I’m a huge fan of one-pot meals. HUGE. And this one is the king of them all. I know, you’re probably thinking, “Pasta and marinara sauce? Been there, done that. Boring.” But this is far from your typical boil-water-cook-pasta-mix-with-jarred-sauce recipe. This one uses the juices from the tomato sauce to cook the pasta, creating the most delicious tomato-ey pasta you’ve ever had. AND it takes less than 30 minutes to get on the table. How can you beat that?
- 1 tablespoon olive oil
- 1 jar (24 oz) marinara sauce (I like Newman’s best, but use your fave!)
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cloves garlic, minced (powdered is good too, use 1/2 tsp)
- 1 box (16 oz) of penne pasta
- Salt and ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan
- 1 cup part-skim or low fat ricotta cheese
- 2 tablespoons fresh basil leaves, chopped
- Heat olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant.
- Add entire box of pasta to skillet, followed by tomato sauce, oregano, basil, and red pepper flakes; season with salt and pepper to taste. Give it a good stir.
- Bring to a simmer and stir in 1 cup water. Bring to a boil and cover. Reduce heat and simmer until pasta is cooked through, about 10-15 minutes. Add additional water as needed.
- Remove from heat. Stir in mozzarella and Parmesan until combined. Using a large spoon, top with dollops of ricotta. Place under broiler on low until ricotta firms.
- Top with fresh chopped basil and serve!