One Pot Salami Pizza Pasta Bake with Mushrooms & Green Capsicum

Preheat oven to 200°C. Peel and small dice the onion. De-seed capsicum and small dice. Slice mushrooms. Add the chicken stock concentrate to 1¹⁄₂ cups of boiling water. Cut salami slices in half. Halve cherry tomatoes. Pick oregano leaves, discarding the stems, chop roughly.

Heat oil in a large deep oven proof frying pan over high heat. Add onion, mushroom, capsicum and ³⁄₄ of the salami (reserve the rest for the top). Cook, stirring occasionally, for around 5 minutes or until vegetables start to soften and brown.

Add pizza pasta sauce and stir, lightly fry for 1 minute. Add passata, cherry tomatoes and stock. Bring to a simmer. Stir in pasta and most of the oregano (saving just a little for garnish). Season to taste with salt and pepper. Cover and reduce heat to low. Continue to simmer for 15 minutes, stirring occasionally, until pasta is almost al dente.

Tip! If you like things on the hot side you could add a pinch of dried crushed chilli or a small fresh chilli, finely chopped.

Uncover and cook for a few more minutes or until sauce thickens and pasta is tender. Level top of pasta mixture and sprinkle with pizza cheese. Top with reserved salami. Keep in the oven for 3-4 minutes or until cheese is golden and bubbling.

Tip! If your frypan is not oven proof you can transfer the pasta to an oven proof dish.

Carefully remove pan from the oven and sprinkle with extra oregano. Serve golden and bubbling to the middle of the table and watch your guests drool!

Preheat oven to 200°C. Peel and small dice the onion. De-seed capsicum and small dice. Slice mushrooms. Add the chicken stock concentrate to 1¹⁄₂ cups of boiling water. Cut salami slices in half. Halve cherry tomatoes. Pick oregano leaves, discarding the stems, chop roughly.

Heat oil in a large deep oven proof frying pan over high heat. Add onion, mushroom, capsicum and ³⁄₄ of the salami (reserve the rest for the top). Cook, stirring occasionally, for around 5 minutes or until vegetables start to soften and brown.

Add pizza pasta sauce and stir, lightly fry for 1 minute. Add passata, cherry tomatoes and stock. Bring to a simmer. Stir in pasta and most of the oregano (saving just a little for garnish). Season to taste with salt and pepper. Cover and reduce heat to low. Continue to simmer for 15 minutes, stirring occasionally, until pasta is almost al dente.

Tip! If you like things on the hot side you could add a pinch of dried crushed chilli or a small fresh chilli, finely chopped.

Uncover and cook for a few more minutes or until sauce thickens and pasta is tender. Level top of pasta mixture and sprinkle with pizza cheese. Top with reserved salami. Keep in the oven for 3-4 minutes or until cheese is golden and bubbling.

Tip! If your frypan is not oven proof you can transfer the pasta to an oven proof dish.

Carefully remove pan from the oven and sprinkle with extra oregano. Serve golden and bubbling to the middle of the table and watch your guests drool!