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I’m a messy cook – I leave dirty cutting boards, bowls, and utensils all over the kitchen when I’m whipping up my favorite dishes. With this one-pot pasta recipe, you only need to use 4 dishes – knife, cutting board, pot, and spoon! Not only that, it’s delicious and quick – the perfect solution to a busy school day dinner. Whip up this recipe, or change it up by adding additional veggies, spices, or broth instead of water! Your cleaner kitchen will thank you.


1 box (16 oz) uncooked pasta – really any will work, but I recommend either penne or fettucini
12 oz cherry or grape tomatoes, halved
1 small onion, sliced thin
4 cloves garlic, sliced thin
½ teaspoon red pepper flakes
4 springs basil (or more if you love basil like I do!)
2 tablespoons Tillamook Salted Butter
2 teaspoons salt
¼ teaspoon pepper
4 ½ cups water
8 oz Tillamook Shredded Italian Blend Cheese


Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, butter, salt, pepper, and water in a large pot. Bring to a boil. Stir frequently and cook until pasta is al dente and water is mostly gone (should be about 10 minutes, but check on the back of your pasta box!). Mix in Tillamook Cheese and season to taste with salt and pepper, then serve.

Recipe inspiration: Martha Stewart


Linda Vitola

There is cheese and there is TILLAMOOK!

August 23rd, 2013 at 4:25 pm

Carol Grisham

What would you recommend instead of tomatoes? I'm allergic.

August 23rd, 2013 at 9:08 pm


Tried this tonight with pagoda Quinoa pasta...had to add an extra cup of water so there would be sufficient water to boil...the corn/quinoa-based pasta got too sludgy...wouldn't recommend using it, but will try again with regular penne (didn't have enough penne on hand). The cheese was too stringy melty after mixing in (at least when mixed into the sludge that my pasta and water became :) ). Added peas. Next time will add some precooked chicken, too.

August 25th, 2013 at 9:09 pm

Sally Garrard

This sounds good so will give it a try!

August 26th, 2013 at 1:33 pm


Tillamook Team

Hi Linda,

Thanks for your comment! I’m so happy to hear you love our cheese as much as we do. Learn more about what makes Tillamook Cheese extra special here!

All the best,

Callie, of the Tillamook team

August 29th, 2013 at 2:17 pm


Tillamook Team

Thanks for asking, Carol! I love adding zucchini to my stir fries and pasta dishes. They’re so tasty, and should cook at the same time as the other ingredients. If you want to stick to the same color combination, you could also try red bell peppers. Thanks again for your comment.


Callie, of the Tillamook team

August 29th, 2013 at 2:23 pm


Tillamook Team

Hi Trish,

Thanks for your comment! I love your creativity, and I hope your next batch works out! Adding chicken is a great idea, and a perfect way to include more protein. Let me know how it turns out!


Callie, of the Tillamook team

August 29th, 2013 at 2:29 pm


Tillamook Team

Hi Sally,

Thanks for your comment! I’d love to hear about how it works out.

All the best,

Callie, of the Tillamook team

August 29th, 2013 at 2:40 pm


Can I substitute quinoa noodles? Would the recipe still work?

August 31st, 2013 at 8:22 am


Tillamook Team

Hi Randi,

Thanks for your question! I heard from another fan that substituting Pagodas Quinoa Pasta turned out a little goopy, but maybe if you tried using quinoa grain instead the recipe would work. I say give it a try and let us know how it turns out!

All my best,

Callie, of the Tillamook team

September 17th, 2013 at 10:30 am
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