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Creamy Sausage and Ricotta One-Pot Pasta

Recipe by Bailey Sissom

This Creamy Sausage and Ricotta One-Pot Pasta is an easy weeknight dinner that cooks entirely in one pot in about 30 minutes. Italian sausage, tomatoes, and pasta simmer together to create a rich, flavorful sauce, while ricotta and mozzarella add a creamy, cheesy finish.

  • Total Time30 minutes
  • Yield4 servings 1x

Ingredients

  • Italian sausage (1 lb | 454g)
  • olive oil (1 tbsp | 15ml)
  • onion (1 small, diced | 150g)
  • garlic cloves (3 cloves, minced | 9g)
  • Italian seasoning (1 tsp | 2g)
  • red pepper flakes (¼ tsp | 0.5g)
  • diced tomatoes (1 can, 28 oz | 794g)
  • chicken broth (1½ cups | 360ml)
  • short pasta (8 oz | 225g)
  • zucchini (1 small, chopped | 150g)
  • fresh spinach (2 large handfuls | 60g)
  • ricotta cheese (¾ cup | 180g)
  • shredded mozzarella cheese (1 cup | 113g)
  • Parmesan cheese (½ cup grated | 50g)
  • balsamic vinegar (1 tsp | 5ml)
  • fresh basil (¼ cup chopped | 10g)
  • salt (½ tsp | 3g)
  • black pepper (¼ tsp | 1g)

Instructions

  1. Heat a large skillet over medium heat and cook Italian sausage (1 lb), breaking it into small pieces as it browns. Cook for about 5–6 minutes until fully cooked and lightly golden. Transfer the sausage to a plate and set aside.
  2. Add olive oil (1 tbsp) to the same skillet if needed, then cook onion (1 small) for about 3–4 minutes until softened. Stir in garlic (3 cloves), Italian seasoning (1 tsp), and red pepper flakes (¼ tsp) and cook for 30 seconds until fragrant.
  3. Pour in diced tomatoes (28 oz) and chicken broth (1½ cups), then stir in short pasta (8 oz). Season with salt (½ tsp)and black pepper (¼ tsp). Bring the mixture to a simmer, reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  4. Stir in zucchini (1 small) and cook for about 3 minutes until just tender. Add fresh spinach (2 large handfuls) and stir until wilted.
  5. Return the cooked Italian sausage (1 lb) to the skillet and stir to combine.
  6. Stir in balsamic vinegar (1 tsp) and mix well so it blends into the sauce.
  7. Dollop ricotta cheese (¾ cup) across the surface of the pasta in several spoonfuls so it melts into creamy pockets.
  8. Sprinkle shredded mozzarella cheese (1 cup) evenly over the skillet, followed by Parmesan cheese (½ cup).
  9. Cover the skillet and cook for 2–3 minutes over low heat until the mozzarella melts and the pasta is hot and bubbly.
  10. Finish by sprinkling fresh basil (¼ cup) over the top before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American

Find it online: https://www.simplysissom.com/summerveggieskilletlasagna/