One-Pot Pasta: 17 Weeknight Dinners Where the Noodles Cook Right in the Sauce and Only One Pot Gets Dirty

One-pot pasta is the weeknight trick that saves you from a sink full of dishes. The dry noodles go straight into the sauce or broth, cook right there, and release starch that makes the sauce creamy on its own. No colander, no second pot, no draining. Tasty’s video of 8 one-pot pastas has more than 9 million views on YouTube, and families keep sharing these recipes because they work on busy nights. Below you will find cheesy, saucy, meaty and meatless dinners, each with a simple liquid rule and one tip you should not skip. Which one sounds like tonight..

Creamy Sausage and Tomato Penne, the One-Pot Pasta to Start With

No colander, no second pot, no draining. The pasta goes in dry, cooks in the sauce, and soaks up every bit of flavor while it does. This creamy sausage and tomato penne is the perfect first try: brown the sausage, add tomatoes and broth, simmer the penne right in it, and finish with mozzarella. Liquid rule: the broth should just cover the pasta. Ready to turn a weeknight into a one-pot cleanup..

You will need: 1 lb Italian sausage (casings removed), 1 onion (diced), 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 3 cups chicken broth, 1 tsp Italian seasoning, 1 lb penne, 1/2 cup heavy cream, 1 cup shredded mozzarella, 1/4 cup Parmesan, fresh basil.

How to make it: 1. Brown the sausage with the onion in a Dutch oven, breaking it up. 2. Add the garlic for 1 minute. 3. Stir in the tomatoes, broth and seasoning and bring to a boil. 4. Add the penne, cover and simmer 12 to 14 minutes, stirring every few minutes. 5. Stir in the cream and Parmesan. 6. Top with mozzarella, cover 2 minutes to melt and add basil.

One-Pot Pasta Classic: Spaghetti With Meat Sauce

Yes, you can cook spaghetti right in the sauce, and it may be the most classic one-pot pasta of all. Break the dry noodles in half so they fit the pot, add enough water to the meat sauce to cover them, and stir often in the first few minutes so they do not clump. The starch from the pasta thickens the sauce as it cooks, so it clings to every strand. Liquid rule: about 3 cups of water for every pound of spaghetti, on top of the sauce. Do you break your spaghetti or leave it long?

You will need: 1 lb ground beef, 1 onion (diced), 3 cloves garlic, 1 jar (24 oz) marinara, 3 cups water, 1 tsp Italian seasoning, 1/2 tsp salt, 1 lb spaghetti (broken in half), 1/2 cup Parmesan, fresh basil.

How to make it: 1. Brown the beef with the onion in a wide pot and drain. 2. Add the garlic for 1 minute. 3. Stir in the marinara, water, seasoning and salt and bring to a boil. 4. Add the spaghetti and press it under the sauce. 5. Simmer uncovered 12 to 15 minutes, stirring every 2 minutes, until tender. 6. Rest 3 minutes and serve with Parmesan and basil.

Cheeseburger One-Pot Pasta Kids Ask for by Name

Everything kids love about a cheeseburger, in one bowl of one-pot pasta. Brown the beef, add broth and milk, then cook the elbows right in it until the liquid is almost gone. A big handful of cheddar melts into a creamy sauce at the end. A popular one-pot ground beef pasta video on MSN pulled about 4,000 reactions, which tells you how many families need this on a Tuesday. Do your kids want pickles on top?

You will need: 1 lb ground beef, 1 small onion (diced), 2 tbsp ketchup, 1 tbsp mustard, 2 1/2 cups beef broth, 1 cup milk, 1 can (14.5 oz) diced tomatoes, 2 cups elbow macaroni, 2 cups shredded cheddar, salt and pepper, pickles and green onion to serve.

How to make it: 1. Brown the beef with the onion and drain. 2. Stir in the ketchup and mustard. 3. Add the broth, milk and tomatoes and bring to a simmer. 4. Stir in the macaroni, cover and cook 10 to 12 minutes, stirring often. 5. Take off the heat and stir in the cheddar. 6. Season and top with pickles and green onion.

Creamy Tuscan Chicken Orzo

Orzo cooks fast and drinks up broth like rice, so it is perfect for a one-pot pasta. Sear the chicken first, then toast the orzo in the same pan before the broth goes in. Sun-dried tomatoes and spinach make it taste like a restaurant dish, and a splash of cream and Parmesan at the end makes it silky. Liquid rule: about 3 cups of broth for 1 1/2 cups of orzo. Have you cooked orzo like risotto?

You will need: 1 lb boneless chicken breast (cut into bites), 1 tbsp olive oil, 3 cloves garlic, 1 1/2 cups dry orzo, 3 cups chicken broth, 1/2 cup sun-dried tomatoes (chopped), 3 cups baby spinach, 1/2 cup heavy cream, 1/2 cup Parmesan, 1 tsp Italian seasoning, salt and pepper.

How to make it: 1. Season and brown the chicken in the oil, then set aside. 2. Add the garlic and orzo and stir 1 minute. 3. Pour in the broth, add the sun-dried tomatoes and seasoning and bring to a boil. 4. Cover and simmer 10 minutes, stirring twice. 5. Stir in the chicken, spinach, cream and Parmesan. 6. Rest 2 minutes before serving.

Lemon Garlic Butter Shrimp Linguine

This one-pot pasta tastes like date night but takes 25 minutes. The linguine cooks in garlicky broth, then the shrimp go in for the last few minutes so they stay tender. Lemon and butter finish it off right before serving. Do not skip this: pull the pot off the heat before adding the butter so the sauce turns glossy instead of greasy. Is shrimp a weeknight food or a weekend treat at your house?

You will need: 12 oz linguine (broken in half), 3 tbsp olive oil, 5 cloves garlic (sliced), 1/4 tsp red pepper flakes, 4 cups chicken broth, 1 lb large shrimp (peeled), 3 tbsp butter, zest and juice of 1 lemon, 1/4 cup chopped parsley, 1/4 cup Parmesan, salt.

How to make it: 1. Warm the oil, garlic and pepper flakes 1 minute. 2. Add the broth and bring to a boil. 3. Add the linguine and simmer 9 to 10 minutes, stirring often. 4. Add the shrimp and cook 3 minutes until pink. 5. Take off the heat and stir in the butter, lemon zest and juice. 6. Toss with parsley and Parmesan.

Chicken Alfredo Fettuccine With Broccoli, Cooked in Milk

The secret to Alfredo as a one-pot pasta is cooking the fettuccine in a mix of milk and broth. The pasta releases starch into the milk, which makes the sauce creamy before you even add the cheese. Toss broccoli florets in for the last 4 minutes and they steam right in the pot. Do not skip this: keep it at a gentle simmer so the milk does not scorch on the bottom. Broccoli in your Alfredo, yes or no?

You will need: 2 tbsp butter, 1 lb boneless chicken (cut into bites), 3 cloves garlic, 2 cups chicken broth, 2 cups milk, 12 oz fettuccine (broken in half), 3 cups broccoli florets, 1 cup grated Parmesan, salt and pepper.

How to make it: 1. Brown the chicken in the butter and set aside. 2. Add the garlic for 30 seconds. 3. Add the broth and milk and bring to a gentle simmer. 4. Add the fettuccine and cook 10 to 12 minutes, stirring often. 5. Add the broccoli and chicken for the last 4 minutes. 6. Off the heat, stir in the Parmesan until creamy.

Cajun Chicken and Sausage One-Pot Pasta

Smoky sausage, chicken and a spoonful of Cajun seasoning give this one-pot pasta a little kick. Brown the meat first, because those browned bits on the bottom of the pot become the flavor of the sauce. Peppers and onions go in next, then broth and penne. A splash of cream at the end cools the heat. How spicy do you make your Cajun pasta?

You will need: 1 tbsp oil, 12 oz smoked sausage (sliced), 1 lb chicken breast (cubed), 1 bell pepper (sliced), 1 onion (sliced), 2 tsp Cajun seasoning, 3 cloves garlic, 3 1/2 cups chicken broth, 1 can (14.5 oz) diced tomatoes, 12 oz penne, 1/2 cup heavy cream, green onions.

How to make it: 1. Brown the sausage and chicken in the oil. 2. Add the pepper, onion, Cajun seasoning and garlic and cook 3 minutes. 3. Pour in the broth and tomatoes and scrape the bottom. 4. Add the penne, cover and simmer 12 to 14 minutes, stirring often. 5. Stir in the cream. 6. Top with green onions.

Pasta e Fagioli, Thick Enough to Eat With a Fork

Pasta e fagioli means pasta and beans, and in many Italian American homes it is cooked thick, almost like a stew. Small ditalini cooks right in the tomato broth with cannellini beans, and it thickens as it sits. It is cheap, filling and a great meatless dinner if you skip the beef. Grandma tip: mash a few of the beans against the side of the pot for a creamier broth. Did your family make it thick or soupy?

You will need: 1 tbsp olive oil, 1/2 lb ground beef (optional), 1 onion, 2 carrots, 2 celery ribs (all diced), 3 cloves garlic, 1 can (15 oz) tomato sauce, 5 cups chicken or vegetable broth, 2 cans (15 oz) cannellini beans (drained), 1 tsp Italian seasoning, 1 cup ditalini, Parmesan.

How to make it: 1. Brown the beef in the oil, if using. 2. Add the onion, carrots, celery and garlic and cook 6 minutes. 3. Add the tomato sauce, broth, beans and seasoning and simmer 10 minutes. 4. Mash a few beans with the spoon. 5. Add the ditalini and simmer 10 minutes, stirring often. 6. Rest 5 minutes and serve with Parmesan.

Stovetop Mac and Cheese With No Roux

You do not need a flour roux or a baking dish for creamy mac and cheese, the one-pot pasta everyone already loves. Cook the elbows in a mix of milk and water, and the starch they release becomes the base of the sauce. Turn off the heat and stir in the cheese a handful at a time. Do not skip this: use cheese you shred yourself, because bagged shreds have anti-caking powder that can make the sauce grainy. Blue box or homemade growing up?

You will need: 2 cups milk, 2 cups water, 1/2 tsp salt, 1/2 tsp dry mustard, 1 lb elbow macaroni, 2 tbsp butter, 2 cups freshly shredded sharp cheddar, 1/2 cup shredded Monterey Jack, black pepper.

How to make it: 1. Bring the milk, water, salt and mustard to a gentle simmer in a pot. 2. Add the macaroni. 3. Cook 8 to 10 minutes, stirring often, until most of the liquid is absorbed. 4. Take the pot off the heat. 5. Stir in the butter, then the cheese a handful at a time. 6. Add a splash of milk if it gets thick and serve right away.

Taco One-Pot Pasta With Salsa and Shells

Taco night meets one-pot pasta night. Medium shells cook right in a mix of broth and salsa with taco seasoned beef, and they catch little pockets of sauce. Melt cheddar on top, then load it up with your favorite taco toppings. It is a great way to use up a half jar of salsa. Which taco topping is a must for you, sour cream, avocado or crushed chips?

You will need: 1 lb ground beef, 1 packet (1 oz) taco seasoning or 2 tbsp homemade, 1 cup salsa, 1 can (8 oz) tomato sauce, 3 cups beef broth, 12 oz medium shells, 1 1/2 cups shredded cheddar, toppings: sour cream, tomatoes, green onion, crushed tortilla chips.

How to make it: 1. Brown the beef and drain. 2. Stir in the taco seasoning. 3. Add the salsa, tomato sauce and broth and bring to a boil. 4. Add the shells, cover and simmer 12 minutes, stirring often. 5. Sprinkle with cheddar, cover 2 minutes to melt. 6. Add your toppings and serve.

Chicken Broccoli Shells, a Garlic Parmesan One-Pot Pasta

Pasta shells are little cups that hold sauce, so they are perfect for this creamy garlic Parmesan one-pot pasta. Chopped broccoli cooks right along with the pasta for the last few minutes, and a pinch of chili flakes adds a gentle warmth. Use leftover rotisserie chicken and dinner is ready in 25 minutes. Would your kids eat broccoli if it came with this much cheese?

You will need: 2 tbsp butter, 4 cloves garlic, 4 cups chicken broth, 1 cup milk, 12 oz medium shells, 3 cups small broccoli florets, 2 cups cooked chicken (shredded), 3/4 cup Parmesan, pinch of red pepper flakes, salt and pepper.

How to make it: 1. Melt the butter and cook the garlic 1 minute. 2. Add the broth and milk and bring to a simmer. 3. Add the shells and cook 8 minutes, stirring often. 4. Add the broccoli and cook 4 minutes more. 5. Stir in the chicken and Parmesan. 6. Season with pepper flakes, salt and pepper.

Buttered Noodles With Garlic and Parmesan

Sometimes the simplest bowl wins. An Allrecipes video of buttered noodles pulled more than 71,000 reactions on Facebook, because everyone has a buttered noodle memory. Cooking the pasta in broth instead of water is the trick: it seasons every strand, and the little bit of starchy broth left in the pot turns the butter and Parmesan into a silky sauce. Was this your sick day comfort food?

You will need: 12 oz spaghetti or egg noodles, 4 cups chicken broth, 4 tbsp butter, 2 cloves garlic (grated), 1/2 cup grated Parmesan, black pepper, chopped parsley.

How to make it: 1. Bring the broth to a boil in a wide pot. 2. Add the pasta and cook, stirring often, until tender and most of the broth is absorbed. 3. Take the pot off the heat. 4. Add the butter and garlic and toss until melted. 5. Add the Parmesan and toss again until glossy. 6. Finish with pepper and parsley.

Kielbasa and Cabbage Egg Noodles

This one-pot pasta is the cozy, budget friendly dinner many Midwest and Polish American families grew up on. Kielbasa browns first, cabbage and onion soften in the drippings, and the egg noodles cook right in a little broth until it is all soaked up. A pat of butter and some dill at the end make it taste like grandma’s kitchen. One pound of kielbasa feeds the whole family. Did you grow up on haluski?

You will need: 1 tbsp butter, 1 lb kielbasa (sliced), 1 onion (sliced), 1/2 head green cabbage (chopped), 3 cups chicken broth, 8 oz wide egg noodles, 2 tbsp butter to finish, 1/2 tsp black pepper, fresh dill.

How to make it: 1. Brown the kielbasa in the butter and set aside. 2. Add the onion and cabbage and cook 8 minutes until soft and golden. 3. Pour in the broth and bring to a boil. 4. Add the noodles and cook 7 to 8 minutes, stirring, until tender. 5. Stir the kielbasa back in with the butter and pepper. 6. Top with dill.

Pesto Pasta With Cherry Tomatoes and Chicken

Basil pesto turns a one-pot pasta into a bright, green dinner in minutes. Cook the pasta in salted water or broth with just enough liquid to be absorbed, then stir in the pesto off the heat so it stays vibrant. Halved cherry tomatoes and leftover chicken make it a full meal. Store bought pesto works great here. Is pesto a hit or a miss with your kids?

You will need: 12 oz linguine or rotini, 4 cups water or chicken broth, 1/2 tsp salt, 1/2 cup basil pesto, 1 cup cherry tomatoes (halved), 2 cups cooked chicken (sliced), 1/4 cup Parmesan, fresh basil.

How to make it: 1. Bring the water or broth and salt to a boil. 2. Add the pasta and cook, stirring often, until tender and the liquid is mostly absorbed. 3. Take off the heat. 4. Stir in the pesto and a spoon of hot liquid if needed. 5. Fold in the tomatoes and chicken. 6. Top with Parmesan and basil.

One-Pot Chili Mac for Cold Nights

Chili mac is two cold weather favorites in one pot, and a one-pot pasta that feeds a crowd. Make a quick beef and bean chili, add broth and elbow macaroni, and let the pasta cook right in it. It comes out thick and hearty, and a layer of melted cheddar on top seals the deal. Leftovers taste even better the next day. Would you top yours with jalapenos or keep it mild?

You will need: 1 lb ground beef, 1 onion (diced), 2 tbsp chili powder, 1 tsp cumin, 1 can (15 oz) kidney beans (drained), 1 can (14.5 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 3 cups beef broth, 2 cups elbow macaroni, 1 1/2 cups shredded cheddar, green onions.

How to make it: 1. Brown the beef with the onion and drain. 2. Stir in the chili powder and cumin. 3. Add the beans, tomatoes, tomato sauce and broth and bring to a boil. 4. Stir in the macaroni, cover and simmer 10 to 12 minutes, stirring often. 5. Top with cheddar and cover until melted. 6. Finish with green onions.

Creamy Mushroom Fettuccine, Meatless and Cozy

Mushrooms browned in butter give this one-pot pasta a deep, savory flavor, so nobody misses the meat. Fettuccine cooks in broth with garlic and thyme, then a splash of cream and Parmesan pull it together. A few cherry tomatoes add a pop of color. Do not skip this: brown the mushrooms in batches so they sear instead of steam. Mushroom lover or mushroom picker-outer?

You will need: 2 tbsp butter, 1 lb cremini mushrooms (sliced), 3 cloves garlic, 1 tsp fresh thyme, 4 cups vegetable broth, 12 oz fettuccine (broken in half), 1 cup cherry tomatoes, 2 cups baby spinach, 1/2 cup heavy cream, 1/2 cup Parmesan.

How to make it: 1. Brown the mushrooms in the butter in 2 batches. 2. Add the garlic and thyme for 1 minute. 3. Pour in the broth and bring to a boil. 4. Add the fettuccine and simmer 10 to 12 minutes, stirring often. 5. Add the tomatoes and spinach for the last 2 minutes. 6. Stir in the cream and Parmesan.

Pink Sauce Penne and the Golden Rules of One Pot

End with a crowd pleaser: penne in a pink tomato cream sauce, made meatless in one pot. The rules for any one-pot pasta are simple. Use enough liquid to just cover the pasta, stir often in the first 5 minutes, and finish with dairy off the heat. Martha Stewart’s one-pan pasta video helped make this method famous back in 2013. Need another easy weeknight dinner? Try our homemade sloppy joes that taste like childhood. Which one-pot pasta is going on your table this week?

You will need: 2 tbsp olive oil, 1 small onion (diced), 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 3 cups vegetable broth, 1 lb penne, 1/2 cup heavy cream, 1/2 cup Parmesan, fresh basil, salt and pepper.

How to make it: 1. Cook the onion in the oil 4 minutes, then add the garlic. 2. Add the tomatoes and broth and bring to a boil. 3. Add the penne and simmer 12 to 14 minutes, stirring often. 4. Take off the heat. 5. Stir in the cream and Parmesan until pink and creamy. 6. Season and top with basil.