One Pot Spaghetti has all the flavors of traditional spaghetti with meat sauce, all while only using only one pot! This is so easy, I don’t know if I will go back to the traditional method! Definitely worth trying. If you love spaghetti, be sure to also try our homemade spaghetti with meat sauce.
One Pot Spaghetti
After making this one pot spaghetti you may never want to cook spaghetti the traditional way again! Using one pot is so convenient and hassle-free, and makes clean up a breeze. The flavors in this spaghetti are amazing, and the addition of the heavy cream gave it just the perfect hint of creaminess. Serve it with a side of garlic breadsticks and roasted green beans for the perfect dinner!
Spaghetti Ingredients
Meat: I used ground beef in this recipe, and will give other options below.
Pasta: I used traditional spaghetti noodles for this dish, but you can make your own homemade pasta and substitute those as well!
Heavy Cream: I added heavy cream to this dish to give it a hint of creaminess, but you could easily omit if desired. Suggestions for replacements will be given below.
Can I Make This Without a Dutch Oven?
Absolutely! A large pot with a lid will work just as well. Make sure it is deep enough for the noodles to be fully submerged in the liquid.
Can I Make One Pot Spaghetti Without Ground Beef?
Yes! Other great options for this recipe would be ground Italian sausage, ground turkey, or omitting the meat altogether if preferred.
Can I Make This Without Heavy Cream?
Yes! For best results, I would substitute with whole milk. You could use reduced-fat milk, but the added creaminess from the heavy cream or whole milk would be lost. If you desire to leave it out altogether, additional broth or pasta water may be needed to ensure the noodles have enough liquid to be fully submerged.
How Can I Store This?
Cover and store in the refrigerator for up to 3-4 days, and reheat in the microwave when desired.
More Pasta Dishes
One Pot Spaghetti
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced (about 1 cup)
- 1 ½ teaspoons garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups (32 ounces) chicken broth
- ½ cup (119g) heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon granulated sugar
- ¼ teaspoon crushed red pepper flakes, optional
- 16 ounces spaghetti noodles
- fresh parsley, for garnish
- grated parmesan, for garnish
Instructions
- To a large Dutch oven or pot with a lid, add ground beef and onion. Cook on medium heat, uncovered, for about 5-10 minutes, or until beef is browned. Drain grease. Add garlic and cook for an additional minute, or until fragrant.
- Add crushed tomato, broth, heavy cream, salt, pepper, oregano, basil, sugar, and red pepper flakes. Stir to combine.
- Once combined, bring sauce to a boil over medium heat.
- Once boiling, add spaghetti noodles in a criss cross pattern. (We like to break the noodles in half so they fit in the pot.) Reduce the heat to a simmer. Press the noodles under the liquid and cover with a lid. Simmer for 15-20 minutes, stirring every 5 minutes, or until noodles are al dente, making sure to cover the pot after stirring each time.
- Serve warm, garnished with fresh parsley and grated parmesan.
Did you make this recipe?
You can tag me at @iamhomesteader.
This has to be one of the easiest, great tasting one pot dinners ever👍 I had a can of fire roasted tomatoes and it went well. Thks for this dish…..
Ugh, it should be illegal to break the spaghetti noodles. 🙁
Thank goodness the world still has common sense and breaking spaghetti noodles is still legal. I pray for people who lose sleep over such things.
I have made the same lasagna recipe for years never thought to try with spaghetti! Every time I tell someone, after they try my lasagna, how I make it! They are amazed! Thank you for the spaghetti recipe!
I am spaghetti fiend!
Made this few times..Delicious. I switch up my pasta, periodically. So easy. Yum!
My second time making this delicious quick easy lunch or dinner! I highly recommend! Also both times I didn’t have crushed tomatoes 🍅 in my house we always have diced tomatoes & tomatoe sauce so that’s what I used, 14.5 can of each an came out perfect both times!
LOVE THIS thank you for sharing your recipe
Look ama
Not the cook, but when she was out of town I had to pinch-hit to feed my daughter and son-in-law dinner. Spaghetti always a hit at our house, but this was a grand-slam home run! Thank you. I don’t like milkfat and detest cream, I really didn’t want to add it, but trusted your choice. Glad I did, it changes and smoothes the flavor. I was even able to explain why the sauce was pink not red! Loved it thanks!
right on girl one of the better spaghettis recipes
Excellent, easy weeknight meal my whole family loves!
I love your recipes and you really need a you tube channel if you don’t already have one
would love to make — could you use something other than crushed tomatoes….like a tomato paste or sauce? Would the amounts be the same?
My second time making this delicious quick easy lunch or dinner! I highly recommend! Also both times I didn’t have crushed tomatoes 🍅 in my house we always have diced tomatoes & tomatoe sauce so that’s what I used, 14.5 can of each an came out perfect both times!
LOVE THIS thank you for sharing your recipe
I made it and it was delicious! It does make a lot so I was wondering if you can freeze leftovers? Wasn’t sure since it has cream in it.
Is it supposed to look soupy? Why does it look soupy? It doesn’t look like the picture
You probably used more broth than what was required the liquid makes a big difference when cooking this up
Sounds delish! I’m going to try it but I’ve gotten my family so used to extra spice and herbs, I may have to bump up the oregano to at least a TBLS and basil half that along with olive oil. My aunt married an Italian and everything she cooked was so skimpy on herbs, it tasted bland to me. I know it’s more authentically Italian with less herb but we like our dishes to zing!