One-Pot Spaghetti

No need to worry about a separate pan to boil spaghetti. The noodles cook right in the sauce in this no-fuss dinner recipe.

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One-Pot Spaghetti

Reviews (0)

3.5 by 123 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Start to Finish: 40 mins

One-Pot Spaghetti

Directions

  1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
  2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.
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Nutrition Facts (One-Pot Spaghetti)

  • Per serving:
  • 394 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 39 mg chol.,
  • 926 mg sodium,
  • 44 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (8)

123 Ratings
141 Days Ago
3.0
This is a tasty, quick and simple recipe. If you like the dishes that have the pasta cooked in the sauce like in lasagna then it won't bother you. I don't because I think it makes the sauce taste starchy. I guess I could parboil the pasta and then add it but why bother? Might better cook it separately and add to the sauce.

Would I make it again if I was short on time., didn't want to dirty extra pans, was camping, etc., yes absolutely, but if I had time and hubby was washing dishes (:)) I'd cook the pasta separately.
98 Days Ago
4.0
I have used this for several years. It is in the plaid cookbook I got 45 years ago. My family likes it and it is easy. I could put everything out on the counter for when I got home from work (except meat), and dinner would be ready shortly. I also put it in the crockpot and it worked well. Just put it on low.
538 Days Ago
3.0
Tasty and really easy! I doubled the recipe because I had a 12 oz package of spaghetti, and added an additional 8 ounce can tomato sauce because we like more tomato. It needed "something" so I added a couple pinches of red pepper flakes and that helped. This is now on my permanent rotation.
InternetMom 13 388 Days Ago
I freeze pasta dishes, casseroles, lasagna and things like that quite often. The spaghetti in this recipe may be a bit softer, some may say "mushy" but it should be just fine as long as it's cooled completely before putting into freezer containers.
Pauline Smith 462 Days Ago
We have fallen in love with this. I made a couple of small changes, but very minor. I shared it with a neighbor and they also loved it and asked for the recipe.
Traci Cox 895 Days Ago
This is a staple in my house. I made it again last night. My family loves it. I omit the mushrooms because my family is not a big fan of them.
judygold47 895 Days Ago
Sauce can be frozen, but I don't know about cooked pasta. Not sure what its texture will be after being frozen and thawed. Maybe someone else has experience with that?
Marilyn Bishop 1546 Days Ago
this recipe looks good and I am going to try it tonite. Can leftovers be frozen?

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