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

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 319kcal

Author: Stephanie

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