Most nights, it can be tough for many people to get a filling, tasty, homemade dinner on the table — and when a delicious dinner does make it to the table, there is often a huge kitchen mess to deal with afterwards. But instead of slaving over a hot stove after a long day at work, and then dealing with dishes after — or guiltily resorting to take-out — try these one-pot pasta dishes that will fill up your family and keep your evenings hassle-free.
One-Pot Farmer’s Market Pasta (from The View From Great Island)
What you will need:
- 12 oz spaghetti
- 1 medium red onion, peeled, halved, and sliced
- 1 small Japanese eggplant, halved lengthwise and sliced
- several stalks asparagus, cut in 2 inch pieces
- a handful of broccoli florets, cut in half
- 2 cups cherry tomatoes, halved
- 1 colorful bell pepper, chopped
- 2 cloves garlic peeled and minced
- 2 handfuls baby greens, I used baby kale and wild arugula
- 1 – 1-1/2 tsp salt and lots of fresh cracked pepper
- 1/2 tsp red pepper flakes (optional)
- 2 Tbsp olive oil
- 1 cup dry white wine
- 3 1/2 cups water
- 1 Tbsp white wine or sherry vinegar
- 1 cup shredded hard Italian cheese
- Garnish – halved cherry tomatoes and 1/2 cups finely shredded basil leaves
What you will do:
- Put everything, except the cheese, into a large pot. Add the wine and water — make sure to measure exactly, since the pasta does not get drained, and then bring to a boil. Cover the pot while it comes to a boil and then, once boiling, uncover and boil for about 7-9 minutes, until the pasta is just al dente. Don’t overcook the pasta, and note that there will still be some water left in the pan.
- Toss the pasta with the cheese, and serve with the extra tomatoes and lots of fresh basil
This is a great recipe for cleaning out your refridgerator of extra produce, as the type of vegetables can be changed up to reflect the taste of you and your family.
One-Pot Pizza Pasta Bake (from D**n Delicious)
What you will need:
- 1 tablespoon olive oil
- 8 ounces spicy Italian sausage, casing removed
- 1/2 cup mini pepperoni, divided
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 8 ounces rotini pasta
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley leaves
What you will do:
- Preheat oven to broil.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 cup pepperoni until heated through, about 1 minute.
- Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
- Remove from heat; top with mozzarella and remaining 1/4 cup pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes.
- Serve immediately, garnished with parsley, if desired.
One-Pot Lasagna (from Five Heart Home)
What you need:
- 1 (28 oz.) can petite diced tomatoes
- Water
- 1 (8 oz.) can tomato sauce
- 2 tablespoons sugar
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 pound ground beef
- Garlic salt and freshly ground black pepper
- 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
- 8 ounces bow-tie pasta (farfalle)
- 1 cup shredded mozzarella
- 1/2 cup plus 2 tablespoons grated Parmesan cheese
- 1 cup ricotta cheese
What you will do:
- Pour can of diced tomatoes, including the juice, into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups, then stir in both the tomato sauce and sugar. Set aside.
- Heat a large skillet over medium heat, adding olive oil until pan is coated. Then add garlic and red pepper flakes, stirring for about 30 second. Add ground beef and cook until done, then drain grease, season meat with garlic salt and pepper to taste, and stir in 3 tablespoons of freshly chopped herbs.
- Scatter pasta over meat and pour tomato mixture over pasta, without stirring. Cover with lid and bring mixture to a simmer. Then reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Continue to cook until pasta is tender, for about 20 to 25 minutes.
- Remove skillet from heat and stir in mozzarella and 1/2 cup of Parmesan cheese. Dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan cheese.
For more great, easy recipes, check out all the quick, delicious things you can make using a can of crescent rolls here!
[Image via The View From Great Island/One-Pot Farmer’s Market Pasta, uncooked]