There’s something about the ease of a one pot meal that feels like a quiet win after a busy day. I remember the first time I tried this one pot pasta with jar sauce—it was one of those evenings where I was halfway through a book and kept glancing at the clock, wondering if I could just get dinner done without thinking too much. The kitchen smelled like garlic and herbs within minutes, and I could hear that satisfying simmer as the sauce and pasta melded together. I wasn’t perfectly attentive; honestly, I got distracted by a text and almost forgot to stir. But that little imperfection didn’t matter because the result was this cozy, comforting dish that felt like a warm hug. It was simple, but it didn’t feel plain or rushed.
Why You’ll Love It:
- It’s genuinely quick—five minutes prep and about fifteen cooking, so you can get dinner on the table without stress.
- The minimal cleanup is a huge relief, but that means you’re working with fewer pots, which also means the pasta absorbs sauce differently—not quite as saucy as some multi-pot methods, but still delicious.
- Using jarred sauce means you can swap in your favorite brand or flavor, which keeps things flexible and easy.
- The method invites you to experiment with herbs and cheese—sometimes I throw in a pinch of red pepper flakes or swap Parmesan for Pecorino, depending on what’s in the fridge.
If you’re worried about the sauce sticking or burning, just keep an eye on the simmer and stir every so often. It’s forgiving, really, and that’s part of its charm.
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 (penne, rotini, or spaghetti)
3 cups water
1 jar (24 ounces) marinara pasta sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Instructions
In a large pot or deep skillet, combine the dry pasta, water, jarred marinara sauce, olive oil, garlic powder, dried oregano, dried basil, salt, and black pepper.
Stir the ingredients together to combine and ensure the pasta is submerged in the liquid.
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent the pasta from sticking to the bottom.
Once boiling, reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring frequently, until the pasta is cooked through and most of the liquid is absorbed.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Serve immediately, garnished with additional Parmesan cheese if desired.
Kitchen Notes: A large deep skillet or a medium pot works great here—nothing fancy required. When serving, a simple green salad or some crusty bread makes a nice companion. As for variations, I’ve tried adding chopped spinach toward the end to sneak in some greens, but I’m still figuring out the timing so it doesn’t get too wilted. Sometimes I toss in cooked sausage or a handful of olives for a little extra something, though I haven’t tested all combos thoroughly. And if you’re feeling indulgent, a drizzle of good olive oil on top before serving lifts the whole dish.
FAQ:
Can I use other types of pasta? Yes, penne, rotini, or spaghetti all work well—just keep an eye on cooking times since they vary.
What if I want it creamier? Adding a splash of cream or stirring in some cream cheese at the end can help, but that’s not part of the original recipe.
Can I make this vegan? Absolutely—just skip the Parmesan or use a plant-based alternative.
Ready to make life easier with this simple one pot pasta? Give it a try tonight—you might find it becoming your go-to when time is tight and hunger is real.