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.
Absolutely loved this dish and it fed a lot of people !
Disclaimer- my husband does NOT like spaghetti…. But I just made this and he said, “That may be the best spaghetti I’ve ever eaten.”
Big praise for this one. It was delightful and so easy to make!
I made this tonight for dinner. It was delish! I had half of a zucchini from my garden that I grated and added in with the garlic. My spices were accidentally a little different🤪. A tsp dried oregano, 2 tsps Italian seasoning & dried basil.
I made this last night, it was ok but we were not impressed at all may have been the addition of the heavy cream that did that. If I ever make it again I will leave out the heavy cream
I Love It
Tip: WalMart sells the Spaghetti pasta half length in a 1 lb box. Very handy….
I made the One Pot Spaghetti today and love it. It was so quick and easy; who doesn’t love just having one pot to clean! Thanks for sharing the recipe!
So glad to hear it, Dave!
I made this for the first time last night with what I had on hand. I used diced tomatoes and chopped them up with my Pampered Chef mix ‘n chop tool with the ground beef. I didn’t have any heavy cream, so I used whole milk. I didn’t have any dried basil on hand and neither did my neighbors. So, that was the only ingredient I didn’t have. I skipped the crushed red peppers too. My 10 year old daughter started to whine when she saw the tomatoes in it. She isn’t a fan of tomatoes. I asked her to try it, and she absolutely loved it! She even ate a second helping! This was absolutely delicious! My family loved it! Thank you for sharing your recipe, Amanda!
My husband says this is the only way we are making spaghetti from now on! We loved this so much. Thanks for posting !
I made this for dinner last night and it was fantastic! Omitted the cream as deemed optional, and it was perfect! And can’t wait for the leftovers for a spaghetti pie! Thanks Amanda!
Never break your spaghetti in half ..a Italian rule we don’t break our noodles in half .. just boil ur pasta .. the traditional way
I am not Italian and don’t adhere to rules that don’t make sense. 🙂
Great answer
Yes! I always dislike snooty kind of comments based on “that’s not how real _____ do it”. I say do what you like!
Hey Marg, by NOT breaking the noodles in half make a difference in how the dish will taste? Asking for a friend.
How much liquid do you use for one pt spaghetti is there enough liquid to cook cross way spaghetti.
The recipe says 4 cups of chicken broth.
Could you use evaporated milk as a substitute for the cream? I am thinking that might be the closest thing to the cream?