Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe

If you’re anything like me and always searching for dinner ideas that are quick, comforting, and packed with flavor, then you’re going to adore this Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe. Okay, full disclosure — while tonight we’re making a One Pot Beef Enchilada Pasta, I’m going to sneak in lots of tips and tricks to help you nail any quick pasta dinner. This recipe seriously feels like a cheat day favorite, but it’s so easy and fuss-free that it quickly became one of my weeknight staples.

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Ingredients You’ll Need

These ingredients come together beautifully for an easy, flavorful dinner. The ground beef brings hearty protein, while the enchilada sauce packs a punch of spice and tang without any extra effort. A few simple pantry staples and cheese finish it off perfectly.

• Extra virgin olive oil: I like using good quality olive oil for that subtle fruitiness that complements the smoky flavors.
• Lean ground beef: I usually pick 85-88% lean for just the right balance of flavor and little grease.
• Yellow onion: Adds a mild sweetness when cooked down; dicing it up small helps it melt into the sauce.
• Garlic: Minced fresh garlic is an absolute must here for that rich depth.
• Taco seasoning packet: You can use store-bought or homemade, just be sure to pick one that’s not too salty.
• Dry rotini pasta: I prefer rotini because the twists hold onto all that sauce, but penne or elbows work just as well.
• Water: For cooking the pasta right in the sauce, so no extra pots needed.
• Red enchilada sauce: The star ingredient — it brings authentic enchilada flavor and keeps everything saucy.
• Shredded cheddar jack cheese: It melts nicely and adds creamy cheesiness that everyone will swoon over.

Variations

I love how flexible this recipe is — you can tweak it to suit whatever mood you’re in or what your fridge is holding. It’s easy to make it spicier, swap out proteins, or turn it vegetarian. Trust me, once you get the base down, you’ll want to experiment.

• Vegetarian version: Replace ground beef with sautéed mushrooms or lentils for a meat-free twist; I’ve done this and it still satisfies those comfort cravings.
• Extra heat: Throw in some chopped jalapeños or a pinch of red pepper flakes if you like your Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe with a kick.
• Cheese swap: Try pepper jack or a Mexican blend to change up the flavor profile — my kids love it when I mix cheeses.
• Make it gluten-free: Use gluten-free pasta and double-check your taco seasoning for gluten-free certification.

How to Make Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe

Step 1: Brown the beef and soften the onion

Start by heating the olive oil over medium-high heat in a large skillet. Add the lean ground beef and diced yellow onion. Cook, stirring occasionally, for about 5 to 7 minutes until the beef loses its pink color and the onion becomes tender and translucent. Be sure to drain any excess grease to avoid a greasy sauce later on. This step sets the foundation of flavors, so take a moment to let that beef get nice and brown — it adds so much depth.

Step 2: Add garlic and taco seasoning

Next, toss in your minced garlic and the packet of taco seasoning. Stir everything together and let it cook for just 1 to 2 minutes until fragrant. This quick sauté infuses the beef with that bold taco flavor without overwhelming the simplicity of the dish. Pro tip: Don’t rush — garlic needs time to release its aroma but watch closely so it doesn’t burn.

Step 3: Combine pasta, water, and enchilada sauce and cook

Once your beef mixture smells amazing, add in the dry rotini pasta, 2 cups of water, and both cans of enchilada sauce. Give it a quick stir and bring everything to a gentle boil over medium-high heat. Then, reduce the heat to medium-low, cover the skillet, and let it simmer for 10 to 15 minutes. Make sure to stir occasionally to prevent the pasta from sticking, and keep an eye on the liquid — you want the pasta to be tender but saucy, not dry.

Step 4: Finish with cheese and serve

Once your pasta is perfectly cooked and most of the liquid absorbed, remove the skillet from heat and sprinkle the shredded cheddar jack cheese right on top. Stir gently until the cheese melts and everything becomes irresistibly creamy. Serve immediately, and watch your family dig in — this is where the magic happens!

How to Serve Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe

Garnishes

I love topping this dish with fresh chopped cilantro or green onions for a pop of color and brightness. A dollop of sour cream or a squeeze of lime juice adds a creamy, tangy finish that perfectly balances the rich cheese and sauce. Sometimes, I even sprinkle some crushed tortilla chips for a fun, crunchy twist.

Side Dishes

To round out the meal, I usually serve this with a simple green salad or some roasted veggies like zucchini or bell peppers. Garlic bread goes surprisingly well with the cheesy pasta too—and hey, who doesn’t love garlic bread?

Creative Ways to Present

For special occasions, I like plating this Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe in individual shallow bowls with a sprinkle of extra shredded cheese and a wedge of lime on the side. It feels a little fancy without any extra effort. Another fun trick is serving it family-style right from the skillet on the table—adds a cozy, casual vibe that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I usually put leftovers in an airtight container and refrigerate them for up to 3 days. Because this is a saucy pasta, it reheats beautifully, just keep it covered to prevent drying out. Trust me, it tastes great the next day too!

Freezing

Freezing enchilada pasta works if you’re in a pinch, but I recommend skipping the cheese before freezing. Freeze it in portion-sized containers for up to a month. Thaw overnight in the fridge before reheating to keep the texture nice.

Reheating

When reheating, I add a splash of water or broth to bring back some moisture and heat it gently on the stove or microwave, stirring halfway through. This method keeps the pasta tender and the sauce creamy—no one wants dry leftovers!

FAQs

Final Thoughts

This One Pot Beef Enchilada Pasta has been a total game-changer in my weeknight dinner routine. It’s quick, comforting, and super satisfying, making those busy evenings feel a little less hectic. I hope you love making and tweaking this Easy Weeknight Dinners: Spaghetti Aglio e Olio Recipe as much as my family and I do — it’s one of those dishes that brings everyone together with minimal effort and maximum flavor. So grab your skillet, and let’s get cooking!

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