One-Pot Cheesy Tomato Pasta with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty, customizable pasta dish simmered with tomatoes and vegetables in a single pot for minimal cleanup. This Italian one-pot recipe, ready in about 30 minutes, pairs penne pasta, olive oil, and onion for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz penne pasta
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1/2 cup vegetable broth
• 1/2 cup mozzarella cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small diced onion and cook for 5 minutes until translucent and softened.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to brown the garlic.
3. Step 3: Add 1 (28 oz) can crushed tomatoes, 1/2 cup vegetable broth, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper; bring to a gentle simmer and cook for 5 minutes.
4. Step 4: Add 8 oz penne pasta, stir to coat, cover, and simmer for 12 minutes, stirring occasionally, until pasta is tender.
5. Step 5: Stir in 1/2 cup grated mozzarella and 1/4 cup grated parmesan; cook for 2 minutes until cheese melts, then serve immediately.