skillet pasta

Quick and easy weeknight dinner, all in one pan and on the table in 30 minutes.

Pasta with Bacon, Onions and Mushrooms

olive oil

bacon,

yellow onion, peeled, halved lengthwise and thinly sliced

oz fusilli (corkscrew shape) pasta

salt and pepper

flat-leaf parsley, chopped

Parmigiano-Reggiano

Bring a large pot of salted water to a boil. &nbsp;In the meantime, heat olive oil in large skillet over medium heat and cook bacon until golden brown and most of the fat has rendered, about 8 minutes. &nbsp;Add the onions, sprinkle lightly with salt, and cook and stir for another 8 minutes, until tender.

Push bacon/onion mixture to the side, increase heat to medium-high and add the mushrooms to the pan. &nbsp;Cook without stirring until they start to sizzle and brown, releasing their liquid, about 5 minutes. &nbsp;Lower heat, sprinkle with salt and then stir to combine with bacon and onions and cook another 3 minutes or so.

Cook pasta in boiling salted water until al dente, about 10 minutes. &nbsp;Transfer pasta to skillet, reserving pasta cooking water. &nbsp;Reduce heat to low and slowly stir in 1 cup of pasta water. &nbsp;Cook and stir, scraping up any browned bits, until sauce is silky and pasta is evenly coated, 2-3 minutes.

Turn off heat and stir in chopped parsley and half the Parmesan cheese. &nbsp;Season to taste with salt and pepper. Serve in pan, or transfer to large bowl, and top with remaining cheese. &nbsp;Enjoy.

One Pan Creamy Tomato Pasta with spinach and mozzarella will become your savior on busy weeknights. Ready in under 30 minutes and picky eater-approved, this skillet pasta is a crowd favorite.

One Pan Creamy Tomato Pasta

Tbsp. olive oil

onion

cherry tomatoes, halved

dry penne pasta

marinara sauce

water

garlic powder

oregano

black pepper

spinach

heavy cream

mozzarella cheese

basil leaves

Parmesan cheese

Heat 2 Tbsp. oil in a large skillet with a fitted lid over medium heat. Add onion and tomatoes; cook 7 to 8 minutes, until the onion is soft and tomatoes are broken down and jammy.

Add pasta, marinara sauce, water, garlic powder, oregano, salt, and pepper. Increase heat to medium-high and bring mixture to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes.Remove lid and stir in heavy cream, spinach, and cheese. Stir continuously until spinach wilts and cheese melts, about 2 minutes. Garnish with fresh basil and Parmesan, if using. 

These Garlic Parmesan Shellbows are LIFE-CHANGING. Creamy, garlicky, cheesy pasta that's made in just one pot. Make it a side, serve it in a skillet with chicken and veg, or eat it all on its own. SO good!

One-Pot Garlic Parmesan Shellbows

butter

garlic, minced (sub 1/4 teaspoon garlic powder)

broth

milk

salt

pasta (SHELLBOWS ARE SO FUN!)

Melt butter over medium heat. Add garlic and sauté until fragrant and soft (avoid browning, though).

Garlic Parmesan Shellbows Step 1

Add the broth, milk, salt, and pasta. Bring to a boil and then turn the heat down to a low simmer. Let the pasta cook for 15-or-so minutes, until soft and the liquid has reduced. (The milk might form a skin on top of the pot or on the spoon &#8211; no worries, just skim it off.)

Add the broth, milk, salt, and pasta. Bring to a boil and then turn the heat down to a low simmer. Let the pasta cook for 15-or-so minutes, until soft and the liquid has reduced.

Garlic Parmesan Shellbows Step 2

When the sauce is thickened and the pasta is soft, stir in the Parmesan. And if you feel like you want to take it up a notch, add the cream.

Garlic Parmesan Shellbows Step 3

There you go! Yum! So many serving options, but for now you need to spend at least two minutes standing over the hot pan doing some taste testing.

Garlic Parmesan Shellbows Step 4

My husband tried to make this for me and was so disappointed it didn’t work out.  I was able to fix it but he felt so bad he couldn’t get it to thicken even after extending the cook time  and adding a ton of extra cheese.  I grabbed a second pot and mixed flour and butter as if I were making a basic white sauce and then added it to the very watery pasta. It thickened up in seconds and was really good. 

I feel bad because this recipe didn’t seem like it should be hard but completely stumped him despite him faithfully following the directions.  He even made a special trip on his busy day to get cream which we couldn’t use because of wet it was. 

The flavour is great but I wouldn’t recommend if you aren’t willing to tinker. Oh well. It was still delicious.

My 5 year old was looking over my shoulder when I opened the email with this recipe an hour ago and immediately asked if we could have this for lunch and we had everything on hand (except the specific shellbow shape pasta) so we did.  My milk didn't form a skin on top - it curdled in the pot to a tiny cottage cheese like texture which was a little unsightly but tasted fine.  I found that after 16 minutes of simmering time, the pasta was already really soft, but there was still a lot of sauce left - enough that the pasta was just kind of sitting in the sauce, rather than the sauce hugging the pasta.  I wound up tripling the amount of parmesan to 1.5 cups to thicken the sauce enough to create an actual sauce like in the photo.  I think next time I'll use 2 cups of vegetable broth instead of 2.5 and see if that helps - unsure what to do about the curdling milk.  I brought the mixture up to a boil and turned it down immediately, so it wasn't boiling for an extended period.

We just had this for dinner and it was amazing! This is going to be a new staple for us. I made a double recipe and used 4 cups broth and 2 1/2 cups milk since that worked out with what I had. I added a little extra parmesan and some garlic powder, onion powder, freshly ground pepper, and dried basil while the pasta was boiling. So so good! Thanks for the recipe!

So made a VEGAN VERSION of this and it was AMAZING. Used almond milk instead of whole milk and instead of heavy cream Silk makes a heavy cream alternative. 

worked amazing will definitely doing this again for dinner!!!

We love anything with parmesan. Sometimes simple recipes are true pleasure :)  loving it totally.

Made this tonight and it is heaven! So simple, yet so satisfying and delicious!

Its different kind of pasta recipe with cloves gives a extraordinary taste. Thanks. Visit link.👇👇

https://www.blogging-2020.com

Delicious! It also came together quickly which I love. I used half and half because that's what I had on hand and didn't add the final 1/4 cup. The pasta was still a creamy dream. I paired the pasta with oven roasted asparagus. Thanks for the recipe!

Made this for dinner tonight with tri-color Conchiglie pasta and Reggianito cheese because that’s what I had and OMG it was outstanding. This is the 4th recipe of yours I’ve made and it sounds kinda silly, but I continue to be impressed with how they all turn out EXACTLY like the picture ☺️

I made a couple of cocktails to go with the pasta and it was the perfect celebration dinner (my daughter and I left the house for the first time in 58 days this afternoon...total lockdown here in Argentina and today was the first day kids were allowed out for a walk) - so perfect in fact that my husband devoured 3 bowls! 😆

Top 3 skillet pasta recipes from across the web

The most viewed skillet pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Pasta with Bacon, Onions and Mushro...

One Pan Creamy Tomato Pasta

One-Pot Garlic Parmesan Shellbows

Top 3 skillet pasta recipes from across the web

The most viewed skillet pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta with Bacon, Onions and Mushro...

One Pan Creamy Tomato Pasta

One-Pot Garlic Parmesan Shellbows

The most viewed skillet pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine