One Pot Pasta with Schafskäse and Tomatoes for Lazy Weeknight Dinners

There’s something quietly satisfying about a meal that comes together in a single pot, especially on those evenings when the day has felt a bit too long. This one pot pasta with Schafskäse and tomatoes is exactly that kind of dish—an easy, comforting blend of flavors that somehow makes you slow down just enough to enjoy the moment. The first time I made it, I remember almost burning the garlic because I got distracted by a phone call halfway through stirring, but somehow that little hiccup just added a bit of extra depth to the flavor. The tomatoes softened and burst, the pasta soaked up the broth, and the Schafskäse melted into little pockets of creamy tang that pulled everything together.

The way the fresh basil leaves wilt slightly on top as you serve it feels like a gentle reminder that simple ingredients can still shine bright. It’s the kind of meal you want to curl up with—maybe with a glass of something you love—because it’s warm, a little rustic, and honestly, pretty forgiving if you don’t get every step perfect.

Why You’ll Love It

• One pot means minimal cleanup, which is a small but very real victory on busy nights.
• The creamy Schafskäse adds a unique tang that’s rich but never overwhelming.
• It’s simple—and that’s kind of the point. No complicated steps or obscure ingredients.
• Fresh cherry tomatoes bring a burst of brightness that balances the richness.
• It’s flexible enough to adjust seasoning as you go, so you can make it just right for your taste.

Don’t worry if you don’t have Schafskäse on hand; I’ve made this with feta or even ricotta in a pinch, though the flavor shifts a bit. It’s all part of the charm.

One Pot Pasta with Schafskäse and Tomatoes

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A simple and delicious one pot pasta recipe featuring creamy Schafskäse (sheep’s milk cheese) and fresh tomatoes, perfect for a quick and flavorful meal.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

300 grams dried penne pasta
400 grams cherry tomatoes, halved
150 grams Schafskäse (sheep’s milk cheese), crumbled
4 cloves garlic, minced
1 small onion, finely chopped
750 milliliters vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil leaves, for garnish

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Instructions

In a large pot or deep skillet, heat olive oil over medium heat.
Add the chopped onion and minced garlic, sauté for 2-3 minutes until softened and fragrant.
Add the halved cherry tomatoes to the pot and cook for 3-4 minutes until they start to soften.
Pour in the vegetable broth and bring to a gentle boil.
Add the dried penne pasta, dried oregano, red pepper flakes, salt, and black pepper.
Stir well to combine and ensure the pasta is submerged in the broth.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 12-15 minutes or until the pasta is cooked and most of the liquid is absorbed.
Once the pasta is cooked, remove the pot from heat and gently fold in the crumbled Schafskäse until slightly melted and creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with fresh basil leaves.

Kitchen Notes: You really only need a good-sized pot or a deep skillet with a lid to pull this off—no fancy equipment required. When serving, a sprinkle of fresh basil or even a drizzle of good olive oil elevates it to something a little more special. I sometimes toss in a handful of baby spinach near the end, though I haven’t tested how it affects the cooking time exactly. If you want it spicier, a pinch more red pepper flakes does the trick, but be cautious—it sneaks up on you. Leftovers reheat well, just add a splash of broth or water to keep things saucy.

FAQ

Can I use a different pasta shape? Yes, penne works best here, but other short pasta shapes like rigatoni or fusilli should cook similarly.

What if I don’t have vegetable broth? Water works in a pinch, though the flavor will be milder, so adjust seasoning accordingly.

Can I make this vegan? You could skip the Schafskäse and add a bit more olive oil or a plant-based cheese alternative, but it won’t have quite the same creamy tang.

Give this one pot pasta a try next time you want dinner that feels like a small, delicious pause in a busy evening. Save it, print it, or just dive right in—you won’t regret it.