I had to share my One Pot Cheesy Pasta, loaded with gooey cheese, bright marinara, and perfectly cooked penne that’s ready in 30 minutes without any draining.

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I never thought I’d call a 30 minute dinner thrilling, but this One Pot Cheesy Pasta makes me change my mind. Its the hit of penne pasta and bright marinara sauce that turns simple into talk-worthy, not just another weeknight plate.

Its a Quick Cheesy Pasta fix on nights when I am tired, and yeah, I still can’t believe how much flavor comes from so little fuss. I mess up recipes sometimes but this one forgives you, and every forkful tastes way better than it deserves.

I keep a lazy trick or two up my sleeve that makes it look fancy even when it isnt.

Ingredients

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Penne pasta: simple carbs for energy, some fiber, fills you up, pairs with sauce.
Yellow onion: adds sweet savory depth, provides fiber, vitamin C and mild crunch.
Garlic: big flavor punch, may help immunity, adds subtle heat when cooked.
Marinara sauce: tomato rich, full of lycopene and acidity, gives saucy tang.
Mozzarella cheese: melty, creamy, adds protein and calcium, mild salty richness.
Parmesan cheese: nutty, salty umami, concentrated protein and calcium, strong flavor.
Butter and cream: give richness and silkiness, add saturated fat and more flavor.
Basil: fresh herbal lift, a little vitamin K, brightens the whole dish.

Ingredient Quantities

12 ounces (340 g) penne pasta, dry

1 tablespoon olive oil

1 small yellow onion, finely chopped about 1 cup

3 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes optional

2 cups marinara sauce (about 16 ounces)

2 cups low sodium chicken or vegetable broth

1/2 cup heavy cream or 1/3 cup milk optional for extra creaminess

1 1/2 cups shredded mozzarella cheese (about 6 ounces), packed a bit

1/2 cup freshly grated Parmesan cheese (about 1.5 ounces)

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper to taste

Fresh basil leaves for serving optional

How to Make this

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1. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium heat, then add the finely chopped onion with a pinch of kosher salt and cook until soft and translucent, about 4 to 5 minutes.

2. Add the minced garlic, 1 teaspoon dried Italian seasoning and the 1/4 teaspoon red pepper flakes if using, stir and cook about 30 seconds until fragrant but not brown.

3. Pour in the 2 cups marinara sauce and 2 cups low sodium chicken or vegetable broth, stir to combine; if you want extra creaminess add 1/2 cup heavy cream or 1/3 cup milk now.

4. Bring the sauce to a gentle boil, then add the 12 ounces dry penne pasta, pushing it down so it’s mostly submerged in the liquid; give it a good stir so pasta doesn’t stick together.

5. Reduce heat to medium-low and simmer uncovered, stirring every 2 to 3 minutes and scraping the bottom, until the pasta is cooked through and the sauce has thickened, about 12 to 14 minutes depending on your pasta. Do not drain.

6. Remove pan from heat and immediately stir in 1 1/2 cups shredded mozzarella (packed a bit) and 1/2 cup freshly grated Parmesan until melted and creamy; add the 2 tablespoons unsalted butter and swirl it in for extra silkiness.

7. If the sauce is too thick, loosen with a splash of reserved pasta water or extra broth; if it seems thin, return to low heat for a minute and stir until it thickens. Taste and season with kosher salt and freshly ground black pepper to your liking.

8. Let the pasta rest for 1 to 2 minutes so the cheese sets up a bit and the flavors marry.

9. Serve hot, tearing fresh basil leaves over the top if you like. Quick hacks: use low sodium broth so you can control salt, grate fresh Parmesan for better flavor, and stir often so the pasta cooks evenly and doesnt clump.

Equipment Needed

1. Large deep skillet or Dutch oven (big enough to hold sauce and 12 oz penne)
2. Chef’s knife for chopping onion and garlic
3. Cutting board
4. Wooden spoon or silicone spatula to stir and scrape the bottom
5. Measuring cups and measuring spoons
6. Heatproof measuring cup or ladle to reserve/add pasta water and broth
7. Box grater or microplane for the Parmesan
8. Tongs or a pasta server for serving and tossing

FAQ

Q: Can I use a different pasta shape? A: Yes. Short shapes like rigatoni, fusilli or shells work great, just check the package for cook time since some need a bit longer or shorter than penne.

Q: Do I have to pre cook the pasta first? A: No, this recipe cooks the pasta right in the sauce and broth. Simmer uncovered and stir often until al dente, usually about 10 to 12 minutes but it depends on the pasta.

Q: How can I make it dairy free or vegan? A: Swap heavy cream and butter for a splash of olive oil or canned coconut milk, use vegan cheese or nutritional yeast for cheesiness, and use vegetable broth instead of chicken.

Q: Can I add protein or veggies? A: Absolutely. Add cooked chicken, sausage or shrimp, or toss in quick wilting greens like spinach near the end. If using raw veggies like mushrooms or bell peppers, sauté them first so they dont make the dish watery.

Q: How do I stop the pasta from sticking or getting gluey? A: Stir frequently during the first few minutes, keep the heat at a steady simmer, and make sure there is enough liquid. If it looks dry before the pasta is done add a splash of broth or water.

Q: Can I make this ahead or freeze leftovers? A: You can refrigerate leftovers for 3 to 4 days, reheat with a little broth or milk to loosen it up. Freezing is possible but texture of the cheese will change, freeze up to about 2 months and thaw in the fridge before reheating.

Cheesy One Pot Pasta Recipe Substitutions and Variations

Penne pasta: swap with fusilli or rotini (they grab sauce great), rigatoni for chunkier bites, or whole wheat/gluten-free penne if you want more fiber or need GF
Heavy cream or milk: use half and half, or mix 2 tbsp melted butter into 1/2 cup whole milk, or stir in plain Greek yogurt thinned with a splash of milk (add off heat so it doesn’t split)
Mozzarella and Parmesan: try provolone, fontina or sharp cheddar instead of mozzarella, and Pecorino Romano or Asiago in place of Parmesan for a saltier punch
Chicken/vegetable broth: use low sodium bouillon or stock concentrate dissolved in water, mushroom broth for extra umami, or even water plus a splash of white wine for depth

Pro Tips

1. Save a cup of the cooking liquid before you add the cheese. That starchy water is magic for loosening the sauce without watering it down, so add just small splashes until the texture feels right.

2. Let the pan cool off the heat a bit and use room temp cheese if you can. Cold shredded mozzarella tends to clump into stringy blobs, but if the pasta isnt piping hot the cheese melts into a silky sauce. Also grate real Parmesan, it tastes way better than the pre grated stuff.

3. Stir often and scrape the bottom, especially the first half of the cook, so the pasta cooks evenly and doesnt stick or burn. If some pieces float up push them under the surface early so they cook at the same rate.

4. Finish with a little butter or cream and taste before you serve. A tiny pinch of sugar will calm an overly acidic marinara, fresh cracked pepper brings it alive, and tearing basil over the top right before serving gives the best aroma.

Cheesy One Pot Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I had to share my One Pot Cheesy Pasta, loaded with gooey cheese, bright marinara, and perfectly cooked penne that’s ready in 30 minutes without any draining.

Servings

servings

Calories

722

kcal

Equipment: 1. Large deep skillet or Dutch oven (big enough to hold sauce and 12 oz penne)
2. Chef’s knife for chopping onion and garlic
3. Cutting board
4. Wooden spoon or silicone spatula to stir and scrape the bottom
5. Measuring cups and measuring spoons
6. Heatproof measuring cup or ladle to reserve/add pasta water and broth
7. Box grater or microplane for the Parmesan
8. Tongs or a pasta server for serving and tossing

Ingredients

12 ounces (340 g) penne pasta, dry
1 tablespoon olive oil
1 small yellow onion, finely chopped about 1 cup
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes optional
2 cups marinara sauce (about 16 ounces)
2 cups low sodium chicken or vegetable broth
1/2 cup heavy cream or 1/3 cup milk optional for extra creaminess
1 1/2 cups shredded mozzarella cheese (about 6 ounces), packed a bit
1/2 cup freshly grated Parmesan cheese (about 1.5 ounces)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper to taste
Fresh basil leaves for serving optional

Directions

Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium heat, then add the finely chopped onion with a pinch of kosher salt and cook until soft and translucent, about 4 to 5 minutes.
Add the minced garlic, 1 teaspoon dried Italian seasoning and the 1/4 teaspoon red pepper flakes if using, stir and cook about 30 seconds until fragrant but not brown.
Pour in the 2 cups marinara sauce and 2 cups low sodium chicken or vegetable broth, stir to combine; if you want extra creaminess add 1/2 cup heavy cream or 1/3 cup milk now.
Bring the sauce to a gentle boil, then add the 12 ounces dry penne pasta, pushing it down so it’s mostly submerged in the liquid; give it a good stir so pasta doesn’t stick together.
Reduce heat to medium-low and simmer uncovered, stirring every 2 to 3 minutes and scraping the bottom, until the pasta is cooked through and the sauce has thickened, about 12 to 14 minutes depending on your pasta. Do not drain.
Remove pan from heat and immediately stir in 1 1/2 cups shredded mozzarella (packed a bit) and 1/2 cup freshly grated Parmesan until melted and creamy; add the 2 tablespoons unsalted butter and swirl it in for extra silkiness.
If the sauce is too thick, loosen with a splash of reserved pasta water or extra broth; if it seems thin, return to low heat for a minute and stir until it thickens. Taste and season with kosher salt and freshly ground black pepper to your liking.
Let the pasta rest for 1 to 2 minutes so the cheese sets up a bit and the flavors marry.
Serve hot, tearing fresh basil leaves over the top if you like. Quick hacks: use low sodium broth so you can control salt, grate fresh Parmesan for better flavor, and stir often so the pasta cooks evenly and doesnt clump.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.