one pot cheesy baked pizza pasta
A savory, buttery mushroom marinara sauce, noodles, lots of cheese, and crisp little vegetarian pepperonis for an insane comfort food experience.
Ingredients
- 2 cups baby portobello mushrooms, diced
- 2 tbsp butter
- 1 tbsp dried oregano
- 2 tsp dried basil
- 1 tsp dried fennel
- 1/2 tsp red pepper flakes, or to taste
- 4 cloves garlic, minced
- 1 lb short cut pasta
- 1 24-oz jar marinara sauce
- 1 1/2 cups low-moisture mozzarella cheese, shredded
- 1 cup fontina cheese, shredded
- 10-12 vegetarian pepperonis (or regular
- fresh herbs, to serve
Instructions
- Preheat oven to 400 degrees.
- In an oven-safe skillet, melt the butter with 1 tablespoon olive oil. Stir in the mushrooms and a pinch of salt and pepper. Saute undisturbed for 5 minutes. Add a drizzle more oil if needed, then stir in the oregano, basil, fennel, red pepper flakes, and garlic for 1-2 minutes until very fragrant.
- Pour in 3 cups of water and bring to a boil. Drop in the pastas and cook according to package directions. Lower the heat and stir in the marinara sauce.
- Remove the pan from the heat. Transfer to an oven-safe baking dish or pan, if needed. Sprinkle on the cheeses, then top with pepperoni.
- Transfer to the oven and bake for 12-15 minutes until the cheese is melty, bubbling, and golden in spots. Let sit 5 minutes, then serve with fresh herbs and cracked black pepper.