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Pizza Pasta Toss Recipe
Pizza Pasta Toss Recipe photo by Taste of Home

Pizza Pasta Toss Recipe

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4.5 12
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I needed a quick one-skillet dish to put on the table. I thought if I added pizza sauce, pepperoni and mozzarella cheese to pasta, it might appeal to my daughter's "selective palate." I was right! Since it tasted like pizza and was topped with gooey cheese, it was an instant hit. —Lori Daniels, Beverly, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cups uncooked spiral pasta
  • 1 pound ground beef
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1 can (15 ounces) tomato puree
  • 1/2 cup diced pepperoni
  • 4-1/2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 2 cups (8 ounces) shredded Galbani® Part Skim Mozzarella Cheese

Nutritional Facts

1-1/3 cups equals 603 calories, 29 g fat (14 g saturated fat), 104 mg cholesterol, 1,007 mg sodium, 42 g carbohydrate, 3 g fiber, 44 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
  2. Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.
Originally published as Pizza Pasta Toss in Simple & Delicious May/June 2009, p23

Nutritional Facts

1-1/3 cups equals 603 calories, 29 g fat (14 g saturated fat), 104 mg cholesterol, 1,007 mg sodium, 42 g carbohydrate, 3 g fiber, 44 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviewed Apr. 4, 2014

"I loved this recipe. The ingredients are simple but it tastes delicious. I substituted tomato sauce for the tomato puree. I would add an additional can of tomato sauce to the recipe next time, as it was a little dry."

Reviewed Feb. 9, 2012

"This was great, no leftovers! I have super picky kids, so omitted the peppers and mushroom. Still good."

Reviewed Jun. 28, 2011

"This was delicious. I used 3 cups of uncooked pasta as I wanted to make more servings. I added onion to the ground beef, mushrooms, and pepper. I also used 2 cans of Italian diced tomatoes instead of the puree and a 14 oz jar of pizza sauce. My family loved it. It was a nice twist on a goulash-type dish."

Reviewed Jun. 11, 2011

"This was just O.K. I thought the sauce was a little too bland. Not my favorite."

Reviewed Jun. 10, 2011

"We used the mini turkey pepperoni. I also used canned mushrooms because I didn't have fresh on hand. Loved it. Kids love this one too. You can make put in fridge for those active kids to scoop and heat when on the run."

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