CHEESY Pasta with Tomato Paprika Sauce | CRAZY Good One-Pan Recipe

This Cheesy Pasta with Tomato Paprika Sauce is what comfort food is all about. We’re talking a ton of simple yet delicious flavors, easy to make, and all done in about 30 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine from the region of Yecla for a great meal.

To make this recipe, I used penne pasta. But you can use whatever type of thick-cut pasta you like. Such as rigatoni, macaroni, or even ziti. Either way, make sure to check the package instructions on the pasta you are using. That way you perfectly cook it al dente.

For the cheese, I used a combination of fresh mozzarella and grated Manchego cheese. You can use other types of cheese if you like or whatever you have on hand. But I tell you, the combination of these two cheeses gives an incredible pop of flavors to this pasta dish.

TIPS & TRICKS to Make this Recipe: This cheesy pasta will hold for up to 3 days in the fridge and freeze for up to 3 months. When reheating, just add in some liquid if the mixture is too dry.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this CHEESY Pasta with Tomato Paprika Sauce

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CHEESY Pasta with Tomato Paprika Sauce

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 573 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 medium onion (finely chopped)
• 5 cloves garlic (roughly chopped)
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 1 can diced tomatoes 15 oz / 425 grams
• 2 cups vegetable broth 480 ml
• 8 oz penne pasta 225 grams
• 1 ball fresh mozzarella (cut into small bite-sized pieces) 4 oz / 115 grams
• 1/4 cup grated Manchego cheese 30 grams
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. After a couple of minutes, add the chopped onion and garlic into the hot fry pan, mix continuously, after 5 minutes and the onion is translucent, add in the paprika and oregano, quickly mix together, then add in the canned tomato sauce, canned diced tomatoes, and season with sea salt & black pepper, then turn it up to a high heat, give it a mix, and simmer

3. After simmering the tomatoes for about 4 minutes and they've slightly thickened, add in the vegetable broth, give it a mix and bring to a boil, then add in the penne pasta, mix every 2 to 3 minutes, so the pasta doesn't stick together and it all evenly cooks

4. After cooking the pasta for 9 minutes *, which in my case was 3 minutes shy of the pasta being cooked al dente, add the chopped fresh mozzarella, making sure to evenly spread it around, then place a lid on the pan and lower to a low-medium heat, simmer for 3 to 4 minutes or until the pasta is cooked al dente, then turn off the heat and remove the lid

   *take this step when the pasta you are using is 3 minutes shy of being cooked al dente, make sure to check package instructions on the pasta you are using

5. Top off the pasta with the grated Manchego cheese and some chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

CHEESY Pasta with Tomato Paprika Sauce

Amount Per Serving

Calories 573 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 11g69%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 52mg17%

Sodium 930mg40%

Potassium 761mg22%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 11g12%

Protein 24g48%

Vitamin A 1511IU30%

Vitamin C 21mg25%

Calcium 444mg44%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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