30-Minute One Pot Spaghetti
One pot spaghetti is the kind of dinner you want after a long day.
It’s hearty, deeply tomatoey, and somehow tastes like it simmered for hours, even though it comes together in one pot and under 30 minutes.
What Makes This One Pot Spaghetti So Good
The pasta cooks right in the sauce, so it absorbs every bit of garlic, tomato, and meaty flavor as it softens. No draining, no extra pots.
The starch from the spaghetti thickens the sauce naturally, giving you a rich, clingy texture without having to stir over a burner for ages. It’s the kind of meal that feels like a weekend project on a Tuesday night.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef: 85/15 works well; you can use ground turkey
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes: look for fire-roasted for a deeper flavor
- 3 cups beef broth: vegetable broth or water with a pinch of salt works in a pinch
- 8 oz spaghetti, broken in half: breaking it helps it fit and cook evenly
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes: (optional, for a little warmth)
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for serving
Variations / Substitutions
- Spicy sausage: Swap the ground beef for an equal amount of bulk spicy Italian sausage for a richer, spicier sauce.
- Gluten-free: Use your favorite gluten-free spaghetti; the cook time may need a minute or two less, and you might add a splash of broth near the end.
- Dairy-free: Omit the Parmesan and finish with a drizzle of olive oil and a sprinkle of nutritional yeast.
- Extra veggies: Toss in a handful of baby spinach or a diced bell pepper with the onions for more color.
If you love this one-pot trick, try our One Pot Creamy Chicken and Rice.
How to Make One Pot Spaghetti
Step 1: Brown the Beef
Heat the 1 tbsp olive oil in a large, heavy pot or Dutch oven over medium-high heat. Add the 1 lb ground beef and break it apart with a wooden spoon. Cook, stirring occasionally, until deeply browned, about 5 minutes.
The beef won’t be fully cooked through yet, but those browned bits on the bottom of the pot are pure flavor. Don’t drain the fat unless you’re using a very fatty blend; a little left in the pot helps the sauce later.
Step 2: Add the Aromatics and Tomatoes
Reduce the heat to medium, then add the diced onion and minced garlic to the pot. Cook, stirring often, until the onion softens and turns translucent, 2 to 3 minutes. Pour in the 28 oz can of crushed tomatoes, the 3 cups beef broth, the dried Italian seasoning, red pepper flakes (if using), 1 tsp salt, and ¼ tsp black pepper. Stir everything together and bring the liquid to a boil.
You’ll smell the garlic and onions mellowing into the tomatoes. The mixture will look thin now, but it reduces as the pasta cooks.
Step 3: Cook the Spaghetti
Add the broken spaghetti, pushing the pieces under the liquid as best you can. Lower the heat to medium so the liquid bubbles steadily but isn’t boiling violently. Cover the pot and cook for 10 to 12 minutes, stirring every 3 or 4 minutes with a spoon or tongs to prevent the noodles from sticking to the bottom.
By the 10-minute mark, the spaghetti should be al dente and most of the liquid absorbed into a thick, red sauce. If the pot looks dry before the pasta is tender, splash in 2 to 3 tablespoons of water or broth and continue cooking.
Step 4: Finish with Cheese and Serve
Take the pot off the heat and stir in the ½ cup grated Parmesan until it melts into the sauce. Spoon the spaghetti into bowls while it’s still hot, then top with extra Parmesan and torn fresh basil leaves.
The steam and residual heat will melt the cheese into creamy pockets. Eat it right away, while the strands are slick with sauce and the pot still feels like the easiest thing you made all week.
A Few Tips for Perfect One Pot Spaghetti
- Use a wide, heavy pot so the spaghetti can lay nearly flat in the liquid. A 5- to 6-quart Dutch oven is ideal.
- Resist the urge to lift the lid constantly. Keeping steam in helps the pasta cook evenly.
- Season the broth well from the start. Because the pasta soaks up salt as it cooks, a bland start means a bland finish.
- If you like a thicker sauce, let the finished spaghetti sit off the heat uncovered for 2 minutes before serving. It’ll tighten up a bit.
Storing Leftovers
- Refrigerate: Cool the spaghetti to room temperature, then store in an airtight container up to 4 days.
- Reheating: Add a splash of water or broth and warm gently on the stovetop over medium-low, stirring often. A quick zap in the microwave with a loose cover works, too.
What to Serve With One Pot Spaghetti
A crisp green salad with a sharp vinaigrette cuts through the richness of the meaty sauce in just the right way. Warm, buttery garlic bread is always welcome for mopping up every last bit. If you want something green on the plate, steamed broccoli or sautéed spinach bring a nice, fresh contrast.
Frequently Asked Questions
Why did my spaghetti turn out mushy?
You likely cooked it too long or used a touch too much liquid. Check for doneness at the 10-minute mark and pull it off the heat as soon as it’s tender but still has bite.
Can I use fresh tomatoes instead of canned?
Yes, you’ll need about 2 cups of chopped fresh ripe tomatoes plus an extra ½ cup of broth to make up for the lost liquid. The sauce will be a little thinner, but still good.
Can I freeze one pot spaghetti?
Absolutely. Let it cool completely, then transfer to a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
One Pot Spaghetti Recipe
Ingredients
Method
- Heat the oil in a large pot over medium-high heat. Brown the beef, breaking it apart, for 5 minutes.
- Reduce heat to medium, add the onion and garlic, and cook 2 to 3 minutes until soft. Stir in the crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper; bring to a boil.
- Add the broken spaghetti, pushing it under the liquid. Cover and simmer on medium for 10 to 12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
- Remove from heat, stir in the Parmesan, and serve topped with extra cheese and fresh basil.
