Some evenings, the last thing you want is a complicated dinner recipe. This one pot pasta with jar sauce steps in as a reliable friend on those nights when you’re juggling work, errands, and maybe a distracted half-listening to a podcast. Toss everything in one pot, and in about 20 minutes, you’ve got a warm, comforting meal that barely leaves a mess behind.
I remember the first time I made this – I was halfway through stirring when my phone buzzed, and I got sidetracked looking up something completely unrelated. I think I stirred a little too vigorously then, but the pasta still turned out just right: tender with a bit of bite, and the sauce clinging to every twist and turn of the noodles. It wasn’t perfect, but that’s the charm of this dish – it’s forgiving, quick, and doesn’t demand your full attention.
Why You’ll Love It:
- Minimal cleanup thanks to cooking everything in one pot — no juggling pans or draining pasta.
- Uses pantry staples and your favorite jarred sauce, so it’s ready whenever you are.
- Comforting and flavorful, even if you’re rushing or multitasking in the kitchen.
- It’s simple — and that’s kind of the point. No fancy ingredients or techniques needed.
Don’t worry if you’ve never done a one pot pasta before. It’s easier than it looks and a great way to get dinner on the table without stress.
PrintOne Pot Pasta with Jar Sauce
A quick and easy one pot pasta recipe using your favorite jarred pasta sauce. Perfect for a simple weeknight dinner with minimal cleanup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4
Ingredients
12 ounces dry pasta (such as penne or rotini)
3 cups water
1 jar (24 ounces) marinara pasta sauce
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 cup grated Parmesan cheese, plus extra for serving
Fresh basil leaves, for garnish (optional)
Instructions
In a large pot or deep skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the dry pasta, water, jarred marinara sauce, salt, black pepper, and dried Italian seasoning to the pot. Stir to combine.
Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked al dente and most of the liquid has been absorbed, about 12 to 15 minutes.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Serve the pasta hot, garnished with additional Parmesan cheese and fresh basil leaves if desired.
Kitchen Notes: You don’t need any special equipment to pull this off — just a large pot or deep skillet that can hold the pasta and sauce comfortably. I usually serve this with a green salad or some steamed veggies to round out the meal. If you want to mix things up, you could add cooked sausage, mushrooms, or a handful of spinach during the last few minutes of cooking, though I haven’t tested all of these variations myself. Sometimes I sprinkle extra Parmesan on top or add fresh herbs if I have them around, but it’s just as good plain.
FAQ:
Can I use any pasta shape? Yes, shapes like penne, rotini, or fusilli work well because they hold onto the sauce nicely.
What if the sauce gets too thick? Just add a splash of water or broth while cooking to keep things saucy.
Can I make this vegan? Sure! Skip the cheese or use a plant-based alternative.
How long does it keep? Leftovers stay good for up to 3 days in the fridge, and reheating with a little water helps restore the texture.
When the day’s been long and your stomach’s rumbling, this one pot pasta with jar sauce is ready to step in. Give it a try, save the recipe for later, and enjoy the simple pleasure of a meal that’s both quick and comforting.