One-Pot Pasta with Spinach and Tomatoes

Ingredients

• Salt
• Garlic
• Onion
• Boneless
• Ground beef
• Ground
• Grape tomatoes
• Ground turkey
• Oregano
• Chicken thighs
• Pasta
• Tomatoes
• Chicken

Directions

1. Set a Dutch oven or a large saucepan over medium-high heat. Pour in the oil, then tilt the pot so it coats the bottom.
2. Add the onion and garlic to the pot. Cook, stirring, for 3 minutes, until the onion begins to take on some color.
3. Add the tomatoes, stock, oregano, and pasta, keeping that order. Bring everything up to a boil.
4. Stir the pasta down into the liquid so the noodles are covered.
5. Put the lid on, lower the heat to medium-low, and cook for 7 minutes, until the pasta is just shy of done.
6. Take off the lid and stir in the salt.
7. Add the spinach a bit at a time, stirring after each addition until it wilts. Take the pot off the heat and let it sit for 5 minutes.
8. Finish by scattering the cheese over the top.
9. For a riff, use fresh grape tomatoes and add fresh herbs.
10. For another riff, replace the spaghetti with any short pasta shape, such as elbow macaroni, rotini, or shells.
11. For a heartier riff, add chopped skinless, boneless chicken thighs, ground beef, or ground turkey.