the aromatics on the stovetop, then finish the dish in the oven for perfectly melted cheese and crisp pepperoni. The recipe is naturally adaptable—use mild or spicy sausage to suit your household, and it’s easily made gluten-free by choosing an appropriate penne.

Ingredients

• 1 tablespoon olive oil
• ½ lb ground Italian sausage (mild or spicy)
• 1 cup diced yellow onion
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon kosher salt
• 2 cups jarred marinara sauce
• 1 cup low-sodium beef broth
• 8 oz dried gluten-free penne pasta
• 1 cup shredded parmesan cheese, divided
• 5 oz fresh mozzarella, torn into pieces
• 3 oz pepperoni
• 2 tablespoons chopped fresh Italian parsley for garnish

Equipment

• 10-inch oven-safe skillet (cast iron or another ovenproof pan)
• Slotted spoon or spatula
• Aluminum foil or a lid for baking

Step-by-Step Instructions

1. Preheat the oven

Preheat the oven to 375°F (190°C).

2. Brown the sausage

Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until fully cooked and browned. Transfer the cooked sausage to a plate with a slotted spoon and set aside, leaving a bit of the fat in the pan.

3. Sauté the onions and garlic

Reduce the heat to medium. In the remaining fat and oil, sauté the diced onion until translucent, about 5 minutes. Add the minced garlic, dried oregano, crushed red pepper flakes (if using), and kosher salt. Cook for another 1–2 minutes until the garlic is fragrant.

4. Combine sauce and pasta

Return the cooked sausage to the skillet. Pour in the jarred marinara, beef broth, and the dried penne. Stir to combine, then add ½ cup of the shredded parmesan and toss gently so the cheese begins to incorporate. Remove the skillet from heat.

5. Add cheeses and pepperoni, then bake

Tear the fresh mozzarella into medium pieces and distribute them evenly across the pasta surface. Sprinkle the remaining shredded parmesan over the top, then arrange the pepperoni slices. Cover the skillet tightly with foil or a lid and bake for 20 minutes.

Remove the foil and continue baking for an additional 15 minutes, or until the mozzarella is bubbly and the pepperoni edges have crisped. Let the skillet rest for 10 minutes before serving, then garnish with chopped fresh parsley.

Prep and Cooking Time

• Prep time: 15 minutes
• Cook time: 45 minutes
• Total time: 1 hour
• Servings: 4

Tips, Variations, and Serving Suggestions

• Protein swap: Substitute ground turkey or plant-based sausage if preferred. Keep seasonings similar to preserve the pizza flavor.
• Pasta options: Use regular penne if you don’t need the recipe to be gluten-free. Cooking time in the oven is the same when starting with dried pasta in the skillet.
• Vegetable add-ins: Stir in sliced mushrooms, bell peppers, or baby spinach with the onions for extra vegetables.
• Cheese variations: For a sharper flavor, add a handful of shredded provolone or asiago along with the parmesan.
• Make-ahead: Prepare through step 4, then cool and refrigerate. When ready, top with cheese and pepperoni and bake until bubbly and hot.
• Storage and reheating: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F oven covered until warmed through, or reheat single servings in the microwave.
• Kid-friendly: Use mild sausage and omit red pepper flakes for a milder flavor kids will enjoy.

Notes

Nutrition information is automatically estimated and should be used as an approximation. The recipe is easy to scale for larger families—just adjust ingredient amounts and use a larger ovenproof pan if needed.

Additional Info

Author: Alex Snodgrass

Servings: 4

Photography credit: Eat Love Eats.