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    Home » Recipes » Main Dish » Easy Pasta with Ricotta Recipe (One Pot)

    Easy Pasta with Ricotta Recipe (One Pot)

    Published: Apr 16, 2021 · Modified: Apr 4, 2022 by Erin · This post may contain affiliate links · 4 Comments

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    This easy Pasta with Ricotta recipe is made in one pot and takes just 15 minutes from start to finish! It has the flavor of stuffed pasta shells without all of the work, making this a crowd-pleasing weeknight dinner.

    Overhead shot of one pot pasta in a pan, with Parmesan and basil sprinkled over the top and one big scoop of ricotta cheese.

    Posts on this site may contain affiliate links. Please read my disclosure documents for more information.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients & Substitutions
    • Instructions
    • Serving Recommendations
    • Frequently Asked Questions
    • More Recipes
    • Recipe
    • Reviews

    Why You Will Love This Recipe

    Fast - The best part about this one-pot pasta is that it is so easy. It is literally 15 minutes from start to finish.

    One Pan - Dishes are a breeze when you only use one pan for the meal! This pasta is well rounded with all of your food groups, including vegetables, in one dish!

    Flavorful - But it tastes as if you spent a lot longer on it! The secret is the layers of flavor that you get from this delicious combination of ingredients.

    And if you love quick and easy pasta dinner, check out this Garlic Butter Pasta recipe!

    Ingredients & Substitutions

    Italian Sausage: I like to use hot Italian sausage, to give this dish a little extra flavor. But mild or sweet sausage could be used as well.

    Vegetables: Spinach is a nutrient-rich vegetable that adds lots of vitamins to this dish. You could also use shredded zucchini, shredded carrots, or mushrooms! Chopped bell peppers are another wonderful addition.

    Spaghetti Sauce: Instead of having to add a whole bunch of ingredients to flavor tomato sauce, this recipe uses spaghetti sauce that is already seasoned. I recommend Rao's Roasted Garlic spaghetti sauce, but you can use your favorite! If you want a saucier pasta then use 32 ounces instead of 24.

    Pesto: Delallo is my favorite brand of pesto. It is so flavorful! I like to make this recipe when I have leftover pesto to use up. But in place of pesto, you could instead use ¼ cup of fresh basil, ¼ cup of Parmesan, and 2 cloves of garlic.

    Pasta: Shaped pasta has a texture that holds up well to the weight of the other ingredients and does not get mushy, as can sometimes happen with a one-pot pasta. This time I used cellentani, and it worked well, but I prefer to use a textured pasta like fusilli and Cavatappi as the sauce seems to adhere to it a little better.

    Ricotta: The cool and creamy ricotta offers a welcomed break from the subtle spiciness of the pasta. It keeps the heat from building so that every bite can be enjoyed.

    Instructions

    Step One: Cook the sausage

    Grab your favorite big pot and cook up some Italian sausage over medium heat.

    Once it is cooked, pour it into a bowl and set it aside. This is the only dish that you will need to use in addition to the one pot. And it doesn't really count since it is a small item that can be thrown in the dishwasher, right?

    Large pan with browned Italian sausage and a wooden spoon.

    Step Two: Saute the vegetables

    There is no need to wipe out the pan. The sausage bits will help season the rest of the dish. Add a teaspoon of oil and saute the onions and spinach until they are soft.

    Wooden spoon stirring spinach and sausage that are sauteed in a pan.  Sausage, pasta, and spaghetti sauce are in dishes around the frame.

    Step Three: Add remaining ingredients

    Stir in the spaghetti sauce, pesto, red pepper, water, and pasta.

    Bring everything to a boil and cook to the al dente recipe time that is directed on your pasta package.

    Split photo: Left is all of the ingredients (except sausage) dumped into pan, and on the right is after the ingredients have been stirred together.

    Step Four: Mix the sausage back into the dish

    Sausage added to cooked pasta.

    Step Five: Add the ricotta

    Small dollops of ricotta can be added to the pot, across the top of the pasta. Or you can add the ricotta once the ricotta has been portioned onto each individual plate

    When dishing up this pasta I like to sprinkle a little grated Parmesan cheese and chopped fresh basil over the top, to add another dimension of flavor. If you have it, use it! But if you don't, the pasta will still be delicious.

    A plate of pasta topped with ricotta, Parmesan, and basil, with the pan of pasta in the background.

    Serving Recommendations

    • This is a one-pan meal so you can serve it by itself.
    • You could also serve this pasta with steamed broccoli or a garden salad. Green beans are another great side dish.
    • Pair with a Cabernet Sauvignon or Pinot Noir.

    Frequently Asked Questions

    Can I make this gluten-free?

    With the increase of plant-based pastas on the market, it is really easy to make this recipe gluten-free! I love chickpea or red lentil pasta with this recipe. Just check the labels on your other ingredients to make sure no gluten sneaks in.

    How do I reheat leftovers?

    It is best to add a little bit of additional moisture when reheating this pasta. I pour chicken broth or water over the top (a couple of tablespoons per serving) and heat on the stovetop over medium heat. It also microwaves well.

    More Recipes

    • Toasted Ravioli Recipe (Fried, Oven-Baked, and Air-Fried Options)
    • Ultimate Gooey Chocolate Brownies Recipe
    • Green Chile Egg Casserole with Sausage
    • Strawberry Pretzel Salad Without Cool Whip

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    Recipe

    Pan of one pot pasta topped with ricotta, and a spoon.

    Pasta with Ricotta Recipe (One Pot)

    Recipe by: Erin
    Rich and hearty pasta is cooked all in one pot. So easy! And then topped with heavenly clouds of creamy ricotta. Simple gourmet!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Italian
    Servings 8
    Calories 543 kcal

    Ingredients
      

    • 1 lb hot Italian sausage
    • 1 small onion (about ¾ cup finely chopped)
    • 2 cups spinach, roughly chopped (about 2.5 ounces)
    • 24 oz spaghetti sauce
    • ¼ cup pesto
    • ¼ teaspoon crushed red pepper
    • 3 cups water
    • 1 lb shaped pasta (like Cavatappi, fusilli, or penne)
    • 1 ½ cups Ricotta cheese
    • Optional toppings: shredded Parmesan cheese, chopped basil
    Prevent your screen from going dark

    Instructions
     

    • In a large pot, brown sausage over medium heat until there is no pink. If there are large chunks, break into smaller nickel-sized pieces. Once cooked, pour into a bowl and set aside
    • While sausage is cooking, chop your onion and spinach. Once sausage has been removed from pan, add 1 teaspoon of oil into pan and cook onion for 1 minute. Add in spinach and cook an additional 3 minutes, or until vegetables are soft.
    • Add pasta sauce, pesto, red pepper, water, and pasta to pan. Increase heat to high and bring to a boil. Cook according to the package directions for your pasta, stirring occasionally. (Ours was 9 minutes for al dente.)
    • Add sausage back into the pan and stir until dispersed throughout pasta.
    • To serve, spoon into bowls or on plates. Top with Parmesan and basil, if using.
    • Using a tablespoon, scoop a heaping cloud of Ricotta and place it on top of the individual portion of the pasta. Serve immediately.

    Notes

    Substitutions: In place of pesto, you can use ¼ cup of fresh basil, ¼ cup of Parmesan, and 2 cloves of garlic.
     

    Nutrition

    Calories: 543kcal | Carbohydrates: 50g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 986mg | Potassium: 656mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1452IU | Vitamin C: 10mg | Calcium: 153mg | Iron: 3mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Becca B

      April 27, 2021 at 5:08 pm

      5 stars
      I was intrigued with this recipe and decided to try it. Wow! Easy and delicious! Definitely added this recipe to my weekly rotation. Thanks!

      Reply
      • Erin

        April 28, 2021 at 9:48 am

        That is so great, Becca! I am glad that you like this recipe and am so grateful that you took the time to leave a review!

        Reply
    2. Jo Ellen

      April 05, 2021 at 7:46 pm

      5 stars
      I cannot believe how simple this is! Yet the flavor is so complex. It's my new favorite weeknight meal!

      Reply
      • Erin

        April 28, 2021 at 9:50 am

        Isn't it so easy? Thank you for sharing how much you love it!

        Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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