Skip the canned version and make these Homemade SpaghettiOs with meatballs from scratch! It is seriously one of the most comforting and delicious meals you never knew you needed to make. Talk about a core memory unlocked!

With a creamy tomato sauce, bite-sized meatballs, and the fun shape of anellini pasta, this classic dish is packed with wholesome ingredients and is guaranteed to be a go-to family favorite!

Make your family smile taste buds dance with our other retro pasta favorites, Baked Macaroni and Cheese, Cafeteria Noodles, and Cafeteria Chili.

Why You'll Like This Recipe

• Homemade comfort food. A childhood favorite, it brings the classic flavors of SpaghettiOs to life with a fresh, homemade touch.
• Wholesome Simple ingredients. Made from scratch with no artificial ingredients, making it a more nutritious option than the store-bought version.
• Kid-friendly. The fun shape of the anellini pasta and little meatballs make this homemade spaghettios recipe a meal both kids and adults will enjoy. It's sure to be a new family favorite!
• Customizable. It's the perfect recipe! You can adjust seasonings, swap pasta shapes, or even add vegetables to suit your family's taste.
• Freezer-friendly. This meal freezes well, so you can enjoy it again on busy weeknights.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below.

Meatball Ingredients:

• Ground beef: The base for the meatballs, providing richness and flavor.
• Panko breadcrumbs: Helps bind the meatballs together and gives them a tender texture.
• Parmesan cheese: Adds a sharp, nutty flavor to the meatballs.
• Garlic: Provides a savory, aromatic flavor. Fresh garlic or garlic powder will both work.
• Milk: Keeps the meatballs moist and tender.
• Egg: Binds the ingredients together.
• Italian seasoning: Brings in classic Italian herb flavors like oregano and basil.

Sauce Ingredients:

• Butter: Adds richness and silkiness to the sauce.
• Garlic and onion: Finely chopped onion and minced garlic forms the flavorful base of the sauce, adding depth.
• Tomato paste: Intensifies the tomato flavor and adds a rich texture.
• Tomato sauce: The main body of the sauce, providing that familiar spaghetti flavor.
• Granulated sugar: Balances the acidity of the tomatoes.
• Salt and black pepper: Balances and enhances the flavor of the sauce.
• Parmesan cheese: Adds a cheesy richness to the sauce and helps thicken it slightly.
• Anelli pasta: The small round pasta gives the dish its classic SpaghettiOs look and texture.

Tools You'll Need

• 12"x17" Sheet Pan
• Mixing Bowls
• Large Skillet
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Wooden Stirring Spoon

How to Make Homemade SpaghettiOs

1. For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined. 

2. Roll the meatball mixture into ½-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.

3. Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve ½ cup of pasta water, then drain the pasta. 
4. In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes. 

5. Stir in the tomato paste, and cook 2 minutes. 

6. Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on medium-low heat 3-5 minutes. Add additional water to thin the sauce to your desired texture. 

7. Fold the cooked meatballs and drained pasta into the sauce.

8. Ladle and garnish with parmesan cheese, if desired.

Pro Tips and Substitutions

• Swap the ground meat. Feel free to use ground turkey or chicken instead of beef for a lighter version.
• Use different cheeses. If you don't have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
• Other pasta shapes that work well. If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
• Make-ahead tip. Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
• Add extra spices. You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
• Add vegetables. Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.

Storage Instructions

Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days.

You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.

Frequently Asked Questions

More Family Favorite Dinners

• Pizza Burger
• Taco Cups
• Frito Taco Casserole
• Old Fashioned Tuna Noodle Casserole

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Homemade SpaghettiOs and Meatballs

Who doesn’t have fond memories of Spaghettios and Meatballs?!? If you think they’re yummy from a can, just wait til’ you try them homemade!

Course Main Course

Cuisine American, Italian

Keyword beef, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 494kcal

Ingredients

Meatballs

• ¾-1 pound ground beef
• ¼ cup panko crumbs
• 2 tablespoons grated parmesan cheese
• 1 garlic clove minced
• 2 tablespoons milk
• 1 large egg beaten
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Sauce

• 4 tablespoons butter divided
• 2 garlic cloves minced
• ½ cup finely diced yellow onion
• 2 tablespoons tomato paste
• 29 ounce can tomato sauce
• ½ tablespoon granulated sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 10 ounces aneletti pasta
• ½ cup grated parmesan cheese

Instructions

• Preheat the oven to 350°F. 
• For the meatballs, in a medium bowl, combine ground beef, panko bread crumbs, parmesan cheese, garlic, milk, egg, Italian seasoning, salt, and black pepper. Mix just until combined.
• Roll the meatball mixture into ½-inch balls and place in a single layer on an aluminum foil linked baking sheet pan. Bake at 350°F 15-20 minutes or until golden brown with an internal temperature of 165°F is reached.
• Bring a large pot of salted water to boil. Cook the pasta until al Dente. Reserve ½ cup of the pasta water, then drain the pasta. 
• In a medium skillet on medium-high heat, melt two tablespoons of the butter. Once melted, add garlic and onion. Cook until translucent, about 3-4 minutes.
• Stir in the tomato paste, and cook 2 minutes.
• Add tomato puree, sugar, salt, pepper, remaining butter, the reserved pasta water, and parmesan cheese. Mix well and simmer on low 3-5 minutes. Add additional water to thin the sauce to your desired texture. 
• Fold the cooked meatballs and drained pasta into the sauce. Ladle and garnish with parmesan cheese, if desired.

Video

Notes

Pro Tips and Substitutions

• Ground meat: Feel free to use ground turkey or chicken instead of beef for a lighter version.
• Cheese: If you don't have parmesan, you can substitute it with pecorino romano or even mozzarella for a different flavor. Good quality cheese is important for meltability.
• Pasta: If you can’t find anellini pasta, you can use any small pasta like ditalini pasta or mini elbow macaroni.
• Make-ahead tip: Prepare the homemade meatballs in advance and freeze them. When ready to use, thaw and cook as directed.
• Add extra spices: You can add extra flavor to the yummy sauce with Italian seasoning, onion powder, garlic salt, or a pinch of red pepper flakes.
• Add vegetables: Adding diced carrots, bell peppers, or spinach to the sauce is a great way to sneak in extra veggies.

Storage Instructions

Store any leftover SpaghettiOs and meatballs in an airtight container in the refrigerator for up to 3 days. You can freeze this dish for up to 3 months. To reheat, thaw in the fridge overnight and warm it up on the stove or in the microwave. Add a splash of water or broth when reheating to help bring the sauce back to the perfect consistency.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 54g | Protein: 24g | Fat: 20g

The post Homemade SpaghettiOs (with Meatballs) appeared first on Dinner in 321.

Casseroles for dinner are one of our go-to dinner recipes for busy weeks all throughout the year. This classic old fashioned Tuna Noodle Casserole recipe is always on the rotation. Now some people may not like tuna with noodles, but we promise you that we've made a version the whole family will truly love.

The base of the creamy sauce is cream of mushroom soup which you can buy at the store or make our easy homemade version. It coats the egg noodles, flaked tuna, and vegetables perfectly for a comforting bite.

One of our favorite parts of this recipe is that it's only 10 ingredients and super affordable. Plus, it's easy to make this tuna noodle casserole recipe a day in advance so it's ready to pop in the oven for dinner the next day. We tested out all of the tips and tricks to make this as simple as possible (but still so delicious too!).

If you love a great casserole recipe, make sure you try our Chicken and Swiss Casserole and our Cheesy Broccoli Chicken and Rice Casserole.

Why You'll Love this Recipe

• 10 Ingredient Dinner. You heard that right! It's a short shopping list, and many of the ingredients you probably already have in your pantry.
• Affordable Comfort Food. This classic tuna noodle casserole recipe is not pricey at all. It's a flavorful and hearty meal.
• Dinner in 45 Minutes. It's ideal for a meal prep week or busy weeknight when you need dinner fast!

Ingredients for this Tuna Noodle Casserole Recipe

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

The ingredient list is short and sweet. We're sure you have several of the ingredients at home already.

• Egg noodles: We like the wide version so they hold their shape well in the filling.
• Condensed Cream of Mushroom Soup regular or Low-Sodium: Use the store-bought kind, or we have a great homemade version you can make as well.
• Whole Milk: The base for the creamy, gravy-like sauce. You can use reduced-fat milk here as well.
• Frozen peas: Adds that classic fresh veggie flavor.
• Canned tuna: Make sure it's tuna packed in water and drain off any excess liquid from the can before flaking with a fork.
• Shredded Cheddar Cheese: Adds a hint of nice cheesy flavor. We prefer to grate our own, pre-shredded has a starchy coating that prevents it from melting as nicely.
• Garlic powder: Gives that nice essence of garlic flavor.
• Onion powder: Adds a hint of onion flavor in the sauce.
• Seasoning salt: If you don't have this and prefer not to buy it, you can also use 1 teaspoon salt with ½ teaspoon black pepper.
• Buttery Round Cracker Crumbs: The best topping there is! We love a Ritz cracker for this.
• Salted butter: Gives the cracker topping an extra buttery flavor and also helps it to brown better in the oven.
• Fresh chopped parsley: Totally optional but adds a nice fresh touch to finish off the dish.

Tools You'll Need

• 13"x9" Baking Dish
• Mixing Bowls
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Cheese Grater

How to Make Old Fashioned Tuna Noodle Casserole

1. Preheat oven to 375°F. Butter or spray with nonstick spray a 9"x13" baking dish.
2. Cook egg noodles according to the package instructions until al dente. Drain and set aside.

3. In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 ½ cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.

4. Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.

5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.

6. In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.

7. Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Expert Tips

• Don't overcook the egg noodles. Be sure to cook them according to package instructions or one minute less. This will prevent the tuna noodle casserole from becoming soggy.
• Use tuna packed in water. Drain off any excess water before stirring the tuna into the casserole so the sauce doesn't become too thin.
• Add your favorite veggies. We use peas, but feel free to add carrots, celery, onion, and even broccoli!
• Make a homemade cream of mushroom soup. If you are watching your sodium, or prefer to make it homemade, we have an easy recipe for you!

Storage

Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. When ready to serve, allow it to sit on the counter for 30 minutes at room temperature before reheating in the oven.

Making this casserole ahead of time works great as well. Assemble the casserole but don't put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

FAQs

More Easy Casserole Recipes

• Chicken and Swiss Casserole
• Sloppy Joe Cornbread Casserole
• Poppy Seed Chicken Casserole
• Old Fashioned Squash Casserole

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Tuna Noodle Casserole Recipe

The Tuna Noodle Casserole recipe is a classic old fashioned casserole made with just 10 ingredients. Perfect for a busy weeknight, it takes 15 minutes to prep which means dinner will be on the table in under an hour. Comforting egg noodles in a creamy sauce make this a guaranteed family favorite.

Course dinner

Cuisine American

Keyword seafood

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 365kcal

Ingredients

• 12 ounces egg noodles
• 2 10.5 ounce condensed cream of mushroom soup regular or low-sodium
• 1 cup milk
• 1 cup frozen peas thawed
• 10 ounces canned tuna drained and flaked
• 2 cups shredded cheddar cheese divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoning salt or 1 teaspoon salt + ½ teaspoon black pepper
• 1 cup buttery round cracker crumbs
• 4 tablespoons salted butter melted
• Optional Topping: fresh chopped parsley

Instructions

• Preheat oven to 375°F. Butter or spray with nonstick spray a 9"x13" baking dish.
• Cook egg noodles according to the package instructions until al dente. Drain and set aside.
• In a large bowl, stir together cream of mushroom soup and milk until smooth. Add the thawed peas, flaked tuna, 1 ½ cups of the shredded cheddar cheese, garlic powder, onion powder, and seasoning salt or salt and pepper.
• Add the cooked noodles to the sauce mixture and gently stir until the noodles are evenly coated and the cheese is melted.
• Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese evenly over the top.
• In a small bowl, mix breadcrumbs with butter until the breadcrumbs are evenly coated. Sprinkle evenly over the cheese layer.
• Bake 25-30 minutes, or until the top is golden brown and the casserole is bubbly. If desired, sprinkle chopped fresh parsley over the top before serving.

Video

Old Fashioned Tuna Noodle Casserole

Notes

Storage: 

• Refrigerate any leftovers in an airtight container for up to four days. You can freeze this casserole too, we recommend up to 2 months. Allow to sit on the counter for 30 minutes at room temperature before reheating in the oven.

• Making this casserole ahead of time works great as well. Assemble the casserole but don't put the cracker topping on top. Wrap in plastic and refrigerate for up to a day. When ready to bake, top with the cracker topping and bake until bubbling and golden brown.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 951mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 197mg | Iron: 2mg

The post Old Fashioned Tuna Noodle Casserole appeared first on Dinner in 321.

If you're a lover of pimento cheese AND gooey mac and cheese, then you are in for a treat! This rich and creamy pasta bake combines two southern classics into one ultimate comfort food creation. Using our homemade Pimento Cheese and a handful of simple ingredients, plus minimal prep time, this decadent Pimento Mac and Cheese can be on the table in under an hour.

With sharp cheddar, tangy pimentos, and a velvety sauce, this Pimento Cheese Mac and Cheese is the creamy skillet supper of your dreams. It's unbelievably satisfying and everyone who digs in will come back for more - beware, this one will go fast!

If you're a macaroni lover like us, be sure to try these other easy dinner recipes, and serve them with this Pimento Cheese Cornbread or Pimento Cheese Biscuits on the side.

WHY YOU'LL LOVE THIS RECIPE

• Simple Ingredients: Using just a handful of simple ingredients you can easily find at any grocery store, this recipe is quick to prepare and easy on your wallet.
• Easy Pasta Bake: Oftentimes pasta bakes can seem laborious or intimidating. Not this one! Simply make your pimento cheese ahead of time and this skillet bake comes together in a flash.
• Comfort Food Creation: They say two is better than one, and in this case, that's true! A classic Southern cheese spread is added to the ultimate comfort food, mac and cheese, to take the traditional version to new, rich flavor heights.

WHAT IS PIMENTO CHEESE?

Traditionally, pimento cheese is known as a Southern specialty made with shredded cheddar, tangy pimento peppers, and mayonnaise. It's commonly served as a spread or dip and eaten on crustless bread as a sandwich, or with crackers or vegetables.

It's believed to have Southern roots, but the pimento peppers have a Spanish origin. Everyone thinks their version of the spread is the best, but since it became popular, there are lots of delicious variations on the classic!

INGREDIENTS

Scroll down for recipe amounts and instructions in the recipe card.

• Elbow Macaroni: Elbows are the classic, signature pasta shape for macaroni. The short, curved tubes hold the creamy sauce well, but feel free to use your favorite shape or whatever you've got on hand. Short cuts and spiral shapes work best!
• Salted Butter: The key fat and richness to build the base of the sauce. I like salted butter here for an extra savory boost.
• All Purpose Flour: Helps to make the base roux for the bechamel-like cheese sauce.
• Whole Milk or Half and Half: Adds the rich creaminess when building the sauce.
• Sharp Cheddar: Tangy, cheesy and savory, cheddar is the signature flavor for any great mac and cheese as well as pimento cheese.
• Pimento Cheese: Use our homemade Pimento Cheese recipe or your favorite store-bought version. We think it's worth it to make it from scratch, but use your family's favorite.
• Salt & Pepper: Season the sauce - it's important and key in bringing out all of the flavors.
• Butter Crackers or Breadcrumbs: The crunchy topping to give this mac and cheese some rich and buttery texture.
• Butter: Helps to crisp up the crunchy cracker or breadcrumb topping. Everything's better with butter, after all!

TOOLS YOU’LL NEED

• Medium Pot
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Large Skillet
• Cheese Grater
• Whisk (I used a Pampered Chef Mix ‘N Masher)
• 9”x9” Square Baking Dish (1.5 Quart)

HOW TO MAKE PIMENTO MAC AND CHEESE

1. Preheat oven to 350°F and grease a 9"x9" or 2 quart baking dish with butter or nonstick spray.
2. Cook macaroni according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add flour and whisk constantly for about 1 minute.

4. Gradually pour in the milk while whisking to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
5. Reduce the heat to low, then add in the shredded cheddar and pimento cheese to the saucepan, stirring until they're melted and the sauce is smooth.

6. Season the sauce with salt and pepper to taste.
7. Add the cooked macaroni to the sauce, stirring until the pasta is evenly coated.

8. Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle a mixture of 1 cup of crushed round butter crackers and ¼ cup butter evenly over the top.

9. Bake 20-25 minutes, or until it's bubbling and the top is golden brown.
10. Remove from the oven and let cool for a couple minutes before serving.

EXPERT TIPS AND VARIATIONS

• Use homemade pimento cheese! Make it from scratch ahead of time - it's worth it, we promise. You can certainly use your favorite store-bought variety if desired, but they're often made with only mayonnaise as the binder, so it won't have the same flavors from the spices and Swiss cheese that our homemade recipe has.
• Add a crunchy topper. We love rich butter crackers as a topping here. Panko breadcrumbs mixed with a sprinkle of parmesan would be delicious, too. It's also great with only cheese added to the top before baking. You can also opt to leave a topping off and instead serve it from the skillet.
• Add a protein. This comfort food creation is already indulgent, but you could amp it up even more by adding crumbled crispy bacon on top, mixing in cubed ham, or even serving it with fried chicken for an extra Southern twist.

STORING LEFTOVERS

• Fridge: This Pimento Mac and Cheese is best when served hot, straight out of the oven, but if you've got leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven, uncovered, until hot and the top crisps up.
• Freezing: We don't recommend freezing this dish, as it can change the texture of the pasta and cheese sauce, but if you're in a pinch, store leftovers in an airtight container in the freezer for up to 3 months. Defrost in the fridge and reheat in a 350°F oven before serving.
• Reinvent leftovers: Dredging and fry leftovers to turn them into fried mac and cheese bites for a delicious appetizer.

WHAT TO SERVE WITH PIMENTO MAC AND CHEESE

This mac and cheese is delicious on its own, but if you're looking to make it more of a meal, try serving it with some of our favorites:

• Alice Springs Chicken
• Slow Cooker Barbecue Chicken Legs
• Chicken Vegetable Skillet
• Bacon Green Beans
• Outback Copycat House Salad
• Jiffy Corn Casserole

FAQs

MORE EASY DINNER RECIPES

• Queso Chicken and Rice
• French Onion Chicken Bake
• Cajun Mac and Cheese
• Classic Baked Macaroni and Cheese

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Pimento Cheese Mac and Cheese

This is the best Pimento Mac and Cheese that's made with my famous pimento cheese recipe. We add our favorite pasta noodles like elbow macaroni and top with crushed butter crackers for a family favorite dinner recipe or side dish. With less than 10 ingredients this easy recipe is prepped in 20 minutes.

Course Side Dish

Cuisine American

Keyword cheese

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 254kcal

Ingredients

• 8 ounces elbow macaroni or pasta or your choice
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk or half and half
• 2 cups freshly shredded sharp cheddar cheese
• 1 cup prepared pimento cheese store-bought or homemade
• Salt and Black Pepper to taste
• Optional Topping: 1 cup crushed round butter crackers and ¼ cup butter
• 1 cup breadcrumbs
• ¼ cup butter

Instructions

• Preheat oven to 350°F. Grease a 9"x9" or 2 quart baking dish with butter or nonstick spray.
• Cook macaroni according to the package instructions until al dente. Drain and set aside.
• In a large skillet, melt butter over medium heat. Add flour and whisk constantly for about 1 minute.
• Gradually pour in the milk while whisking to prevent lumps from forming. Cook until the mixture thickens, about 5 minutes.
• Reduce the heat to low. Add the shredded cheddar cheese and pimento cheese to the saucepan, stirring until the cheeses are melted and the sauce is smooth.
• Season the cheese sauce with salt and pepper to taste.
• Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
• Pour the mac and cheese mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle a mixture of 1 cup of crushed round butter crackers and ¼ cup butter evenly over the top.
• Bake 20-25 minutes, or until the cheese is bubbly and the top is golden brown.
• Remove from the oven and cool for a couple minutes before serving.

Video

Notes

Approximate Nutrition information does not include the optional cracker crumb topping.

Tips:

• • Use homemade pimento cheese! Make it from scratch ahead of time - it's worth it, we promise. You can certainly use your favorite store-bought variety if desired, but they're often made with only mayonnaise as the binder, so it won't have the same flavors from the spices and Swiss cheese that our homemade recipe has.

• • Add a crunchy topper. We love rich butter crackers as a topping here. Panko breadcrumbs mixed with a sprinkle of parmesan would be delicious, too.

• • Add a protein. This comfort food creation is already indulgent, but you could amp it up even more by adding crumbled crispy bacon on top, mixing in cubed ham, or even serving it with fried chicken for an extra Southern twist.

Storage: 

• • Fridge: This Pimento Mac and Cheese is best when served hot, straight out of the oven, but if you've got leftovers (lucky you!), store them in an airtight container in the fridge for up to 5 days. Reheat in a 350°F oven, uncovered, until hot and the top crisps up.

• • Freezing: We don't recommend freezing this dish, as it can change the texture of the pasta and cheese sauce, but if you're in a pinch, store leftovers in an airtight container in the freezer for up to 3 months. Defrost in the fridge and reheat in a 350°F oven before serving.

•  

Nutrition

Calories: 254kcal | Carbohydrates: 20g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 359mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 0.3mg

The post Pimento Mac and Cheese appeared first on Dinner in 321.

One pot to clean and 30 minutes of your time, this dinner will be quick to become a family favorite. It's with fresh basil, tomatoes, and garlic that yields an incredible silky and savory pasta sauce. The noodles absorb the flavors as it all comes together in one dish.

My favorite thing about this meal is that it can be served by itself, as a side dish, or alongside a cooked protein. Some of the meat options that we like to pair with this easy pasta are grilled chicken, pan-seared salmon or shrimp, or lobster tails (if we're feeling slightly fancy).

A couple more one pot pasta recipes we keep in the dinner rotation are my Taco Pasta and One Pot Sausage Pasta! They're both also hearty and simple to make.

Why You'll Love this Recipe

• Minimal Prep: The simplicity of these ingredients makes the preparation easy and straightforward. One-pot pasta is an excellent dish for cooks of all levels to prepare!
• Convenience: One-pan pasta is a convenient dish because it minimizes the number of dishes used for cooking. Everything is prepared in a single pan, reducing cleanup time.
• Fresh and Vibrant: The addition of fresh basil, tomatoes, and garlic provides a burst of freshness and adds a vibrant color to the dish.
• Versatility: This easy one pot pasta recipe can be served as a side dish or main dish. It can be paired with so many cooked proteins!

Ingredients for One Pan Pasta

Ingredient Amounts Listed on the Recipe Card Below

• Pasta (Spaghetti or Linguini): Serves as the main carbohydrate component, providing the foundation for the dish. It absorbs flavors from the other ingredients.
• Cherry or Grape Tomatoes: Contributes a vibrant and juicy base to the sauce. They add sweetness and acidity and break down during cooking, creating a luscious and flavorful sauce.
• Onion: Adds depth and aroma to the dish. The natural sugars enhance the flavors of the sauce.
• Fresh Garlic: It complements the sweetness of the tomatoes and provides a well-rounded flavor profile.
• Crushed Red Pepper Flakes: They provide a subtle kick, balancing the sweetness of the tomatoes and adding complexity to the flavor.
• Fresh Basil: Contributes a burst of freshness and a subtle herbal note. It's also used for garnish as a pop of color.
• Olive Oil: Adds richness to the dish and helps coat the spaghetti and other ingredients, enhancing the overall texture and flavor.
• Chicken Broth: Along with the water, it serves as the liquid base for the sauce. The chicken broth infuses the pasta with savory umami flavors. It helps cook the spaghetti and ensures a well-seasoned, cohesive dish.

Pro Tip: To make sure this recipe works every single time, the ratio of liquid to noodles is most important. Be sure to follow the recipe instructions and toss the pasta frequently.

Tools You'll Need

• Large Skillet
• Garlic Slicer (optional)
• Silicone Tongs
• Rotary Cheese Grater (optional)
• Cutting Board
• Chef's Knife

How to Make Easy One Pot Pasta

1. Combine broth, water, spaghetti, tomatoes, onion, garlic, basil, crushed red pepper flakes, salt, black pepper, and olive oil in a large skillet. Bring to a boil over high heat.

2. Stir and fold the mixture frequently until pasta is al dente and liquid has nearly evaporated, about 8-10 minutes.

3. Taste and adjust seasonings to preference. Serve garnished with fresh basil, a drizzle of olive oil, and/or shredded Parmesan cheese. Top with a cooked protein if desired.

Pro Tips for Recipe Success

• Use Quality Ingredients: Opt for fresh and high-quality tomatoes, basil, and olive oil to enhance the overall flavor of the dish.
• Adjust Liquid Amounts: Monitor the liquid levels while cooking. If the pasta appears too dry, add a bit more chicken broth or water to achieve the desired consistency.
• Stir Occasionally: Stir the pasta occasionally during cooking to prevent sticking and ensure even cooking.
• Choose the Right Pot: Use a pot or skillet large enough to accommodate all of the ingredients comfortably. This allows for even cooking and prevents overflow.
• Seasoning: Season the dish with salt and pepper to taste. You can also add additional herbs or spices for extra flavor.
• Experiment with Additional Ingredients: Customize your one-pot pasta by adding vegetables, protein (chicken, shrimp, or sausage), or grated cheese for variety.
• Garnish with Fresh Herbs: Finish the dish with a sprinkle of fresh basil or other herbs just before serving to add a burst of freshness.
• Adjust Cooking Time: Cooking times may vary depending on the thickness of the spaghetti and heat level. Check the pasta for doneness and adjust the cooking time accordingly.
• Finish with Olive Oil: Drizzle a bit of extra virgin olive oil over the finished dish for added richness and flavor.
• Chicken Broth: Substitute chicken broth with vegetable broth or even water if you prefer a lighter option.
• Tomatoes: Use canned diced tomatoes or cherry tomatoes instead of fresh ones. You can also experiment with sun-dried tomatoes for a different flavor.
• Basil: If fresh basil is not available, use dried basil. Alternatively, try other fresh herbs like parsley.
• Olive Oil: Substitute olive oil with another cooking oil of your choice, such as vegetable oil or grapeseed oil. For added richness, consider using flavored oils like garlic-infused olive oil.
• Low-Sodium Option: Opt for low-sodium broth if you are watching your sodium intake.

What to Serve with Easy One Pot Pasta

This pasta is amazing served simply by itself. However, it's also excellent served with a protein pairing like Easy Chicken Parmesan, Beef and Sausage Meatballs, or Poor Man's Lobster. We also love to serve it with a simple side salad and bread toasted with garlic spread.

Another delicious pasta dish that these items go great with is this Vegetable Pasta Bake!

Storage and Freezing

Refrigeration: Allow the pasta to cool to room temperature before storing. If you plan to consume it within a few days, store in an airtight container in the refrigerator.

Freezing: It's best to consume this dish fresh or from the refrigerator as freezing impacts the texture. However, you can still freeze it and consume it safely. Allow the pasta to cool completely before freezing. Use freezer-safe containers or heavy-duty resealable plastic bags for freezing.

• For optimal quality, consume frozen leftovers within 1 to 2 months. Thaw in refrigerator overnight before reheating and add broth, water, butter, and/or olive oil if the pasta appears to be dry and needing additional moisture.

Reheating Leftovers: Reheat individual portions as needed. Use a stovetop or microwave, stirring occasionally to ensure even heating. Add a little chicken broth, water, butter, and/or olive oil if it appears to be dry and needing additional moisture.

Frequently Asked Questions

More Easy Pasta Recipes to Try

• Chicken Pasta Bake
• Cajun Alfredo Pasta
• Philly Cheesteak Pasta
• Sun-dried Tomato Caper Pasta

Print

One Pan Pasta (30 minutes!)

This One Pan Pasta effortlessly combines your favorite Italian flavors in one pot in less than 30 minutes. It can be paired with nearly any cooked protein!

Course Main Course

Cuisine American, Italian

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 297kcal

Ingredients

• 4 cups chicken broth
• ½ cup water
• 12 ounces spaghetti or linguini
• 12 ounces cherry or grape tomatoes halved
• 2 cups thinly sliced onion about 1 large
• 4-6 garlic cloves thinly sliced
• ½-1 teaspoon crushed red pepper flakes
• ½ cup sliced fresh basil plus more for garnish
• 2 tablespoons olive oil plus more for garnish
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• Optional Addition: Freshly Grated Parmesan and a Cooked Protein

Instructions

• Combine all ingredients in a large skillet. Bring to a boil over high heat.
• Stir and fold the mixture frequently until pasta is al dente and liquid has nearly evaporated, about 8-10 minutes.
• Taste and adjust seasonings to preference. Serve garnished with fresh basil, a drizzle of olive oil, and/or shredded Parmesan cheese. Top with a cooked protein if desired.

Video

Nutrition

Calories: 297kcal | Carbohydrates: 51g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 1371mg | Potassium: 376mg | Fiber: 3g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg

The post One Pan Pasta appeared first on Dinner in 321.

I love a good sausage and pepper pasta. It's hearty, easy to make, and goes perfectly served with a side salad and garlic bread. This recipe has just a few ingredients and comes together pretty quickly.

We like to use hot Italian sausage with our pasta because it adds a punch of flavor and heat to the dish that my family likes, but you can use sweet Italian or even breakfast sausage if that's what you like. You can also serve this dish over regular pasta or pasta alternatives like zoodles or edamame noodles.

Did I forget to mention this is a budget-friendly meal? Where I live, this whole meal that feeds 4-6 costs $15! Affordable, quick, and yummy…that’s the makings of a perfect dinner!

What You’ll Need

• Olive Oil
• Italian Sausage (or alternative)
• Bell Peppers
• Onion
• Garlic
• Marinara Sauce
• Pasta (or Alternative)
• Parmesan Cheese

Tools You’ll Need

• Large Skillet
• Turner and Tongs
• Rotary Grater

How to Make Sausage and Pepper Pasta

1. Start heating salted water in a large pot while you make the sauce.
2. For the sauce, heat oil in a large skillet on medium-high heat. Add Italian sausage and cook until no longer pink and cooked through. You can either crumble and cook the sausage or cook it in slices. Once it’s done, remove it from the skillet and set aside.

2. To the skillet, add the peppers and onion. Sauté 3-4 minutes, or until slightly tender and the onion is translucent. Add the minced garlic and sauté an additional minute. 

3. Lower the heat to medium-low. Allow the pan to cool down slightly so that the sauce doesn’t splatter. Pour in and stir the sauce. While the sauce simmers for 5-10 minutes, prepare your pasta of choice and drain.
4. Plate the pasta and top with a generous ladle of sauce and parmesan cheese.

Tips and Substitutions

• What to serve with this delicious pasta:
  • Loaded Restaurant Salad or Side Salad
  • Crispy Green Beans
  • Garlic Broccoli and Mushrooms
  • Garlic Bread
• Store leftovers in an airtight container in the refrigerator. It will last 4-5 days.
• You can freeze the sauce in an airtight container for up to 3 months.

More Recipes Like This

• Parmesan Garlic Noodles
• Italian Sausage Tortellini Soup
• One Pot Italian Sausage Pasta
• Saucy Pasta Bake

Print

Sausage and Pepper Pasta

This pasta has just a few simple ingredients and comes together in less than 30 minutes. Perfect for a busy weeknight!

Course Main Course

Cuisine American, Italian

Keyword pasta, pork

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 884kcal

Ingredients

• 2 tablespoon olive oil
• 1 lb Italian sausage, regular or spicy cut in 2-inch slices
• 2 bell peppers Red/Green, sliced
• 1 small onion sliced
• 3-4 garlic cloves minced
• 24 oz marinara sauce
• 16 oz pasta or pasta alternative
• Parmesan Cheese garnish

Instructions

• Bring a pot of boiling salted water to a boil.
• To a large skillet on medium high, add oil. Add Italian sausage and cook until no longer pink and cooked through. Remove from the skillet and set aside.
• To the skillet, add peppers and onion. Sauté 3-4 minutes, or until slightly tender. Add garlic and sauté an additional minute.
• Lower the heat to medium-low. Once the pan cools slightly, pour in and stir the marinara sauce. While the sauce simmers, cook pasta per package directions and drain.
• Plate the pasta and top with a generous ladle of sauce and parmesan cheese.

Video

Nutrition

Calories: 884kcal | Carbohydrates: 101g | Protein: 34g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1646mg | Potassium: 1220mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2600IU | Vitamin C: 93mg | Calcium: 83mg | Iron: 5mg

The post Sausage and Pepper Pasta appeared first on Dinner in 321.