One Pot "Spaghetti" and "Meatballs"

So one of my New Years Resolutions was to make some new foods - and I really wanted to aim to make four new things each month (about one per week).  I cook a lot, but I tend to cook dishes that I could make in my sleep - meaning things that we eat all the time.  I was really looking to make a spaghetti type dish, and so I came up with this great and easy one pot recipe (my favorite kind)!

You might notice that I put the words spaghetti and meatballs in quotations.  First because I didn't really use spaghetti.  I used bucatini which is essentially spaghetti but thicker with a hole in the middle!  I like this better, but you could use spaghetti or linguini.  I also didn't want to take the time to make meatballs.  So I used Italian sausage and crumbled it into about the size of mini meatballs while I browned it in the pan.

Your Shopping List for the One Pot "Spaghetti" and "Meatballs"

• 1 tbsp extra virgin olive oil
• 1 pound Sweet Italian Sausage (I used chicken sausage)
• 2 cloves garlic, minced
• 1 can San Marzano Tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• pinch red pepper flakes
• 4 cups Low Sodium Chicken Broth
• 1 pound uncooked Bucatini Pasta (spaghetti or linguine works too) 
• 1 cup grated parmesan cheese plus more for garnish

Now Let's Make the One Pot "Spaghetti" and "Meatballs"

1. Heat the olive oil in a large, heavy bottom pot - I used my dutch oven
2. Add the sausage, browning and crumbling into small meatball sized pieces - cook through
3. Add the garlic and cook one minute until fragrant and golden
4. Add the can of tomatoes, salt, pepper, and red pepper flakes
5. Simmer sauce for 5 - 10 minutes, breaking up the tomatoes as much or as little as you like
   
6. Add the uncooked pasta and the chicken broth
7. Cover with a lid and simmer until pasta is just shy of al dente and most liquid has been absorbed, stirring occasionally 
8. Stir in the grated parmesan cheese
9. Plate and serve, adding extra parmesan cheese for garnish

I cook this meal in a large Dutch Oven Pot:

One Pot Penne and Sausage

I have blogged about my love for one pot meals before!  Of course, what's not to love!?!  You cook dinner in one pot...leaving you only one pot to wash (or squeeze into the dishwasher) before you get to relax and unwind at night!

I promise this one pot meal is not lacking in flavors!  With only a few ingredients, this dish is a piece of cake to throw together!

Your Shopping List:

• 1 tbsp olive oil 
• 1 package (about 12 - 14 oz) cooked smoked turkey sausage, sliced into rounds
• 2 cloves garlic, minced
• 1 can diced tomatoes with green chilies 
• 2 cups chicken broth 
• 8 oz whole wheat penne 
• 3 cups of shredded Mexican cheese 

Now Let's Make the One Pot Penne and Sausage

1. In a large skillet that is oven/broiler safe, heat olive oil 
2. Add sliced turkey sausage and cook until brown 
   
3. Add the minced garlic and stir, cooking until fragrant (only about 1 minute)
4. Add the can of diced tomatoes, chicken broth, and penne to the skillet.  Bring to a boil, and then lower to a simmer.  
5. Cook until most of the liquid (about 90 percent) is absorbed and the pasta is al dente 
6. Stir in 1 cup of shredded cheese 
7. Top with remaining two cups of cheese
8. Place skillet under preheated broiler and cook for 2-4 minutes, until the top is golden brown
9. Allow to sit for five minutes before serving 

A few notes:

• you could definitely use regular sausage, but the smoked turkey sausage has so much flavor that you don't need the extra fat in the regular sausage to provide flavor.  If you did use regular sausage, you may want to drain the fat after it browns before proceeding with the rest of the directions.  
• I used a "medium" can of diced tomatoes and chilies but you can definitely get the hot if you want it super spicy.  However, this had plenty of flavor for our family!  
• I get a lot of emails from readers who do not like whole wheat pasta (or their spouses and children do not like whole wheat pasta).  While you can definitely use white pasta, I think that dishes like this are the perfect way to get reluctant eaters used to the texture of whole wheat!  They may not even know the difference! 

One Pot Enchilada Pasta

I just love love love a quick and easy dinner that only uses ONE POT!  This meal is perfect for a busy weeknight!  It will take you about 30 minutes to make, and when you are finished eating it will leave you with only one pot to wash (or find room for in your dishwasher)!  YAY!

Here's What You Need to Make the One Pot Enchilada Pasta:

• 1 lb lean ground beef
• 2 tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 1 packet taco seasoning (I used a low sodium packet)
• 2 1/2 cups chicken broth
• 1 can enchilada sauce (I used "medium" which gives it just a little kick)
• 8 oz (half a box) uncooked whole wheat Fusilli pasta 
• 1 cup frozen corn
• 2 1/2 cups Mexican Blend shredded cheese 

Now Let's Make the One Pot Enchilada Pasta:

1. Preheat your oven to 400 degrees
2. In a large oven safe pan, heat the olive oil over medium heat
3. Add ground beef and cook, stirring until the meat is brown and crumbly
4. Add minced garlic and cook for about one minute, until garlic becomes fragrant
5. Add the taco seasoning, chicken broth, enchilada sauce, frozen corn, and pasta to the pan.  Stir to evenly incorporate everything.
   
6. Allow liquid to come to a bubble.  Lower the heat to medium low and allow mixture to simmer until your pasta is cooked to al dente (my pasta took about 10 minutes) and the liquid has thickened significantly 
   
7. Stir in 1 1/2 cups of cheese
8. Sprinkle remaining cup of cheese over the top
9. Transfer entire pan to the oven and bake for 10 - 15 minutes until the cheese has melted and the edges brown just slightly
10. Remove from oven and allow to stand for five minutes before serving! 

If you do not have an oven safe pan or skillet, you can just transfer the mixture to a casserole dish after step 7, sprinkle cheese over the top, and bake! 

Click here to check out my One Pot Chicken Parm Pasta.

Happy Cooking! 

One Pot Chicken Parm Pasta

There is nothing better than a one pot meal for an easy weeknight dinner!  Easy to make and only one pot to wash!  This meal was eaten and approved by two hungry adults and two always hungry little girls!  We all loved it!

I used whole wheat shell pasta because I try to exclusively use whole wheat pasta, especially when I'm feeding the littles!  But sometimes finding 100 percent whole wheat pasta in a specific shape can be hard since there is a smaller selection of whole wheat pastas.  Below is what I used.  You can use any short cut whole wheat pasta that your find at your local food store!

Here's What You Need to Make Your One Pot Chicken Parm Pasta:

• 1 pound chicken breasts, cut into 1 inch cubes 
• 2 tbsp extra virgin olive oil 
• 4 cloves of garlic, minced 
• pinch of red pepper flakes 
• 1 tsp Italian seasoning
• salt and pepper to taste 
• 1 28 oz can San Marzano tomatoes 
• 4 cups chicken broth (you would probably need a little less if you are making this with white pasta)
• 1 pound whole wheat shell pasta (or any other short cut pasta)
• 1 1/2 cups freshly grated parmesan cheese
• 2 cups freshly grated mozzarella cheese 

Now Let's Make the One Pot Chicken Parm Pasta: 

1. Preheat your oven to 400 degrees
2. In an oven safe dutch oven or deep skillet, heat the extra virgin olive oil (I used my Le Creuset Round Oven)
3. Add chicken and cook through until no longer pink 
4. Remove chicken to a plate and keep warm (I used a foil tent)
5. Add minced garlic, red pepper flakes, and Italian seasoning to the bottom of your pan and stir for about 1 minute
6. Add the can of tomatoes, the chicken broth, and the shell pasta to the pot.  Bring to a bubble and cook until pasta is al dente.  Stir frequently during this process, breaking up the tomatoes as they cook (note if you do not like chunks of tomatoes, you can always put tomatoes in a blender to puree them before adding them into the pot)
7. At this point you can add salt and pepper to taste
8. Once the pasta is cooked and most of the liquid has been absorbed, return chicken to the pot and stir to evenly distribute chicken throughout the dish
9. Stir in one cup of the mozzarella cheese and one cup of the parmesan cheese 
10. Sprinkle remaining cup of mozzarella and half cup of parmesan cheese over the top 
11. Place your dutch oven or skillet in preheated oven and bake until the cheese has melted, the mixture is bubbly - about 20 minutes 
12. Let sit for 5 minutes before serving!  Enjoy! 

Le Creuset Signature Rosemary Round French Ovens