One-Pot Spaghetti Dinner

by Diana Rattray

This one pot spaghetti dinner is remarkably easy and versatile, and the entire meal is cooked in just one pan. You’ll use the same deep, oven-safe Dutch oven, chef’s pan, or sauté pan with a lid to brown the meat and seasonings and cook the pasta. The broth or water and spaghetti are added and then everything is simmered to perfection. You don’t need a separate pan for the pasta and there’s no need to dig out a colander to drain it.

Adding water or broth to the sauce and spaghetti mixture ensures there is plenty of liquid to cook the pasta. I used beef broth for the extra beef flavor, but feel free to use plain water or chicken broth. This is a fabulous dish for a weeknight, when schedules can make it challenging to prepare a home-cooked dinner. And with only one pot, cleanup is a breeze!

Ingredients

Ground Beef – This is typical, but you could change it up with ground turkey or chicken, ground pork, or Italian sausage or chorizo.
Onion Powder – I chose this instead of fresh onions because I wanted to save time, but if you prefer the texture of fresh onions, add about 1/2 cup of finely chopped onion and sauté them along with the ground meat.
Garlic Powder – Once again, I chose powdered because I wanted prep to be as fuss-free as possible. If you choose to use fresh garlic, press 2 cloves of garlic and add them to the ground meat about 1 minute before the ground meat is finished browning.
Seasonings – Italian seasoning is a nice blend of several herbs. You can replace this with a combination of oregano and basil.
Pasta Sauce or Marinara – You can use whatever brand you like. I love Michael’s of Brooklyn Arrabiata or their marinara sauce. Or make it with a 28-ounce of crushed tomatoes and an extra teaspoon of Italian herbs along with an extra dash of garlic powder.
Beef Broth – The broth adds a bit more beef flavor to the sauce, but chicken broth or water may be substituted.
Spaghetti – I used thin spaghetti. If you use regular spaghetti, bucatini, or another long noodle, it may take longer. Test to make sure your noodles are done.
Parmesan Cheese – You can add this just before serving or serve it at the table and let people garnish their own servings.
Mozzarella Cheese – This is optional, but the mozzarella cheese melted on top makes a nice presentation and tastes great!
Chopped Basil or Parsley – Optional, but the herbs add color and make an attractive dish for serving.

Preparation

• Heat the olive oil in a large sauté span or Dutch oven and brown the beef over medium-high heat. Drain off excess grease and season with the garlic powder, Italian seasoning, and salt and pepper.

• Add the spaghetti sauce and beef broth to the beef and bring to a boil. Reduce the heat to medium and add the uncooked spaghetti.

• Cover the pan and cook the spaghetti in the sauce and broth mixture, stirring every 5 minutes or so, until the spaghetti is al dente. If it seems to sauce near the end, cook without the lid.

• Top with mozzarella cheese, if using, and serve with Parmesan cheese and fresh chopped parsley or basil.

What to Serve With a Spaghetti Dinner

Salad – A tossed green salad with a simple vinaigrette is an excellent side to serve with this pasta meal. Or add a light, creamy coleslaw, which adds a nice flavor contrast to the tomato sauce.
Bread – Store-bought or homemade garlic bread, a baguette, or a loaf of Italian bread.
Steamed Vegetables – A green vegetable, such as broccoli or broccoli rabe, green beans, or spinach.
Fresh Vegetables – Celery sticks, sliced cukes, or sliced tomatoes.
Fermented or Pickled Vegetables – Kimchee, pickled green beans, giardiniera, or pepperoncini.

Recipe Variations

• Sauté 4 to 8 ounces of mushrooms in 1 tablespoon of olive oil and add them to the pot when you add the broth and tomato sauce.
• For Bolognese flavors, sauté 1/2 cup each of onions, celery, and carrots in 2 tablespoons of butter or olive oil until softened. Add the ground meat and proceed with the recipe.
• Replace the onion powder with 1/2 to 1 cup of chopped onions. Add them to the ground beef when you begin to break up the meat.
• Replace the garlic powder with 2 cloves of minced or pressed garlic and add it about 1 minute before you add the remaining seasonings.
• Use a different kind of ground meat, such as ground poultry, pork, chorizo, or Italian sausage.

How to Store One-Pot Spaghetti Dinner

Refrigerate leftover spaghetti dinner in a shallow covered container within 1 hour, and consume it within 3 to 4 days.

The spaghetti may be frozen for longer storage. Transfer the completely cooled spaghetti to an airtight container (or individual containers). Label the container(s) with the name and date and freeze it for up to 3 months. Defrost the spaghetti in the refrigerator overnight.

To reheat leftover pasta with sauce, transfer it to a lightly buttered baking dish and cover tightly with foil. Heat in a 350 F oven for 15 to 20 minutes, or until it reaches at least 165 F in the center. Alternatively, put the spaghetti and sauce in a saucepan or skillet with a tablespoon or two of oil or butter and a splash of water. Heat over medium-low heat, stirring frequently, until it is hot.

To heat leftover spaghetti and sauce in the microwave oven, transfer it to a microwave-safe and add a splash of water. Cover the dish and microwave for 1 to 2 minutes, stirring every 20 to 30 seconds to ensure uniform heating. According to the USDA, the minimum safe temperature for heated leftovers is 165 F.

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