Hands-on Time
29 Mins
Total Time
29 Mins
Serves 4 (serving size: about 2 cups pasta mixture and 1 tablespoon cheese)

What could be easier than pasta for dinner? Cooking the pasta right in the sauce, saving time and cleanup and infusing the noodles with more flavor. The pasta is also endlessly adaptable, thanks to a short list of ingredients that are likely already in your pantry. Change up the spinach for any vegetables you have on hand (such as sliced zucchini and mushrooms), or add leftover diced cooked chicken thighs or cooked and crumbled sausage. We’ve happily embraced whole-wheat spaghetti as an alternative white pasta; it works especially well in this one-pot application.

How to Make It

Step 1

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.

Step 2

Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.

Step 3

Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

Step 4

Stir to submerge noodles in liquid.

Step 5

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.

Step 6

Uncover; stir in salt.

Step 7

Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

Step 8

Sprinkle with cheese.

Step 9

Riff: Use fresh grape tomatoes instead, and add fresh herbs.

Step 10

Riff: Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells.

Step 11

Riff: Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.

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