Dutch Oven Pizza Pasta

Jump to:

• What is Pizza Pasta?
• Can I Pick up Pizza Pasta like a Normal Pizza?
• Why do Recipes Say to Under Cook Pasta?
• Recipe Ingredients
• How to Make Dutch Oven Pizza Pasta
• How to serve Pizza Pasta
• Recipe FAQs
• Other Related One Pot Cast Iron Meal Recipes
• Get the Recipe

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.

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

• 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 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 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 ¼ 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. 

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

Get the Recipe