I can’t get over how much flavor this cheesy one pot spaghetti packs into one pan, with a rich meaty tomato sauce clinging to every strand. It’s the kind of easy dinner that looks simple but disappears fast.
I’m obsessed with this Easy One Pot Spaghetti because it tastes like I fussed over dinner way longer than I did. The sauce gets rich and meaty from lean ground beef, with crushed tomatoes bringing that bold, tangy bite I want in every forkful.
And the pasta soaks up all that flavor instead of sitting there like an afterthought. Big difference.
I love how saucy, cheesy, and satisfying it is without feeling fussy or precious. But mostly, I love that it hits hard on flavor with regular stuff I already crave.
A serious weeknight pasta win in my kitchen.
Ingredients
- Lean ground beef makes it hearty without feeling like total gut-bomb territory.
- Olive oil gets the onion and garlic going with a little richness.
- Yellow onion adds that cozy, sweet base every good spaghetti needs.
- Garlic brings the “something smells amazing” moment.
Don’t skip it.
- Spaghetti cooks right in the sauce, so you’ll wash fewer dishes.
- Crushed tomatoes make the sauce thick, bright, and weeknight-friendly.
- Tomato paste adds deeper flavor, like the sauce cooked way longer.
- Broth helps the pasta cook and makes everything taste less flat.
- Oregano and basil give it that classic Italian-ish comfort food vibe.
- Red pepper flakes add a tiny kick, if your people can handle it.
- Plus, mozzarella melts in all gooey and makes it feel extra cozy.
- Parmesan brings salty, nutty flavor that makes the whole pot better.
- Basically, fresh basil or parsley makes it look and taste less lazy.
Ingredient Quantities
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 12 ounces spaghetti (break in half if needed to fit the pot)
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, chopped (optional for finishing)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
How to Make this
1. Heat olive oil in a large pot or deep skillet over medium-high heat and add the ground beef, breaking it up and cooking until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
2. Add the finely diced onion and cook until translucent, about 4 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
3. Stir in the tomato paste and cook 1 minute to deepen the flavor.
4. Pour in the crushed tomatoes and broth, then add the kosher salt, black pepper, granulated sugar, dried oregano, dried basil or Italian seasoning, and red pepper flakes if using. Stir to combine.
5. Add the spaghetti, pushing it down so it is submerged; break in half first if needed to fit.
6. Bring the pot to a gentle boil, then reduce heat to a simmer. Cook uncovered, stirring every few minutes to prevent sticking, until the pasta is al dente and the sauce has thickened, about 12 to 15 minutes depending on pasta.
7. Taste and adjust seasoning with more salt and pepper if needed.
8. Remove from heat and stir in the shredded mozzarella and grated Parmesan until melted and evenly incorporated.
9. Fold in the chopped fresh basil if using, then serve topped with chopped parsley and extra Parmesan if desired.
Equipment Needed
1. Large pot or deep skillet with lid
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener
7. Colander or fine mesh strainer
8. Box grater or microplane for Parmesan
FAQ
Easy One Pot Spaghetti Recipe Substitutions and Variations
- 1 pound lean ground beef: ground turkey, ground chicken, Italian sausage (sliced or removed from casing), cooked lentils for a vegetarian option
- 1 tablespoon olive oil: avocado oil, canola or vegetable oil, unsalted butter, a little reserved cooking fat from browned meat
- 12 ounces spaghetti: linguine, bucatini, fettuccine, or smaller shapes like penne or rotini if you prefer shorter pasta
- 1 (28 ounce) can crushed tomatoes: crushed fire roasted tomatoes, tomato passata, plain diced tomatoes (pulse briefly in blender), 24 ounces tomato sauce plus 2 tablespoons tomato paste
Pro Tips
1) Brown the beef well so you get caramelized bits on the bottom of the pot. Those browned bits add real depth. After browning, scrape them up when you add the tomato paste and cook the paste a minute to toast it and boost the sauce flavor.
2) Use hot broth straight from the kettle so the pot returns to a simmer quickly. Pushing the spaghetti down to submerge is fine, but stir gently and early so the pasta softens and lays flat instead of clumping.
3) Taste for salt only after the sauce has reduced a bit and the pasta has absorbed liquid. Pasta, cheese and canned tomatoes all carry sodium, so you may need less than you think.
4) Add the cheeses off the heat and let the residual warmth melt them slowly. If the sauce looks too thin, cover the pot for a few minutes off the heat to thicken slightly before serving.
Easy One Pot Spaghetti Recipe
I can’t get over how much flavor this cheesy one pot spaghetti packs into one pan, with a rich meaty tomato sauce clinging to every strand. It’s the kind of easy dinner that looks simple but disappears fast.
6
servings
585
kcal
Equipment: 1. Large pot or deep skillet with lid
2. Wooden spoon or heatproof spatula
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Can opener
7. Colander or fine mesh strainer
8. Box grater or microplane for Parmesan
Ingredients
-
1 pound lean ground beef
-
1 tablespoon olive oil
-
1 medium yellow onion, finely diced (about 1 cup)
-
3 cloves garlic, minced
-
12 ounces spaghetti (break in half if needed to fit the pot)
-
1 (28 ounce) can crushed tomatoes
-
2 tablespoons tomato paste
-
4 cups beef or chicken broth
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon granulated sugar
-
1 teaspoon dried oregano
-
1 teaspoon dried basil or 1 tablespoon dried Italian seasoning
-
1/4 teaspoon red pepper flakes, optional
-
1/4 cup fresh basil, chopped (optional for finishing)
-
1 1/2 cups shredded mozzarella cheese
-
1/2 cup freshly grated Parmesan cheese
-
Fresh parsley, chopped, for garnish (optional)
Directions
- Heat olive oil in a large pot or deep skillet over medium-high heat and add the ground beef, breaking it up and cooking until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if necessary.
- Add the finely diced onion and cook until translucent, about 4 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
- Stir in the tomato paste and cook 1 minute to deepen the flavor.
- Pour in the crushed tomatoes and broth, then add the kosher salt, black pepper, granulated sugar, dried oregano, dried basil or Italian seasoning, and red pepper flakes if using. Stir to combine.
- Add the spaghetti, pushing it down so it is submerged; break in half first if needed to fit.
- Bring the pot to a gentle boil, then reduce heat to a simmer. Cook uncovered, stirring every few minutes to prevent sticking, until the pasta is al dente and the sauce has thickened, about 12 to 15 minutes depending on pasta.
- Taste and adjust seasoning with more salt and pepper if needed.
- Remove from heat and stir in the shredded mozzarella and grated Parmesan until melted and evenly incorporated.
- Fold in the chopped fresh basil if using, then serve topped with chopped parsley and extra Parmesan if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 495g
- Total number of serves: 6
- Calories: 585kcal
- Fat: 26.4g
- Saturated Fat: 11g
- Trans Fat: 0.2g
- Polyunsaturated: 1.7g
- Monounsaturated: 7.5g
- Cholesterol: 80mg
- Sodium: 1000mg
- Potassium: 700mg
- Carbohydrates: 49g
- Fiber: 3g
- Sugar: 4g
- Protein: 35g
- Vitamin A: 700IU
- Vitamin C: 10mg
- Calcium: 232mg
- Iron: 4.2mg
