This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. This one-pot meal can also be made in the Crock Pot or Instant Pot.

Looking for more soup recipes? Try my Classic Homemade Chili, Creamy Tortellini Soup, Creamy Zuppa Toscana, or Chicken and Dumplings.

What I love about this soup:

• One-Pot Meal: Is there anything better? No mess, just an easy recipe with an even easier clean-up.
• Simple Ingredients: You probably already have everything on hand, and only need 5 minutes to prep the best taco soup recipe.
• Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier.

How to Make Taco Soup:

Brown Beef: In a large pot, brown the beef, breaking it into small pieces as it browns.

Simmer: Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.

Serve traditional taco soup with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.

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Taco Soup

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 516kcal

Author Lauren Allen

Cost 7

Equipment

• Meat Chopper

Ingredients

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 28 ounce can crushed tomatoes undrained
• 4 ounce can diced green chiles
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans , rinsed and drained
• 17 ounce can corn , drained
• 2 cups low-sodium beef broth

Topping Suggestions:

• Tortilla chips, or fritos
• sour cream
• shredded cheese
• green onions , chopped
• avocado , chopped
• hot sauce
• fresh cilantro

US Customary – Metric

Instructions

• Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
• Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.

Video

Notes

(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days. 

Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. 

Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.

Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.

Vegetarian Taco Soup: Leave the meat out and add extra beans.

Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.

Spices: One packet of taco seasoning can replace the dry spices listed.

Nutrition

Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

I originally shared this recipe September 2017. Updated November 2019, September 2021 and October 2023.

This easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It’s a quick, hearty breakfast all made in just one pan! 

If you love breakfast recipes, try my Hashbrown Breakfast Casserole, Crab Cake Benedict, Egg Salad Sandwich, or Breakfast Taquitos!

Why I love this recipe:

• One Pan – A hearty meal without making a mess in the kitchen? I can’t think of a better way to start my morning.
• Quick – Ready in about 30 minutes, this meal is so fast and easy to throw together.
• Real Potatoes make it taste so fresh, or you could also use frozen diced hashbrowns.

How to make a Breakfast Skillet:

Cook Meat: Add sausage links to a 12’’ skillet and cook over medium heat until browned and cooked through. Remove to a paper towel lined plate. Add bacon and cook until crisp. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there’s not enough grease).

Sauté Vegetables: Add potatoes to the pan in a single layer then season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan then add onion, bell pepper and garlic. Sauté for about 3 more minutes.

Chop the sausage and bacon into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.

Add Eggs: Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well then sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything. Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted.

Serve: Garnish with green onion then serve with red or green salsa and hot sauce.

Recipe Variations:

• Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.
• Sausage: Substitute ½ pound of your favorite ground sausage. 
• Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos by serving the filling inside a warm tortilla.

More Egg Recipes:

• How to Poach an Egg
• Eggs Benedict
• Chilaquiles
• Overnight Breakfast Casserole
• Deviled Eggs
• Breakfast Quesadillas
• Spinach and Bacon Quiche
• Huevos Rancheros

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Breakfast Skillet

This Easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It's a quick, hearty breakfast all made in just one pan! 

Course Breakfast, brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 492kcal

Author Lauren Allen

Cost 15

Equipment

• Cast Iron Skillet

Ingredients

• 8-10 slices bacon , chopped
• 8 breakfast sausage links*
• 1 small onion , diced
• 1 red bell pepper , diced
• 3 cloves garlic , minced
• 1.5 lbs Russet potatoes* , (about 2 large), peeled and diced into ½’’ cubes, about 3 cups
• salt and pepper
• ¼ teaspoon smoked paprika
• 6 large eggs
• 1 cup shredded cheddar cheese , or favorite cheese
• 2 green onions , chopped, for garnish
• salsa , for serving
• Hot sauce , for serving

US Customary – Metric

Instructions

• Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there's not enough grease).
• Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
• Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
• Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.
• Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.

Video

Notes

Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.

Sausage: You can substitute ½ pound of your favorite ground sausage. 

Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos (serve inside a warm tortilla).

Nutrition

Calories: 492kcal | Carbohydrates: 38g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 303mg | Sodium: 585mg | Potassium: 1053mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1725IU | Vitamin C: 52mg | Calcium: 279mg | Iron: 3mg

I originally shared this recipe June 2019. Updated October 2023.

This Harissa Pasta recipe has flavorful harissa paste and sausage in a creamy homemade sauce, tossed with bucatini pasta. The flavor is outstanding and it is ready in just 30 minutes!

Looking for more pasta recipes? Some of my favorites are Peanut Noodles, Slow Cooker Lasagna, or Truffle Mac and Cheese!

Why I love this recipe:

• Flavorful – The harissa paste makes this pasta bold, spicy, and so packed full of flavor you will love.
• 30-Minute Meal – It’s an easy one pot dinner you’ll have on the table in just 30 minutes.
• Customizable – Use some of my suggestions below to customize your dish by adding protein or vegetables.

What is Harissa?

If you’re not familiar with Harissa, it’s a chili paste that originates from Tunisia in North Africa. It’s made of chili peppers, garlic, and spices and adds a spicy and flavorful element to any dish. We like to use it to season chicken, shrimp, or other meat (like our chicken meatballs), add to sauces, pasta or add tiny bit to roasted vegetables.

How to Make Harissa Pasta:

Cook Pasta in a large pot of salted water, according to package instructions, until al dente. Don’t drain.

Brown Meat: Sauté a shallot in olive oil on medium heat, cooking for 2 minutes. Add sausage and cook, crumbling into small pieces with a wooden spoon, until browned. Add garlic and cook for 30 seconds. Season meat with a little salt and pepper.

Finish Sauce: Add tomato paste, harissa paste and oregano to the pan with the sauce and stir, cooking for 1 minute. Gradually stir in chicken stock and sun-dried tomatoes. Turn the heat to low and add cream, parmesan, and parsley. Taste and adjust seasonings as needed.

Toss: Use tongs to transfer the pasta straight from the pot of water into the pan. Toss to combine. If needed, add some hot pasta water to thin the sauce.

Serve this creamy harissa pasta garnished with lots of fresh chopped basil and little extra fresh shredded parmesan.

Make Ahead and Freezing Instructions:

To Make Ahead: Make the Harissa Pasta sauce ahead and store in the fridge for up to 3 days. Reheat on the stove and add cooked pasta when ready to serve.

To Freeze: Freeze the sauce (before adding the pasta), in a freezer safe container for up to 2 months.

Recipe Variations:

More Topping Ideas: Add a sprinkle of crumbled goat cheese, toasted pine nuts, or more fresh herbs like mint or cilantro.

Extra Veggies: Add sautéd roasted red peppers, eggplant, zucchini, cherry tomatoes, or spinach to the pasta.

Gluten Free: Substitute your favorite gluten free spaghetti noodles (I recommend Barilla brand).

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Harissa Pasta

This Harissa Pasta recipe has flavorful harissa paste and sausage in a creamy homemade sauce, tossed with bucatini pasta. The flavor is outstanding and it is ready in just 30 minutes!

Course Main Course

Cuisine Italian, North African

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 587kcal

Author Lauren Allen

Cost 10

Ingredients

• 1 lb bucatini pasta , or spaghetti
• 1 Tablespoon olive oil
• 1 shallot , diced
• 1 lb ground sausage (we use Jimmy Dean)
• 5 cloves garlic , minced
• salt and pepper
• ¼ cup harissa paste , I like the Trader Joes brand.
• ¼ cup tomato paste
• 1 teaspoon dried oregano leaves
• 1 cup low-sodium chicken broth
• 1 cup sun dried tomatoes , finely diced
• 1 cup heavy cream , at room temp
• ¼ cup fresh chopped parsley , plus more to serve if desired
• 1/2 cup freshly grated parmesan cheese , plus more to serve if desired
• 1 cup fresh basil leaves , chopped

US Customary – Metric

Instructions

• Cook pasta in a large pot of salted water, according to package instructions, until al dente. (Don't drain the water.)
• Meanwhile, heat a large pan over medium heat. Once hot, add olive oil. Add shallot, cooking for 2 minutes.
• Add sausage and cook, crumbling into small pieces with a wooden spoon, until browned. Add garlic and cook for 30 seconds. Season meat with a little salt and pepper.
• Add tomato paste, harissa paste, and oregano to the pan with the sauce and stir, cooking for 1 minute. Gradually stir in chicken stock and sun dried tomatoes. Turn the heat to low and add cream, parmesan and parsley. Taste and adjust seasonings as needed.
• Use tongs to transfer the hot pasta straight from the pot of water into the pan. Toss to combine. If needed, add some hot pasta water to thin the sauce.
• Serve garnished with lots of fresh chopped basil and a little extra fresh shredded parmesan.

Video

Notes

Make Ahead Instructions: Make the Harissa Pasta sauce ahead and store in the fridge for up to 3 days. Reheat on the stove and add cooked pasta when ready to serve.

Freezing Instructions: Freeze the sauce (before adding the pasta), in a freezer safe container for up to 2 months.

Extra Veggies: Add sautéd roasted red peppers, eggplant, zucchini, cherry tomatoes, or spinach to the pasta.

More Topping Ideas: Add a sprinkle of crumbled goat cheese, toasted pine nuts, or more fresh herbs like mint or cilantro.

Gluten Free: Substitute your favorite gluten free spaghetti noodles (I recommend Barilla brand).

Recipe inspired by Don’t Go Bacon my Heart 

Nutrition

Calories: 587kcal | Carbohydrates: 57g | Protein: 22g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 686mg | Potassium: 959mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 13mg | Calcium: 129mg | Iron: 3mg

This elegant but simple Truffle Mac and Cheese recipe is creamy, cheesy, and completely indulgent. It’s easy to make in 30 minutes and fancy enough to serve guests.

Looking for more pasta dishes? Try Pesto Tortellini, Seafood Pasta, or Short Rib Ragu!

Why I love this recipe:

• Truffle Oil – I love the extra depth of flavor the truffle oil adds, making it a worthy side dish to any nice meal.
• Side or Main Dish: We love it as the main meal, with veggies or a salad, or it would make a great side dish for a steak or salmon dinner, a bbq, etc.
• Delicious – I was inspired to create this recipe after trying the amazing Truffle Mac and Cheese from The Hidden House, in Chandler, AZ. Although my love for any mac and cheese runs deep (see my traditional mac and cheese, and this baked mac and cheese with bacon), this is my new favorite!

How to make Truffle Mac and Cheese:

Cook Pasta and Shred Cheese: Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.

Make Sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper then cook for 2 minutes. Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute.

Add Cheese: Remove from heat and stir in truffle oil then shredded cheddar and gruyere cheeses, stirring just until melted.

Combine: Add the cooked macaroni noodles then toss to coat. Pour half or the pasta mixture into a greased 9×13 baking dish. Sprinkle ¼ cup parmesan cheese over the top then add remaining pasta and sprinkle with remaining parmesan cheese.

Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese then bake 15-20 minutes or until bubbly.

Serve truffle macaroni and cheese warm with a side salad, french green beans, or your favorite vegetable.

Make Ahead and Freezing Instructions:

To Make Ahead: You can make this easy Truffle Mac and Cheese recipe 1-2 days ahead of time. Prepare the sauce, cook the noodles, and store both separately in the fridge until ready to bake.

To Freeze: Assemble but before baking, cover with plastic wrap and aluminum foil and freeze for 2-3 months.  Allow it to thaw overnight in the refrigerator, then bake as instructed.

Recipe Variations:

• Bacon: Cook bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon to a plate lined with paper towels. Chop or crumble into pieces then add to the mac and cheese the same time as the pasta.
• Toppings: Before serving the baked truffle mac and cheese, try topping with finely chopped sautéed Mushrooms or micro greens.
• Smoker: Try cooking the truffle mac and cheese in your smoker for that extra depth of flavor.
• Homemade Mac and Cheese
• Baked Mac and Cheese

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Truffle Mac and Cheese

Easy homemade Truffle Mac and Cheese that's creamy, cheesy, and completely indulgent. It's easy to make in just 30 minutes and is fancy enough to serve any guests.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 9

Calories 764kcal

Author Lauren Allen

Ingredients

• 1 lb elbow macaroni , uncooked
• ¼ cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 3 1/4 cups milk , any kind
• 2 cups half and half
• 3 cups extra sharp white cheddar , shredded
• 2 cups Gruyere cheese , shredded
• 1 Tablespoon white truffle oil
• 1/2 cup freshly shredded parmesan cheese

Breadcrumb Topping:

• 1 cup breadcrumbs , or panko
• 2 Tablespoon butter , melted
• 1 Tablespoon white truffle oil

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F.
• Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.
• Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.
• Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.
• Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9×13 baking dish. Sprinkle ¼ cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.
• Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.
• Bake 15-20 minutes or until bubbly. Serve warm.

Video

Notes

Make Ahead Instructions: Prepare the sauce, cook the noodles, and store both separately in the fridge 1 to 2 days ahead of time, until ready to combine and bake.

Freezing Instructions: Assemble recipe, but freeze before baking.  Allow to cool completely, cover well with plastic wrap and aluminum foil and freeze for 2-3 months.  Thaw completely before baking.

Nutrition

Calories: 764kcal | Carbohydrates: 57g | Protein: 32g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1029mg | Potassium: 412mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1273IU | Vitamin C: 0.5mg | Calcium: 814mg | Iron: 2mg

 This hugely popular and easy Zuppa Toscana soup recipe is made with sausage, potatoes, kale, bacon and cream. It’s always a crowd pleaser!

Do you love soup recipes as much as I do? Try my Chicken Tortilla Soup, Creamy Tortellini Soup, Chicken and Dumplings, or Beef Noodle Soup!

We can thank the American restaurant Olive Garden for the namesake of this Zuppa Toscana recipe, which translates to “Tuscan Soup”. As usual, the homemade version is fantastic, healthier than what you’d find at a restaurant, and seriously EASY to make!

How to Make Zuppa Toscana:

Brown Sausage: Cook and stir it until it’s nice and brown and crumbled into pieces.

Add Vegetables: Toss in chopped onion, minced garlic, and chopped potato to the pot then add chicken broth and water. Cook until the potatoes are fork tender.

Finish It: Add some cream, cooked bacon, and chopped kale. Season it to your liking with some salt and pepper, then crushed red pepper flakes (if you like a little bit of heat). Serve the Zuppa soup with homemade artisan bread.

Make Ahead and Freezing Instructions:

To Make Ahead: Homemade Zuppa Toscana soup can be made 1-3 days ahead of time, stored in the fridge.

To Freeze: Make the soup according to instructions but don’t add the cream and don’t cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.

More Popular soup recipes:

• Spicy Chicken Soup 
• Chicken Noodle Soup
• Taco Soup
• Roasted Tomato Basil Soup
• French Onion Soup
• Chile Verde Soup

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Creamy Zuppa Toscana

 This hugely popular and easy Zuppa Toscana soup recipe is made with sausage, potatoes, kale, bacon and cream. It's always a crowd pleaser!

Course Main Course, Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 460kcal

Author Lauren Allen

Cost 8

Ingredients

• 1 pound hot ground Italian sausage
• 1 large onion , chopped
• 3 cloves garlic , minced
• 2 large Russet potatoes , or gold potatoes, peeled, quartered, and then chopped in ¼ inch slices
• 5 slices bacon , cooked and crumbled
• 4 1/2 cups low-sodium chicken broth
• 1 cups water
• 3 cups chopped kale (ribs/stems removed)
• 1 1/2 cups heavy whipping cream
• salt and freshly ground black pepper to taste
• crushed red pepper flakes to taste, if desired

US Customary – Metric

Instructions

• In a large soup pot over medium-high heat, Add the ground sausage and cook, breaking it into small pieces as it cooks, until browned. Remove some of the grease and move sausage to one side of the pan.
• Add chopped onions, garlic, and potatoes and sauté for a few minutes. Pour in chicken broth and water and allow mixture to come to a boil.
• Reduce heat to medium low and cook until potatoes are fork tender, about 8-10 minutes.
• Stir in the bacon, chopped kale, and cream. Season with salt and pepper and crushed red pepper flakes, if using. Cook for 2-3 more minutes or until warmed through.
• Serve with homemade Olive Garden Breadsticks.

Video

Notes

Kale: You could also use spinach.

Slow Cooker Instructions: Sauté ground sausage, onion, garlic and potatoes in a pan, then add to the slow cooker with water and broth. Cook on LOW for 5 hours or HIGH for 3, or until potatoes are tender. Stir in cream and season to taste.

Instant Pot: Use the Instant Pot to sauté the sausage, onion, garlic and potatoes on sauté setting. Turn pot off and add water and broth. Cook on High pressure for 4 minutes, with a 10 minute natural release. Stir in kale and cream. Season to taste with salt and pepper.

Make Ahead Instructions: The entire soup can be made 1-3 days ahead of time, stored in the fridge.

Freezing Instructions: To freeze Zuppa Toscana, make the soup according to instructions but don’t add the cream and don’t cook the potatoes until tender. Allow soup to cool, then store in a freezer safe container for up to 3 months. Thaw overnight in the fridge and rewarm on the stove, cooking potatoes until tender, and then stir in cream.

Nutrition

Calories: 460kcal | Carbohydrates: 31g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 615mg | Potassium: 1092mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3619IU | Vitamin C: 42mg | Calcium: 189mg | Iron: 3mg

Recipe adapted from Food.com.

I originally shared this recipe October 2017. Updated September 2020 and September 2023.

My family loves this easy Baked Ziti recipe, and I love that it’s made all in just one pan! It’s as fast and delicious as comfort food gets and ready in less than 30 minutes!

Looking for more 30-Minute Meals? Try our Salmon Bowls, Thai Chicken Lettuce Wraps, Spaghetti Pie, or Crispy Bean and Cheese Burritos!

What we LOVE about this recipe:

• 30-minute meal – This baked ziti with sausage is one of many quick and easy 30 minute recipes that the whole family will enjoy.
• One-Pot Dinner – Only one pan from start to finish, which makes prep and clean-up a breeze.
• Adaptable – This recipe can be varied a lot depending on the ingredients you have on hand, like using different kinds of pasta or ground meat, or add in additional veggies.

How to make Baked Ziti:

Brown Sausage: Heat a large oven-safe skillet over medium heat. Add sausage and cook, crumbling into small pieces, until browned, about 3-5 minutes. Add garlic and crushed red pepper flakes to the pan and cook for 1-2 minutes. 

Make Sauce: Pour in diced tomatoes, tomato sauce, dried basil and oregano. Stir well. Reduce heat and simmer, stirring occasionally, for 5-10 minutes.

Cook Pasta: Add water and dry pasta. Bring to a boil, cover, reduce heat to low and cook, stirring occasionally, for 10-15 minutes or until noodles are tender.

Add Cheese: Stir in the half and half, and parmesan cheese and season with salt and pepper to taste then sprinkle mozzarella evenly on top. 

Bake: Transfer the skillet to the oven and bake until the cheese has melted and browned, about 5 minutes.

Serve the best baked ziti recipe with a side salad or wedge salad and breadsticks or garlic knots!

Make Ahead And Freezing Instructions:

To Make Ahead: Follow the directions of making the sauce, up to step 4. Don’t add and cook the noodles, yet. Continue with step 5 just before you want to serve the homemade baked ziti.

To Freeze: Prepare the ziti pasta up until the baking step. Cover with a double layer of aluminum foil sprayed lightly with non-stick cooking spray then freeze for up to 3 months. Thaw overnight in the refrigerator, and bake for an additional 15-20 minutes, or, bake from frozen, covered in foil for 1 hour and 15 minutes, and uncover and bake 20-30 minutes longer, or until bubbly and warmed through.

Recipe Variations:

• Skillet: You can make it in any type of LARGE skillet, as long as it’s oven proof. A simple cast-iron skillet would work great.
• Noodles: If you can’t find ziti noodles at the store, buy them online, or substitute penne, farfalle, or another type of bite-size pasta.
• Meat: We love the flavor of ground sausage but feel free to substitute ground beef, or turkey.
• Cheese: Substitute any type of shredded cheese if you don’t have mozzarella or parmesan.

Check out all my One Pot Meals:

• Hawaiian Meatballs
• American Goulash
• Sheet Pan Chicken Fajitas
• Pad Thai
• Lemon Chicken Pasta
• Pot Roast
• Spaghetti Pie
• Beef Gyros
• Tamale Pie

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One Pan Baked Ziti

My family loves this easy Baked Ziti recipe, and I love that it's made in just one pan! It's as fast and delicious as comfort food gets and ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 584kcal

Author Lauren Allen

Cost 10

Ingredients

• 1 pound ground Italian sausage
• 14.5 ounce can diced tomatoes
• 8 ounces tomato sauce
• 5-6 cloves garlic , minced
• 1/4 teaspoon crushed red pepper flakes
• 1 Tablespoon dried basil (or ½ cup fresh basil leaves added at the end)
• 1/2 teaspoon dried oregano leaves
• 3 cups water
• 12 ounces ziti pasta (or similar pasta)
• 1/2 cup half and half (or heavy cream)
• 1/2 cup freshly grated parmesan cheese
• freshly ground black pepper
• 1 cup shredded mozzarella cheese

US Customary – Metric

Instructions

• Preheat oven to 450 degrees F.
• Heat a large 12-inch or bigger oven-safe skillet over medium heat. Add sausage and cook, crumbling into small pieces, until browned, about 3-5 minutes. Add the garlic and crushed red pepper flakes to the pan and cook for 1-2 minutes. 
• Add the diced tomatoes, tomato sauce, dried basil and oregano. Stir well. Reduce heat and simmer, stirring occasionally, for 5-10 minutes.
• Add the water and dry pasta. Bring to a boil, cover, reduce heat to low and cook, stirring occasionally, for 10-15 minutes or until noodles are tender.
• Stir in the half and half, and parmesan cheese and season with salt and pepper to taste. Sprinkle mozzarella evenly on top. 
• Transfer the skillet to the oven and bake until the cheese has melted and browned, about 5 minutes. Enjoy!

Video

Notes

Make Ahead Instructions: Follow the directions of making the sauce, up to step 4. Don’t add and cook the noodles, yet. Continue with step 5 just before you want to serve the homemade baked ziti.

Freezing Instructions: Prepare the recipe up until the baking step. Cover with a double layer of aluminum foil sprayed lightly with non-stick cooking spray. Freeze for up to 3 months. Thaw overnight in the refrigerator, and bake for an additional 15-20 minutes, or, bake from frozen, covered in foil for 1 hour and 15 minutes, and uncover and bake 20-30 minutes longer, or until bubbly and warmed through.

Nutrition

Calories: 584kcal | Carbohydrates: 51g | Protein: 27g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 954mg | Potassium: 642mg | Fiber: 3g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 11mg | Calcium: 261mg | Iron: 3mg

*I originally shared this recipe February 2015. Updated November 2018 and August 2023.

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