Homemade One Pot Spaghetti

Here is my favorite one pot spaghetti recipe, where everything cooks together in a single pot – the pasta, sauce, meat, and seasonings – making cleanup a breeze and giving you a delicious weeknight dinner in about 30 minutes.

This one pot spaghetti has become our go-to meal on busy school nights. I love that I can throw everything in one pot and walk away, and my kids actually cheer when they see me pulling out the ingredients. Plus, only one pot to wash? That’s a win in my book.

What Kind of Ground Beef Should I Use?

For one pot spaghetti, you can use any ground beef percentage that fits your preference, though 80/20 or 85/15 work really well for this recipe. The slightly higher fat content adds flavor to your sauce as it cooks, but if you prefer leaner meat like 90/10, that’s totally fine too – you’ll just want to make sure you don’t drain the meat since all those flavors stay in the pot. If you’re watching your budget, ground beef is usually cheaper when you buy it in larger packages, and you can always freeze what you don’t use for next time.

Options for Substitutions

This one pot wonder is super forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap ground beef for ground turkey, ground chicken, or Italian sausage (remove the casings first). For a vegetarian version, try using plant-based ground meat or add extra veggies like mushrooms and zucchini.
• Marinara sauce: If you don’t have marinara on hand, use crushed tomatoes (two 28 oz cans) and add an extra teaspoon of Italian seasoning. You might need to adjust the salt to taste.
• Chicken broth: Beef broth or vegetable broth work just as well here. You can even use water in a pinch, though the flavor won’t be quite as rich.
• Spaghetti noodles: Feel free to use any long pasta you have – linguine, fettuccine, or angel hair all work great. Just keep an eye on cooking times as thinner pastas will cook faster.
• Fresh garlic: If you’re out of fresh garlic, substitute with 1 teaspoon of garlic powder instead of the minced garlic.

Watch Out for These Mistakes While Cooking

The biggest mistake when making one pot spaghetti is adding all the pasta at once without breaking it in half first, which makes it harder to stir and can lead to uneven cooking with some noodles mushy and others still firm.

Another common error is not browning the ground beef properly – make sure to break it into small crumbles and let it develop some color before adding the liquid, as this adds flavor to the entire dish.

To avoid a watery sauce, don’t add all 3 cups of chicken broth at once; start with 2 cups and add more only if needed, since the pasta releases starch as it cooks and the sauce will thicken naturally.

Finally, resist the urge to walk away once everything is in the pot – stir every few minutes to prevent the noodles from sticking to the bottom and burning, which can ruin the whole meal.

What to Serve With One Pot Spaghetti?

A warm loaf of garlic bread is my go-to side for one pot spaghetti – it’s perfect for soaking up all that delicious marinara sauce. I also love serving it with a simple Caesar salad or a mixed green salad with Italian dressing to balance out the richness of the pasta. If you want to make it more filling, roasted vegetables like zucchini, bell peppers, or broccoli work really well on the side. For an easy appetizer before dinner, try some mozzarella sticks or bruschetta to keep with the Italian theme.

Storage Instructions

Store: Keep your leftover spaghetti in an airtight container in the fridge for up to 4 days. The noodles will soak up more sauce as it sits, so it might be a bit thicker when you go to reheat it. If it seems too dry, just add a splash of water or broth when warming it up.

Freeze: This one pot spaghetti freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally and adding a little water or broth if needed. You can also microwave it in 1-minute intervals, stirring between each one until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 110-125 g
• Fat: 60-70 g
• Carbohydrates: 320-340 g

Ingredients

For the pasta and sauce:

• 1 lb ground beef
• 1/2 medium onion, chopped
• 1 tbsp minced garlic
• 2 jars (24 oz each) marinara sauce
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 3 cups chicken broth
• 12 oz dry spaghetti noodles

For serving:

• 1/2 cup grated parmesan cheese (optional)

Step 1: Brown the Beef with Onions

• 1 lb ground beef
• 1/2 medium onion, chopped

In a large pot over medium-high heat, add the ground beef and chopped onions.

Cook, breaking the meat apart, until the beef is browned and the onions are soft.

Drain off any excess grease before moving to the next step.

Step 2: Sauté the Garlic

• 1 tbsp minced garlic
• browned beef and onions from Step 1

Add the minced garlic to the browned beef and onions in the pot.

Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.

Step 3: Simmer the Sauce

• 2 jars (24 oz each) marinara sauce
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 3 cups chicken broth
• sautéed beef, onions, and garlic from Step 2

Pour in the marinara sauce, dried oregano, kosher salt, black pepper, and chicken broth.

Stir well to combine.

Bring the mixture to a simmer and cook uncovered for about 10 minutes, allowing the flavors to develop.

I like to let it go the full 10 minutes, as the sauce thickens up nicely.

Step 4: Cook the Spaghetti

• 12 oz dry spaghetti noodles
• simmered sauce from Step 3

Break the dry spaghetti noodles in half and stir them directly into the simmering sauce.

Make sure the noodles are submerged as much as possible.

Cook at a simmer for 12-15 minutes, stirring frequently to prevent the pasta from sticking together or to the pot.

Check the noodles after 12 minutes and continue cooking for 1-2 minutes more, if needed, until they are al dente.

Step 5: Serve and Garnish

• 1/2 cup grated Parmesan cheese (optional)
• cooked spaghetti and sauce from Step 4

Once the pasta is al dente and the sauce has thickened, remove the pot from the heat.

Serve the spaghetti hot, topped with grated Parmesan cheese.

I always finish with a generous sprinkle of Parmesan for extra flavor—feel free to add fresh parsley as a garnish if you like.

Homemade One Pot Spaghetti

Delicious Homemade One Pot Spaghetti recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 2450 kcal

Ingredients

  

For the pasta and sauce:

• 1 lb ground beef
• 1/2 medium onion, chopped
• 1 tbsp minced garlic
• 2 jars (24 oz each) marinara sauce
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 3 cups chicken broth
• 12 oz dry spaghetti noodles

For serving:

• 1/2 cup grated Parmesan cheese (optional)

Instructions

 

• In a large pot over medium-high heat, add the ground beef and chopped onions. Cook, breaking the meat apart, until the beef is browned and the onions are soft. Drain off any excess grease before moving to the next step.
• Add the minced garlic to the browned beef and onions in the pot. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to burn it.
• Pour in the marinara sauce, dried oregano, kosher salt, black pepper, and chicken broth. Stir well to combine. Bring the mixture to a simmer and cook uncovered for about 10 minutes, allowing the flavors to develop. I like to let it go the full 10 minutes, as the sauce thickens up nicely.
• Break the dry spaghetti noodles in half and stir them directly into the simmering sauce. Make sure the noodles are submerged as much as possible. Cook at a simmer for 12-15 minutes, stirring frequently to prevent the pasta from sticking together or to the pot. Check the noodles after 12 minutes and continue cooking for 1-2 minutes more, if needed, until they are al dente.
• Once the pasta is al dente and the sauce has thickened, remove the pot from the heat. Serve the spaghetti hot, topped with grated Parmesan cheese. I always finish with a generous sprinkle of Parmesan for extra flavor—feel free to add fresh parsley as a garnish if you like.