Skillet Pizza Penne

Part pizza, part pasta, this easy Skillet Pizza Penne is sure to be a favorite for the whole family.

In this one-skillet meal, the base is Italian sausage, your favorite marinara, garlic, and oregano. It is then topped with fresh mozzarella, parmesan, and pepperoni to emulate your favorite pizza! The cheese gets bubbly, the pepperoni gets crispy, and it’s all done with minimal dishes. 

Skillet pizza penne Ingredients:

• Olive Oil
• Ground Italian Sausage: Mild or Spicy
• Yellow Onion
• Garlic
• Dried Oregano
• Crushed Red Pepper Flakes
• Salt
• Jarred Marinara
• Low-Sodium Beef Broth
• Dried Gluten-Free Penne Pasta
• Shredded Parmesan Cheese
• Fresh Mozzarella 
• Pepperoni 
• Fresh Italian Parsley

Skillet Pizza Penne Step-by-Step:

Step One: Preheat Oven

Preheat oven to 375℉.

Step Two: Cook the Sausage

In a 10-inch oven-safe skillet, heat the oil over medium-high heat. Once hot, add the sausage and cook until totally cooked through. Using a slotted spoon, transfer the cooked sausage to a plate and set aside. 

Step Three: Cook the Onions and Garlic

Reduce the heat to medium. In the residual grease and oil, sauté the onions until translucent, about five minutes. Add in the garlic, oregano, red pepper flakes, and salt, and cook for an additional 2 minutes until the garlic is fragrant. 

Step Four: Make Sauce and Add Pasta

Add the sausage back into the skillet. Pour in the marinara, beef broth, and pasta. Stir to combine. Add in ½ cup of the shredded parmesan and toss again to combine. Remove from the heat. 

Step Five: Add Toppings and Bake

Tear the mozzarella into medium pieces and distribute evenly atop the surface of the pasta. Top with the pepperoni slices and remaining shredded parmesan cheese. Cover the skillet tightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 15 until the pepperonis are crisp and the mozzarella is bubbly. Allow to cool for 10 minutes before serving. Garnish with fresh parsley.

I hope you and your family love this Skillet Pizza Penne! Comment below once you try it!

For More Baked Pasta Recipes:

Sausage and Kale Tortellini Bake

Pesto Unstuffed Shells

Oven-Roasted Shrimp Scampi

5 from 7 votes

Skillet Pizza Penne

Gluten-Free

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 4

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Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ ½ lb. ground Italian sausage (mild or spicy)
• ▢ 1 cup diced yellow onion
• ▢ 3 garlic cloves, minced
• ▢ 1 teaspoon dried oregano
• ▢ ½ teaspoon crushed red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ 2 cups jarred marinara
• ▢ 1 cup low-sodium beef broth
• ▢ 8 oz. dried gluten-free penne pasta (I like Jovial Foods brand)
• ▢ 1 cup shredded parmesan, divided
• ▢ 5 oz. fresh mozzarella
• ▢ 3 oz. pepperoni
• ▢ 2 tablespoons chopped fresh Italian parsley

Instructions 

• Preheat oven to 375℉.
• In a 10-inch oven-safe skillet, heat the oil over medium-high heat. Once hot, add the sausage and cook until totally cooked through. Using a slotted spoon, transfer the cooked sausage to a plate and set aside.
• Reduce the heat to medium. In the residual grease and oil, sauté the onions until translucent, about five minutes. Add in the garlic, oregano, red pepper flakes, and salt, and cook for an additional 2 minutes until the garlic is fragrant.
• Add the sausage back into the pan. Pour in the marinara, beef broth, and pasta. Stir to combine. Add in ½ cup of the shredded parmesan and toss again to combine. Remove from the heat.
• Tear the mozzarella into medium pieces and distribute evenly atop the surface of the pasta. Top with the remaining shredded parmesan cheese and the pepperoni slices. Cover the skillet with a lid (or tightly with foil) and bake for 20 minutes.
• Remove the lid, or foil, and bake for an additional 15 until the pepperoni is crisp and the mozzarella is bubbly. Allow to cool for 10 minutes before serving. Garnish with fresh parsley.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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Photography by Eat Love Eats.