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This one-pot spaghetti dinner is a weeknight hero. The entire dish — from browning the beef to cooking the pasta — comes together in a single pan, so there’s no need for a colander or extra pots. It’s deeply satisfying and easy to customize with whatever you have on hand.
Use jarred marinara or your favorite pasta sauce, add broth or water to cook the noodles, and let it all simmer into a thick, comforting meal. Top with mozzarella if you like, or finish it simply with Parmesan and a sprinkle of chopped herbs. Either way, it’s a cozy dinner that’s ready in about 30 minutes — with minimal cleanup!
Why You’ll Love It
Truly one-pot. Everything — even the pasta — cooks in a single pan.
Quick and hearty. A filling dinner that’s ready in around 30 minutes.
Easy to customize. Add vegetables, swap the meat, or top with cheese.
No draining needed. The broth and sauce cook the pasta right in the pot.
Ingredient Notes
- Ground beef – Traditional for this dish, but ground turkey, chicken, pork, chorizo, or Italian sausage all work well.
- Onion powder – A time-saver, but you can use 1/2 cup finely chopped onion sautéed with the meat if you prefer fresh.
- Garlic powder – Easy and fuss-free. Substitute with 2 cloves fresh garlic, added during the last minute of browning.
- Italian seasoning – A balanced blend of herbs. You can also use a mix of dried oregano and basil.
- Pasta sauce or marinara – Use your favorite jarred sauce. I like Michael’s of Brooklyn Arrabiata or marinara. For a homemade option, use one 28-ounce can of crushed tomatoes with extra Italian herbs and garlic powder.
- Beef broth – Adds savory depth. Chicken broth or water can be used as substitutes.
- Spaghetti – I used thin spaghetti, but regular spaghetti, bucatini, or another long pasta will work. Adjust the cooking time as needed.
- Parmesan cheese – Stir in or serve on the side for garnish.
- Mozzarella cheese – Optional, but adds a nice melted topping if you want something extra.
- Fresh parsley or basil – Optional, but adds color and fresh flavor to the finished dish.
Steps to Make It
- Start by browning the ground beef in a large sauté pan or Dutch oven. Drain any excess grease and season with garlic, Italian seasoning, salt, and pepper.
- Stir in the pasta sauce and broth, then add uncooked spaghetti, pressing it gently into the liquid.
- Cover and simmer, stirring every few minutes, until the pasta is al dente and most of the liquid has been absorbed.
- If desired, sprinkle with shredded mozzarella and let it melt before serving.
- Serve with Parmesan cheese and chopped parsley or basil for a fresh finish.
- Tip: If using whole spaghetti, snap it in half for easier mixing and cooking.
Recipe Variations
- Bolognese-style. Start with a soffritto of sautéed onion, celery, and carrot for richer flavor.
- Use fresh aromatics. Replace garlic or onion powder with fresh minced garlic or chopped onion.
- Try a new protein. Swap the ground beef for ground turkey, sausage, pork, or chorizo.
- Cheesy finish. Top with mozzarella during the last few minutes and cover to melt.
What to Serve With a Spaghetti Dinner
- Serve with a green salad or slaw for freshness.
- Pair with garlic bread, Italian bread, or a warm baguette.
- Add steamed broccoli, green beans, or spinach for a balanced meal.
- Try fermented veggies like pickled green beans or pepperoncini for a tangy contrast.
How to Store and Reheat
Refrigerate: Cool and store in a shallow, airtight container within 1 hour. Use within 3 to 4 days.
Freeze: Transfer cooled pasta to airtight containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Warm in a covered baking dish at 350°F for 15–20 minutes, or reheat in a skillet with oil or butter and a splash of water. Microwave in short bursts, stirring between, until hot (165°F).
One-Pot Spaghetti Dinner
Ingredients
- 2 tsp olive oil
- 1 pound ground beef, lean, 90/10
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp kosher salt, plus more, as needed to taste
- ¼ tsp ground black pepper, plus more, as needed to taste
- 24 ounces spaghetti sauce, or marinara
- 2 ½ cups beef broth, low sodium
- 8 ounces spaghetti, broken in half
- ½ to 1 cup shredded mozzarella cheese (optional)
- Fresh chopped basil or parsley, for serving
- ¼ cup grated Parmesan cheese, for serving
Recommended Equipment
Instructions
- Heat the olive oil in a 4 to 5-quart sauté pan or chef's pan over medium-high heat. Add the block of ground beef to the pan and let it cook undisturbed for 4 minutes, then use a spatula to break it up into smaller pieces. Continue cooking and stirring the beef until it is browned throughout, about 4 to 6 minutes. Drain off and discard excess grease.2 tsp olive oil | 1 pound ground beef
- Season the beef with onion powder, garlic powder, Italian seasoning, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.1 tsp onion powder | 1 tsp garlic powder | 1 tsp Italian seasoning | 1/2 tsp kosher salt | 1/4 tsp ground black pepper
- Add the spaghetti sauce and beef broth, stirring to blend. Bring the sauce mixture to a boil, then reduce the heat to medium-low. Add the broken spaghetti to the pot and press it down into the juices so it is submerged.24 ounces spaghetti sauce | 2 1/2 cups beef broth | 8 ounces spaghetti
- Cover the pan and cook, stirring every 5 to 6 minutes, until the liquids are absorbed and the spaghetti is al dente or as desired—about 14 to 18 minutes. Remove the lid for the last 2 to 3 minutes if it seems too saucy. Taste and season with salt and pepper, as needed.
- Top with shredded mozzarella cheese if desired.1/2 to 1 cup shredded mozzarella cheese (optional)
- Serve in bowls garnished with chopped fresh basil or parsley, and pass the Parmesan cheese!1/4 cup grated Parmesan cheese | Fresh chopped basil or parsley
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
