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!

Be sure to serve this with a side of Garlic Bread with Cheese!

A white plate topped with One Pot Spaghetti in meat sauce.

One Pot Spaghetti 

My favorite part about this recipe, other than the fact that there is just one pot to clean at the end, is that the spaghetti noodles cook in chicken or beef broth, which makes them so much more flavorful.

Onions and peppers add a classic homemade touch that reminds me of my grandmother’s spaghetti. The seasonings are simple and a dab of cream cheese at the end adds an amazing touch that sets this apart from the rest!

It also makes a great freezer meal, I love reheating this for easy lunches and dinners.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef and onions over medium-high heat. 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 bring to a boil. Add the uncooked noodles and allow them to soften, then use kitchen tongs to twist them into the pot.

Cooked Ground beef, onions, and peppers in a skillet next to a skillet of spaghetti in chicken broth.

Add the undrained diced tomatoes, then the marinara sauce and cream cheese.

A pot with spaghetti noodles, diced tomatoes, marinara sauce, and cream cheese for one pot spaghetti.

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 mixture back to the sauce and heat through. Serve with garlic bread with cheese.

Adding meat to sauce to finish making One Pot Spaghetti.

Pro Tips

  • 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.
  • 📘 Find this recipe on page 193 of my 2nd cookbook, Let’s Eat!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A pot filled with Spaghetti in meat sauce with bell peppers and diced tomatoes.

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One Pot Spaghetti in a tomato sauce with peppers and onions.

One Pot Spaghetti

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4.99 from 58 ratings
Servings: 6 people
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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!

Ingredients

  • 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!)

Instructions

  • 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.

Notes

  • 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.
  • 📘 Find this recipe on page 193 of my 2nd cookbook, Let's Eat!
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.

Nutrition

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: Italian
Author: Stephanie