One-pot tomato pasta
Cook a one-person pasta dinner in its tomato sauce, then stir in cheddar. One saucepan and a few shared pantry ingredients.
18 minutes total · 1 serving · dinner
Prep: 3 minutes. Cooking: 15 minutes.
Ingredients
- 3/4 cup Small dry pasta (85 g) — Approximate measure of small dry pasta; the shape affects the amount in a cup.
- 3/4 cup Canned diced tomatoes (200 g) — Approximate; include the tomato juice.
- 3/4 cup Tap water (180 ml)
- 1 tsp Neutral cooking oil (5 ml)
- 1/8 tsp Table salt (0.6 g)
- 1/4 cup Shredded cheddar (28 g) — Shredded cheese; measure loosely, without packing it down.
Equipment and available appliances
- Stove or cooktop
- Refrigerator
- 1 × Small saucepan with lid
- 1 × Heat-safe spatula or cooking spoon
- 1 × Can opener
- 1 × Measuring cups and spoons
- 1 × Lidded food container
Method
- Add the dry pasta, tomatoes with their juice, measured water, oil, and salt to a saucepan.
- Bring to a gentle boil, then reduce the heat and simmer uncovered. Stir often so the pasta does not stick.
- Begin checking after 10 minutes. Continue until the pasta is tender, adding a small splash of water if it becomes dry before the pasta is done.
- Turn off the heat and stir in the cheese. Let stand briefly so the sauce thickens before serving.
Helpful notes
- Different pasta shapes need different cooking times; the package time is a starting guide.
- Refrigerate the unused canned tomatoes in a covered food container.
Before you start
Original starter recipe; not yet kitchen-tested. Follow safe food handling and check product labels for allergens. The amounts and times shown here describe one original batch. The planner estimates sequential batches for larger portions of heated meals so the suggested cookware remains suitable.
- Wash hands and produce before preparing food. Refrigerate perishable ingredients and leftovers promptly.
Keep the cheese refrigerated. Transfer any unused opened canned tomatoes, including their juice, to a covered food container and refrigerate promptly. Follow package guidance for using the remaining food.
- The container count allows separate storage for unused opened canned ingredients. The planner can reuse one storage container across recipes using the same leftover ingredient.
Food-handling guidance and sources
- Wash hands, produce, utensils, and work surfaces. Clean can lids before opening. Keep refrigerated foods at 40°F / 4°C or colder and frozen foods at 0°F / −18°C. Refrigerate perishables and leftovers within 2 hours, or within 1 hour above 90°F / 32°C. Divide larger leftovers into shallow containers. Reheat leftovers to 165°F / 74°C. FDA: Safe food handling
Dietary tags describe the listed basic ingredients. Check every product label for allergens, cross-contact, and animal-derived additives; tags are not an allergy guarantee.
Grocery price references
Default prices are dated U.S. retailer reference prices checked October 10, 2026, with source links provided. Some retrieved pages may be cached. These are not live or local checkout quotes, and the examples do not form a single-store basket. Prices, promotions, stock, package sizes, tax, delivery, and other fees may differ. Edit prices to match your store; your edits remain separate from the linked references.
- Small dry pasta — Walmart reference: Great Value Elbows, 16 oz. 16 oz box — $1.24; checked 2026-10-10.
- Canned diced tomatoes — Walmart reference: Great Value Diced Tomatoes in Tomato Juice, 14.5 oz. 14.5 oz can including juice — $0.96; checked 2026-10-10.
- Neutral cooking oil — Walmart reference: Crisco Pure Vegetable Oil, 16 fl oz. 16 fl oz bottle — $2.97; checked 2026-10-10. This reference is a small 16 fl oz bottle, not a claim about the lowest unit price.
- Table salt — Walmart reference: Great Value Iodized Salt, 26 oz. 26 oz / 737 g carton — $0.94; checked 2026-10-10. The listing supplies 737 g for the 26 oz package, so the printed metric amount is retained.
- Shredded cheddar — Walmart reference: Great Value Mild Cheddar Finely Shredded Cheese, 8 oz. 8 oz bag — $1.97; checked 2026-10-10.