Your family will love this one pot meat lovers pizza pasta bake — an easy, comforting 30-minute dinner. This one-pan pasta bake skips pre-cooking the noodles and packs classic pizza flavors: ground beef, Canadien bacon (or ham), Italian sausage and pepperoni, all finished with gooey mozzarella.
If you enjoy one-pot dinners, try adding other favorites to your rotation like one-pot Greek chicken and rice or a skinny chicken parmesan. These same simple techniques make weeknight cooking fast and low fuss.
This version was first published August 8, 2021.
One-pot dinners are a lifesaver on busy nights: they require little hands-on time, use one pan, and leave minimal cleanup. This meat-lovers pasta bake delivers familiar pizza tastes in a family-friendly meal that reheats beautifully and stretches to feed a crowd.
Why You’ll Love This
This dish combines all the hallmarks of a meat lovers pizza — savory ground beef, Italian sausage, sliced pepperoni and meaty Canadien bacon — layered into a tomato-based sauce with pasta. A generous amount of mozzarella brings the pizza finish everyone expects.
It’s flexible: use your favorite pasta shape and choose mild or spicy Italian sausage depending on taste. Most importantly, you don’t need to boil the pasta ahead of time — the noodles cook in the sauce with added water, saving a step and reducing dishes.
Ingredients
- Meats – Ground beef, Italian sausage, pepperoni and Canadien bacon (or ham if preferred).
- Vegetables – 1/2 onion, diced; 2 garlic cloves, minced.
- Pasta – About 10 oz dry pasta. Use your favorite shape; adjust cooking time if the shape requires it.
- Sauce & Liquid – 28 oz pasta or marinara sauce and roughly 2 cups water to cook the pasta.
- Seasonings – Italian herb blend, dried oregano, crushed red pepper flakes (optional), salt and pepper.
- Cheese & Oil – Mozzarella (about 8 oz) and a tablespoon of olive oil.
How To Make Meat Lovers Pizza Pasta Bake
Follow these steps for a simple, flavorful one-pan meal. Use a deep skillet or braiser with a tight-fitting lid so the pasta can steam and finish cooking in the sauce.
- Preheat your oven to 425°F (if you plan to finish the dish in the oven for a crisp top).
- In the skillet over medium heat, brown 1/2 lb ground beef and 1/2 lb mild Italian sausage together. Break them up as they cook so they brown evenly. Transfer to a plate lined with paper towels to drain excess grease.
- Wipe the pan lightly if there is a lot of fat, then add 1 tbsp olive oil. Sauté the diced onion and minced garlic for 2–3 minutes until translucent and fragrant.
- Pour in the 28 oz pasta sauce, about 2 cups water, and add the dry pasta. Return the browned meats to the pan and stir in 1 1/2 tsp oregano, 1/2 tsp Italian herb blend, 1/4 tsp crushed red pepper (optional), 1/2 tsp kosher salt and 1/4 tsp pepper. Stir well so the liquid covers most of the pasta.
- Bring the mixture to a low boil while stirring to prevent sticking. Cover with a tight-fitting lid and reduce heat to low–medium (closer to low on most stoves). Cook for about 10 minutes, checking after 8–10 minutes to see if the noodles are tender. Stir once or twice while cooking to ensure even results and to keep pasta from sticking to the bottom.
- When the pasta is cooked to your liking, remove the lid and stir in most of the mozzarella along with diced Canadien bacon and sliced pepperoni. Reserve a bit of cheese and a few pepperoni slices for the top.
- Top with remaining mozzarella and pepperoni, then transfer the skillet to the preheated oven and bake for about 5 minutes until the cheese is melted and the top is lightly browned. If you prefer not to use the oven, cover the pan for the last 5 minutes over very low heat to melt the cheese; baking gives a slightly crisp, pizza-like finish.
- Let rest a few minutes, then serve hot. Garnish with extra dried oregano or fresh basil if you like.
FAQ
Can I use any type of pasta noodle?
Yes. Smaller shapes like bow ties, penne or rigatoni work well. Thicker or larger shapes may need a couple extra minutes to reach the right texture; follow the package as a guide.
Can I skip the oven step?
Yes. If you prefer not to bake, cover the skillet and let the cheese melt over very low heat for 4–6 minutes. Baking adds a crisp top similar to pizza, but melting on the stovetop works fine too.
What other toppings or substitutions work?
This recipe is versatile. Add mushrooms, olives, bell peppers, or swap in turkey or plant-based meats to lighten it up. Use ham instead of Canadien bacon if needed.
Storage and Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove with a splash of water to loosen the sauce or in the oven covered with foil until warmed through. To freeze, portion into freezer-safe containers for up to 2 months; thaw overnight before reheating.
Note: If your burner runs hot, keep the heat low while the pasta cooks to prevent sticking. Stir occasionally and add a splash more water if the sauce becomes too thick before the noodles are cooked.
Nutrition (approximate per serving)
Calories: 493 • Total Fat: 32g • Saturated Fat: 12g • Unsaturated Fat: 17g • Cholesterol: 90mg • Sodium: 1447mg • Carbohydrates: 22g • Fiber: 3g • Sugar: 7g • Protein: 28g
Enjoy this hearty, easy one-pot pasta bake — all the flavors of a meat lovers pizza with less fuss and faster cleanup.