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One Pot Tuscan Ziti Recipe

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A family favorite meal that can be thrown together quickly with whatever veggies and noodles you have on hand! Using only one pot for this Tuscan ziti makes for quick clean up too. This is just the simple and tasty recipe you need to add to your family’s rotation.

One Pot Tuscan Ziti | Super Healthy Kids | Food and Drink

I’ve been making a variation of this recipe ever since a college roommate served it to me and I fell in love. It’s the perfect combo of creamy, zesty and healthy. It’s versatility makes it super easy to throw together! You’re going to love it.

So I have a caveat: you may have already noticed, but I don’t usually use ziti noodles for this recipe. I’ve used them and they’re great, but they’re a little hard to find sometimes. This time I used campanelle, but “Tuscan campanelle” is just a mouthful. Rotini and penne also work well. So basically any medium-sized pasta you have on hand will be great. But no matter what I use, I always call this ziti. I guess it’s just catchy!

One Pot Tuscan Ziti | Super Healthy Kids | Food and Drink
Making one pot Tuscan ziti

Start by boiling your noodles in the pot you intend to use for the finished recipe. Boil according to package directions until al dente (you want them on the less-cooked side because they’ll soften more in the sauce). Drain, rinse, and leave in your colander until you’re ready for them in ten minutes. If you’re short on time and don’t mind using an extra pot, you can also boil these simultaneously with the next step.

One Pot Tuscan Ziti | Super Healthy Kids | Food and Drink

Next, saute onions in olive oil over medium-high heat until softened and going translucent. Add garlic and veggies, mixing over the heat until spinach wilts. It will totally fill your pot at first and seem like waaaaay too much, but it will shrink like magic. Think of all that spinach you’re getting in! Score.

Pour in your sauce ingredients next – diced tomatoes, tomato sauce, Italian seasonings, Greek yogurt and sour cream. You can use all Greek yogurt if you want, but you’ll get a sourer flavor that is a little harsher than when you add in sour cream. But the Greek yogurt is great because it adds some protein, so if you’re game to use it, go for it!


Note: If you’re in a pinch, just use a jar of spaghetti sauce in place of the tomatoes, sauce, and Italian seasonings. This makes it easy when you’re running low on pantry supplies. It’s so versatile!

Finally, add your pasta back in, as well as 1 1/2 cups of cheese. I prefer using Italian blend because it has an array of delicious cheeses, but I’ve used mozzarella with some Parmesan as well and it works splendidly. Again, most any shredded cheese you have on hand should work. Experiment and find out what combination your family likes best!

One Pot Tuscan Ziti | Super Healthy Kids | Food and Drink

Mix the pot well and make sure the cheese is melted, then remove from the heat. Sprinkle with the remaining 1/2 cup of cheese and serve! If you want to go the extra mile, you can bake the pasta at 350* F for 10 minutes to give it a little extra umph (and help you keep it warm if you aren’t serving it right away!). If you’re planning to bake it, make sure to use a cast iron pot from the start, or transfer it to a 9×13 baking dish (but then it’s not one pot…).

One Pot Tuscan Ziti | Super Healthy Kids | Food and Drink

Your family is sure to love this deliciously creamy pasta – and you’re sure to love how easy it is to make and clean up! Enjoy.

One Pot Tuscan Ziti

A family favorite meal that can be thrown together quickly with whatever veggies and noodles you have on hand! Using only one pot for this Tuscan ziti makes for quick clean up too. This is just the simple and tasty recipe you need to add to your family's rotation.
4.12 from 25 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: One Pot Tuscan Ziti
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 743kcal


  • 16 ounce pasta, shapes
  • 2 tablespoon olive oil
  • 1 cup, chopped onion
  • 2 clove garlic
  • 2 medium squash, summer
  • 16 ounce spinach
  • 28 ounce diced tomatoes, canned
  • 28 ounce tomato sauce
  • 3 teaspoon Italian Seasoning
  • 1 cup Greek yogurt, plain
  • 1 cup sour cream
  • 1 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • In a large pot, boil noodles according to package instructions until al dente. Drain and rinse and keep aside in colander.
  • Dice onion and mince garlic.  Slice yellow squash (or zucchini if you prefer!).
  • In the same large pot over medium-high heat, add olive oil and saute diced onion for 5 minutes, until slightly translucent. Add garlic, squash, and spinach and stir until spinach has wilted, about 5-7 minutes. Salt and pepper vegetables to your liking.
  • Pour excess liquid out of the diced tomatoes can. Add diced tomatoes, tomato sauce, Italian seasonings, Greek yogurt, and sour cream to the pot and bring to a boil. Add noodles and 1 1/2 cups cheese (mix the mozzarella and parmesan cheese together) and mix well. Keep over heat until cheese has melted.
  • Top with remaining 1/2 cup cheese and serve hot.
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Calories: 743kcal | Carbohydrates: 81g | Protein: 42g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 2088mg | Fiber: 13g | Sugar: 22g

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Recipe Rating


This recipe is a winner and completely being overlooked! What a fresh tasting yet healthy option, and best of all, my 20-month old toddler enjoyed eating it. Thank you!

Really love this meal. I have made it 3 times already and plan on making it again this week. I don’t use sour cream and just use more yogurt.

5 stars
I substituted butternut squash for yellow squash, and it was really delicious! It is a great one-pot, vegetarian recipe. My daughter loves it, and so do I!

4 stars
It was easy to make. I agree with the other reviewer that it makes ALOT. We prepared it for 4 people and had a decent amount of left overs. Also, we had a LOT of sauce. Next time I would reduce the amount of sauce by about 1/2. We forgot to buy spinach… so our is sans spinach.

5 stars
It really makes a lot, but is delicious. We used hokkaido pumpkin and frozen spinach. It`s really easy to prepare and tastes great.

4 stars
My husband LOVED this dish. I liked it and my two young kids didn’t. It may have been the Italian seasoning? Willing to make it again and make some adjustments.

4 stars
Definitely needs more noodles in the recipe. I made the whole 16oz box because I knew by looking it was too much sauce. other than that, I used Wildtree’s spaghetti seasoning and did 2tbsp and added some Wildtree rancher steak rub to taste.

5 stars
I agree with the other reviews- this made a TON of sauce. I halved the sauce and doubled the noodles and we still had tons of leftovers. We also added Italian sausage.

4 stars
We enjoyed it. However, I only used a 14 oz can each of tomato sauce and diced tomatoes. It was more than enough sauce at that ratio. Next time I make it I will add some carrots to the sauce to help make it a little sweeter.

I made this for dinner last night and everyone, including two picky little toddlers, enjoyed this meal! Super easy to make and it made a large amount so we have lots of leftovers. We generally followed the recipe with a couple of additions and one substitution – Italian sausage and zucchini, and substituted Dubliner cheese for the mozzarella since we ran out of mozz a couple of days ago. Thanks for the recipe!

5 stars
Loved it! My kids eat it without complaint. I did use 16oz of penne pasta. I couldn’t find ziti pasta. If I hadn’t used the 16oz it would have been way to saucey.

5 stars
This was really good! Enjoyed by the whole family with crusty bread and Caesar salad. I sautéed some chicken first with the onions and garlic for added protein.

Can someone tell me how many cups of pasta this calls for? I’m in Canada and I don’t think our bags of pasta have oz on them. Just trying to figure an equivalent in cups.