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This super easy one pot spaghetti recipe is ready in just 30 minutes, and cleanup is minimal! The meaty tomato sauce with herbs and mozzarella is comforting and flavorful.
You may also enjoy my One Pot Taco Spaghetti or Spaghetti and Meatballs next.
Why you’ll love it
After a busy workday, getting dinner on the table fast is a priority. That’s where this simple spaghetti recipe comes in! Fewer dishes means more time for enjoying other things. It’s a family-friendly pasta that’s made with pantry ingredients like canned tomatoes.
I add a touch of cheese to this one pot pasta to make it really special. The tomato meat sauce becomes silky and hearty, and mozzarella is delicious with inexpensive ground beef and tomatoes. We’ve also got Italian herbs and garlic in this tasty one pot wonder!
What you’ll need
- Ground beef – leaner is great so you can skip the step of draining the fat
- Tomato paste – for delicious concentrated tomato flavor
- Garlic, onion powder, and salt – for more savory goodness
- Sugar – it’s an old chef’s trick for cutting the acidity of the tomatoes and balancing flavors
- Oregano and Italian seasoning – pantry herbs I always keep on hand
- Red pepper flakes – optional, but they add a little warmth
- Beef broth – it’s what enables this to be a one pot meal. The pasta cooks right in it! It also adds depth of flavor.
- Tomatoes – canned crushed tomatoes are convenient and perfectly ripe
- Spaghetti – we are using half a regular US-sized package of spaghetti
- Mozzarella – for that melty cheesy goodness and richness
Helpful tips
- The starch released by the pasta thickens the sauce as it cooks. As with any one pot recipe, keep in mind every stove/pot varies and you may need to adjust on the fly if needed.
- For example, if you cook it on too high of a heat, the liquid may reduce too much before the pasta is done, so add in another splash of beef broth.
- Conversely, if there’s too much liquid at the end of cooking time, you may need to cook it a little longer and/or let it sit until more of the liquid is absorbed by the spaghetti.
How to make one pot spaghetti
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, brown the beef, breaking it up with a spoon as you go. Drain excess fat. Add the tomato paste and garlic, and cook until fragrant. Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper.
Pour in the broth and crushed tomatoes, and increase the heat. When it starts to boil, add the spaghetti. Cook until the pasta is al dente, turning the heat down when needed to maintain a constant simmer.
Turn off the heat, and add the mozzarella. Cover with a lid for a few minutes so it melts in and the liquid further reduces. Toss gently, season with pepper and extra salt if needed, and serve. Top with fresh parm if you want!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like to use this Dutch oven for my one pot pasta recipes.
- Kitchen tongs are a great way to toss and dish spaghetti, and I like to store the other half of the box of uncooked spaghetti in one of these airtight pantry containers.
- Quickly mince the garlic with a garlic press. No need to peel them or spend time chopping the cloves!
Substitutions and variations
- Tomato sauce (passata) should work as a sub, but it tends to be a bit more watery than crushed tomatoes, so you may end up with a thinner sauce than intended.
- If you like a really herby sauce, feel free to up the Italian seasoning and/or oregano quantities.
- This recipe has a small amount of crushed red pepper flakes, so it isn’t spicy. If you do want a bit of kick, increase the amount.
- You can skip the mozzarella if you wish.
What to serve with one pot spaghetti
- I like my Extra Cheesy Garlic Bread or garlic knots to round out this pasta.
- Craving a salad? I highly recommend a Caesar salad with my Easy Caesar Salad Dressing (10 Minutes & No Blender!). It’s my all-time fave salad dressing.
Leftovers and storage
- Leftovers will keep for a few days in the fridge, but keep in mind that the spaghetti will continue to absorb the sauce/puff up, so I prefer eating leftovers within a couple of days.
- I am not a big fan of freezing cooked spaghetti as it can change texture, and the cheese in here doesn’t freeze well either.
If you made this simple one pot spaghetti, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made this or any S&L recipe.
One Pot Spaghetti
Ingredients
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 3-4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt see note
- 1 pinch crushed red pepper flakes optional
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 8 ounces uncooked spaghetti
- 1 cup shredded mozzarella
- Pepper optional, to taste
- Freshly grated parmesan cheese optional, for serving
Instructions
- Add the ground beef to a soup pot/Dutch oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
- Stir in the tomato paste and garlic, and cook for about a minute.
- Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper flakes.
- Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
- Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
- Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has lots of sauce.
- Gently toss it so the mozzarella is incorporated, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parm if desired.
Notes
- Troubleshooting tip: as every pot/stove varies, cooking times are a guideline and you may need to adjust as needed. E.g., if you find the pasta isn’t quite cooked yet and the liquid is getting too low, add a splash more beef broth and/or turn the heat down. If there’s still too much liquid at the end of cooking time and/or the pasta isn’t yet cooked, cook it for a little longer. The pasta will absorb more liquid the longer it sits.
- If you’re using regular table salt rather the sea salt or kosher salt, you may want to add a bit less than suggested. If you’re particularly sensitive to salt, you can add less than suggested, but be sure to add enough salt as this recipe needs enough or it will be bland.
- 8 oz. is half a standard American-sized package of spaghetti.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was absolutely delicious! I used Parmesan instead of mozzarella cause that’s what my family prefers. I don’t think I’m going to go back to the old way of cooking spaghetti! So flavorful and easy to make and clean up! Thank you!
You’re very welcome, Lauren!
I really enjoyed making this dish. It turned out really amazing and so flavorful and delish. My family really enjoyed it as well no more Ragu for this house. I’m just in awe of how it turned out totally loved it!
Aww thank you, Ketta! 😀
Made this tonight and it’s soooo good. Very tasty. Both my husband and I went back for seconds. I will 100% make this again and again. What a great recipe!
Thank you so much, Kelly! 😀
Love this recipe, now my go-to recipe for spaghetti! So quick and easy, and delicious. I love the cheese melted into it, and of course put Parm on top! Thank you!
You’re very welcome, Linda!! 😀 Appreciate your review! XO