Tomato Salami Pizza Pasta Bake Recipe

Pizza or pasta? If you can’t pick one, why not combine the two together! A cheesy tomato sauce pasta bake is a dish that can do no wrong. For this pizza pasta bake, it’s simply a matter of adding salami/pepperoni into it. It’s an easy and seamless idea to combine the pizza toppings into a pasta bake idea.

You’re totally not just wedded to salami/pepperoni for the recipe. For instance, you can add or swap it with leftover chicken, or include other pizza toppings of your choice such as some sliced olive, jalapeno, etc. Just go create your own pizza and even get creative about it as long as it goes well with a tomato sauce base.

This pizza pasta bake is good to keep on the books because it’s an easy enough recipe to feed a family. Alternatively, it’s great for meal prepping as you can make a large tray and simply store the leftovers in airtight containers in the fridge and reheat for lunches and dinners for the following days. It’s easy, no-fuss, and guarantees to make everyone happy!

How to make Tomato Salami Pizza Pasta Bake

There’s two main parts of the recipe: (1) making the tomato sauce base from scratch; and (2) toppings and baking the pasta.

I went with a mildly spicy tomato sauce base here in this recipe, incorporating the use of chilli flakes and paprika. For the cheese topping, I opted for cheddar but you can swap interchangeably (or use a blend of both) with mozzarella.

Ingredients

• Garlic
• Onion
• Pasta for your choice
• Red Chilli Flakes
• Paprika
• Italian Mixed Herbs
• Salami/Pepperoni
• Tomato Paste
• Chopped Tomatoes (tinned)
• Chicken Broth
• Salt & Black Pepper (to taste)
• Mozzarella Cheese
• Cheddar Cheese (or Mozarella or a mix of both)
• Fresh Parsley Leaves
• Oregano

Instructions

Bring a large pot of water to boil and season generously with salt. Cook pasta according to package instructions. Drain and set aside when done.

While the pasta is cooking, heat cooking oil in a large saucepan over medium-high heat. Add garlic and saute for about a minute until fragrant.

Add in onions and red chilli flakes. Saute for 5 minutes until softened. Then stir in tomato paste and Italian mixed herbs. Cook for a few minutes until deepened in colour.

Add in both chopped tomatoes and chicken broth. Bring to a boil then turn to medium-low heat and let simmer, covered, for 20 minutes until reduced. Using a hand blender, blitz the mixture until smooth.

Toss in the sliced salami/pepperoni. Season with salt and pepper. Then add the cooked pasta. Toss to combine and stir in chopped parsley leaves.

Baking the Pasta

Preheat oven to 200°C.

Transfer the pasta into a large ovenproof dish. Top generously with cheese.

Place a few slices of salami/pepperoni on top as well. Sprinkle with oregano and black pepper.

Bake for 30 minutes until the cheese has melted and turned golden in colour. Serve immediately.

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