One Pot Pasta with Meat Sauce

One Pot Pasta with Meat Sauce- Have dinner on the table in no time at all! Pasta, cheese, sauce and ground beef make up this easy dish. 

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Ingredients Needed

• Ground beef
• Dried spices: onion powder, garlic powder, oregano, salt and pepper
• Penne pasta
• Spaghetti sauce
• Chicken broth 
• Mozzarella cheese
• Parmesan cheese

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Can I Use Another Type of Pasta?

Yes. I either use penne pasta or rotini for this dish. It's smaller in size and cooks up quick.  Stick with something similar in size for the recipe to work. Keep in mind, it will need to be dry pasta.

Pasta Sauce

Use your favorite jarred version, make it homemade or you can also use a 28 oz can of crushed tomatoes.  They will all work! 

Can I Use Another Type of Protein?

Of course!  If you don't like ground beef, go with ground turkey, ground chicken, crumble Italian sausage or a meatless crumble option.

Chicken Broth

None on hand?  It can be replaced with water.

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One Pot Pasta with Meat Sauce

Baked Spaghetti

 Baked Spaghetti-  A delicious and easy dish filled with cooked spaghetti noodles, spaghetti sauce, cheese and Italian sausage. Pair it with garlic bread or a side salad to round out your meal.

Much like Three Ingredient Peanut Butter Cookies, this recipe has been in my recipe archives for a really long time.  Honestly, I can't remember who gave it to me, but, it is, like the cookies, a family favorite. 

It can be adapted to your own taste preference and be ready in a snap.

Ingredients Needed

• Spaghetti
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Italian sausage
• Spaghetti sauce
• Egg

Recipe Notes

What Kind of Spaghetti Should I Use?

Any kind.  Yes, any kind  You can use regular spaghetti, whole wheat or a gluten free version.  I have used them all with this recipe and they all work great.  You will be baking your spaghetti after it's already cooked, so, simply follow the directions on your preferred pasta box. 

💡Tip:  If you have leftover, plain, cooked spaghetti in your fridge...this is a great way to make use of it. 

Why Do I Rinse The Pasta in Cold Water?

This will stop the cooking process of the pasta and will help prevent your spaghetti from being mushy or overcooked.  

Can I Use A Different Protein?

Yes.  Instead of Italian sausage, you can use ground turkey, ground beef or a meatless crumble option.  You can also omit the protein/meat altogether.  It's delicious either way. 😉

Storage

Keep any leftovers in a covered container in the refrigerator. 

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Baked Spaghetti

Italian Sausage Manicotti

Italian Sausage Manicotti- The classic pasta dish with a handy shortcut! Perfect for busy weeknights or lazy weekends, this dish combines mozzarella cheese, manicotti shells and zesty Italian sausage for a satisfying meal that will leave everyone at the table craving for more.

Manicotti is something my mom made quite a bit.  However, her version seemed to take her all afternoon to make.  While it was delicious, I just didn't have the patience to make the traditional manicotti.  Plus, my family are not a fan of ricotta cheese.  

So, I omit it and use mozzarella string cheese as a quick and easy shortcut!

Ingredients Needed

• Manicotti shells
• Italian sausage (spicy or mild) 
• Crushed tomatoes
• Tomato paste
• Dried Spices: garlic, onion, basil, oregano, salt & pepper
• Mozzarella string cheese
• Shredded Italian blend cheese

Recipe Notes & Tips

String Cheese?

Yep.  See an example here. 

Do I Have to Use Italian Sausage?

No. If desired, you can use ground beef, ground turkey or a meatless option.  You can also omit a protein all together and only use the sauce. 

Can I Freeze This?

Yes.  If desired, you can freeze this before baking.  Simply prepare as noted in the recipe, with the exception of the shredded cheese topping  ( use a freezer safe baking dish!) and cover tightly with foil or a lid.  Place in the freezer for future use.  It will be good for a couple of months.  When you are ready to eat, defrost it to room temp and bake as noted in the recipe.  If you bake it while it is still frozen or even partially frozen, you will have to increase your baking time.  

Tips

• After making/draining your manicotti shells, do your best to space the cooked shells apart from each other.  After making, they can stick together easily. 
• Want to split up your recipe? You can divide this into 2- 8 or 9 inch baking pans.  Eat one for dinner and freeze the other pan for a future dinner.  See above for freezing instructions. 

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Italian Sausage Manicotti