My oldest friend taught me this 4 ingredient dinner trick and it is a massive hit with the whole family

My oldest friend shared this 4-ingredient dinner trick with me years ago, back when our kids were tiny and we were both exhausted and always hungry. It’s become one of those massive hits that I can count on when everyone is craving pizza but I only have a few minutes and a handful of ingredients. This oven baked pepperoni pizza pasta is cozy, cheesy, and bubbly, with crispy pepperoni on top and twirly noodles underneath. It all bakes together in one pan, and it feels like something special even though it’s simple enough for a busy weeknight.

I like to serve this pepperoni pizza pasta with a big green salad tossed in a simple vinaigrette or ranch, plus some garlic bread or buttered toast to scoop up the extra sauce and cheese. A side of steamed broccoli or green beans makes it feel a little more balanced, and sliced apples or grapes on the table are great for kids who like to graze. For the grown-ups, a glass of red wine, sparkling water with lemon, or even a cold beer pairs really nicely with the salty pepperoni and melty mozzarella.

Servings: 6

16 oz (1 pound) dry short pasta, such as rotini, penne, or fusilli

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch metal baking pan or a similar metal baking sheet with sides so the pasta doesn’t spill over.

Bring a large pot of salted water to a boil. Add the dry pasta and cook for 2 minutes less than the package directions for al dente. You want it underdone because it will finish cooking in the oven. Drain the pasta well.

While the pasta drains, pour the jar of pizza sauce into the empty pot you just used and place it back over low heat for a minute or two, just until warmed through. This helps everything come together nicely.

Add the drained pasta back into the pot with the warm sauce and stir until every noodle is coated. If it seems very thick, you can splash in 1 to 2 tablespoons of water from the tap to loosen it just a bit, but it should still be nice and saucy.

Stir in 2 cups of the shredded mozzarella and about half of the pepperoni slices. Mix well so you get cheese and pepperoni scattered all through the pasta.

Pour the cheesy pasta mixture into the prepared metal baking pan or baking sheet, spreading it into an even layer all the way to the corners.

Sprinkle the remaining 1 cup of mozzarella evenly over the top of the pasta. Arrange the rest of the pepperoni slices all over the surface so every scoop gets some crispy pepperoni on top.

Place the pan on the middle rack of the preheated oven. Bake for 18 to 25 minutes, or until the cheese is fully melted, bubbling around the edges, and the pepperoni on top is starting to curl and crisp.

If you like extra browning, move the pan to the top rack for the last 2 to 3 minutes of baking, watching closely so the cheese doesn’t burn. The top should look golden in spots with some crispy edges.

Carefully remove the pan from the oven and let the pasta rest for about 5 to 10 minutes. This helps the sauce thicken slightly and makes it easier to scoop. Use a large serving spoon to lift out portions, pulling up the stringy cheese and pepperoni as you go. Serve warm straight from the pan.

For picky eaters, you can keep some of the pasta mixture plain by leaving pepperoni out of half the pan and just putting it on one side, then mark the edge with a line of extra cheese so you remember which side is which. If your family likes a little spice, use spicy pepperoni or sprinkle crushed red pepper on individual servings at the table so the kids’ plates stay mild. You can also swap in turkey pepperoni or a reduced-fat mozzarella if you’re trying to lighten things up a bit. If you’d like more veggies without adding extra ingredients to the main dish, serve this with a big salad, raw veggie sticks, or roasted vegetables on the side. For a saucier bake, stir in a few extra spoonfuls of water to the sauce before mixing with the pasta so it doesn’t dry out while baking. Food safety tips: Make sure the pasta bake is heated all the way through and the cheese in the center is fully melted and hot before serving. Pepperoni is ready-to-eat, but always keep it refrigerated and use it by the date on the package. If you’re baking this ahead of time and reheating, cool it quickly, cover, and refrigerate within 2 hours of cooking. Reheat leftovers in a 350°F (175°C) oven or in the microwave until steaming hot in the middle, and use leftovers within 3 to 4 days. Always supervise kids around the hot pan and melted cheese, as it can hold heat and burn little mouths, so let their servings cool slightly before they dig in.