One Pot Spaghetti
This One Pot Spaghetti recipe has a flavorful meat sauce that you can make with a jar of sauce or my homemade marinara recipe! This recipe uses simple seasonings and a dab of cream cheese for a finishing touch!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 319kcal
- 1 pound ground beef I use 85% lean
- 1 small onion diced
- 1 small bell pepper diced
- 3 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian Seasonings
- Salt/pepper to taste
- 2 ½ cups chicken broth or beef broth
- 14.5 oz. diced tomatoes undrained
- ½ pound spaghetti uncooked
- 24 oz. marinara sauce
- 2 Tablespoons cream cheese softened (optional, but recommended!)
Cook and crumble the ground beef and onions over medium-high heat until nearly cooked through. Add the diced peppers, garlic, and seasonings during the last 2-3 minutes. Set aside on a separate plate and drain any grease.
Add chicken broth to the pot and use a silicone spatula to “clean” the brown spots on the bottom. Bring the broth to a boil. Add the uncooked spaghetti noodles and use kitchen tongs to twist the noodles into the pot as they soften. Once softened, add the undrained diced tomatoes.
Add the marinara sauce and softened cream cheese. Submerge the pasta underneath. Cover partially and simmer until cooked through, the pasta will take about 15-20 minutes total. Periodically run a silicone spatula along the bottom of the pot to ensure the pasta doesn’t stick.
Add the meat back to the sauce and heat through. Serve with garlic bread with cheese.
- Ground sausage or a combination of beef and sausage may be used.
- Rao’s marinara sauce is my preferred store bought brand, or make my homemade marinara sauce.
- This recipe is also Instant Pot friendly.
- Mushrooms make a great addition to this meal as well.
- If you plan on having leftovers, consider adding slightly more marinara sauce as the noodles will absorb more liquid during storage.
- If it feels as though you need more liquid for the pasta to finish cooking, add a little more broth. Conversely, if your sauce feels too thin, let it simmer, uncovered, until the additional liquid has evaporated.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Calories: 319kcal | Carbohydrates: 41g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1029mg | Potassium: 1009mg | Fiber: 4g | Sugar: 9g | Vitamin A: 715IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 5mg