Get my Cookbooks! 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!
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.
- 📘 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.
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
-
- 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.
- 📘 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.
Excellent!! We love this recipe and everyone that I gave a plate to loved it and they ask when will I make it again.
I am sooo thrilled to hear that!! Thank you so so much, you made my day! 🩷
Delicious, Stephanie! Followed the recipe exactly except for replacing the meat with a plant-based meat alternative. So flavorful – and so easy. THANK YOU! Your recipes never fail!
I’m so happy that you enjoyed it Tricia!! Thank you so much for taking the time to leave a review, you’re the best!! 🙂 -Stephanie
Made this while.my husband was away as a fun dinner for me and the kiddos – in truth to get away from frozen pizza every night! 😄 it was so delicious and my kids asked for seconds, thirds, and fourths while we were having movie night after! Adding this to the rotation!
Lol, my daughter is on such a frozen pizza kick! I’m so happy this helped to mix things up. Thanks so much for the great review Nicole!💖
This really tastes good with the cream cheese! So creamy!
Great idea! Thanks for another cozy recipe, Stephanie!
My pleasure LeAnne! I’m so happy you liked it. Thanks for the review!💕
It was pretty good! 3 thumbs up from my family!
Happy to hear it was a success Candice! Thank you!
Love this spaghetti recipe! Less clean up because you only use one pot! I did not have cream cheese, so I added a splash of heavy whipping cream and it gave a nice creaminess to the meat sauce. From now on I will only make spaghetti this way instead of using three different pots!
I am so thrilled to hear that Lanell!! I loveee this recipe too, I just made it last weekend. I keep small portion sizes in the freezer for easy lunches! 🙂 I hope you give it a try with cream cheese sometime, just amazing!!! But I’m glad you made it work with what you had! Thank you so much for the review! -Stephanie ❤️
I am not a fan off chunky tomatoes in my sauce. Would it be ok to blend the tomatoes rather than add more broth. I feel that adding extra broth will loose the nice tomato taste.
Definitely feel free to blend the tomatoes! 1/4 cup additional broth is suggested so that there’s a sufficient amount of liquid for the pasta to cook in. Blending works as well!
Thank you
I’m not a fan of chunks of tomatoes in my sauce so the diced tomatoes i would like to eliminate what can I use in their place.
Thank you,
Angelina
I would just add about 1/4 cup more chicken broth to make up for the liquid in the can 🙂
It was absolutely delicious ! My daughter loved it. Thanks !
I’m so happy it was such a success, especially with your daughter Kamales! Thanks so much for the great review!😃
Stephanie,
Why is the cream cheese recommended, my husband is not a fan of cream cheese or sour cream in recipes.
Hi Penny, it adds as very subtle cool and creamy offset to the acidity of the tomatoes, you can skip it if you’d prefer, though it’s not detectable outright. Just a little secret touch 🙂
Stephanie,
Thanks for the information, I’ll try it and let you know if my husband is a fan or not.
Have a great day!
Perfect, I’d love to know what he thinks!! You have a great day as well!! 🙂
My husband isn’t a fan of cream cheese unless on a bagel and I let him try it without knowing it had cream cheese and he loved it. Now that he knows he is blown away how he can’t taste it but likes the creaminess the pasta has. This recipe has been in weekly rotation for months and still a hit,
Thank you for that Gloria! It helps to hear it from someone else, it really is true! 🙂 I’m so glad that you are loving the recipe!! -Stephanie