One Pot Spaghetti is a go-to dinner for busy evenings when you need a quick, cozy, and delicious meal without the fuss. Everything cooks together in just one pot—from the rich, meaty sauce to the perfectly tender spaghetti—so you get maximum flavor with minimal mess. It’s hearty, flavorful, and on the table in about 30 minutes.
If you’re a spaghetti fan like we are, you’ll also want to check out our Instant Pot Spaghetti for another hands-off dinner option, or our classic easy spaghetti recipe that never fails.
What I love most about this one pot method is how the pasta soaks up all those delicious herbs and spices while it cooks right in the sauce. It’s a simple tweak that makes a big difference in taste—and you won’t be left with a sink full of dishes.
Pasta nights are a regular thing around here, and this recipe has quickly become a favorite. If you’re looking to mix things up, don’t miss our Shrimp Spaghetti, creamy Crockpot Chicken Spaghetti, or bold and savory Mongolian Ground Beef Noodles. There’s something comforting about a big bowl of noodles, no matter the twist!
What You’ll Need
Ground beef: I prefer using extra-lean ground beef, ideally grass-fed if I can get it—it adds great depth of flavor without being greasy. About 1 pound is just right for this recipe. If you’re feeling fancy, organic is a solid option too.
Beef broth: Since the spaghetti cooks right in the pot with the sauce, we need a bit more liquid than usual. Beef broth gives the whole dish a richer, more savory base than water would.
Marinara sauce: I usually go with a good homemade marinara (there’s just something about simmering tomatoes and garlic on the stove), but if you’ve got a favorite jarred one, go for it. Just make sure it’s one you’d eat on its own—it really carries the flavor here.
Seasonings: A mix of dried oregano and basil gives it that classic Italian flavor, with a pinch of salt and black pepper to round it out. If you have Italian seasoning in your spice rack, it works great as a shortcut.
Garlic + olive oil: I don’t hold back with the garlic—usually 3 to 4 fresh cloves, finely minced. I let it gently sizzle in a splash of extra-virgin olive oil just until fragrant, right before the beef goes in. That quick sauté brings out a deep, mouthwatering aroma that sets the tone for the whole dish. It’s a small step that makes the whole dish feel like it came from a cozy Italian kitchen.
Uncooked spaghetti: No need to pre-cook the pasta—just break the dry noodles in half and toss them right into the pot. I’ve done this with white pasta, whole wheat, and even gluten-free spaghetti. It all works beautifully.
Parmesan cheese: Finishing the dish with a hearty handful of freshly grated Parmesan adds that final touch of richness. I like to keep a wedge in the fridge just for meals like this—grating it fresh makes all the difference. If you’re into a bit of heat, a pinch of red pepper flakes on top is chef’s kiss.
How to Cook One Pot Spaghetti
Sauté the garlic:
Begin by warming a large Dutch oven or a sturdy, heavy-bottomed pot over medium-high heat. Add a light layer of olive oil, just enough to cover the base of the pan. Once it shimmers, add freshly minced garlic. Keep stirring for 30 seconds to a minute, just until the garlic releases its aroma. Avoid letting it brown, as it can scorch fast and develop a bitter taste.
Brown the meat:
Add ground beef straight into the pot. Break the meat into small pieces using a wooden spoon or spatula. Keep stirring and breaking it apart as it cooks, until there’s no pink left. This usually takes about 5-7 minutes. Once it’s fully browned, go ahead and drain off any excess fat if needed—it keeps the sauce from getting too greasy.
Build the sauce:
Add the beef broth along with your preferred marinara sauce. Season with dried oregano, basil, a pinch of salt, and freshly ground black pepper to taste. Stir everything together well, and bring it all up to a gentle boil. Delicious, tempting scents will quickly fill your kitchen.
Add spaghetti:
Break the uncooked spaghetti into smaller pieces to ensure it fits comfortably in the pot and cooks more evenly. Add it to the pot in layers, crisscrossing the strands so they don’t clump together. Grab your tongs and carefully press and turn the noodles into the sauce, making sure they’re mostly submerged. As they soften, stir again to help them fully incorporate into the liquid.
Simmer it down:
Cover the pot with a lid, turn the heat down to low, and let it simmer gently. Check in every 5-10 minutes, giving it a stir to keep the pasta from sticking. After about 20-25 minutes, the spaghetti should be tender with just a slight bite—al dente and perfect.
Time to serve:
Once the spaghetti is cooked through and the sauce has thickened slightly, turn off the heat. Serve it hot, right out of the pot, and top each bowl with a generous sprinkle of freshly grated Parmesan cheese. Add chopped fresh parsley or basil if you have it for a pop of color and freshness.
Tips for Success
Layer and gently stir the noodles: This helps stop them from clumping together into one solid mess. Give them a little wiggle right after adding so they separate nicely.
Keep the spaghetti fully submerged: It’s key that the noodles are covered by the sauce and liquid so they cook evenly and soak up all those delicious flavors. If needed, wait about a minute for them to soften a bit, then swirl and stir to spread everything out.
Don’t overcook the pasta: Start checking around 20 minutes. You want your spaghetti to be al dente — tender but still with a bit of bite — not soft or mushy.
Adjust the sauce consistency: If your sauce starts getting too thick while the noodles cook, just splash in some extra broth or water to loosen it up. This keeps everything saucy and silky.
Season at the very end: If you’re using a homemade marinara, you might be good to go early on, but with store-bought sauces, hold off on adding salt until the very end to avoid over-seasoning.
Add a small amount of sugar if it tastes too tangy: Tomato sauce can sometimes have a sharp or acidic edge, and a little sugar helps mellow out those flavors.
Variation Ideas
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Switch up the meat: Feel free to experiment with different ground meats! Ground turkey, pork, chicken, Italian sausage, or even lamb all bring their own unique flavor. You can also blend two or more types for a richer taste.
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Adjusting for 1 pound of spaghetti: When doubling the pasta amount, increase the beef broth to 5 cups to ensure there’s enough liquid for the noodles to cook perfectly.
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Gluten-free option: If you’re using gluten-free spaghetti, plan for a slightly longer cook time—around 15 to 20 minutes. Start tasting at 15 minutes to avoid overcooking since gluten-free pasta can be a bit trickier.
One Pot Spaghetti Recipe
Ingredients
- 3 cloves garlic finely minced
- 2 tablespoons extra virgin olive oil
- 1 lb lean ground beef
- 4 cups low-sodium beef broth
- 1 jar 28 oz good-quality marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt adjust to taste
- 1/2 teaspoon freshly ground black pepper
- 12 oz spaghetti noodles snapped in half
- Freshly grated Parmesan cheese for serving
Instructions
- Heat the Pot: Place a large Dutch oven or heavy-bottomed pot with a tight-fitting lid on the stove over medium heat. Drizzle some olive oil into the pan and let it warm up.
- Sauté the Garlic: Add the minced garlic to the warm oil and stir continuously for about 15 seconds, just until you smell its aroma. Keep a close eye to avoid burning it.
- Cook the Ground Beef: Add the ground beef into the pot and let it cook, breaking it apart with a spatula as it browns. Cook for around 10 minutes, breaking it into small pieces with a spatula or wooden spoon. Brown the beef evenly, stirring frequently to ensure it cooks thoroughly. Drain off any excess fat.
- Add Liquids and Seasoning: Pour in the beef broth and marinara sauce. Add the oregano, basil, salt, and pepper to the pot and give it a good stir. Stir everything together and warm the mixture until it starts to simmer lightly.
- Add Spaghetti: Break the dry spaghetti in half if needed and add it in layers, slightly overlapping. Use tongs to press the pasta down into the liquid. If some sticks out, wait a minute for it to soften, then press it down again. Make sure all the pasta is submerged.
- Place the lid securely on the pot and reduce the heat to maintain a gentle simmer. Let it cook for about 20 to 25 minutes, stirring occasionally to keep the pasta from sticking. Keep an eye on the texture—the spaghetti should be tender but still have a slight bite.
- Serve and Enjoy: Once the pasta is cooked to your liking, give everything a good stir and serve immediately while hot. Top with freshly grated Parmesan cheese if you like.
