Pizza Pasta Toss - Kraft Recipes Top
Comida Kraft
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Pizza Pasta Toss

Prep Time
Total Time

Makes 4 servings.

Switch up pizza night with a Pizza Pasta Toss! Enjoy pepperoni, green peppers and mushrooms in a bubbling Pizza Pasta Toss instead of a deep dish.

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What You Need

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Make It

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  • Cook pasta as directed on package.
  • Meanwhile, heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
  • Drain pasta; place in large serving bowl. Add sauce mixture and cheese; toss to coat.

Special Equipment Needed

* Made with quality cheeses crafted in the USA.


Omit pepperoni. Reduce vegetable cooking time to 5 min. Add 2 slices cooked and crumbled OSCAR MAYER Bacon along with the cheese.


To quickly cut the pepperoni, simply stack the slices before cutting into quarters as directed.


If using a very thick pasta sauce, reserve 1/4 cup of the pasta cooking water when draining the pasta. Gradually add the reserved cooking water to the finished dish until of desired consistency.


  • Makes 4 servings.

Nutritional Information

Serving Size Makes 4 servings.
Calories 450
Total fat 12g
Saturated fat 5g
Cholesterol 20mg
Sodium 570mg
Carbohydrate 64g
Dietary fiber 5g
Sugars 9g
Protein 19g
% Daily Value
Vitamin A 10 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made a few adjustments to this recipe that I thought made it very good overall. I made a few adjustments to this recipe that I thought made it very good overall. I did not use the dressing that the recipe called for, instead I just used ab it of olive oil (just a bit though, no where near the amount of 1/4 cup). Since my husband does not eat mushrooms I cut those out and instead used a half of a red bell pepper. I added 4 oz of light cream cheese to the sauce which made it a bit more creamy and. Overall this was a very good recipe that I predict that I will be making a few more time in the future.
Date published: 2007-11-12
Rated 5 out of 5 by from I made this recipe but I substituted a couple things. I made this recipe but I substituted a couple things. Instead of pepperoni I used 2 cups of cubed chicken I cooked in balsalmic vinaigrette. Instead of green peppers I used zuchinni sliced and cut in half. Everything else I prepared according to the recipe and it was delicious. I have twin boys who are 19 months old and they kept wanting more and more on their plates! Great recipe and was quick and very delicious!
Date published: 2010-10-20
Rated 4 out of 5 by from This is a quick, easy, flavorful recipe. This is a quick, easy, flavorful recipe. I would make this again on weeknights when I need a quick dinner on the table. I have recipes that I like better to be honest, but take more time and effort which many nights I just don't have after a long day. I'm a cheese fanatic, but can't imagine one cup of cheese in this dish! I only put in 1/2 cup, and added a heaping tablespoon of Parmesan, which I also add to my homemade pizza right before I place it in the oven. I love mushrooms, and also added an entire 8 oz. box of baby Bella mushrooms.
Date published: 2014-05-04
Rated 5 out of 5 by from This was awesome and easy. This was awesome and easy. I am always looking for new things to make since I get tired of the same old stuff. My husband really loved this,my kids and neighbor girl liked it o.k. maybe if I did not put peppers in it they would like it better. I forgot pepperoni's when I went to the store so I diced up a boneless ham that I had left over and it was still really good.
Date published: 2007-04-23
Rated 5 out of 5 by from my family loved this! my family loved this! I made a plain version last night for my picky 7 year old, no peppers or mush. but it was great, cheap and filling! I am going to try and always have the ingredients on hand, for a fast dinner, and probably triple it cuz it goes fast! and for picky eaters just seperate alittle for them and put all the good stuff on mine!
Date published: 2010-01-26
Rated 3 out of 5 by from I made a few substitutions when I made this, I used roasted red pepper with parmesan salad dressing,... I made a few substitutions when I made this, I used roasted red pepper with parmesan salad dressing, ham slices instead of pepperoni, frozen peppers and a 3 cheese cheddar cheese blend. It was good but not great, even though my kids loved it I thought it was just ok. I'll make it by sticking to the recipe next time.
Date published: 2007-07-19
Rated 4 out of 5 by from Very good. Very good. I used marinara sauce and saved some of the pasta cooking water to add to the sauce. The water has pasta flavor and starchiness from the pasta so it works well to add to sauces when you want to have a little more liquid. My DH loved it but thought it needed some sausage. Very quick and easy. A keeper.
Date published: 2007-06-25
Rated 4 out of 5 by from This turned out great for us. This turned out great for us. I added some onion to it. I think next time I will add sausage too. I will probably cut down on the vinaigrette, it was a bit strong maybe a 1/8 cup. After everything was cooked I put it in a glass pan, covered it with cheese, and baked it at 350 for 10 minutes. My hubby LOVED it!
Date published: 2010-02-02
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