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One-Pot "Yummy Pasta"

Here is a recipe that I shared on Instagram stories recently with you that you all just loved, and we all agreed it needed its place on the blog. This is One-Pot “Yummy Pasta” is one of those go-to weeknight recipes I make for my kids (big kids love it, too, so it’s all good if you’re an adult). It’s 4 simple ingredients cooked all in one pot with a result of simple deliciousness! I kinda like to think of it as a cleaned-up spaghetti-o. 

One-Pot "Yummy Pasta" One-Pot "Yummy Pasta"

My kids, who adore this One-Pot “Yummy Pasta” dish, are the ones that coined the term “yummy pasta” and it’s been on a regular rotation for them. It’s a tried and true go-to and one that I know you all will love making for your… *cough* kids 😉

For more one-pot meals, try my One-Pot Hamburger Helper Beef Stroganoff, One-Pot Cajun Chicken Pasta or One-Pot Penne Alfredo Pasta.

One-Pot "Yummy Pasta"
4.96 from 24 votes

One-Pot "Yummy Pasta"

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 people


  • 2 cups dried fusilli pasta (I use Jovial Brown Rice Pasta)
  • 1 cup 2% milk
  • 1 cup jarred marinara (I use Rao's)
  • 1 cup water
  • 1 tsp kosher salt, or more to taste


  • Combine the (uncooked) pasta, milk, marinara, and water in a large saucepan. Stir until well combined and then turn heat to high. Bring the contents to a boil. Once boiling, stir in the salt and reduce heat to a simmer. Cook, stirring often, until the pasta is tender and the liquid has mostly absorbed and there is a nice, thick sauce, 12-15 minutes.
  • Remove from heat and serve and enjoy!


Reheating hack: to reheat this pasta, I like to toss it in a skillet with 1/4 cup of either milk or water over medium heat, stirring, until the pasta is rehydrated and warm and the excess liquid has absorbed.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 2 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 4 stars
    Hi! Besides using a different shape pasta and doubling the recipe, I followed it to a T and it came out very soupy… The noodles were so soft I couldn’t keep cooking but the sauce never got super thick. Any idea what might be the culprit? Flavor is delicious, though! Thanks!

  2. 5 stars
    My family loves this recipe over and over again! I’ve tested with cottage cheese in place of the milk and it’s great 🙂

    1. do you mean other kind of shaped pasta? or a pasta that is made from something different (like chickpeas, for example):
      As far as shape goes- anything really works here.
      As far as types of pasta goes- it’s either regular pasta or brown rice pasta that works here for a GF option. I notice that those have enough starch for the one-pot method to always work.

  3. Can this be made dairy free? If so, could I do a 1 to 1 substitution with almond milk like in your Cajun chicken pasta recipe?

  4. 5 stars
    We love this for a quick and easy weeknight meal. I usually buy fresh pre-made meatballs from Whole Foods or Central Market to add some protein. I cut them in half or fourths, roll them up and place on a baking sheet to cook while I make the pasta! We use Nutpods and I find adding a handful of fresh parm does the trick (hard cheeses don’t seem to bother him as much as milk/cream).