le creuset dutch oven pasta recipes

Le Creuset Dutch ovens are beloved for their versatility, durability, and ability to deliver perfectly cooked meals with minimal effort.

When it comes to pasta dishes, these iconic kitchen tools shine, helping you create comforting, hearty, and delicious meals.

Whether you’re craving a creamy mac and cheese, a tangy lemon chicken pasta, or a rich, indulgent baked ziti, the Le Creuset Dutch oven allows for even cooking and flavor infusion, making every pasta dish a success.

In this blog, we’ll explore 30+ Le Creuset Dutch oven pasta recipes that are not only easy to make but also perfect for any occasion.

From quick weeknight dinners to cozy weekend meals, these recipes will transform your pasta nights into something extraordinary.

30+ Flavorful Le Creuset Dutch Oven Pasta Recipes: A Perfectly Cooked

The Le Creuset Dutch oven is the ultimate companion for pasta lovers who want to elevate their dishes with ease.

Its even heat distribution ensures perfectly cooked pasta, rich, flavorful sauces, and evenly roasted meats or vegetables.

With these 30+ Le Creuset Dutch oven pasta recipes, you’ll never run out of delicious ideas for family dinners, gatherings, or simple yet satisfying meals.

From classic comfort foods to modern twists on Italian favorites, the possibilities are endless.

So, grab your Le Creuset and get ready to create a collection of unforgettable pasta dishes that will become staples in your kitchen.

Creamy Tomato Basil Pasta in a Le Creuset Dutch Oven

This Creamy Tomato Basil Pasta recipe uses the versatile Le Creuset Dutch oven to create a rich, velvety sauce that envelops the pasta. With the natural flavors of fresh tomatoes, garlic, and basil, it’s a perfect balance of creamy and tangy. The Dutch oven ensures even heat distribution, giving the pasta a silky smooth texture that’s incredibly comforting and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1/2 cup fresh basil, chopped
• 12 oz pasta (penne or spaghetti)
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Make the sauce: In a Le Creuset Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for about 3-4 minutes until softened. Stir in garlic and cook for another minute, until fragrant.
3. Simmer the tomatoes: Add crushed tomatoes, heavy cream, and sugar. Season with salt and pepper to taste. Bring to a simmer, reduce heat, and let the sauce cook for 10-15 minutes, stirring occasionally, to thicken.
4. Combine pasta and sauce: Add the cooked pasta to the sauce, stirring gently to coat. Cook for an additional 2-3 minutes for the flavors to meld together.
5. Finish and serve: Stir in fresh basil and Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with extra basil and Parmesan.

This creamy tomato basil pasta is a comforting and satisfying meal, perfect for any night of the week. The Dutch oven’s ability to hold and evenly distribute heat creates a smooth, well-balanced sauce that elevates the dish. The combination of fresh ingredients, including basil, garlic, and Parmesan, adds layers of flavor. The creamy, tangy sauce envelops each bite of pasta, making this a dish that will quickly become a family favorite.

One-Pot Garlic Parmesan Pasta in a Le Creuset Dutch Oven

This One-Pot Garlic Parmesan Pasta recipe is a quick, easy, and flavorful meal that comes together in a single Dutch oven. The garlic and Parmesan cheese create a rich, savory sauce that coats every piece of pasta. Perfect for busy nights, it’s simple to make and offers a decadent, restaurant-quality result with minimal cleanup.

Ingredients:

• 2 tablespoons butter
• 6 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 12 oz fettuccine or spaghetti
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Prepare the sauce: In a Le Creuset Dutch oven, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
2. Cook the pasta: Add chicken broth and heavy cream to the pot. Stir in the pasta, ensuring it’s submerged in the liquid. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to form a creamy sauce.
3. Finish the dish: Stir in grated Parmesan cheese, salt, and pepper. Continue to cook for another 2-3 minutes until the sauce thickens. Taste and adjust seasoning as needed.
4. Serve: Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately.

This One-Pot Garlic Parmesan Pasta is the definition of comfort food with its creamy texture and bold garlic flavor. By using the Le Creuset Dutch oven, the pasta absorbs all the rich flavors as it cooks, creating a savory sauce without any extra pots to clean. The smooth Parmesan sauce perfectly balances the al dente pasta, making it an ideal dish for both busy weeknights and casual dinners with friends and family.

Le Creuset Baked Ziti with Sausage and Ricotta

Baked Ziti with Sausage and Ricotta is an Italian classic that’s made even more delicious in a Le Creuset Dutch oven. This hearty dish features ziti pasta baked in a savory tomato sauce with crumbled sausage, creamy ricotta, and melted mozzarella. The Dutch oven ensures an even bake and retains the dish’s moisture, making each bite a flavorful, gooey delight.

Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage, crumbled
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 12 oz ziti pasta, cooked al dente
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Prepare the sauce: In a large Le Creuset Dutch oven, heat olive oil over medium heat. Add crumbled sausage and cook until browned, about 6-8 minutes. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
2. Simmer the tomato sauce: Stir in crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Let the sauce simmer for 15 minutes, allowing the flavors to meld together.
3. Assemble the baked ziti: Preheat the oven to 375°F (190°C). Stir the cooked ziti into the sauce, ensuring it’s evenly coated. Drop spoonfuls of ricotta cheese over the pasta, followed by half of the shredded mozzarella and Parmesan cheese. Stir to combine.
4. Bake: Sprinkle the remaining mozzarella cheese over the top. Cover with a lid and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
5. Serve: Garnish with fresh basil and extra Parmesan cheese. Serve hot and enjoy!

This Baked Ziti with Sausage and Ricotta is the perfect comfort food, combining rich tomato sauce, savory sausage, and creamy cheeses. Cooking it in a Le Creuset Dutch oven ensures even heat distribution, resulting in a perfectly baked dish with melted cheese that holds its structure. Whether you’re feeding a crowd or enjoying a family dinner, this hearty meal is sure to please. The combination of flavors and textures in every bite is a true Italian indulgence.

Le Creuset Chicken Alfredo Pasta

This Chicken Alfredo Pasta made in a Le Creuset Dutch oven is a creamy, rich, and indulgent dish that is perfect for a cozy dinner. The creamy Alfredo sauce, made with butter, cream, and Parmesan, pairs beautifully with tender chicken and pasta. Using the Dutch oven to cook this dish ensures a smooth, well-incorporated sauce and even cooking, making it a perfect weeknight meal.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, diced
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 12 oz fettuccine pasta, cooked al dente
• 2 tablespoons unsalted butter
• Fresh parsley, chopped (optional)

Instructions:

1. Cook the chicken: In a Le Creuset Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper, then add to the pot. Cook for about 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken and set aside.
2. Make the Alfredo sauce: In the same Dutch oven, add minced garlic and cook for 1 minute until fragrant. Add the heavy cream and chicken broth, bringing the mixture to a simmer. Let it cook for 4-5 minutes to thicken slightly.
3. Combine pasta and chicken: Stir in the cooked fettuccine pasta and cooked chicken. Add grated Parmesan cheese and butter, stirring until the cheese melts and the sauce is smooth and creamy.
4. Serve: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley if desired and serve hot.

This Chicken Alfredo Pasta is the ultimate comfort food. The Le Creuset Dutch oven ensures the sauce is creamy and smooth, enveloping the tender chicken and pasta perfectly. The rich, garlicky Alfredo sauce, paired with the savory chicken, makes for an indulgent meal that will leave you craving more. With minimal ingredients and one-pot cooking, this dish is ideal for both busy nights and special occasions.

Le Creuset Beef Stroganoff Pasta

Beef Stroganoff Pasta is a hearty, rich dish that’s made even more delicious in a Le Creuset Dutch oven. Tender strips of beef, a creamy mushroom sauce, and perfectly cooked pasta come together in this comforting meal. The Dutch oven helps lock in the flavors, ensuring every bite is savory and satisfying. Perfect for a cozy dinner, this recipe is easy to prepare and full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 lb beef sirloin, sliced thinly
• Salt and pepper, to taste
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 12 oz egg noodles, cooked al dente
• Fresh parsley, chopped (optional)

Instructions:

1. Cook the beef: Heat olive oil in a Le Creuset Dutch oven over medium-high heat. Season the beef with salt and pepper and cook for 3-4 minutes, until browned on all sides. Remove the beef and set aside.
2. Prepare the sauce: In the same pot, add chopped onion and sliced mushrooms, cooking for 4-5 minutes until softened. Add garlic and cook for another minute until fragrant.
3. Make the Stroganoff sauce: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let the sauce reduce for 5-7 minutes.
4. Combine beef and pasta: Stir in the sour cream and cooked beef, then add the cooked egg noodles. Stir gently to combine and coat the pasta in the sauce.
5. Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.

This Beef Stroganoff Pasta is a wonderfully rich and creamy dish that’s elevated by the Dutch oven’s ability to retain heat and develop flavors. The combination of tender beef, earthy mushrooms, and tangy sour cream creates a comforting, satisfying dish. It’s a perfect meal for a hearty dinner, and the simplicity of cooking everything in one pot makes cleanup a breeze.

Le Creuset Shrimp Scampi Pasta

Shrimp Scampi Pasta is a vibrant and flavorful dish that combines succulent shrimp with a tangy, garlicky lemon sauce. The Le Creuset Dutch oven helps to cook the shrimp to perfection and infuses the pasta with the delicious, buttery sauce. Quick to prepare, this dish is perfect for a weeknight dinner or an elegant meal with minimal effort.

Ingredients:

• 2 tablespoons olive oil
• 1 lb large shrimp, peeled and deveined
• Salt and pepper, to taste
• 6 cloves garlic, minced
• 1/2 cup white wine
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 1/4 cup unsalted butter
• 12 oz spaghetti, cooked al dente
• Fresh parsley, chopped
• Red pepper flakes (optional)

Instructions:

1. Cook the shrimp: Heat olive oil in a Le Creuset Dutch oven over medium heat. Season the shrimp with salt and pepper and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
2. Make the sauce: In the same pot, add garlic and cook for 1-2 minutes until fragrant. Add white wine and lemon juice, scraping up any browned bits from the bottom of the pot. Let the sauce simmer for 2-3 minutes to reduce slightly.
3. Finish the dish: Stir in butter, lemon zest, and cooked pasta. Toss until the pasta is coated with the sauce. Add the shrimp back into the pot and stir gently to combine.
4. Serve: Garnish with fresh parsley and a pinch of red pepper flakes for some heat, if desired. Serve immediately.

This Shrimp Scampi Pasta is light, flavorful, and full of zesty lemon and garlic notes. Cooking in a Le Creuset Dutch oven ensures the shrimp are perfectly cooked and the pasta absorbs all the rich, buttery sauce. The combination of fresh ingredients like lemon, garlic, and shrimp creates a dish that feels special, while being easy enough to prepare on a busy evening. It’s a fantastic seafood pasta option that’s both refreshing and indulgent.

Le Creuset Lemon Chicken Pasta

The Le Creuset Lemon Chicken Pasta is a bright and zesty dish, where tender chicken meets a tangy lemon and garlic sauce. The rich, buttery sauce envelops the pasta, while the fresh lemon adds a refreshing touch. Using a Dutch oven to cook the chicken and pasta ensures a perfectly balanced dish with layers of flavor. This recipe is a perfect blend of comfort and freshness, ideal for any season.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into strips
• Salt and pepper, to taste
• 3 cloves garlic, minced
• Zest and juice of 2 lemons
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 12 oz pasta (linguine or fettuccine)
• 2 tablespoons unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions:

1. Cook the chicken: Heat olive oil in a Le Creuset Dutch oven over medium heat. Season chicken strips with salt and pepper. Add to the Dutch oven and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set it aside.
2. Prepare the sauce: In the same pot, add minced garlic and cook for 1 minute until fragrant. Add lemon zest, lemon juice, and chicken broth. Stir and bring to a simmer, scraping any browned bits from the bottom of the pot.
3. Combine the pasta: Add heavy cream and stir to combine. Let the sauce simmer for another 3-4 minutes until it thickens slightly. Add the cooked pasta and toss to coat in the sauce.
4. Finish the dish: Stir in butter to create a silky texture. Return the chicken to the pot and combine. Taste and adjust seasoning with salt and pepper.
5. Serve: Garnish with chopped parsley and serve immediately.

This Lemon Chicken Pasta is the perfect dish when you’re craving something light yet satisfying. The tangy lemon and garlic sauce gives it a refreshing burst of flavor while the creamy texture of the sauce creates a balanced and indulgent experience. Cooking everything in the Le Creuset Dutch oven ensures that the chicken stays tender and juicy, while the pasta absorbs all the vibrant flavors. It’s an easy, quick-to-make dish that feels both indulgent and refreshing.

Le Creuset Spinach and Ricotta Stuffed Shells

Le Creuset Spinach and Ricotta Stuffed Shells is a delicious, comforting Italian dish that brings together pasta shells filled with a creamy ricotta and spinach mixture, topped with marinara sauce and melted mozzarella. The Dutch oven allows for an even, slow bake that ensures the pasta is perfectly cooked, the cheese is perfectly melted, and the sauce is perfectly absorbed. This recipe is a crowd-pleaser and makes for an ideal family dinner.

Ingredients:

• 12 large pasta shells
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) marinara sauce
• 1 package (10 oz) frozen spinach, thawed and drained
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (optional)

Instructions:

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, about 9-10 minutes. Drain and set aside.
2. Prepare the sauce: In a Le Creuset Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened (about 3-4 minutes). Stir in the marinara sauce, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, then remove from heat.
3. Prepare the filling: In a large bowl, mix the ricotta cheese, spinach, mozzarella, and Parmesan. Season with salt and pepper to taste.
4. Stuff the shells: Stuff each pasta shell with the ricotta and spinach mixture, placing them in a single layer in the Dutch oven over the marinara sauce.
5. Bake: Cover the Dutch oven with a lid and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the lid and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown.
6. Serve: Garnish with fresh basil and serve hot.

These Spinach and Ricotta Stuffed Shells are a perfect example of classic comfort food with a homemade touch. The creamy ricotta filling pairs beautifully with the savory marinara sauce and melted mozzarella. Using the Le Creuset Dutch oven ensures that the shells cook evenly and retain moisture, creating a perfectly baked dish. This recipe is great for feeding a crowd or for making ahead, as it reheats wonderfully.

Le Creuset Mushroom and Truffle Oil Pasta

Mushroom and Truffle Oil Pasta is a decadent, earthy dish that comes together in a Le Creuset Dutch oven. The combination of earthy mushrooms and luxurious truffle oil creates a rich and aromatic pasta sauce that’s simple yet indulgent. The Dutch oven helps cook the mushrooms evenly, ensuring a deeply flavorful sauce that coats the pasta perfectly. This is a dish that feels elegant and gourmet, making it a perfect option for a special dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mixed mushrooms (cremini, shiitake, and portobello), sliced
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup vegetable or chicken broth
• 1/4 cup heavy cream
• 12 oz fettuccine pasta, cooked al dente
• 2 tablespoons truffle oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Cook the mushrooms: Heat olive oil in a Le Creuset Dutch oven over medium heat. Add the sliced mushrooms and cook for 7-8 minutes, stirring occasionally, until they are browned and softened.
2. Prepare the sauce: Add minced garlic to the mushrooms and cook for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.
3. Finish the sauce: Add broth and heavy cream to the pot, bringing the mixture to a simmer. Let it cook for another 5-6 minutes to thicken slightly. Season with salt and pepper to taste.
4. Combine the pasta: Stir in the cooked fettuccine pasta, making sure it is well coated in the sauce. Drizzle with truffle oil and stir to combine.
5. Serve: Sprinkle with grated Parmesan and garnish with fresh thyme. Serve hot.

This Mushroom and Truffle Oil Pasta is a luxurious dish that’s perfect for special occasions or when you want to treat yourself to something exceptional. The earthy mushrooms are enhanced by the rich truffle oil, creating a decadent sauce that’s complemented by the creamy texture. Cooking it in a Le Creuset Dutch oven ensures a well-rounded flavor and even cooking, making this dish both easy to prepare and full of gourmet flavor.

Le Creuset Pesto Chicken Pasta

Le Creuset Pesto Chicken Pasta is a vibrant and flavorful dish that combines tender chicken, aromatic pesto, and al dente pasta. The rich, basil-based pesto sauce adds a burst of freshness and depth to the dish, while the Dutch oven ensures even heat distribution, helping the flavors meld perfectly. This recipe is quick to make, making it ideal for a busy weeknight dinner with a gourmet twist.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into strips
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 cup pesto sauce (store-bought or homemade)
• 12 oz pasta (penne or spaghetti)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (optional)

Instructions:

1. Cook the chicken: Heat olive oil in a Le Creuset Dutch oven over medium-high heat. Season chicken strips with salt and pepper, then add to the pot. Cook for 6-8 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken and set it aside.
2. Make the sauce: In the same Dutch oven, add minced garlic and cook for 1 minute until fragrant. Stir in pesto sauce and cook for another minute.
3. Combine pasta and sauce: Add heavy cream and bring to a simmer. Stir in the cooked pasta and toss to coat in the pesto sauce. Add grated Parmesan cheese and mix until the sauce is creamy and smooth.
4. Finish the dish: Return the cooked chicken to the pot, stirring gently to combine. Taste and adjust seasoning with salt and pepper.
5. Serve: Garnish with fresh basil and serve immediately.

This Pesto Chicken Pasta is a vibrant, flavorful dish that combines the freshness of pesto with the creaminess of heavy cream and Parmesan cheese. The Le Creuset Dutch oven ensures even heat distribution, which makes for a perfectly cooked, flavorful sauce. With minimal ingredients and a quick cooking time, this dish is the perfect way to enjoy a gourmet meal on a busy night.

Le Creuset Sausage and Peppers Pasta

Le Creuset Sausage and Peppers Pasta is a hearty and flavorful dish that pairs savory sausage with sweet bell peppers, onions, and a simple tomato sauce. The Dutch oven allows the sausage to cook evenly, while the peppers and onions soften into a savory base for the pasta. This dish is both filling and flavorful, perfect for a family dinner or casual gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage (sweet or spicy), casing removed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 12 oz pasta (penne or rigatoni)
• Fresh basil, chopped (optional)

Instructions:

1. Cook the sausage: Heat olive oil in a Le Creuset Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Remove the sausage and set it aside.
2. Sauté the vegetables: In the same Dutch oven, add sliced bell peppers, onions, and garlic. Sauté for 4-5 minutes, until softened.
3. Prepare the sauce: Stir in the crushed tomatoes and oregano, and bring to a simmer. Let it cook for 10-15 minutes to meld the flavors. Season with salt and pepper.
4. Combine pasta and sausage: Add the cooked sausage back into the pot, followed by the cooked pasta. Stir well to combine, ensuring the pasta is coated with the sauce.
5. Serve: Garnish with fresh basil and serve hot.

This Sausage and Peppers Pasta is a comforting and satisfying dish, with the savory sausage and sweet peppers creating a perfect harmony of flavors. The Dutch oven ensures that the sausage is perfectly cooked and that the sauce has a rich, developed flavor. It’s an easy and hearty meal, ideal for any occasion when you need a filling, flavorful dish.

Le Creuset Baked Mac and Cheese

Le Creuset Baked Mac and Cheese is a decadent, creamy dish with a crispy, golden top. The Dutch oven ensures that the cheese sauce is velvety smooth, while the macaroni absorbs the rich flavors. Topped with a crunchy breadcrumb crust, this mac and cheese is the ultimate comfort food. It’s perfect for family gatherings, holidays, or any occasion where you want a comforting, indulgent dish.

Ingredients:

• 1 lb elbow macaroni, cooked al dente
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (preferably panko)
• 1 tablespoon olive oil

Instructions:

1. Make the cheese sauce: In a Le Creuset Dutch oven, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually add the milk and heavy cream, whisking constantly until the sauce thickens, about 5-7 minutes.
2. Add the cheese: Stir in the cheddar, mozzarella, and Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth. Season with salt and pepper.
3. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until well coated.
4. Prepare the topping: In a small bowl, combine breadcrumbs and olive oil. Stir until the breadcrumbs are coated in the oil.
5. Bake: Preheat the oven to 375°F (190°C). Transfer the mac and cheese to the Dutch oven, then sprinkle the breadcrumbs evenly over the top. Bake for 20 minutes, until the top is golden and crispy.
6. Serve: Let the mac and cheese cool slightly before serving.

This Baked Mac and Cheese is the epitome of comfort food, with its creamy, cheesy sauce and crispy breadcrumb topping. Cooking in a Le Creuset Dutch oven ensures that the sauce remains smooth and the macaroni is evenly coated. The golden crust on top adds a satisfying crunch to each bite. Whether for a casual weeknight dinner or a special gathering, this dish is sure to please everyone at the table.

Le Creuset Tuscan Chicken Pasta

Le Creuset Tuscan Chicken Pasta is a rich, flavorful dish that combines the savory taste of chicken with a creamy tomato sauce, sun-dried tomatoes, and spinach. The Dutch oven ensures an even cook on the chicken and allows the ingredients to come together to create a rich, hearty dish. With the added touch of garlic, cream, and Parmesan, this recipe is perfect for a weeknight dinner that feels like a special meal.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, sliced into strips
• Salt and pepper, to taste
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth
• 1 cup heavy cream
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• 12 oz penne or rigatoni pasta, cooked al dente
• Fresh basil, chopped (optional)

Instructions:

1. Cook the chicken: Heat olive oil in a Le Creuset Dutch oven over medium heat. Season the chicken with salt and pepper and cook for 6-8 minutes until browned and cooked through. Remove the chicken and set it aside.
2. Sauté the vegetables: In the same Dutch oven, add chopped onion and garlic. Cook for 3-4 minutes until the onion is soft and the garlic is fragrant.
3. Prepare the sauce: Stir in sun-dried tomatoes, chicken broth, and heavy cream. Bring to a simmer and cook for 5 minutes to thicken the sauce slightly.
4. Add the spinach: Stir in the spinach and let it wilt into the sauce for 2-3 minutes.
5. Combine pasta and chicken: Add the cooked pasta and chicken back into the pot. Stir to combine and coat the pasta in the sauce. Add Parmesan cheese and mix until the sauce becomes creamy.
6. Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and serve hot.

This Tuscan Chicken Pasta offers a blend of savory, creamy, and tangy flavors. The combination of chicken, spinach, and sun-dried tomatoes creates a filling yet fresh dish. Using a Le Creuset Dutch oven to cook ensures that all ingredients cook evenly, allowing the flavors to develop harmoniously. It’s a comforting dish that can be made in under 30 minutes, making it perfect for any night of the week.

Le Creuset Bacon and Spinach Pasta

Le Creuset Bacon and Spinach Pasta combines crispy bacon, sautéed spinach, and a creamy garlic sauce with your favorite pasta. The Dutch oven ensures that the bacon gets perfectly crispy, and the spinach softens nicely in the sauce, giving the dish an earthy depth. This dish is a crowd-pleaser that’s rich yet balanced, making it perfect for any occasion, whether it’s a busy weekday or a more relaxed weekend meal.

Ingredients:

• 6 slices of bacon, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 12 oz pasta (spaghetti or fettuccine), cooked al dente
• Fresh parsley, chopped (optional)

Instructions:

1. Cook the bacon: In a Le Creuset Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a bit of bacon fat in the pot.
2. Sauté the garlic and spinach: Add olive oil to the pot and sauté the garlic for 1-2 minutes until fragrant. Stir in the spinach and cook for another 2-3 minutes until wilted.
3. Make the sauce: Pour in the heavy cream and bring to a simmer. Let the sauce cook for 4-5 minutes, allowing it to thicken slightly. Stir in the Parmesan cheese and season with salt and pepper.
4. Combine the pasta and bacon: Add the cooked pasta and crispy bacon to the pot, tossing to coat the pasta with the creamy sauce.
5. Serve: Garnish with chopped parsley and serve immediately.

This Bacon and Spinach Pasta is the perfect balance of rich, creamy, and savory flavors. The crispy bacon adds a delightful crunch, while the spinach brings a fresh and earthy touch. Using a Le Creuset Dutch oven ensures the bacon cooks evenly and the sauce blends perfectly with the pasta. It’s an easy yet flavorful dish that’s perfect for a cozy meal with family or friends.

Le Creuset Shrimp and Asparagus Pasta

Le Creuset Shrimp and Asparagus Pasta is a light yet indulgent dish that features succulent shrimp, tender asparagus, and a light garlic butter sauce. The Dutch oven allows the shrimp to cook evenly, while the asparagus retains its crispness, adding a fresh element to the dish. This recipe is ideal for a light dinner but still satisfying enough to feel like a treat.

Ingredients:

• 2 tablespoons olive oil
• 1 lb large shrimp, peeled and deveined
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/4 cup unsalted butter
• 12 oz spaghetti or linguine, cooked al dente
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon zest (optional)

Instructions:

1. Cook the shrimp: Heat olive oil in a Le Creuset Dutch oven over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set it aside.
2. Sauté the asparagus: In the same Dutch oven, add asparagus pieces and cook for 3-4 minutes until tender but still crisp. Remove the asparagus and set it aside with the shrimp.
3. Prepare the sauce: Add garlic to the pot and sauté for 1 minute until fragrant. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine cook down for 2-3 minutes.
4. Finish the sauce: Stir in butter until melted and the sauce becomes smooth. Taste and adjust seasoning with salt and pepper.
5. Combine pasta, shrimp, and asparagus: Add the cooked pasta, shrimp, and asparagus to the pot, tossing gently to coat in the sauce.
6. Serve: Garnish with fresh parsley and lemon zest, and serve immediately.

This Shrimp and Asparagus Pasta is a refreshing, light yet satisfying meal. The garlic butter sauce adds richness without overwhelming the delicate flavors of the shrimp and asparagus. Cooking in a Le Creuset Dutch oven ensures an even cook for both the shrimp and vegetables. This dish is perfect for a light, flavorful dinner that’s quick to prepare and ideal for spring or summer meals.

Note: More recipes are coming soon