One Pot Spaghetti
User Reviews
5.0
165 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6 people
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Calories
319 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Spaghetti
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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!
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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!)
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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
- Storage
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- 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!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
41g
(14%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
1029mg
(43%)
Potassium
1009mg
(29%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
715IU
(14%)
Vitamin C
39mg
(43%)
Calcium
74mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 1029mg | 43% |
| Potassium | 1009mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 39mg | 43% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
165 reviews
Excellent
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