50+ Flavorful Cast Iron Dutch Oven Pasta Recipes You’ll Love

If you love pasta and the ease of one-pot cooking, then a cast iron Dutch oven is your best friend.

This versatile kitchen tool is perfect for making a wide range of pasta dishes that are both easy and full of flavor.

Whether you’re cooking for a cozy family dinner or hosting friends, these 50+ Cast Iron Dutch Oven Pasta Recipes will give you plenty of options to choose from.

From creamy and cheesy to hearty and savory, these recipes promise to satisfy every taste bud.

The beauty of using a Dutch oven is the ability to cook everything in one pot, making cleanup a breeze and meal prep a lot simpler.,

So, let’s dive into some delicious pasta recipes that you can whip up in your cast iron Dutch oven!

50+ Flavorful Cast Iron Dutch Oven Pasta Recipes You’ll Love

Cast iron Dutch ovens are more than just a cooking tool—they’re a game changer for anyone looking to make flavorful, hearty pasta dishes with minimal effort.

With over 50 recipes to choose from, you’ll never run out of ideas for quick weeknight dinners, indulgent weekend meals, or even fancy gatherings.

Each recipe brings something unique to the table, whether it’s the rich, savory sauces, tender meats, or fresh vegetables.

The key to these recipes is simplicity, flavor, and the ease of cooking everything in one pot.

So, grab your Dutch oven, choose a recipe, and enjoy the delicious world of pasta you can create right at home!

One-Pot Cast Iron Dutch Oven Pasta Primavera

This vibrant and wholesome One-Pot Cast Iron Dutch Oven Pasta Primavera brings together al dente pasta with a medley of fresh, sautéed vegetables like bell peppers, zucchini, cherry tomatoes, and spinach. The best part? It’s made in a single Dutch oven, making cleanup a breeze. This dish is bursting with flavors, and the creamy sauce adds a rich, comforting touch.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 12 oz pasta (penne or rotini works well)
• 1/2 cup Parmesan cheese, grated
• 1 cup spinach, fresh or frozen
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the diced onion, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring it to a simmer. Add the pasta, ensuring it’s fully submerged. Cover and cook for 10-12 minutes, stirring occasionally until the pasta is al dente.
4. Once the pasta is cooked, reduce the heat and stir in the heavy cream and Parmesan cheese. Continue stirring until the sauce thickens and the pasta is well-coated.
5. Add the spinach, season with salt and pepper, and stir until the spinach wilts.
6. Serve hot, garnished with fresh basil and additional Parmesan cheese.

This One-Pot Cast Iron Dutch Oven Pasta Primavera is an easy, yet elegant meal that packs a punch of flavor and nutrition. The versatility of the dish makes it suitable for vegetarians and adaptable to whatever vegetables are in season. The creamy, cheesy sauce and al dente pasta will have your taste buds dancing. Plus, cooking everything in one pot cuts down on the time spent in the kitchen, giving you more time to enjoy your meal.

Cast Iron Dutch Oven Baked Ziti with Sausage

Baked Ziti with Sausage in a Cast Iron Dutch Oven offers a comforting, savory experience with layers of tender pasta, Italian sausage, marinara sauce, and melted cheese. This dish is perfect for a hearty family dinner and is made with minimal effort in a single Dutch oven for easy cleanup. The combination of savory sausage, tangy marinara, and gooey cheese is sure to satisfy.

Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage, casing removed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 24 oz marinara sauce
• 1/2 cup water
• 16 oz ziti pasta (or any tubular pasta)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large Dutch oven over medium heat. Add the sausage and break it up with a spoon. Cook until browned, about 5-7 minutes. Remove excess fat if needed.
3. Add the chopped onion and minced garlic to the Dutch oven, cooking for an additional 2-3 minutes until fragrant.
4. Stir in the marinara sauce, water, oregano, salt, and pepper. Bring to a simmer, then add the uncooked ziti pasta. Stir to combine and ensure the pasta is coated with the sauce.
5. Cover the Dutch oven with a lid or foil and bake in the preheated oven for 25-30 minutes.
6. Remove the Dutch oven from the oven and uncover. Dollop the ricotta cheese over the pasta, then top with shredded mozzarella and grated Parmesan.
7. Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Let the baked ziti cool for a few minutes before serving. Garnish with fresh basil.

This Cast Iron Dutch Oven Baked Ziti with Sausage is a comforting, crowd-pleasing dish that will leave everyone satisfied. The richness of the sausage paired with the tangy marinara sauce and melty cheese creates a truly decadent meal. The fact that it’s made entirely in a Dutch oven makes it convenient for busy weeknights or family gatherings. Each bite offers a satisfying balance of flavor and texture, making it a perfect go-to for a filling dinner.

Cast Iron Dutch Oven Creamy Pesto Pasta

Cast Iron Dutch Oven Creamy Pesto Pasta is a decadent, easy-to-make dish that combines fresh basil pesto with a rich, creamy sauce for an unforgettable flavor. The dish is both fresh and indulgent, thanks to the creamy pesto sauce and tender pasta. It’s the perfect meal when you want something comforting but full of vibrant, herby goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup pesto (store-bought or homemade)
• 12 oz pasta (fusilli or farfalle work great)
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 3-5 minutes, until softened.
2. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Stir in the pesto until well combined.
4. Add the uncooked pasta, ensuring it is submerged in the sauce. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
5. Stir in the cherry tomatoes and grated Parmesan cheese. Continue to cook for 2-3 minutes, allowing the sauce to thicken and the tomatoes to warm through.
6. Season with salt and pepper to taste. Garnish with fresh basil before serving.

This Cast Iron Dutch Oven Creamy Pesto Pasta is a simple yet luxurious dish that’s perfect for any occasion. The creamy, rich pesto sauce enhances the flavor of the pasta, while the fresh cherry tomatoes add a burst of juiciness. Whether for a cozy weeknight dinner or a special gathering, this recipe is sure to impress with its vibrant, herbal notes and creamy texture. Plus, the one-pot cooking method makes cleanup a breeze!

Cast Iron Dutch Oven Garlic Parmesan Pasta

Cast Iron Dutch Oven Garlic Parmesan Pasta is a rich, buttery, and savory dish that’s packed with the comforting flavors of garlic, Parmesan cheese, and a touch of cream. The pasta absorbs all the delicious flavors, creating a decadent, creamy experience. It’s an easy, quick meal that’s ideal for busy evenings when you crave something simple yet flavorful.

Ingredients:

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 2 cups chicken broth
• 12 oz fettuccine or spaghetti
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
2. Pour in the chicken broth and bring it to a simmer. Add the heavy cream and stir to combine.
3. Add the pasta and cook, stirring occasionally, until the pasta is tender and the liquid has reduced slightly, about 10-12 minutes.
4. Stir in the butter and Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with freshly chopped parsley for added color and freshness.

This Cast Iron Dutch Oven Garlic Parmesan Pasta is a simple but indulgent dish that’s perfect for satisfying your pasta cravings. The garlic and Parmesan create a rich and aromatic flavor profile, while the creamy sauce adds a luxurious touch to the pasta. It’s a fantastic recipe when you want a comforting meal without spending hours in the kitchen, and the leftovers make for a delicious meal the next day.

Cast Iron Dutch Oven Beef Stroganoff Pasta

Cast Iron Dutch Oven Beef Stroganoff Pasta is a comforting, hearty dish with tender strips of beef, mushrooms, and a creamy, savory sauce. This twist on the classic beef stroganoff uses pasta instead of traditional rice, creating a rich and satisfying meal. It’s perfect for cozy dinners and is made in just one pot for easy cleanup.

Ingredients:

• 1 lb beef sirloin or stew meat, cut into thin strips
• 1 tablespoon olive oil
• 1 small onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup sour cream
• 12 oz egg noodles or any pasta
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes. Remove the beef and set it aside.
2. In the same Dutch oven, add the onion and mushrooms, and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. Return the beef to the Dutch oven and add the pasta. Bring to a simmer and cook, covered, for 10-12 minutes, or until the pasta is al dente.
5. Stir in the sour cream and season with salt and pepper. Cook for an additional 2-3 minutes, allowing the sauce to thicken.
6. Serve hot, garnished with freshly chopped parsley.

This Cast Iron Dutch Oven Beef Stroganoff Pasta is a cozy, comforting dish that combines the richness of beef stroganoff with the heartiness of pasta. The creamy, tangy sauce pairs beautifully with the tender beef and mushrooms, making each bite satisfying and flavorful. This dish is ideal for a family meal or special dinner, and the simplicity of cooking it in a Dutch oven makes it even more appealing.

Cast Iron Dutch Oven Chicken Alfredo Pasta

Cast Iron Dutch Oven Chicken Alfredo Pasta is a classic comfort food that combines creamy Alfredo sauce with juicy, perfectly cooked chicken and pasta. The smooth, velvety sauce coats the pasta beautifully, making this dish an ultimate indulgence. It’s quick to make in a single Dutch oven, allowing you to spend more time enjoying the meal and less time cleaning up.

Ingredients:

• 1 tablespoon olive oil
• 2 chicken breasts, boneless and skinless, sliced into strips
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 12 oz fettuccine pasta
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same Dutch oven, add garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Add the pasta, making sure it is submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally until the pasta is al dente.
4. Stir in the butter and Parmesan cheese until melted and the sauce becomes creamy.
5. Add the cooked chicken back into the pot, season with salt and pepper, and stir to combine.
6. Serve hot, garnished with fresh parsley for a pop of color.

This Cast Iron Dutch Oven Chicken Alfredo Pasta is an easy and luxurious dish that’s perfect for a weeknight dinner or a special occasion. The creamy Alfredo sauce is rich and comforting, while the juicy chicken adds protein and flavor. The best part is that everything is cooked in one pot, making it a hassle-free meal with minimal cleanup. It’s a surefire way to please a crowd and satisfy your cravings for a creamy, indulgent pasta dish.

Cast Iron Dutch Oven Pesto Chicken Pasta

Cast Iron Dutch Oven Pesto Chicken Pasta is a vibrant and fresh dish that combines the rich flavors of basil pesto with juicy chicken and tender pasta. The creamy pesto sauce perfectly coats the pasta, while the chicken adds heartiness to the meal. This dish is simple to make, using just a few ingredients, and it’s packed with flavor in every bite.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 12 oz pasta (penne or fusilli work well)
• 1 cup basil pesto (store-bought or homemade)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Season the chicken with Italian seasoning, salt, and pepper, then add to the Dutch oven. Cook the chicken until browned and cooked through, about 7-8 minutes. Remove from the pot and set aside.
2. In the same Dutch oven, add the garlic and sauté for 1 minute until fragrant.
3. Pour in 4 cups of water and bring it to a boil. Add the pasta and cook according to package instructions, about 10 minutes, until al dente.
4. Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the Dutch oven.
5. Stir in the pesto, heavy cream, and Parmesan cheese until the pasta is well coated. Add the chicken back into the pot and toss everything together. If needed, add the reserved pasta water to achieve the desired sauce consistency.
6. Garnish with cherry tomatoes and fresh basil before serving.

Cast Iron Dutch Oven Pesto Chicken Pasta is a bright and delicious meal that’s both comforting and refreshing. The combination of pesto, chicken, and creamy sauce creates a satisfying dish with fresh, herby flavors. Whether you’re serving it on a weeknight or for a special occasion, this dish comes together effortlessly in one pot and delivers a meal that’s sure to be loved by all.

Cast Iron Dutch Oven Shrimp Scampi Pasta

Cast Iron Dutch Oven Shrimp Scampi Pasta is a light, flavorful dish that highlights the succulent taste of shrimp in a garlic butter sauce, perfectly balanced with a hint of lemon. The pasta soaks up the delicious sauce, making each bite irresistible. It’s a quick, elegant meal that’s ideal for both weeknight dinners and casual gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup white wine or chicken broth
• 1 cup chicken broth
• 12 oz spaghetti or linguine
• 1/4 cup lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp and set aside.
2. In the same Dutch oven, add garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant.
3. Pour in the white wine or chicken broth, scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes.
4. Add the chicken broth and bring to a simmer. Stir in the pasta and cook according to package instructions, about 8-10 minutes, until the pasta is al dente.
5. Once the pasta is cooked, stir in the lemon juice, fresh parsley, and Parmesan cheese. Season with salt and pepper to taste.
6. Add the cooked shrimp back into the Dutch oven and toss everything together. Serve hot, garnished with extra parsley and lemon wedges if desired.

Cast Iron Dutch Oven Shrimp Scampi Pasta is a perfect combination of fresh flavors and satisfying textures. The garlic butter sauce is rich yet light, allowing the shrimp to shine. The pasta absorbs all the wonderful sauce, making each bite incredibly flavorful. This dish is quick and simple, but it feels luxurious and is sure to impress anyone at the dinner table.

Cast Iron Dutch Oven Chicken and Mushroom Pasta

Cast Iron Dutch Oven Chicken and Mushroom Pasta combines tender pieces of chicken, earthy mushrooms, and a creamy sauce to create a comforting and savory meal. The mushrooms add a deep, umami flavor, while the creamy sauce envelops the pasta for a deliciously indulgent experience. This recipe is perfect for a cozy night in or for a satisfying family dinner.

Ingredients:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 small onion, chopped
• 2 cups sliced mushrooms (cremini or button mushrooms work well)
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 12 oz pasta (penne or rigatoni work great)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 7-8 minutes. Remove the chicken and set aside.
2. In the same Dutch oven, add the onion and mushrooms, and cook for about 5 minutes, until the mushrooms release their moisture and soften.
3. Add garlic and cook for another minute, stirring constantly to prevent burning.
4. Pour in the chicken broth and bring to a simmer. Add the pasta and cook according to package instructions, about 10-12 minutes, until al dente.
5. Stir in the heavy cream, Parmesan cheese, and thyme, allowing the sauce to thicken and coat the pasta. Season with salt and pepper to taste.
6. Return the cooked chicken to the Dutch oven and toss everything together. Serve hot, garnished with fresh parsley.

Cast Iron Dutch Oven Chicken and Mushroom Pasta is a creamy, savory dish that’s perfect for a comforting dinner. The earthy mushrooms pair beautifully with the chicken and creamy sauce, while the pasta soaks up all the rich flavors. It’s a meal that feels indulgent without being too heavy, making it a wonderful choice for any occasion. The one-pot cooking method makes cleanup easy, leaving you more time to savor the delicious result.

Cast Iron Dutch Oven Spinach Artichoke Pasta

Cast Iron Dutch Oven Spinach Artichoke Pasta is a creamy, indulgent dish that combines the rich flavors of spinach and artichokes in a velvety cheese sauce, all wrapped around tender pasta. This dish is a comforting take on the classic spinach artichoke dip, making it perfect for those who love creamy, cheesy pasta dishes. It’s a satisfying, one-pot meal that’s easy to prepare and sure to please.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 12 oz pasta (rotini or penne)
• 1 cup cream cheese, cubed
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until softened.
2. Add the garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the spinach and chopped artichokes, cooking for 2-3 minutes until heated through.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.
5. Add the pasta and cook, stirring occasionally, until the pasta is al dente, about 10 minutes. If the liquid evaporates too quickly, add a little more broth or water.
6. Once the pasta is cooked, stir in the cream cheese, Parmesan cheese, and mozzarella until the cheeses melt and create a smooth, creamy sauce.
7. Season with salt and pepper to taste, then garnish with fresh basil or parsley before serving.

Cast Iron Dutch Oven Spinach Artichoke Pasta is a decadent dish that transforms the beloved dip into a full meal. The combination of spinach, artichokes, and creamy cheese sauce is rich and satisfying, while the pasta ensures a hearty, filling meal. It’s the perfect option when you crave a comforting, cheesy dish that’s both indulgent and easy to make in a single pot.

Cast Iron Dutch Oven Cajun Chicken Pasta

Cast Iron Dutch Oven Cajun Chicken Pasta is a spicy, bold dish that brings together tender chicken, smoky Cajun seasoning, and creamy sauce. The pasta soaks up all the flavors of the sauce, making each bite deliciously rich. This dish is perfect for those who enjoy a little heat in their meals and want a one-pot recipe that’s full of flavor and easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into strips
• 2 tablespoons Cajun seasoning
• 1 small onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 12 oz fettuccine or penne pasta
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Season the chicken with Cajun seasoning, salt, and pepper, then add it to the Dutch oven. Cook the chicken until browned and cooked through, about 6-8 minutes. Remove from the pot and set aside.
2. In the same Dutch oven, add the onion, bell pepper, and garlic. Cook for 3-5 minutes until the vegetables soften.
3. Pour in the chicken broth and bring to a simmer. Add the pasta, making sure it’s submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
4. Stir in the heavy cream and Parmesan cheese, letting the sauce thicken and coat the pasta.
5. Return the chicken to the Dutch oven, mixing everything together. Season with additional salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Cast Iron Dutch Oven Cajun Chicken Pasta is a flavorful, zesty dish that brings a taste of the South to your table. The creamy sauce balances the heat from the Cajun seasoning, while the tender chicken and pasta make for a satisfying, filling meal. It’s the perfect dish for those who love bold flavors and want a quick, one-pot meal to spice up their dinner routine.

Cast Iron Dutch Oven Beef and Broccoli Pasta

Cast Iron Dutch Oven Beef and Broccoli Pasta combines tender slices of beef, crisp-tender broccoli, and a savory sauce, all served over pasta for a complete meal. This dish brings together the classic flavors of beef and broccoli with the heartiness of pasta, creating a satisfying and easy-to-make one-pot dinner that’s perfect for busy weeknights.

Ingredients:

• 1 tablespoon olive oil
• 1 lb flank steak or sirloin, thinly sliced
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 cups broccoli florets, steamed or blanched
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon cornstarch (optional, for thickening)
• 12 oz pasta (spaghetti or bowtie work well)
• Salt and pepper, to taste
• Sesame seeds (optional, for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned, about 5-6 minutes. Remove the beef and set it aside.
2. In the same Dutch oven, add the garlic and onion, sautéing for 2-3 minutes until fragrant and softened.
3. Stir in the broccoli and cook for another 2 minutes to heat through.
4. Pour in the beef broth, soy sauce, and oyster sauce (if using), stirring to combine. Bring the mixture to a simmer.
5. Add the pasta, ensuring it is submerged in the liquid. Cover and cook for 10-12 minutes, or until the pasta is al dente.
6. If you’d like a thicker sauce, mix the cornstarch with a bit of water to make a slurry and stir it into the sauce, cooking for an additional 2-3 minutes.
7. Return the beef to the Dutch oven and toss to combine. Season with salt and pepper.
8. Serve hot, garnished with sesame seeds and sliced green onions.

Cast Iron Dutch Oven Beef and Broccoli Pasta is a delicious, easy-to-make dish that combines tender beef, fresh broccoli, and pasta in a savory sauce. The soy and oyster sauces add a deep, umami flavor that complements the beef and vegetables perfectly. It’s a great weeknight meal that provides both protein and vegetables, making it a balanced and satisfying dinner option with minimal cleanup.

Cast Iron Dutch Oven Creamy Tomato Basil Pasta

Cast Iron Dutch Oven Creamy Tomato Basil Pasta is a flavorful and comforting dish with a rich tomato cream sauce and fresh basil. The pasta absorbs the creamy, tangy sauce, making each bite deliciously satisfying. It’s a simple yet indulgent recipe that combines the sweetness of tomatoes with the creaminess of the sauce, making it an ideal dish for a quick dinner that feels special.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce
• 1 cup heavy cream
• 12 oz pasta (penne, rigatoni, or spaghetti)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional, for a bit of heat)
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the diced tomatoes and tomato sauce. Bring to a simmer and let it cook for 5-7 minutes.
4. Pour in the heavy cream and bring the mixture back to a simmer, stirring occasionally.
5. Add the pasta, stirring to ensure the pasta is well coated with the sauce. Cover and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally.
6. Stir in the Parmesan cheese and chopped basil. Season with salt, pepper, and red pepper flakes if using.
7. Serve hot, garnished with fresh basil leaves for a burst of color and flavor.

Cast Iron Dutch Oven Creamy Tomato Basil Pasta is the ultimate comfort food with its creamy, tangy sauce and fresh, vibrant basil. The pasta absorbs the flavors beautifully, making each bite full of warmth and flavor. Whether served for a weeknight family dinner or a weekend gathering, this dish is quick to make, incredibly satisfying, and perfect for any pasta lover.

Cast Iron Dutch Oven Sausage and Peppers Pasta

Cast Iron Dutch Oven Sausage and Peppers Pasta is a hearty, savory dish that combines flavorful sausage, sweet bell peppers, and onions with pasta for a complete meal. The dish is rich with Italian seasonings, and the sausage infuses the sauce with a deep, savory flavor. It’s a one-pot wonder that’s perfect for a filling, comforting meal with minimal effort.

Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 12 oz pasta (rigatoni, penne, or spaghetti)
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 1/2 cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage, breaking it up with a spoon as it cooks. Brown the sausage for 5-7 minutes until fully cooked and browned. Remove the sausage and set aside.
2. In the same Dutch oven, add the bell peppers, onion, and garlic. Cook for 4-5 minutes until the vegetables are softened.
3. Stir in the diced tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
4. Add the pasta, making sure it’s submerged in the liquid. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.
5. Return the cooked sausage to the Dutch oven and stir everything together. Season with red pepper flakes (if using), salt, and pepper to taste.
6. Stir in the Parmesan cheese and garnish with fresh basil before serving.

Cast Iron Dutch Oven Sausage and Peppers Pasta is a bold, satisfying dish that’s perfect for any occasion. The combination of savory sausage, sweet peppers, and Italian seasonings creates a deeply flavorful sauce, while the pasta soaks up all the goodness. It’s a wonderful meal that brings together protein, vegetables, and pasta in a one-pot format, making it ideal for an easy, comforting dinner.

Cast Iron Dutch Oven Lemon Garlic Shrimp Pasta

Cast Iron Dutch Oven Lemon Garlic Shrimp Pasta is a light yet flavorful dish that features succulent shrimp in a bright, tangy garlic lemon sauce. The pasta is coated in the fragrant, buttery sauce, making for a refreshing and satisfying meal. It’s quick to prepare, making it an excellent choice for a weeknight dinner when you want something flavorful but not too heavy.

Ingredients:

• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup white wine or chicken broth
• 12 oz pasta (linguine or spaghetti work best)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the pot and set aside.
2. In the same Dutch oven, add the garlic and cook for 1 minute until fragrant.
3. Stir in the lemon zest, lemon juice, and white wine (or chicken broth), scraping up any browned bits from the bottom of the pot.
4. Add the pasta and cook according to package instructions, about 10 minutes, until the pasta is al dente.
5. Return the shrimp to the Dutch oven and stir in the Parmesan cheese. Season with red pepper flakes (if using), salt, and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Cast Iron Dutch Oven Lemon Garlic Shrimp Pasta is a bright, flavorful dish that’s perfect for those who want something light but still rich in flavor. The tangy lemon and garlic sauce gives the shrimp and pasta a refreshing zest, while the buttery sauce makes it feel indulgent. This dish is quick to prepare, making it an ideal option for a busy weeknight when you want something special without the hassle.

Note: More recipes are coming soon!