ByDonna Elick
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This one pot spaghetti recipe combines seasoned beef and mushrooms in a simple tomato sauce. Make it for dinner tonight in only 30 minutes!
One Pot Spaghetti Recipe
Cooking everything in the same pan means less time in the kitchen and fewer dishes to clean.
Also try my fabulous crockpot spaghetti and big boy meatballs and spaghetti — they are so simple and delicious!
If you’re tired of Italian, this cheesy taco spaghetti tastes just like your favorite tacos and can be customized with a variety of toppings.
My One Pot Greek Chicken is rich and creamy with bright Mediterranean flavors.
Want something a little spicier? I have a Mexican version made with hot sausage links and sliced jalapenos that you’re sure to love.
One Pan Spaghetti Ingredient Notes
- Ground meat – Save time by using precooked beef, or try a leaner option such as ground chicken or turkey.
- Seasoning – I used thyme, basil, and parsley as a trio of Italian spices, but feel free to adjust these to your liking.
- Vegetables – Keep things simple with mushrooms and onion or add some chopped zucchini with the noodles.
Greens (like spinach) can be stirred in just before serving, and shredded carrots can help balance the acidity of the tomatoes.
- Sauce – Create a simple homemade sauce with tomato paste, canned tomatoes (crushed or whole), and a blend of water and broth for flavor.
- Pasta – If you aren’t a fan of spaghetti noodles, replace it with fettuccine, rotini, or penne. Adjust the cooking time as needed depending on which kind you use.
How to Make the Best One Pot Spaghetti
- Season your water. When making pasta by itself, you need enough salt for your water to taste like the ocean.
For this one pot spaghetti recipe, that is remedied by replacing half of the liquid with chicken or beef broth instead.
- Keep it boiling. The temperature will drop at first, so be sure to bring it back to a boil as quickly as you can.
Covering the pot of spaghetti with a lid can help. If the temperature isn’t hot enough, it will take longer for the pasta to cook, and the texture won’t be consistent.
- Stir noodles occasionally. Not only will it prevent them from sticking to each other or the bottom of the pan, but it allows you to keep everything submerged in the liquid.
- Tip for testing doneness: Spoon out a strand and eat it! For al dente, it should still be a little firm, but you can cook it until it is softer if you prefer.
Storage and Reheating
Keep leftover one pot spaghetti refrigerated in a sealed container for 3 to 4 days.
Warm in the microwave or on the stove, adding a splash of broth as needed for moisture.
You can also freeze this meal for up to 3 months. Allow it to cool before transferring to freezer-safe storage bags.
Then, place the bag in simmering water until warmed through.
Or, use a disposable foil pan so you can pop it right in the oven when you’re ready to eat!
One Pan Spaghetti FAQs
What kind of pot do I need?
You can use any deep bottom soup pot or dutch oven. You need something that the pot of spaghetti ingredients will fit in without boiling over.
How can you tell if spaghetti is cooked properly?
Spaghetti should be cooked until it is al dente, which means it is cooked but still slightly firm.
To check if spaghetti is cooked properly, bite into a strand of pasta. It should be tender but still have a slight bite to it.
Overcooked spaghetti will be mushy and undercooked spaghetti will be too firm.
Enjoy!
With love, from our simple kitchen to yours.
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Other One Pot Meals
Easy One Pot Spaghetti Recipe (30 Minute Meal)
Donna Elick
This one pot spaghetti recipe combines seasoned beef and mushrooms in a simple tomato sauce. Make it for dinner tonight in only 30 minutes!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Main
Cuisine Italian
Method Stovetop
Servings 4 – 6 Portions
Ingredients
- 1 pound lean ground beef
- 1 sweet onion, diced
- 3 cups button mushrooms, sliced
- 2 tablespoons garlic, chopped
- 3 tablespoons tomato paste
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoons thyme
- 2 tablespoons basil
- 1 tablespoon parsley
- 15 oz can tomatoes with juice, 1 can
- 2 cups chicken broth, can use beef broth
- 2 cups water
- 1 pound spaghetti pasta
Instructions
In your pot place ground beef and cook on medium heat until it is no longer pink, about 5-7 minutes. Once cooked, drain any fat.
Add the diced onion, garlic, and mushrooms to the pot. Let cook for 2 -3 minutes until softened. Now add in the chopped herbs, salt, and pepper. Stir generously and let the herbs toast slightly. This will enhance their flavor.
Add in tomato paste and diced tomatoes, stirring again. Add in the chicken stock and water. Stir and bring it to a boil.
Add in your pasta and cook according to package instructions. Once cooked, serve with more herbs as garnish and garlic bread. Enjoy!
Nutrition
Serving: 1 | Calories: 683cal | Carbohydrates: 107g | Protein: 46g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 2515mg | Sugar: 15g | Fiber: 9g | Calcium: 134mg | Iron: 8mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published February 2021, updated and republished March 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate linkyour price will remain the sameand The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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