• deannastag

One Pot Quarantine Pasta

The second week of Dishin with D was another success! Thank you all for humoring me and my southern accent during this strange time. I think we are all feeling the craziness of the covid pandemic in all different ways. It's so nice to have a community of friends to walk along with during such a weird time!


For those of you who haven't heard yet, I started a pretend cooking show on my Instagram page called, Dishin with D. I love to cook, but with the Safer at Home order, I've taken my cooking to a whole new level! I am quite literally, Addison & Austin's personal chef. Three meals a day plus snacks. I am severely underpaid....



Last night, I made one of my favorite meals, a one pot pasta. Can I get an amen for only having to wash one pot?!?! What a dream! This dish consists of several items that I'm betting you already have in your pantry!


I've made this dish several times in the past. Last night, I tweaked my recipe just a tiny bit and it was a major success! Once I added in the mozzarella cheese and dolloped the whole milk ricotta on top, I put the entire pan under the broiler for a few mins until it was a toasted pasta dish. It was incredible! Stephen and the kids were raving about it all night! I did a darn good job...still patting myself on the back today!


Hope you all enjoy this easy dish! Be sure to share a photo with me by tagging me on social media when you try it! {@DeAnnaStag}


Xoxo,

DeAnna


Recipe

Ingredients:

1TBLS Extra Virgin Olive oil

1/2 Large sweet onion (or 1 small one), diced

2 Garlic Cloves, Minced

1 LB Ground beef

2TBLS Oregano

2 TSP Salt

1 TSP Pepper

3 TBLS Tomato Paste (more if you desire)

1 14.5 ounces can of Diced Tomatoes

2 Cups of Chicken Stock

3 Cups of uncooked pasta. Something sturdy like Francis Coppola Mammarella Quadrefiore Pasta

1 cup of Mozzarella

3/4 cup of Whole Milk Ricotta

Garnish with Basil Ribbons


In a large sauté pan, sauté the onion in the olive oil. Once the onion is softened, add the minced garlic and sauté for another 30 seconds to 1 minute, being careful not to burn the garlic. Add the meat to the pan. Add the 2 TBLS of Oregano as well as the salt and Pepper. Cook the meat until brown & cooked through. Add the tomato paste and stir to mix well. Add the can of diced tomatoes and the 2 cups of Chicken Stock. Stir to combine. Add the pasta and stir. Let simmer for about 10 mins. Mix in the mozzarella and then top with dollops of ricotta. Put under a broiler, on low, for 3-5 mins. Top with fresh basil ribbons. Enjoy!





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