Skillet Pasta Pizza Hot Dish
When you can’t decide between pizza and pasta for dinner – why not combine the two? This Skillet Pasta Pizza Hot Dish is a wonderful mixture of pasta/pizza/casserole, and with that much going on, we think everyone’s going to love it! We use pepperoni, bell pepper, mushrooms, and olives in the hot dish as our “pizza toppings,” but feel free to customize it whichever way you love the most! Member’s Mark™ Oregano gives this dish the specific pizza flavor that you know and love – a subtle balance of sweet and spicy, bold and earthy.
How to Customize Your Skillet Pasta Pizza Hot Dish
Spicy “Hot Honey” Version
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Calabrian chilis or red pepper flakes
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Spicy Italian sausage
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Fresh jalapeño
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Finish with hot honey drizzle
Cheese move: Add a little fontina for richness.
Veggie-Loaded Garden Style
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Zucchini (sauté first to remove water)
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Spinach
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Roasted red peppers
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Mushrooms
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Artichoke hearts
Cheese move: Add dollops of ricotta before baking for creamy pockets.
White Pizza Pasta
Swap marinara for:
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Alfredo sauce or garlic cream sauce
Add:
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Spinach
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Chicken
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Ricotta
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Parmesan
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Lots of garlic
Finish with fresh parsley or basil.
Protein-Packed Tailgate Version
Add:
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Cooked ground beef
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Sausage
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Pepperoni
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Bacon
Layering trick:
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Pasta + sauce
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Meat layer
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Cheese
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Repeat
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Final cheese + toppings on top
Broil last 2–3 minutes for browned, bubbly top.
Texture Upgrades (This is what makes it restaurant-level)
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Toasted panko + parmesan on top
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Fresh basil after baking
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Chili oil drizzle
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Burrata on top (serve immediately)
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Garlic butter brushed around skillet edge
Keep It From Getting Watery
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Drain meat fully
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Pre-cook watery veggies
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Don’t oversauce
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Use whole milk mozzarella (low-moisture if you want less liquid)
Skillet Pasta Pizza Hot Dish
Ingredients
- 1 lb Ground beef
- 1 Green bell pepper chopped
- 1 package (8 oz) Sliced mushrooms
- ½ tsp Member’s Mark™ Sea Salt
- 1 tsp Member’s Mark™ Granulated Onion
- 1 tsp Member's Mark™ Oregano
- 1 tsp Member’s Mark™ Basil
- ½ tsp Member’s Mark™ Fine Garlic Powder
- 1 jar (24 oz) Marinara sauce
- 4 cups Cooked fusilli or rotini pasta
- 1 can (4 oz) Sliced pitted olives divided
- ½ tsp Member’s Mark™ Crushed Red Pepper
- 2 cups Shredded mozzarella cheese
- ¼ cup Sliced pepperoni
Instructions
- Preheat oven to 400 ̊F. Brown ground beef in large heatproof skillet. Remove beef, leaving drippings in skillet. Add pepper, mushroom and Salt and cook over medium heat 5 minutes or until tender. Return beef to skillet and add Granulated Onion, Oregano, Basil, and Garlic Powder; cook 2 minutes.
- Stir in Marinara Sauce, pasta, 1/2 c olives and Crushed Red Pepper and bring to a boil. Remove from heat. Evenly top with remaining olives, mozzarella cheese and pepperoni.
- Bake 10 minutes or until cheese is melted.
- TIP: Mixture can be transferred to a casserole dish before topping with olives, cheese, and pepperoni.