Recipes and Cooking Double Pepper-Pepperoni Pizza Pasta Be the first to rate & review! This one-pot pasta dinner has all the best flavors of a classic pepperoni pizza. Make it with Canadian bacon and pineapple for a Hawaiian pizza twist. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on April 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 20 mins Cook Time: 15 mins Bake Time: 15 mins Total Time: 50 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 medium red bell pepper, seeded and chopped 1 medium green bell pepper, seeded and chopped 2 tablespoon tomato paste 1 15-16 ounce can pizza sauce 1 ½ cup water 1 ½ teaspoon dried oregano, crushed 8 ounce dried wagon wheel or rigatoni pasta ½ cup miniature pepperoni slices ¼ cup chopped pickled pepperoncini peppers 1 cup shredded mozzarella cheese (4 oz.) 1 cup shredded provolone cheese, shredded (4 oz.) 2 tablespoon grated Parmesan cheese Crushed red pepper (optional) Directions Preheat oven to 400°F. In a 4- to 6-qt. Dutch oven heat oil over medium heat. Add peppers. Cook about 5 minutes or until peppers are softened. Add tomato paste; cook and stir for 2 minutes. Stir in pizza sauce, water, and 1 tsp. of the oregano. Bring to boiling over medium-high, stirring occasionally. Stir in pasta; return mixture to boiling. Reduce heat and simmer, covered, 15 to 18 minutes or until pasta is almost tender. Remove from heat. Stir in pepperoni and pepperoncini. Gently fold in half of the mozzarella and half of the provolone cheese just until combined. Top with remaining mozzarella and provolone cheeses. If desired, top with additional pepperoni slices. Sprinkle with Parmesan cheese, the remaining 1/2 tsp. oregano, and crushed red pepper (if using). Bake, uncovered, about 15 minutes or until cheese is melted and lightly browned. Hawaiian Pizza Pasta Prepare as directed, except omit the red bell pepper. Substitute chopped Canadian bacon for the pepperoni and fold in one 8-oz. can pineapple tidbits, drained, with the cheeses in Step 3. Rate it Print Nutrition Facts (per serving) 585 Calories 26g Fat 60g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 585 % Daily Value * Total Fat 26g 33% Saturated Fat 12g 60% Cholesterol 53mg 18% Sodium 1177mg 51% Total Carbohydrate 60g 22% Total Sugars 9g Protein 28g Vitamin C 69.4mg 347% Calcium 518mg 40% Iron 4.1mg 23% Potassium 827mg 18% Folate, total 171.7mcg Vitamin B-12 1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.