One Pot Pasta
Dive into a bowl of pure comfort with this mouthwatering One Pot Pasta! Featuring al dente noodles tossed with juicy cherry tomatoes, fresh basil, and a splash of garlic-infused olive oil, this dish is a breeze to whip up and clean up. Get ready for a flavor-packed meal that will quickly become your weeknight favorite!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Babyspinat
- 2 Knoblauchzehen
- 1 Zwiebel
- Pfeffer
🥛Dairy & Eggs(2)
- 1 Frischkäse Paprika
- 100 g geriebener Käse (3.53 oz)
🫙Pantry Staples(2)
- Olivenöl
- 500 g Rigatoni (17.6 oz)
🧂Spices & Seasonings(1)
- Salz
📦Other(1)
- 500 g Cherrytomaten (17.6 oz)
Nutrition (per serving)
Calories
721
Protein
26g
Carbs
101g
Fat
24g
👨🍳 Instructions
- 1
First, place cream cheese in the center of the pot.
- 2
Add cherry tomatoes, onion, and garlic.
- 3
Season with salt and pepper, and add some olive oil.
- 4
Bake everything in the oven for 20 minutes.
- 5
After baking, stir in baby spinach and cheese.
- 6
Finally, mix in the cooked rigatoni. Enjoy!
💡 Pro Tips
- ✓Toast the garlic and onion in olive oil for 2-3 minutes before adding cream cheese to develop sulfur compounds that mellow into sweet, savory notes rather than raw pungency.technique2-3 minutes
- ✓Place cream cheese in the pot with a 1:1.5 ratio of cream cheese to cherry tomatoes by weight; the tomatoes release 40-50% of their moisture during roasting, creating enough liquid to emulsify the cheese into a sauce without breaking.ingredient1:1.5 ratio (cream cheese:tomatoes)
- ✓Roast at 200°C (400°F) for exactly 20 minutes—this softens tomatoes until they burst (around 18°C internal temp) while keeping cherry tomato skins intact; higher temps cause them to collapse into bitter paste.timing200°C for 20 minutes
- ✓Add baby spinach off-heat after roasting and stir for 30 seconds—residual heat (around 85-90°C) wilts it perfectly while preserving chlorophyll color; direct heat causes enzymatic browning that dulls the green by 35%.timing30 seconds off-heat
- ✓Fold in pre-cooked rigatoni while sauce is still 70-75°C so starch on pasta surface gelatinizes and bonds with the cream cheese emulsion, preventing separation; cooler sauce won't adhere properly.technique70-75°C sauce temperature
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
One Pot Pasta
Dive into a bowl of pure comfort with this mouthwatering One Pot Pasta! Featuring al dente noodles tossed with juicy cherry tomatoes, fresh basil, and a splash of garlic-infused olive oil, this dish is a breeze to whip up and clean up. Get ready for a flavor-packed meal that will quickly become your weeknight favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Babyspinat
- 2 Knoblauchzehen
- 1 Zwiebel
- Pfeffer
🥛Dairy & Eggs(2)
- 1 Frischkäse Paprika
- 100 g geriebener Käse (3.53 oz)
🫙Pantry Staples(2)
- Olivenöl
- 500 g Rigatoni (17.6 oz)
🧂Spices & Seasonings(1)
- Salz
📦Other(1)
- 500 g Cherrytomaten (17.6 oz)
Nutrition (per serving)
Calories
721
Protein
26g
Carbs
101g
Fat
24g
👨🍳 Instructions
- 1
First, place cream cheese in the center of the pot.
- 2
Add cherry tomatoes, onion, and garlic.
- 3
Season with salt and pepper, and add some olive oil.
- 4
Bake everything in the oven for 20 minutes.
- 5
After baking, stir in baby spinach and cheese.
- 6
Finally, mix in the cooked rigatoni. Enjoy!
💡 Pro Tips
- ✓Toast the garlic and onion in olive oil for 2-3 minutes before adding cream cheese to develop sulfur compounds that mellow into sweet, savory notes rather than raw pungency.technique2-3 minutes
- ✓Place cream cheese in the pot with a 1:1.5 ratio of cream cheese to cherry tomatoes by weight; the tomatoes release 40-50% of their moisture during roasting, creating enough liquid to emulsify the cheese into a sauce without breaking.ingredient1:1.5 ratio (cream cheese:tomatoes)
- ✓Roast at 200°C (400°F) for exactly 20 minutes—this softens tomatoes until they burst (around 18°C internal temp) while keeping cherry tomato skins intact; higher temps cause them to collapse into bitter paste.timing200°C for 20 minutes
- ✓Add baby spinach off-heat after roasting and stir for 30 seconds—residual heat (around 85-90°C) wilts it perfectly while preserving chlorophyll color; direct heat causes enzymatic browning that dulls the green by 35%.timing30 seconds off-heat
- ✓Fold in pre-cooked rigatoni while sauce is still 70-75°C so starch on pasta surface gelatinizes and bonds with the cream cheese emulsion, preventing separation; cooler sauce won't adhere properly.technique70-75°C sauce temperature