One-Pot Tomato and Milk Pasta with Mozzarella
A creamy, kid-friendly one-pot pasta combining tangy marinara, milk, and melted mozzarella for a quick, comforting meal. This Italian-inspired one-pot recipe, ready in about 20 minutes, pairs penne pasta, whole milk, marinara sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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
- 1 1/2 cups whole milk
- 1 cup marinara sauce
- 1 cup water
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large saucepan, combine 8 oz uncooked penne pasta, 1 1/2 cups whole milk, 1 cup marinara sauce, and 1 cup water. Stir gently until ingredients are evenly distributed.
- Step 2: Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook uncovered for 12-15 minutes until the pasta is tender and most of the liquid is absorbed.
- Step 3: Remove the saucepan from heat and stir in 1 cup shredded mozzarella cheese, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until the cheese melts and the sauce becomes creamy and coats the pasta evenly.
Frequently asked questions
How long does One-Pot Tomato and Milk Pasta with Mozzarella take to make?
Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Tomato and Milk Pasta with Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in One-Pot Tomato and Milk Pasta with Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Tomato and Milk Pasta with Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Tomato and Milk Pasta with Mozzarella?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
