One-Pan Pasta Perfection: Easy Ricotta, Artichoke & Mushroom Recipe for Quick Weeknight Dinners

Imagine a gourmet pasta dish, rich with creamy ricotta, earthy mushrooms, and zesty artichokes, all prepared in a single pan from start to finish. Sounds like a dream, right? Well, today, that dream becomes your dinner reality! This incredible One-Pan Pasta with Ricotta, Artichokes & Mushrooms isn’t just easy; it’s an absolute game-changer for busy weeknights, delivering exceptional flavor with minimal effort and even less cleanup.

The secret to this recipe’s phenomenal success lies in one crucial ingredient: refrigerated fresh pasta. Forget the dry stuff for this one; fresh pasta cooks perfectly in the sauce, absorbing all the delicious flavors and creating a truly cohesive dish that dry pasta simply can’t match. Its tender texture and quicker cooking time are what make this a genuine “one-pan wonder.”

The Inspiration: A Recipe for Simplicity and Flavor

This fantastic recipe, originally featured in Cooking Light, was designed with efficiency in mind as one of their go-to weeknight meal suggestions. And it truly lives up to that promise! Beyond the obvious benefit of minimal cleanup (just one pan to wash!), this dish boasts incredibly little prep time. We’re talking about a quick chop here, a quick slice there, and you’re well on your way to a satisfying meal.

For those ultra-busy days, don’t hesitate to take shortcuts! Using pre-chopped onions and pre-sliced mushrooms can shave precious minutes off your preparation. Every little bit helps when you’re racing against the clock to get dinner on the table without compromising on taste. This recipe proves that convenience doesn’t mean sacrificing homemade goodness.

Choosing Your Pan: An Essential Tip for Success

Before you begin, a quick but important note: ensure you use an oven-proof pan. This is crucial because the dish finishes under the broiler, giving that beautiful, bubbly, melted cheese topping. A cast-iron skillet or a stainless steel pan with an oven-safe handle will work perfectly. Avoid pans with plastic or wooden handles that aren’t designed for high oven temperatures.

Step-by-Step Guide to Your One-Pan Masterpiece

Phase 1: Building the Flavor Foundation

• Preheat your broiler to high, making sure the oven shelf is in the highest position. This prepares your oven for the final cheesy finish.
• Heat a large, oven-proof skillet over medium-high heat. A large surface area ensures even cooking for your ingredients.
• Add oil to the pan; swirl to coat. This prevents sticking and helps sauté the aromatics. Extra virgin olive oil adds a lovely Mediterranean touch.
• Add chopped onion, sliced mushrooms, and thinly sliced garlic to the pan. These ingredients form the aromatic base of your pasta.
• Cook for approximately 7 minutes, stirring occasionally. You want the onions to soften, the mushrooms to release their moisture and develop a beautiful golden-brown color, and the garlic to become fragrant without burning. This step is vital for building deep, savory flavors.

Phase 2: Cooking the Pasta to Perfection

• Add chicken (or vegetable) stock, artichokes, salt, pepper, diced tomatoes, and the fresh pasta to the pan. This is where the “one-pan” magic truly happens! The pasta will cook directly in this flavorful liquid, absorbing all the wonderful tastes.
• Bring the mixture to a boil. High heat quickly gets the liquid simmering and starts the cooking process for the pasta.
• Stir everything to combine well. Ensure all the pasta is submerged in the liquid and coated with the other ingredients.
• Cover the pan; reduce the heat to a simmer, and cook for about 8 minutes or until the pasta is tender. Keep an eye on it – fresh pasta cooks quickly. The exact time might vary slightly depending on your pasta’s thickness, but 8 minutes is a great starting point. The liquid should be mostly absorbed, leaving a luscious sauce coating the pasta.

Phase 3: The Creamy, Cheesy Finish

• Evenly dot the pasta mixture with part-skim ricotta and torn fresh mozzarella cheeses. The ricotta will melt into creamy pockets, while the mozzarella will create a beautiful, gooey crust.
• Carefully place the pan under the preheated broiler. Make sure it’s on the highest rack for optimal browning.
• Broil for 2 to 3 minutes, or until the cheese is beautifully melted and lightly golden. Watch it closely! Broilers can work quickly, and you don’t want to burn the cheese.
• Sprinkle evenly with fresh basil just before serving. The vibrant green basil adds a burst of freshness and a fragrant finish.

Why This One-Pan Pasta Will Become Your Weeknight Go-To

Seriously, have you been keeping track of the total cooking time? If not, let me tell you: we’re talking about 20 minutes or less! From the moment you start sautéing to the final sprinkle of basil, this entire meal can be on your table in under half an hour. That’s faster than takeout and infinitely more satisfying.

When served immediately, this dish is wonderfully flavorful and moist. The fresh pasta perfectly absorbs the rich broth, tomatoes, and savory notes from the mushrooms and artichokes. The creamy ricotta and melted mozzarella add a luxurious texture that makes every bite truly enjoyable. It’s a comforting, wholesome meal that doesn’t weigh you down.

Tips for the Best One-Pan Pasta Experience

• Don’t Skimp on Fresh Pasta: As mentioned, this is key. Fresh fettuccine has a delicate texture and cooks quickly, integrating beautifully with the sauce.
• Quality Ingredients Matter: Using good quality extra virgin olive oil, flavorful stock (chicken or vegetable), and ripe fire-roasted diced tomatoes will significantly enhance the final taste.
• Adjust Seasoning to Taste: Taste as you go! Add more salt and pepper if needed, especially after the pasta has absorbed some of the liquid.
• Get Creative with Mushrooms: While button mushrooms work well, feel free to experiment with cremini, shiitake, or even a wild mushroom blend for a more complex flavor profile.
• Broiler Watch: Keep a close eye on your pasta under the broiler. Cheese can go from perfectly melted to burnt very quickly.

Serving Suggestions & Leftovers

This One-Pan Pasta is a complete meal on its own, but it pairs wonderfully with a crisp green salad and some crusty bread to soak up any extra sauce. For a burst of color and a touch of acidity, a drizzle of balsamic glaze just before serving can be delightful.

If you’re lucky enough to have leftovers (it’s hard to resist eating it all!), they are absolutely delicious when reheated. To revive the flavors and moisture, simply add a small amount of marinara sauce or a splash of stock when reheating on the stovetop or in the microwave. The flavors tend to meld even more overnight, making it a fantastic next-day lunch!

Print

One-Pan Pasta with Ricotta, Artichokes & Mushrooms

Adapted from Cooking Light

A delicious one-skillet meal, ready from start to finish in about 20 minutes. Perfect for a quick and satisfying weeknight dinner!

Servings:
4
servings

Author:
Rosemary Stelmach

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup chopped onion (about 4.5 ounces)
• 10 ounces sliced mushrooms
• 4 garlic cloves, thinly sliced
• 2 1/2 cups unsalted chicken stock (for vegetarian version, use vegetable stock)
• 1 9-ounce package frozen artichoke hearts, thawed (about 2 cups)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 14.5 ounce can unsalted fire-roasted diced tomatoes
• 1 9-ounce package refrigerated fresh fettuccine (or gluten-free fresh fettuccine)
• 1/2 cup part-skim ricotta cheese
• 3 ounces fresh mozzarella cheese, torn into small pieces
• 1/4 cup torn fresh basil

Instructions

1. Preheat broiler to high with the oven shelf in the highest position.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms & garlic to pan; cook 7 minutes, stirring occasionally. Add chicken (or vegetable) stock, artichokes, salt, pepper, tomatoes & pasta to pan, and bring to a boil. Stir to combine. Cover; reduce heat, and simmer 8 minutes or until pasta is tender.

3. Dot pasta mixture evenly with ricotta and mozzarella cheeses. Place pan under the broiler. Broil mixture for 2 to 3 minutes or until cheese melts. Sprinkle evenly with basil.

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