Hearty Dutch Oven Pasta
A delightful one-pot comfort dish featuring pasta, meat, tomatoes, and cheese, all cooked together in a Dutch oven for a quick and satisfying family meal.
Ingredients
Main ingredients
- 12–16 oz dry pasta (penne, rigatoni, fusilli, or spaghetti) Shorter shapes hold sauce better; spaghetti works if gently pushed into liquid.
- 1–2 tbsp olive oil
- 1 medium onion, chopped (yellow or sweet)
- 2–3 cloves garlic, minced
- 1 lb ground meat (beef, turkey, or Italian sausage)
- 1 can (14–28 oz) crushed or diced tomatoes Use 28 oz for saucier results.
- 2–4 cups broth or water Start with 2–3 cups and add more if needed.
- 1–2 cups shredded cheese (mozzarella, sharp cheddar, or grated Parmesan)
- 2–4 cups spinach or quick-cooking vegetables (kale, peas, diced bell pepper)
- to taste Salt and freshly ground black pepper
- about 1 tsp dried or fresh herbs (basil, oregano, thyme) 1 tbsp fresh.
Instructions
Preparation
- Heat 1–2 tablespoons olive oil in a large Dutch oven over medium heat.
- Add the chopped onion. Sauté until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add 1 pound ground meat. Break it up and brown until there’s no pink, about 6–8 minutes. Drain excess fat if the meat seems greasy.
Cooking
- Stir in the canned tomatoes. Pour in enough broth or water to just cover the pasta once it’s added (usually 2–4 cups depending on pasta amount).
- Add dried or fresh herbs, and season with salt and pepper to taste.
- Push the dry pasta down into the liquid, pressing gently so it’s submerged. Bring to a gentle boil.
- Reduce heat to a simmer. Cook, stirring occasionally to prevent sticking, until pasta is al dente — about 9–12 minutes (refer to package for exact timing).
- When the pasta is nearly done, fold in 2–4 cups spinach or other quick-cooking vegetables. Cook 1–3 more minutes until wilted and tender.
- Remove the Dutch oven from heat. Stir in 1–2 cups shredded cheese until melted and creamy.
Serving
- Taste and adjust seasoning. Serve immediately.
Notes
If using spaghetti, stir more frequently and tuck strands into the liquid for even cooking. Store leftovers in an airtight container for up to 3–4 days. Freeze in freezer-safe containers for up to 2 months. Reheat gently on the stovetop with a splash of water or broth.