One Pot Pasta with Tomato Sauce | Quick and Easy Recipe
Looking for a quick and easy recipe that is also delicious? Try this one pot pasta with tomato sauce! This pasta dish requires only one pan, few basic ingredients and 20-30 minutes of cooking. This dish is loved by both adults and kids. This easy recipe can be made with any kind of pasta you have at home and you also can adjust and add any veggies that you like. If you exclude the parmesan from this version, it would be a great vegan pasta dish.
Printable recipe:
More easy recipes:
Homemade Tomato Sauce:
One pot mac and cheese:
One Pan Honey Garlic Chicken:
One Pan Roasted Chicken and Potatoes :
Pesto Pasta:
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
2 tablespoon Olive oil
1 Onion, chopped
3 Garlic cloves
1 can (14oz/400g) Tomato sauce
2 tablespoons (30g) Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Oregano
Basil
1½ cups (360ml) Water or vegetable stock
8oz (225g) Pasta of your choice
Parmesan cheese
Directions:
1. In pot heat olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic and sauté for 1-2 minutes.
2. Add tomato paste, cook for 1 minute. Add tomato sauce, salt, pepper, oregano, water and stir.
3. Add pasta, bring to a boil. Cover, reduce to medium-low heat and cook, stirring occasionally, until al dente, about 14-18 minutes, depends on the pasta type. Add more water if needed.
4. Transfer to a plate and grate some parmesan cheese on top.
If you like my videos, please subscribe to my channel for new cooking videos:
I would really appreciate if you could help and contribute to the community by translating the video into another language:
7 Layer Casserole 1950s - Hunt's Tomato Sauce | Vintage Recipe
Vintage 7 Layer Casserole recipe using Hunt's Tomato Sauce. No pre-cooking!
Observations: A 2qt casserole dish is too small! Rice was way overcooked! I'd use less corn and more green pepper. Using a larger flat bottom casserole might have a completely different outcome. That said, it tasted delicious!
Original recipe below:
7 Layer Casserole
No pre-cooking-just put in the layers and pop it in the oven!
1. 1 cup uncooked rice, washed and drained
2. 1 cup canned whole kernel corn, drained
3. Sprinkle with salt and pepper. Pour over 1 can Hunt's Tomato sauce and 1/2 can of water
4. 1/2 cup each finely chopped onion and green pepper
5. 3/4 lb. uncooked ground beef
6. Sprinkle with salt and pepper. Pour over second can Hunt's Tomato Sauce and 1/4 can water
7. Cover meat with 4 strips bacon cut in half
Cover and bake at 350 F. for 1 hour. Uncover and bake about 30 minutes longer, until bacon is crisped.
Makes 4-6 delicious servings!
#ikuraprime
Slow Braised Beef with Tomato Sauce using Air Fryer Oven | Geek Chef Recipes
Slow-braised tender beef with rich and fragrant tomato sauce gives the sauce a surprisingly bright, fresh flavor and glow, make it from everyday ingredients.
Cook with Geek Chef:
OFFICIAL WEBSITE:
SHOP WITH AMAZON:
#easyrecipe #foodinspo #quickrecipe #coockbook #foodie #tasty #homemade #geekrecipe #geekchef #airfryer #oven #braisedbeef
Baked Tomato Macaroni Casserole | Easy Weeknight Recipe!
Marc has been making this Baked Tomato Macaroni Casserole for years! It's a huge hit with his family, and now you can throw it into your meal rotation. It's the perfect recipe for those nights when you don't have much time, but you don't want to go buy takeout. Check it out!
➡️ SUBSCRIBE HERE FOR MORE VIDEOS!
➡️ CHECK OUT OUR LAST VIDEO!
➡️ THE AVERAGE KITCHEN MARINARA SAUCE RECIPE!
➡️ FOLLOW US:
Instagram |
Twitter |
Facebook |
#theaveragekitchen #tomatomacaronicasserole
➡️ INGREDIENTS
1lb ground pork
1lb ground beef
(or 2lbs of either one)
3 cups dry macaroni
Marinara sauce ➡️
- sauce is to taste (how saucy are you?!)
3 stalks celery
1 red onion
If English is your second language and you would be interested in contributing to translating our content for others to enjoy, please click this link!
TOMATO BEEF GNOCCHI BAKE
This is the ultimate comfort meal that you need this weekend! It has 47g of protein and takes less than 15 minutes to make.
Ingredients:
- 1 small red onion
- 100g beef mince
- 1 tsp garlic pepper
- 250g gnocchi
- 200ml tomato passata
- 1 tbsp paprika
- 1 tbsp Italian style herb blend
- Handful of kale (or the greens of your choice)
- 30g shredded mozzarella + grated parmesan
- Top with ground pepper
Method:
1. In an oven proof frying pan fry off your beef mice, onions and garlic pepper. Once the mince is brown add in your passata followed by you gnocchi.
2. Then add in the spices and kale and leave to cook for a few minutes. Then top with the cheese and place in the grill/oven for 5-10 minutes until the cheese is cooked.
3. Top with ground pepper and oregano to finish!
Enjoy ❤️
Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box:
***TOMATO & RICOTTA RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people.
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 28 oz (800g) can of crushed tomatoes (you might not need all of it; I use Pastene Kitchen Ready or Muir Glen)
1 pound (454g) ricotta cheese
1 pound (454g) grated mozzarella (you might not need all of it)
1/2 cup (50g) grated parmesan or pecorino
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
fresh herb for garnish (I use basil)
Heat oven to 350ºF (180ºC).
Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Lay in the first layer of lasagna noodles (don't parboil them first), and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve tome mozzarella for melting on the top later.
Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler (grill) to brown the cheese to your liking — this should only take a couple minutes, so watch it closely.
Let cool at least 15 minutes before cutting and serving with fresh herbs. If you want a tidier presentation, chill the lasagna whole in the fridge. When it's firm, you'll get cleaner edges when you cut. Reheat the cut pieces on top of a little splash of water in a covered baking dish in the oven for 15 minutes. Uncover and broil on a little more mozzarella, to make the top look nicer.
***MEAT SAUCE & CREAM RECIPE***
This recipe is formulated for an 8 inch (20 cm) square pan and would serve 4-6 people — NOTE this is half the size of the lasagna I baked in the video. I'm giving the meat sauce recipe from the video below, but you could make it with about two pounds (a kilo) of frozen meat sauce from my old recipe here:
1 pound (454g) box of dry lasagna noodles fitted to your pan (you might not need all of it; I use De Cecco Lasagna No. 1, which fits the 8 inch pan)
1 cup (half pint, 236mL) cream
1/2 cup (50g) grated parmesan or pecorino
a little grated mozzarella, just for the top
2-3 garlic cloves, peeled and chopped
salt
fresh herb for garnish (I use basil)
For the meat sauce:
1 pound (454g) ground beef
1 28 oz (800g) can whole peeled tomatoes (I use Muir Glen)
a squeeze of tomato paste (about a tablespoon)
1 large onion
1 large carrot
olive oil
salt
seasonings (I use garlic & onion powder, dried oregano/basil/parsley/marjoram, dried chili flakes and pepper)
balsamic vinegar
To make the meat sauce, peel and dice the onion and carrot, and cook them in a little olive oil in a wide pan over high heat until soft and starting to brown, 4-5 minutes. Push the veg to the edges of the pan and smash the meat into the center, making a wide, flat disk. When you can smell the meat browning, start scraping the bottom of the pan and stirring, using the moisture of the remaining raw meat to deglaze (you might want to turn the heat down a bit at this point).
When all the meat has turned color, stir in a squeeze of tomato paste and let it brown for a moment. Before it burns, deglaze with the juice from your can of tomatoes. Squish the tomatoes with your hand and stir them in, along with a pinch of salt and whatever other seasonings you have. Reduce the heat to a simmer and cook for at least an hour, stirring occasionally. Taste for seasoning and stir in a little splash of the vinegar. NOTE: This will give you as much as twice the meat sauce you will need for an 8x8 inch lasagna. Freeze the rest.
To make the lasagna, heat oven to 350ºF (180ºC). Cover the bottom of the pan in a layer of cream, then lay in the first layer of lasagna noodles (don't parboil them first). Sprinkle the noodles with a little salt and chopped garlic, then lay in a layer of the meat sauce. Sprinkle the meat sauce with parmesan, lay in another pasta layer and repeat until you have at least four layers, with at least a little meat sauce on top. Drizzle the rest of the cream on top.
Bake according to the directions I gave for the previous lasagna — I would copy and paste those here, but YouTube won't allow me enough characters in the description box.