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Dutch Oven Pizza Pasta

Slice of pizza pasta to show texture and firmness.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes

Dutch Oven Pizza Pasta takes all the classic flavor of pepperoni pizza but serves it up in cheesy pasta dish baked in your favorite cast iron pot. Not quite macaroni and cheese, not quite pizza, but a delicious blending of two favorites into one tasty meal.

If you enjoy a good pasta bake, try our Tortellini with Sausage or Baked Spaghetti Casserole.

Close up side view of Dutch Oven Pizza Pasta garnished with fresh parsley.

This Dutch Oven Pizza Pasta bake post has been updated from its original August 8, 2017 publishing with corrected recipe directions, step by step directions, and new photography.

What is Pizza Pasta?

Pizza pasta is not actually a pizza, or pasta on pizza or in it. Think of it as a baked macaroni and cheese but better.

The first layer in the dutch oven is a seasoned batch of macaroni and cheese that will cook up firm, acting like the crust of a pizza.

After the cheesy pasta layer, pizza sauce and cheese is added and then finally topped with pepperoni.

Once the pasta is assembled like your favorite pie, it’s baked in the oven and served once cooled.

Even your picky eaters will find this amazing recipe absolutely delicious. Add it to your list of easy weeknight meals.

Can I Pick up Pizza Pasta like a Normal Pizza?

Well…

Sure, sort of.

If the bottom layer firms up the way it’s supposed to you can surely pick it up and eat it. The trick to being able to do that is letting it rest (or cool) after coming out of the oven.

If you don’t let it rest, well, imagine trying to pick up a piece of hot lasagna.

But just use a fork.

Pizza pasta in a dutch oven with a portion removed.

Why do Recipes Say to Under Cook Pasta?

There is nothing worse than sitting down to your delicious pasta dinner, taking that first bite, and have under-cooked pasta.

If that bite is so gross, why do so many recipes say to under cook pasta by 2-3 minutes?

You’ll see this instruction on a lot of pasta recipes that start by being boiled on the stove but then are going to be finished by either baking in the oven or on the stove with other ingredients mixed in. (Like baked ziti, for example.)

When you’re simply boiling the pasta, adding sauce, then serving, you want the pasta cooked perfectly. However, if you’re going to continue to heat the pasta in a different manner with other ingredients, the pasta will become mushy.

You’ll be left with an undesirable dish.

Recipes say to under cook pasta because once it’s mixed with the other ingredients and going to resume being heated, the pasta will finish cooking with the dish as a whole.

Recipe Ingredients

Ingredients to make Pizza Pasta in the Dutch oven: Pasta sauce, black pepper, mozzarella and parmesan cheeses, oregano, evaporated milk, pepperoni, small shell pasta, fresh parsley, and eggs.
  • Sauce — we used our favorite brand of jarred pizza sauce, but any thick pasta, pizza, marinara sauce or even spaghetti sauce will work.
  • Cheese — use freshly grated mozzarella cheese instead of packaged pre shredded cheese. Kraft Parmesan cheese will work perfectly for this recipe.
  • Seasonings — ground black pepper and oregano. We used freshly cracked black pepper but it isn’t necessary, ground will work just fine. Fresh parsley is preferred over dried for this recipe, but dried can be used.
  • Pantry — evaporated milk and small shell pasta. Any small pasta shape will work like elbow macaroni, little stars, and ditali. Rigatoni or penne pasta might be a bit large, but worth a try.
  • Eggs — these along with the cheese act as a binder to hold the pasta together.
  • Pepperoni — what pizza would be complete without slices of pepperoni.

How to Make Dutch Oven Pizza Pasta

Step by step image collage for making pizza pasta, parts one through four.

Step 1 — Preheat the oven to 350°F. Cook pasta in a large pot of salted water for 2-3 minutes LESS than package directions, just before al dente; drain and slightly cool.

Step 2 — While pasta cooks, in a large bowl gently beat the eggs then mix in 1 ½ cups of Parmesan cheese, ½ cup mozzarella, black pepper, and 2 teaspoons oregano until combined. The mixture will be course.

Step 3 — Add pasta to the egg and cheese bowl. Pour in the evaporated milk and parsley, stir mixture until combined.

Step 4 — Add the pasta mixture to a 3.5 quart Dutch oven and smooth the top.

You’ll see some milk rise to the top, but not a lot. If you want a creamier pasta, you can add the entire contents of the can you opened for this recipe.

If you do that, the pasta will be creamy but will not be firm and easy to slice. It’s a personal preference on both taste and presentation. Both ways are delicious to me.

Step by step collage photos for steps five through eight for pizza pasta.

Step 5 — In a bowl, combine the pizza sauce, 1 teaspoon oregano, and ¼ cup Parmesan together. Pour the seasoned sauce evenly over the pasta, smoothing out the layer

Step 6 — Sprinkle the final remaining 1/4 cup Parmesan cheese on top of the pizza sauce.

Step 7 — Add the remaining shredded mozzarella cheese, completely covering the casserole.

Step 8 — Add the sliced pepperoni and then maybe more pepperoni, in whatever arrangement or amount that you’d like. Then add the remaining bit of dried oregano. Cover and bake for 25-30 minutes or until the cheese is melted and is starting to look golden brown.

Once done, allow to rest for at least 5 minutes giving the pasta time to firm up. Garnish with additional fresh parsley if desired. Slice, serve and enjoy. 

Slice of pizza pasta to show texture and firmness.

How to serve Pizza Pasta

  • A green side salad
  • Garlic bread
  • Italian sausage and/or meatballs are a great side if you’re looking to add a bit extra meat to your meal.
  • For dessert chocolate cake or brownies would be delicious.

Recipe FAQs

Can I use other toppings besides pepperoni?

Please use your favorite pizza toppings: diced green peppers, bell peppers, sliced black olives, bacon bits, red pepper flakes, and so much more.

Can I add meat to this pizza pasta casserole?

Add some cooked ground beef to the pizza sauce for thick meat sauce. Season the meat while cooking with salt, pepper, garlic powder, and some Italian seasoning blend.

Can I use a regular baking dish to make this recipe?

A deep 9 x 13 casserole dish would work perfectly. We recommend using some nonstick cooking spray or a little olive oil to coat the dish. If you don’t have a deep casserole dish, a regular one will work but place on a baking sheet in case something should spill over.

How long will leftovers last?

Story any leftovers in an airtight container for up to 4 days in the refrigerator.

Dutch Oven Pizza Pasta fresh from the oven with fresh parmesan cheese and parsley on the side ready to garnish.
Slice of pizza pasta to show texture and firmness.
Print Recipe
4.98 from 36 votes

Dutch Oven Pizza Pasta

Dutch Oven Pizza Pasta takes all the classic flavor of pepperoni pizza but serves it up in cheesy pasta dish baked in your favorite cast iron pot. 
Prep Time15 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Pizza Pasta
Servings: 8
Calories: 470kcal
Author: Ned Adams
Cost: $10

Equipment

  • 3.5 quart enameled Dutch oven

Ingredients

  • 12 oz small shell macaroni, uncooked
  • water for boiling pasta
  • salt for pasta water
  • 4 eggs
  • 2 cups grated Parmesan cheese; divided
  • 8 oz shredded part-skim mozzarella cheese; divided (2 cups)
  • ¼ tsp ground black pepper
  • 2 tbsp fresh parsley; chopped, plus more for optional garnish
  • tsp dried oregano; divided
  • 1 cup evaporated milk
  • 28 oz pizza sauce 2-14 oz. jars
  • 15 slices pepperoni slices

Instructions

  • Preheat oven to 375°F degrees.
  • Cook pasta 2-3 minutes LESS than package directions; drain and slightly cool
  • While pasta cooks, in a large bowl gently beat the eggs.
  • Mix 1 ½ cup Parmesan, ½ cup (2oz) mozzarella, pepper, parsley, and 2 tsp. oregano into the eggs until combined.
  • Add the pasta into the egg and cheese bowl.
  • Pour in the evaporated milk and stir mixture until combined. 
  • Add mixture to a 3.5 quart Dutch oven and smooth the top.
  • In a bowl, combine the pizza sauce, 1 tsp. oregano, and ¼ cup Parmesan together.
  • Evenly pour sauce over pasta mixture, smoothing out the layer.
  • Sprinkle the remaining ¼ cup Parmesan over the sauce.
  • Add the remaining 1½ cups (6 oz.) mozzarella to the top layer, taking care to fill in any holes. 
  • Layer the pepperoni in any desired fashion. 
  • Sprinkle the remaining ¼ tsp. oregano over the cheese.
  • Cover; Bake for 25-30 minutes.
  • Allow to rest for at least 5 minutes before serving, allowing the pasta to firm up. 
  • Garnish with additional fresh parsley if desired. 
  • Slice, serve and enjoy. 

Nutrition

Calories: 470kcal | Carbohydrates: 43g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 132mg | Sodium: 1221mg | Potassium: 630mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1100IU | Vitamin C: 9mg | Calcium: 610mg | Iron: 3mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
A beautiful slice of pizza pasta, mimicking the appearance of actual pepperoni pizza, on a white plate.

44 replies
  1. Sean Buchanan
    Sean Buchanan says:

    5 stars
    This is a great recipe and Ned provides great details – so follow them. For example, don’t cook the pasta completely before adding it to the Dutch oven and make sure you let the pizza pasta sit off the heat for 5 minutes before serving. There are so many dishes to make and so few nights to Dutch Oven cook but I’ve made this twice in the last month. The seconds time was because my kids requested it. Thanks Ned for this recipe.

    Reply
  2. Tayler
    Tayler says:

    5 stars
    We made this pasta for dinner last night and it was delicious! The kids are already asking when I’m going to make it again!

    Reply
  3. Beth
    Beth says:

    5 stars
    My son is absolutely going to flip his lid over these. He literally eats the top of the pizza and leaves the crust. This is perfect for him!

    Reply
  4. Kathleen
    Kathleen says:

    5 stars
    This is fantastic! Cheesy shell pasta with layered pasta goodness, count my family “In” for this delicious meal.

    Reply
  5. Jayne
    Jayne says:

    5 stars
    This deep dish pasta pizza was such a huge hit with my kids and their friends that the mom’s have asked me for the recipe. Thanks for sharing.

    Reply
  6. Elizabeth
    Elizabeth says:

    What a unique idea! Using pasta as the foundation for a pizza is ingenious. Can’t wait to give it a try and experiment with different pizza toppings!

    Reply
  7. Chenee
    Chenee says:

    5 stars
    This was so tasty! I added some sliced mushrooms to the top when it was finished because we love mushroom and pepperoni on our pizza.

    Reply
  8. Stephanie
    Stephanie says:

    5 stars
    This Dutch oven pizza pasta is one of those dishes I just want to dive into and eat my way out of! Such a satisfying meal and it looks so inviting in my new Dutch oven.

    Reply
  9. TAYLER ROSS
    TAYLER ROSS says:

    5 stars
    I’m always looking for new recipes to make in my dutch oven, and this pizza pasta was a winner! Easy to make and the whole family loved it!

    Reply
  10. Kathleen
    Kathleen says:

    5 stars
    What marvelous flavors and textures in this amazing pizza pasta. It’s hearty, comforting and is more than enough to feed my hungry crowd.

    Reply
  11. Nathan
    Nathan says:

    5 stars
    Pizza and pasta? AND it uses shells? Count me all the way in! Can’t wait to try this out, my stomach is growling just reading the recipe!

    Reply

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