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Here is what you'll need! One-Pot Swedish Meatball Pasta Servings: 4 INGREDIENTS 1 pound ground beef ½ cup seasoned bread crumbs ½ finely minced onion 1 egg ½ tablespoon salt (for meatballs) ½ tablespoon pepper (for meatballs) 2 tablespoons canola oil 2 cups beef broth 2 cups milk ½ tablespoon salt (for sauce) ½ tablespoon pepper (for sauce) 1 tablespoons Worcestershire sauce 4 cups egg noodles 1 cup shredded parmesan cheese ½ cup chopped parsley PREPARATION 1. In a large bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper, mixing until evenly combined. 2. Heat the canola oil in a pot over medium-high heat. Take about a golf ball-size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs. 3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. 4. Bring the liquid to a boil, then add the egg noodles. 5. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. 6. Add the parmesan and the parsley, stirring until the cheese is melted. 7. Enjoy! One-Pot Pasta Primavera Servings: 4 INGREDIENTS 4 cups broth of your choice 10 ounces uncooked linguine 10 ounces broccoli florets 1 pound asparagus, chopped into 1-inch pieces 1 small onion, diced 4 cloves garlic, minced ½ teaspoon red pepper flakes Salt, to taste Pepper, to taste 1 teaspoon olive oil 4 ounces mushrooms, sliced ¼ cup heavy whipping cream ½ cup parmesan cheese, grated 3 tablespoons fresh parsley, finely chopped PREPARATION 1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir. 2. Add the mushrooms and bring to a boil. 3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs. 4. Add the heavy cream, parmesan cheese, and parsley, and toss for an additional 3 minutes. 5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes. 6. Enjoy! One-Pot Cheesy Taco Pasta Servings: 10-12 INGREDIENTS 1 pound ground beef 1 (15 oz) can diced tomatoes 1 (15 oz) can whole kernel corn 1 (15 oz) can tomato sauce 2 cups water 1 package taco seasoning Salt, to taste Pepper, to taste 2 cups uncooked elbow macaroni 1 ½ cups colby jack cheese PREPARATION 1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot. 2. Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil. 3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally. 4. Remove from heat. Sprinkle cheese on top and cover. 5. Serve once cheese is melted! Enjoy! One-Pot Chicken Fajita Pasta Servings: 3-5 INGREDIENTS 3 tablespoons oil 3 chicken breasts, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 onion, sliced 1 teaspoon salt 1 teaspoon pepper 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon garlic powder 5 cups milk 4 cups penne pasta 1 cup pepper jack cheese, shredded PREPARATION 1. Heat oil in a large pot over high heat. 2. Add chicken and cook until no pink is visible, then take the chicken out. 3. Add the bell peppers and onion, cooking until the onion is translucent. 4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated. 5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking. 6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta. 7. Add the cheese and mix until melted. 8. Enjoy! One-Pot Lemon Garlic Shrimp Pasta Servings: 4 INGREDIENTS 8 ounces linguine 2 tablespoons olive oil 8 tablespoons (1 stick) unsalted butter 4 cloves garlic, minced 1 teaspoon crushed red pepper 1 ¼ pounds large shrimp Salt, to taste Pepper, to taste 1 teaspoon dried oregano 4 cups b
Macaroni and Cheese 101, the perfect recipe, from Martha Stewart Living Omnimedia. Serves 12 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 8 tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano 1 pound elbow macaroni 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes
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This one-pot pasta recipe combines a few fresh ingredients, water, and a touch of olive oil with dried pasta, and it all cooks together in a saute pan. Subscribe for now for more! https://www.youtube.com/channel/UCa1lzE78b8BSB4qT2mgYEOg Facebook: https://www.facebook.com/Cooking-with-Mitisha-519385628227111/?ref=aymt_homepage_panel
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Everyone loves a weeknight meal they can get on the table in 20 minutes. This one-pot pasta recipe combines a few fresh ingredients, water, and a touch of olive oil with dried pasta, and it all cooks together in a saute pan. With its straight sides and flat bottom, it’s ideal for this dish. #justonepot
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Martha Stewart's One Pot Pasta Recipe - Martha Stewart