One Pot Spaghetti
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6 people
-
Calories
319 kcal
-
Course
Main Course
-
Cuisine
Italian
One Pot Spaghetti
Description
One Pot Spaghetti combines ground beef sautéed with onions and bell peppers, seasoned with garlic powder, onion powder, Italian seasoning, salt, and pepper, then incorporated into a broth-based tomato sauce. The uncooked spaghetti is added to the simmering broth, softened, and then cooked fully with undrained diced tomatoes, marinara sauce, and softened cream cheese. This technique maximizes flavor absorption in the pasta while streamlining the cooking process into one pot.
The cream cheese in the sauce adds a creamy richness, tempering the acidity of the tomatoes and rounding out the flavors. The dish is finished by returning the cooked meat to the sauce for even distribution of flavors. Cooking the pasta in the sauce and broth results in well-coated noodles and a cohesive texture.
Serving this spaghetti with garlic bread is suggested, adding texture and complementing the robust tomato-based flavors. The recipe accommodates substitutions like ground sausage or additional vegetables, and notes on storage and reheating emphasize maintaining sauce consistency by adjusting liquid amounts as needed.
Practical tips include stirring to prevent sticking and the option to use beef or chicken broth, with recommendations on brands of marinara sauce. Adjustments to liquid levels can accommodate leftovers and achieve desired sauce thickness.
Ingredients
- 1 pound ground beef I use 85% lean
- 1 onion diced, small
- 1 bell pepper diced, small
- 3 cloves garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- salt to taste
- black 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
- This recipe yields six servings and stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months.
- You can substitute ground sausage or a mix of beef and sausage for different flavor profiles.
- Mushrooms can be added for extra texture and nutrition.
- To maintain sauce consistency in leftovers, consider increasing the amount of marinara sauce when cooking.
- If the pasta needs more liquid during cooking, add broth as needed; to reduce a too-thin sauce, simmer uncovered until thickened.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
