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!
Servings: 4 people
Calories: 481kcal
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 4 servings in this recipe.
Nutrition
Calories: 481kcal | Carbohydrates: 62g | Protein: 37g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 1602mg | Potassium: 1365mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1072IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 6mg
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