If you're looking for an easy weeknight dinner that takes almost no cleanup, this one pot pasta recipe is about to become your new go-to. Everything — pasta, sauce, veggies, and protein — cooks together in a single pot, which means less time washing dishes and more time actually enjoying dinner with your family.
This recipe is creamy, comforting, and ready in under 30 minutes. It's perfect for busy weeknights, meal prep, or when you just don't have the energy for a complicated dinner.
Why You'll Love This One Pot Pasta
• One pot, zero stress — no draining pasta, no separate sauce pan
• Ready in 30 minutes — faster than delivery
• Budget-friendly — made with pantry staples
• Kid-approved — a classic comfort food the whole family will eat
• Easily customizable — swap in your favorite veggies or protein
Ingredients
• 1 lb (16 oz) pasta (penne, rotini, or spaghetti broken in half)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef or Italian sausage (optional, for a heartier meal)
• 1 can (28 oz) crushed tomatoes
• 3 cups chicken broth (or vegetable broth)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 cup shredded mozzarella or parmesan cheese
• Fresh basil, chopped (for garnish)
Step-by-Step Instructions
1. Sauté the aromatics.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Brown the meat (if using).
Add the ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
3. Add the liquids and pasta.
Pour in the crushed tomatoes and chicken broth. Add the Italian seasoning, red pepper flakes, salt, and pepper. Stir in the uncooked pasta, making sure it's mostly submerged in the liquid.
4. Simmer until tender.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
5. Add the cheese and serve.
Remove the pot from heat. Stir in the shredded cheese until melted and creamy. Top with fresh basil and an extra sprinkle of parmesan before serving.
Recipe Tips for the Best One Pot Pasta
• Stir often so the pasta doesn't stick to the bottom of the pot.
• Use short pasta shapes like penne or rotini — they cook more evenly than long noodles.
• Adjust the liquid if your pasta looks too dry before it's fully cooked; add a splash more broth.
• Leftovers keep well in the fridge for up to 4 days — the pasta will thicken as it sits, so add a little broth or water when reheating.
Easy Variations
• Veggie-Packed: Add spinach, mushrooms, or bell peppers in the last 5 minutes of cooking.
• Chicken Alfredo Style: Swap crushed tomatoes for heavy cream and use cooked, shredded chicken.
• Spicy Sausage: Use spicy Italian sausage and extra red pepper flakes for a kick.
• Vegetarian: Skip the meat and add a can of chickpeas or white beans for protein.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but pasta continues to absorb liquid as it sits. Store in an airtight container and add extra broth when reheating.
Can I freeze one pot pasta?
It's best enjoyed fresh, since pasta texture can change after freezing. If you do freeze it, slightly undercook the pasta before freezing.
What pasta shapes work best?
Short, sturdy shapes like penne, rotini, farfalle, or shells hold up best in one pot recipes.