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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.
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"
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Couldn’t be easier or more delicious! I used nutpods in place of milk. They broke up slightly, but with plenty of stirring the sauce ended up nice and creamy. I grated in one carrot (kids, man) and increased the liquid just slightly. This one will be on repeat!
A great tip to get some added veggies in there!
Could I use full fat milk for this recipe?
yes you can!
I’m trying to make this recipe now but it doesn’t seem like the liquid is absorbing at all. It’s been 20 minutes. Any thoughts on what I’m doing wrong?
How strange! What type of pasta are you using? That could make a difference. You can also try to increase the heat slightly.
Cooking today with Banza cavatappi, it’s the pasta made from chickpeas. Any ideas?
It works with Banza, I don’t love the final flavor as much but it does work the same/method wise.
This was easier than making boxed Mac and cheese! One kid rated it a 30 out of 10, another kid went back for thirds. So simple and good. We are from Chicago so you know we had to add some Vienna beef hot dogs cut up, but I ate mine without & it was still perfect. Thanks for making tonight easy!
I made this with vodka sauce and added some parm to it. My 2 and a half year old has barely been eating anything but pb&js lately but had three helpings of this! Will she do that again if I make it? Probably not but that’s toddlers. Thank you Alex!
I found this recipe on your blog gosh maybe two years ago now it has been a staple ever since! So easy to make and delicious!
Hi, so excited to try this!! Do you know if it freezes well?! I am planning to double it and freeze half! Thanks 🙂
I don’t think it freezes very well, honestly! It’s just the dairy + pasta don’t hold up as well in the freezer.
This recipe is soooo good. My two toddlers enjoy it just as much as my husband and I. Raos is a game changer – the taste is unparalleled to other jarred marinara sauces. Easy to add in veggies too – our favorites to add are asparagus, and/or grated zucchini/squash.
Most definitely added (organic, all natural Applegate) hot dog for a true nostalgic experience and it was amazing. Used oat milk no problem!
heck yes, yum!!!
Love this pasta!!!!!