The Cozy Cookbook is here! 
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!
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.
Add the undrained diced tomatoes, then the marinara sauce and 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 mixture back to the sauce and heat through. Serve with garlic bread with cheese.
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.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- A 14-inch skillet is perfect for this recipe. (And it’s oven safe!)
- Kitchen Tongs– Makes it easy to handle the noodles when cooking.
- Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space.
- Rao’s Marinara Sauce– My preferred store bought brand.
Try These Next
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- Homemade Hamburger Helper
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- Tuscan Chicken Pasta
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- Taco Spaghetti
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- Copycat Longhorn Parmesan Crusted Chicken
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- Broccoli Pasta
-
- Creamy Lemon Chicken
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
One Pot Spaghetti
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.
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.
This was the most flavorful spaghetti I’ve ever made! Thank you so much for this recipe 👍
Wahooo! I’m so happy to hear that Chelsea, thanks so much for the review!❤️
Hi Stephanie I have made several of your soup recipes and they are all so good. I was intrigued by your use of hot sauce as a flavor enhancer. I don’t like anything hot and have never used or bought a bottle until I saw this. You are right! It didn’t make the dish “spicy” just delicious. I have looked at all the recipes you add 1-2 teaspoons of hot sauce. You added it to another spaghetti sauce recipe but pasta was cooked separately. Here it is all cooked together. Is that why this recipe doesn’t have hot sauce? I like casseroles with ground beef and rice and wanted to add hot sauce but I am thinking you avoid adding it to a recipe unless pasta/rice is cooked separately. I would really love if you would explain about this concept.
Hi Bonnie!! I am sooo happy that you have hopped on the hot sauce train!! YAY! It really does make a difference! This One Pot Spaghetti would be wonderful with 1 teaspoon of hot sauce! Perhaps I felt as though it was acidic enough and that’s why I left it out, or maybe I was trying to limit the number of ingredients for convenience purposes, but you can absolutely add it here! If you don’t see it in a recipe, feel free to add it- whether the pasta is cooked separately or not! 🙂 (Same with the rice casseroles, go ahead and add it!!)
I am in my 70’s and have never heard about this. I am thrilled to have discovered your site and learned this trick. I have wanted to use it in everything I cook but was too afraid. Now I just have to find a better hiding place for my Frank’s Hot Sauce where my husband can’t find it. He would use it up in a day.
I LOVE it Bonnie!!! ❤️❤️❤️
Could I use fire roasted tomatoes instead?
Sure can!
Absolutely the best spaghetti recipe (mushrooms added) I’ve ever made! My family says it’s their favorite thus far and wouldn’t want me to make it any other way.
I’m so happy your family liked it so much! I wish I could add mushrooms but my daughter and husband would rebel lol. Thanks so much for taking the time to leave a comment and review!💗
Seemed to be too saucy although I followed the recipe as written…otherwise was delish!
Hi Brenda, the noodles continue to absorb the sauce upon standing. But I do like a saucy pasta 🙂
I tried this recipe and I loved it so much.It was delicious.
I’m so happy to hear that Darlene!! Thank you so much!!
The grandkids asked for seconds! That never happens. Delicious.
Awesome Job Marla, such a victory! Thanks so much for the great review!❤️
My husband commented to me not to make any other spaghetti recipe. Thank you very much for such a wonderful recipe.
That is AMAZING!!! I know, I just love this recipe too. Thank you so much for the review, I really appreciate it! -Stephanie 🙂
Very Good!
Thanks Kelly!🩷
VERY GOOD!!!
Thanks so much Kelly!🩷