Recipe: One Pot Skillet Penne

We primarily eat vegetarian during the week and recently, I’ve been in a bit of a meal rut. We’ve had the same six or seven meals in various rotations and I wanted to try something new. I found a recipe for skillet ziti that used Italian sausage and decided to alter it to be meat-free, and fit what I had in out pantry. The result was delicious! I served this pasta with roasted carrots and our littlest one put away two fulls plates of food!


In a cast iron skillet combine a can of crushed tomatoes (I used Muir Glen’s organic crushed tomatoes with basil-28 oz.), one teaspoon of garlic powder, and a heaping 1/4 tsp of crushed red pepper flakes over medium-high heat for about 5-8 minutes.

Add in a package of penne and 3 cups of water. Boil stirring frequently until the pasta is done.

Add one cup half-and-half and 3/4 cup of Parmesan cheese and stir until the cheese melts.

Top with mozzarella and a bit of basil. I think I used a little too much mozz last night. Just use a enough to give a good topping. It will start melting immediately, but if you want to speed it up you can toss it in the oven for a few minutes.

See? A very easy dinner; quickly cooked and even more quickly eaten!


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