Pizza Pasta Dip

This Pizza Pasta Dip is the best of both worlds—creamy, cheesy pasta layered with classic pepperoni pizza flavor. Mini pepperoni and garlic are sautéed with onions, then combined with tomato paste and anelli pasta simmered in broth. Cream, mozzarella, and parmesan make it irresistibly creamy before it’s baked and broiled to bubbly perfection. Serve it as a shareable appetizer or enjoy solo—it’s cheesy, savory comfort in every bite!

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 scoops

Calories: 417 kcal per serving

Ingredients

2 tablespoons - unsalted butter
dash - olive oil
½ - onion
½ tsp - salt
1 cup - mini pepperoni
3 cloves - garlic
3 tablespoons - tomato paste
½ lb - anelli pasta
cup - chicken broth
½ cup - heavy cream
½ cup - shredded mozzarella cheese
½ cup - grated Parmesan cheese
Salt
parsley
Pizza oil
Black pepper

Instructions

In a large skillet, melt butter with a dash of olive oil over medium heat. Add diced onion and season with salt. Cook until translucent.
Add mini pepperoni and cook until slightly crispy. Stir in minced garlic and cook until fragrant.
Add tomato paste and mix well to coat everything evenly.
Stir in dry anelli pasta and add enough chicken broth to cover the pasta. Bring to a simmer.
Season with salt and pepper and cook uncovered for about 10 minutes, or until pasta is tender and broth mostly absorbed.
Stir in heavy cream, 1/2 cup mozzarella, and 1/2 cup Parmesan. Mix until melted and creamy.
Top with more mozzarella and extra pepperoni. Bake at 350°F (175°C) for 10 minutes.
Broil for 2–4 minutes until the top is golden and bubbly.
Finish with a drizzle of pizza oil, chopped parsley, and more Parmesan before serving.

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