14 One Pot Pasta Dinners with Hardly Any Dishes

Learning to cook pasta right in its sauce changed my weeknights more than any gadget ever has. The noodles drink up all that flavor, their starch turns the sauce glossy and creamy, and I never have to wrestle a colander. Below are fourteen of our favorites, from meaty spaghetti and skillet lasagna to creamy chicken, garlicky shrimp and a pan full of garden vegetables. Reach for a wide, deep pot or a lidded 12 inch skillet, and give it a stir every few minutes so nothing clumps or sticks.

1) One Pot Spaghetti

The spaghetti and the meat sauce simmer side by side in one pot, so every strand soaks up the rich beef and tomato flavor. Starch from the noodles thickens the sauce on its own and helps it coat the pasta. Snapping the spaghetti in half lets it fit in the pan and makes it easier for small hands to twirl.

Garlic bread and a crisp green salad are all this supper needs, and the cleanup is just one pot. I set out a shaker of red pepper flakes for Tom, who likes a little heat. Leftovers reheat beautifully in the microwave with a splash of water for a quick lunch.

Ingredients

1 lb ground beef

1 small onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

3 cups water

1 teaspoon Italian seasoning

1 teaspoon sugar

1 1/2 teaspoons salt

1/2 teaspoon black pepper

12 oz spaghetti, broken in half

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

Use a wide pot so the pasta lies in the sauce in a thinner layer and cooks evenly. Lean beef keeps the sauce from turning greasy, since there is no pasta water to drain away. Keep the simmer gentle, because a hard boil scorches the tomato sauce on the bottom before the noodles are done.

Instructions

Brown the beef and onion in a Dutch oven or deep 12 inch skillet on medium high, breaking the meat apart as it cooks, for 7 to 8 minutes or until it reaches 160F. Spoon off the fat.

Stir in the garlic and cook about a minute, until you can smell it.

Add both cans of tomatoes and the water. Season with the sugar, Italian seasoning, salt and pepper, then bring it all up to a boil.

Drop in the broken spaghetti and press it under the sauce with a spoon. Once it boils again, lower the heat to medium low and put on the lid.

Let it simmer 15 to 18 minutes. Every 3 or 4 minutes, lift the lid and pull the strands apart with tongs. It is ready when the noodles are tender and the sauce has thickened.

If the pot looks dry before the pasta is cooked, stir in a few tablespoons of water at a time.

Take it off the burner, stir in half of the Parmesan, and let it sit 2 minutes. Finish each bowl with more Parmesan and some fresh basil.

This was the dish that made me a believer in one pot cooking. Spaghetti night once meant three pans in the sink, and now there is just one.

Stir a lot in the first five minutes, since that is when the strands love to stick together. The sauce tightens overnight, so loosen leftovers with a little water or broth.

2) One Pot Creamy Cajun Chicken Pasta

Cajun spiced chicken and tender penne are folded into a creamy tomato and Parmesan sauce with a hint of smoke. Sweet bell pepper and onion soften the gentle heat. Simmering the penne in broth instead of plain water seasons the pasta through and gives the sauce extra body.

This creamy Cajun pasta feels like a restaurant dinner, so I serve it with warm crusty bread and a simple salad. It is mild enough for most kids, and spice lovers can add hot sauce at the table. For company, a sprinkle of extra Parmesan and a few lemon wedges make each plate look special.

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch pieces

2 tablespoons Cajun seasoning, divided

1 tablespoon olive oil

1 tablespoon unsalted butter

1 red bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

3 cups chicken broth

1 can (14.5 oz) diced tomatoes

12 oz penne pasta

1 cup heavy cream

3/4 cup grated Parmesan cheese

2 green onions, sliced

Cajun blends vary a lot in salt, so taste before adding any more seasoning at the end. Cut the chicken into even pieces so it browns quickly without drying out. Keep the sauce at a gentle simmer instead of a boil once the cream goes in so it stays smooth.

Instructions

Coat the chicken pieces with 1 tablespoon of the Cajun seasoning. Melt the butter with the oil in a Dutch oven or deep skillet on medium high.

Let the chicken brown, stirring here and there, for 5 to 6 minutes, until it is golden and 165F inside. Set it aside on a plate.

Add the pepper and onion to the pan and cook 3 to 4 minutes, until softened. Add the garlic plus the rest of the Cajun seasoning and stir for 30 seconds.

Pour in the broth along with the tomatoes and their juice, scraping up anything stuck to the bottom. Bring it to a boil.

Add the penne, turn the heat to medium, cover, and simmer 12 to 14 minutes. Stir every few minutes until the pasta is just al dente.

Turn the heat down. Add the cream, then the Parmesan, stirring until smooth. Return the chicken and stir for 2 minutes to warm it up.

Scatter sliced green onions over the top and serve while hot.

Tom used to order a dish like this every time we ate at one particular restaurant, so I worked out my own version. He now swears mine is better, and I am happy to agree.

Store bought Cajun blends vary a lot in saltiness, so taste before adding more. A couple of handfuls of spinach stirred in at the end adds color and a few more greens.

3) Skillet Lasagna

Skillet lasagna brings all the comforting flavors of the baked classic with no layering and no long wait. Broken noodles cook in a sausage marinara until soft, then get dotted with creamy ricotta and covered in mozzarella. A minute or two under the broiler creates the bubbly, browned top everyone wants.

Skillet lasagna tastes like Sunday dinner but comes together on a Tuesday night. Bring the pan straight to the table on a trivet and serve it with garlic bread and a Caesar salad. It is a great choice when the kids are home and everyone is hungry at once.

Ingredients

1 lb mild Italian sausage, casings removed

1 small onion, diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

2 1/2 cups water

1 teaspoon Italian seasoning

1/2 teaspoon salt

10 lasagna noodles, broken into 2 inch pieces

1 cup ricotta cheese

1/4 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

2 tablespoons chopped fresh basil

Make sure your skillet is safe under the broiler, since some nonstick pans and plastic handles are not. Stir along the bottom every few minutes, because the noodles like to stick as the sauce thickens. Whole milk ricotta stays creamier under the broiler than the low fat kind.

Instructions

Brown the sausage and onion in a deep 12 inch skillet that can go under the broiler. Use medium high heat and break the meat apart for 7 to 8 minutes, until it reaches 160F. Drain off any extra grease.

Add the garlic and give it a minute.

Pour in the marinara and water, add the Italian seasoning and salt, and bring it to a boil.

Stir in the noodle pieces and push them down so the sauce covers them. Drop the heat to medium low and cover the pan. Simmer 18 to 20 minutes, stirring now and then, until tender.

Meanwhile, mix the ricotta and Parmesan in a small bowl and switch on the broiler.

Take off the lid and drop spoonfuls of the ricotta mixture across the noodles. Cover the top evenly with mozzarella.

Slide the skillet under the broiler for 2 to 3 minutes, staying close so it does not burn, until the cheese is melted with golden spots. Rest 5 minutes, add the basil, and serve.

Regular lasagna is a weekend affair in our kitchen, but this one fixes the craving on a busy Wednesday. It tastes like it baked all afternoon.

Ground beef, or half beef and half sausage, is every bit as good. Check that your skillet can handle the broiler, or simply cover the pan until the cheese melts.

4) One Pot Stovetop Mac and Cheese

This stovetop mac and cheese simmers the macaroni in milk, letting the starch thicken things so no roux is needed. A small pinch of dry mustard makes the cheese taste sharper without any mustard flavor showing through. It is on the table in about 20 minutes using a few simple staples.

Mac and cheese this quick is my favorite side for burgers, fried chicken or a simple baked ham. For a meal on its own, stir in some diced ham and steamed peas. The grandkids like theirs served in mugs, which somehow makes it taste even better.

Ingredients

2 cups elbow macaroni

2 cups whole milk

1 1/2 cups water

1/2 teaspoon salt

2 tablespoons unsalted butter

1/2 teaspoon dry mustard powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

2 cups shredded sharp cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon black pepper

Shred the cheddar from a block, since packaged shreds have coatings that can turn the sauce grainy. Whole milk makes the creamiest sauce, while low fat milk is more likely to curdle. For the two of us, I halve everything and use a small saucepan, checking the pasta a minute or two early.

Instructions

Put the macaroni, milk, water and salt into a medium saucepan with a heavy bottom.

Set it over medium heat and bring it to a gentle boil, stirring often so the milk does not stick and burn.

Lower the heat to medium low and let it simmer with the lid off for 8 to 10 minutes. Stir frequently. The pasta should become tender while the liquid cooks down into a creamy coating.

Take the pan off the burner. Drop in the butter and all three seasonings and stir until the butter melts.

Add both cheeses in small handfuls, letting each one melt before adding more, until the sauce is smooth.

Too thick? Loosen it with a little more milk. Too thin? Give it a minute or two of rest and it will firm up as it cools a bit.

Season with black pepper and dish it up at once, warm and creamy.

This recipe retired the boxed stuff in our house for good. It takes about as long, and the grandkids always come back for a second scoop.

Grate the cheese yourself, because bagged shreds carry an anticaking coating that can make the sauce gritty. Add diced ham, broccoli or sliced hot dogs to make it a full supper.

5) One Pot Tomato Basil Pasta

Dry linguine, cherry tomatoes, garlic, onion and basil all go into one pan with water and simply boil together. While the water cooks away, the tomatoes burst and the starch from the pasta forms a light, silky sauce. The result is fresh, bright and nearly effortless.

Summer nights with sweet cherry tomatoes are made for this pasta. Serve it with grilled chicken or shrimp for a heartier plate, or with a slice of crusty bread for a light supper. A glass of chilled white wine and dinner on the porch make it feel like a little vacation.

Ingredients

12 oz linguine

1 pint cherry tomatoes, halved

1 small onion, thinly sliced

4 cloves garlic, thinly sliced

1/4 teaspoon red pepper flakes

2 sprigs fresh basil, plus more for serving

2 tablespoons olive oil

4 1/2 cups water

2 teaspoons salt

1/2 teaspoon black pepper

1/2 cup grated Parmesan cheese

Sweet, ripe cherry or grape tomatoes matter here, since there is no long simmered sauce to hide pale ones. Slice the garlic thin rather than mincing it so it melts into the sauce without burning. If the water cooks away before the pasta is tender, add a splash of hot water and keep tossing.

Instructions

Lay the dry linguine flat in a wide pot or a 12 inch skillet with straight sides.

Spread the tomatoes, sliced onion and garlic, pepper flakes and basil sprigs on top of the noodles. Drizzle the olive oil over everything.

Add the water, then sprinkle in the salt and pepper.

Turn the heat to high and bring it to a boil. Keep it boiling for 9 to 11 minutes, turning the noodles often with tongs, until the noodles are al dente and the water has cooked down into a thin sauce.

Fish out the basil sprigs and throw them away. By now the tomatoes will have split open and melted into the sauce.

Add the Parmesan and toss until the noodles look shiny. If it seems dry, add a splash of hot water.

Taste, add a little more salt if it needs it, and serve with torn basil leaves and more Parmesan.

Any leftovers will keep 2 days in the fridge. Warm them gently in a skillet, adding a little water and olive oil to loosen things up.

I cook this all summer long when my garden tomatoes are coming in faster than Tom and I can eat them. It is the simplest dinner I know that still feels a little special.

Look for really sweet, ripe little tomatoes, since they carry the dish. Toss in drained cannellini beans or a handful of cooked shrimp to make it more filling.

6) One Pot Taco Pasta

Taco night and pasta night meet in this cheesy skillet supper packed with tender shells, black beans and spiced beef. The pasta simmers in a lively broth of tomatoes and green chiles that seeps into every piece. Sour cream and cheddar added at the end make it creamy enough for even the fussiest eater.

Taco pasta is a guaranteed hit with kids, so I make it when the grandkids come for the weekend. Set out toppings like diced avocado, salsa, sliced jalapenos and extra sour cream. A crisp green salad with ranch dressing makes it a full family meal.

Ingredients

1 lb ground beef

1 small onion, diced

2 tablespoons taco seasoning

1 can (10 oz) diced tomatoes with green chiles

1 can (8 oz) tomato sauce

3 cups beef broth

12 oz medium shell pasta

1 can (15 oz) black beans, rinsed and drained

1/2 cup sour cream

2 cups shredded cheddar cheese

2 green onions, sliced

Crushed tortilla chips, for serving

Medium shells are the right size, since they cook in the time given and scoop up the beans and sauce. Stir and scrape the bottom often, because the tomato broth can stick as it thickens. If the pasta is tender but the sauce still looks soupy, simmer it uncovered for a few minutes.

Instructions

Brown the beef and onion in a big Dutch oven on medium high for 7 to 8 minutes, until it reaches 160F. Pour off the fat.

Sprinkle in the taco seasoning and stir for a minute so the spices toast.

Add the diced tomatoes with green chiles, the tomato sauce and the broth. Bring it to a boil.

Add the shells. Turn the heat down to medium low, cover, and simmer 10 to 12 minutes. Stir every few minutes, and stop when the pasta is tender and has absorbed most of the liquid.

Add the black beans and stir for a minute so they heat up.

Take the pot off the heat. Stir in the sour cream plus half the cheddar until creamy. Scatter the rest of the cheese over the top, cover, and wait 2 minutes for it to melt.

Serve with sliced green onions and a handful of crushed tortilla chips for crunch.

This was the first dinner our youngest learned to make by himself as a teenager, and he still cooks it at his own place. It is hard to find anyone who does not love it.

Choose the mild version of the diced tomatoes if anyone at your table is sensitive to spice. Leftovers make a great burrito filling the next day with an extra sprinkle of cheese.

7) One Pot Lemon Garlic Shrimp Pasta

Plump shrimp and linguine are coated in a bright, buttery sauce loaded with garlic, lemon and a little Parmesan. The noodles cook directly in chicken broth, which seasons them and turns silky as it cooks down. Searing the shrimp first and returning them at the very end keeps them tender.

Lemon garlic shrimp pasta feels special enough for an anniversary dinner for two. Serve it with a simple arugula salad and a slice of toasted garlic bread. For company, pile it on a big platter and tuck lemon wedges around the edge.

Ingredients

1 lb large shrimp, peeled and deveined

1/2 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

2 tablespoons olive oil

3 tablespoons unsalted butter, divided

5 cloves garlic, minced

1/4 teaspoon red pepper flakes

4 cups chicken broth

12 oz linguine

1 lemon, zested and juiced

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Pull the shrimp out the moment they turn pink, since they warm again at the end and can turn rubbery. Frozen shrimp thaw in about 10 minutes in a bowl of cold water. Zest the lemon before you juice it, because zesting a squeezed lemon is nearly impossible.

Instructions

Dry the shrimp with paper towels and sprinkle with salt and pepper. Warm the olive oil with 1 tablespoon of the butter in a deep skillet on medium high.

Sear the shrimp 1 to 2 minutes on each side, until they turn pink and opaque and reach 145F. Transfer them to a plate.

Turn the heat to medium, add the garlic and pepper flakes, and stir for about 30 seconds.

Add the broth and bring it to a boil. Lay in the linguine and keep nudging it under the liquid as it bends.

Simmer with the lid off for 10 to 12 minutes, turning the noodles often with tongs, until they are al dente and the broth has cooked down to a light sauce.

Pull the skillet off the burner. Add the rest of the butter, the lemon zest and juice, and the Parmesan, and toss until shiny.

Put the shrimp back in, toss to warm them, and finish with parsley before serving.

Shrimp scampi feels like a splurge, but a bag of frozen shrimp keeps it affordable and quick. It is one of my favorite quiet dinners for just Tom and me.

To thaw frozen shrimp fast, set them in a strainer and run cold tap water over them for about 5 minutes. Take them off the heat as soon as they turn pink, or they will get chewy.

8) One Pot Sausage and Peppers Pasta

Smoky sausage, sweet peppers and onions give this hearty rigatoni supper a classic Italian American flavor. The pasta cooks in a tomato broth and finishes with cream and Parmesan for a pretty pink sauce. Browning the sausage first leaves tasty bits on the bottom of the pot that season the whole dish.

Sausage and peppers pasta is hearty enough for the biggest appetites at the table. Serve it with a big green salad and warm crusty rolls for a casual family supper. It is also a great dish to make for a busy night, since it holds well on the stove with the lid on.

Ingredients

1 lb smoked sausage, sliced into rounds

1 tablespoon olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

3 1/2 cups chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon salt

12 oz rigatoni

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Let the peppers sit in the pan for a minute between stirs so they pick up a little char. Fresh Italian sausage links, browned and sliced, are a nice swap for smoked sausage, but cook them to 160F. Keep the heat low once the cream goes in so the sauce stays smooth and pink.

Instructions

Warm the olive oil in a big Dutch oven on medium high. Add the sausage rounds and brown them for 4 to 5 minutes, stirring now and then. Move them to a plate.

Add the peppers and onion and cook 5 to 6 minutes, until they soften and pick up a little char. Stir in the garlic for 30 seconds.

Add the tomatoes, broth, Italian seasoning and salt, scraping the browned bits off the bottom of the pot.

Once it boils, stir in the rigatoni. Put on the lid, lower the heat to medium low, and simmer 13 to 15 minutes, stirring once in a while, until the pasta is tender.

Take off the lid. Add the cream and Parmesan and stir until the sauce turns smooth and clings to the noodles.

Add the sausage back and stir for 1 to 2 minutes so it heats through.

Pass extra Parmesan and some red pepper flakes at the table for anyone who wants a bit of heat.

Sausage and peppers is a backyard cookout staple for our family, and this lets me enjoy it inside any time of year. Because the sausage is already cooked, it is close to foolproof.

Fresh Italian sausage is fine too, just brown it until it reaches 160F before you continue. Penne or ziti can replace the rigatoni without changing the timing.

9) One Pot Pasta Primavera

Pasta primavera is all about fresh vegetables, here zucchini, yellow squash, broccoli and bell pepper with tender penne. Waiting to add the vegetables until the pasta is halfway done keeps them colorful and crisp instead of soft and dull. Parmesan and a little lemon create a light sauce that lets the produce take center stage.

Zucchini season is when I make this most, using whatever the garden hands me that week. Serve it as a meatless main or alongside grilled chicken or fish. A sprinkle of fresh basil and a lemon wedge on each plate make it look bright and pretty.

Ingredients

12 oz penne pasta

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 small zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

1 cup broccoli florets

4 cups vegetable broth

1 cup cherry tomatoes, halved

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh lemon juice

Cut all the vegetables about the same size so they cook evenly in the short time they have. Keep the broccoli florets small, or they will still be hard when the pasta is done. In winter, frozen mixed vegetables work too, so add them straight from the freezer and check after 4 minutes.

Instructions

Warm the olive oil in a deep skillet or Dutch oven on medium heat. Cook the onion 3 minutes until soft, then add the garlic for 30 seconds.

Add the broth, salt and pepper and bring it to a boil.

Stir in the penne, lower the heat to medium, cover, and simmer 6 minutes, giving it a stir once or twice.

Scatter in all the chopped vegetables. Stir, put the lid back on, and give it another 5 to 6 minutes, until the penne is al dente and the vegetables still have some snap.

Take off the lid and add the cherry tomatoes. Cook 1 to 2 minutes, until nearly all the liquid has been absorbed and the tomatoes are just starting to soften.

Pull the pan off the burner. Add the lemon juice and Parmesan and stir until the pasta looks glossy.

Taste for salt and serve with more Parmesan and a drizzle of good olive oil.

This is my favorite way to use the summer squash that takes over my garden every August. It also makes an easy meatless supper any night of the week.

Use whatever is in your vegetable drawer, adding firm ones like carrots early and tender greens like spinach at the very end. Sliced grilled chicken is a nice addition for the meat lovers.

10) One Pot Chili Mac

Chili mac brings together two comfort classics, hearty beef chili with beans and cheesy elbow macaroni. The noodles cook right in the spiced chili, soaking up flavor while they thicken the sauce. A melted layer of cheddar on top makes it impossible to resist at any age.

Chili mac is cozy kid food that grownups secretly love just as much. Cornbread muffins and a simple green salad make it a full supper. It is also a great dish to carry to a neighbor or a church potluck.

Ingredients

1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

1 can (15 oz) kidney beans, rinsed and drained

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

2 1/2 cups beef broth

2 cups elbow macaroni

1 1/2 cups shredded cheddar cheese

Kidney beans hold their shape best, but pinto or black beans work too. A heavy Dutch oven helps keep the macaroni from scorching on the bottom as the sauce thickens. Leftovers thicken overnight, so add a splash of broth when you reheat them.

Instructions

Brown the beef and onion in a big Dutch oven on medium high, breaking the meat apart, for 7 to 8 minutes or until it reaches 160F. Pour off the extra fat.

Add the garlic and salt along with both spices, stirring for a minute until they smell toasty.

Add the beans, diced tomatoes, tomato sauce and broth and bring everything to a boil.

Pour in the macaroni and stir well. Put on the lid, turn the heat to medium low, and simmer 12 to 14 minutes. Stir every few minutes and scrape the bottom so nothing sticks. Stop when the pasta is tender.

If the sauce still looks thin, leave the lid off and let it bubble 2 more minutes while you stir.

Take the pot off the heat and cover the top with the cheddar. Put the lid on and wait 3 to 5 minutes for it to melt.

Spoon into bowls and top with sour cream, sliced green onions or a handful of crushed crackers.

This is my go to on cold fall nights when the family arrives hungry after a long drive. It takes about 35 minutes and fills up even our tallest son.

Leftovers keep for 4 days and warm up well with a splash of broth. Use half the chili powder for a milder pot, or add a diced jalapeno for more heat.

11) One Pot Creamy Mushroom Pasta

Well browned mushrooms give this creamy pasta a deep, savory flavor that feels almost meaty without any meat. Fresh thyme and garlic add an earthy fragrance that suits the mushrooms perfectly. The fettuccine simmers right in the broth, and a little cream and Parmesan make it silky at the end.

Creamy mushroom pasta is a cozy meatless dinner, but it is also lovely next to roast chicken or pork chops. A crisp green salad with a sharp vinaigrette balances the richness. For a special dinner for two, I serve it in warm shallow bowls with a little extra thyme on top.

Ingredients

2 tablespoons unsalted butter

1 tablespoon olive oil

1 lb cremini mushrooms, sliced

1 small shallot, minced

4 cloves garlic, minced

1 teaspoon fresh thyme leaves

3 1/2 cups vegetable broth

12 oz fettuccine

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley

Wipe the mushrooms clean with a damp towel instead of soaking them, because waterlogged mushrooms will not brown. Use a pan large enough to hold them in nearly one layer, or brown them in two batches. If you have no shallot, a little finely chopped onion works fine.

Instructions

Melt the butter with the olive oil in a deep 12 inch skillet on medium high, waiting until the butter starts to foam.

Spread the mushrooms out evenly and let them cook untouched for 3 minutes. Stir, then cook another 4 to 5 minutes, until they are well browned and the pan is dry.

Add the shallot, garlic and thyme and stir for about a minute.

Pour in the broth, season with the salt and pepper, and let it come to a boil.

Add the fettuccine and push it under the broth as it softens. Leave the lid off and simmer 10 to 12 minutes, turning the noodles often with tongs, until al dente.

Turn the burner down, then add the cream and Parmesan. Let it bubble 1 to 2 minutes so the sauce can thicken and coat the pasta.

Top with parsley and more Parmesan and serve right away. If the sauce tightens as it sits, add a splash of hot broth.

Mushrooms are one of my favorite foods, and this is the meatless pasta I crave most. It feels cozy and a bit elegant with very little work.

Give the mushrooms room and leave them alone at first, because crowding and stirring makes them steam instead of brown. A mix of cremini and shiitake adds even more flavor.

12) One Pot Lemon Chicken Orzo

Tiny orzo simmers with chicken in seasoned broth until it turns creamy, much like a quick risotto. Lemon zest and juice brighten the whole pan, and fresh spinach wilts in at the last minute. Crumbled feta and fresh dill give it a tangy finish inspired by Greek cooking.

Orzo with lemon and feta makes a bright, fresh dinner that feels like a Mediterranean getaway. A plate of warm pita and a simple cucumber and tomato salad round it out. Leftovers are lovely cold the next day as a lunch salad.

Ingredients

1 1/4 lbs boneless skinless chicken thighs, cut into bite size pieces

1 teaspoon salt, divided

1/2 teaspoon black pepper

1 teaspoon dried oregano

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 1/2 cups uncooked orzo

3 1/2 cups chicken broth

1 lemon, zested and juiced

3 cups fresh baby spinach

1/2 cup crumbled feta cheese

2 tablespoons chopped fresh dill

Thighs stay tender while they finish cooking with the orzo, so they are a better choice than breast here. Add a splash more broth if the orzo gets too thick before it is tender. Fresh dill makes a big difference, but 1 teaspoon of dried dill will do in a pinch.

Instructions

Sprinkle the chicken with 1/2 teaspoon of the salt, plus the pepper and oregano. Warm the olive oil in a deep skillet on medium high.

Let the chicken sizzle 5 to 6 minutes, stirring here and there, until golden outside. It does not need to be fully cooked yet, as it finishes with the orzo.

Add the onion and cook 3 minutes until soft. Add the garlic and the dry orzo and stir constantly for 1 to 2 minutes to toast it.

Add the broth and the rest of the salt and bring it to a boil. Put on the lid, lower the heat to medium low, and simmer 12 to 14 minutes. Stir every few minutes. It is done when the orzo is soft and the chicken registers 165F.

Add the lemon zest, lemon juice and spinach. Stir for 1 to 2 minutes, until the greens collapse and the orzo looks creamy.

Take the pan off the heat, top with feta and fresh dill, and serve it warm.

This lemony orzo tastes like spring in a bowl and is quicker than you would guess. Our oldest granddaughter calls it fancy rice and always wants seconds.

Toasting the dry orzo for a minute in the pan gives it a nutty flavor and helps it keep its shape. It firms up in the fridge, so add a little broth when reheating.

13) One Pot Spinach Artichoke Pasta

That much loved party dip turns into a cheesy weeknight pasta full of spinach and tender artichoke hearts. Four cheeses, counting the sour cream as an honorary one, melt together into a rich, tangy sauce. The twists of rotini catch the sauce and all those little bits of vegetables.

Kids who say they do not like spinach often clean their plates with this one. Serve it with garlic bread and a simple tomato salad for a cozy weeknight. For a heartier meal, add some sliced grilled chicken on top.

Ingredients

2 tablespoons unsalted butter

1 small onion, diced

4 cloves garlic, minced

4 cups chicken or vegetable broth

12 oz rotini pasta

1 can (14 oz) artichoke hearts, drained and chopped

4 oz cream cheese, cubed and softened

1/2 cup sour cream

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

4 cups fresh baby spinach

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

Small cubes of cream cheese melt fastest, so cut it up and let it sit out while the pasta cooks. Buy artichokes packed in water, since marinated ones can make the sauce oily. Chop the artichoke hearts into small pieces so every bite gets some.

Instructions

Set a large Dutch oven on medium and melt the butter. Cook the onion 3 to 4 minutes until soft, then add the garlic for 30 seconds.

Add the broth, raise the heat to medium high, and bring it to a boil.

Stir in the rotini. Cover, turn the heat to medium low, and simmer 10 to 12 minutes. Stir every few minutes. You want al dente pasta that has soaked up most of the broth.

Add the cubes of cream cheese and stir until they melt into the remaining liquid and turn it creamy.

Stir in the sour cream, Parmesan and mozzarella with the salt and pepper flakes until the cheeses melt.

Fold in the artichokes and spinach. Cook 1 to 2 minutes, until the leaves soften and everything is steaming.

Taste and add salt if needed. Bring it to the table with more Parmesan for sprinkling. The sauce thickens as it stands, so add a splash of broth if necessary.

I can never walk away from spinach artichoke dip at a party, so making it into dinner was an easy decision. Even the vegetable doubters in our family scrape their bowls clean.

Stir in some shredded cooked chicken at the end for more protein. Frozen spinach works too, but thaw it first and wring it dry in a clean towel.

14) One Pot Creamy Pesto Tortellini

Cheese filled tortellini cooks in just a few minutes, simmering in broth and soaking up all its flavor. Basil pesto and a little cream blend into a bright green sauce that coats every little pasta pocket. Sweet little tomatoes and baby spinach bring color and freshness, and supper is ready in twenty minutes.

Pesto tortellini is my favorite twenty minute dinner when Tom and I get home late. A loaf of warm focaccia and a simple green salad complete the meal. It doubles easily for a family dinner, so I make a big pot when the kids visit.

Ingredients

1 tablespoon olive oil

2 cloves garlic, minced

1 cup cherry tomatoes, halved

2 cups chicken broth

20 oz refrigerated cheese tortellini

1/2 cup heavy cream

1/3 cup basil pesto

1/3 cup grated Parmesan cheese

2 cups fresh baby spinach

1/4 teaspoon salt

1/4 teaspoon black pepper

Fresh basil leaves, for serving

Refrigerated tortellini cooks fast, so start tasting at 5 minutes, since overcooked pasta tears and loses its filling. Stir gently with a wooden spoon to keep the little pockets intact. Frozen tortellini works too, but give it a few extra minutes and a splash more broth.

Instructions

Warm the olive oil in a deep skillet on medium heat. Add the garlic and tomatoes and cook 2 to 3 minutes, until the tomatoes start to soften.

Pour in the broth, raise the heat to medium high, and bring it to a boil.

Add the tortellini and stir gently. Turn the heat to medium and simmer without a lid for 5 to 7 minutes, stirring now and then, until the pasta is tender and about half of the broth has cooked away.

Add the cream and pesto and let it bubble 2 minutes, until the sauce thickens slightly.

Stir in the Parmesan and spinach for about a minute, until the leaves soften and the sauce looks creamy.

Taste before you add the salt and pepper, since pesto and Parmesan are both salty on their own.

Divide between bowls, then add torn basil and more Parmesan to each. Eat it right away, while the sauce is at its silkiest.

This is the quickest recipe in the bunch and my go to when the day gets away from me. I keep a package of fresh tortellini in the fridge just for nights like that.

Homemade pesto and the jarred kind both work beautifully. Add cooked Italian sausage or shredded chicken if you want a heartier bowl.

Before You Start Cooking

A little care makes these turn out right every time. Stick with the pan size given, hold the pot at a steady simmer rather than a hard boil, and stir often. Most leftovers stay good for 3 to 4 days chilled, and a splash of broth revives the sauce.

I hope these dinners give you back a few evenings and a much emptier sink. A steaming pot of pasta on the stove with everyone crowding around is one of my favorite sights. Enjoy every warm forkful.