One Pot Spaghetti
One Pot Spaghetti
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil, or as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1 tablespoon minced garlic
- 24 ounces marinara sauce, 1 jar
- 32 ounces beef or chicken broth, 1 carton
- 1 cup heavy cream
- 16 ounces spaghetti, 1 package
- 1/4 cup Parmesan cheese, freshly grated, for topping
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil. Add the lean ground beef and break it apart with a spoon. Season with garlic powder, onion powder, Italian seasoning, and salt. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the marinara sauce, beef or chicken broth, and heavy cream. Stir well to combine all ingredients.
⏱️ 3 min
- 3
Add the spaghetti to the pot. If the spaghetti is too long to fit, you can break it in half. Press the spaghetti down into the liquid as it softens to ensure it is fully submerged.
⏱️ 2 min
- 4
Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a simmer. Stir occasionally to prevent the spaghetti from sticking to the bottom of the pot.
⏱️ 5 min
- 5
Continue to cook, covered, for 15-20 minutes, or until the pasta is al dente and the sauce has thickened to your desired consistency. If the sauce becomes too thick before the pasta is cooked, you can add a splash more broth or water.
⏱️ 18 min
- 6
Remove the pot from the heat. Serve immediately, topped with freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Spaghetti
- 1 pound lean ground beef
- 1 tablespoon olive oil, or as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1 tablespoon minced garlic
- 24 ounces marinara sauce, 1 jar
- 32 ounces beef or chicken broth, 1 carton
- 1 cup heavy cream
- 16 ounces spaghetti, 1 package
- 1/4 cup Parmesan cheese, freshly grated, for topping
Instructions
- 1
Heat a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil. Add the lean ground beef and break it apart with a spoon. Season with garlic powder, onion powder, Italian seasoning, and salt. Cook, stirring occasionally, until the beef is browned and no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the marinara sauce, beef or chicken broth, and heavy cream. Stir well to combine all ingredients.
⏱️ 3 min - 3
Add the spaghetti to the pot. If the spaghetti is too long to fit, you can break it in half. Press the spaghetti down into the liquid as it softens to ensure it is fully submerged.
⏱️ 2 min - 4
Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low to maintain a simmer. Stir occasionally to prevent the spaghetti from sticking to the bottom of the pot.
⏱️ 5 min - 5
Continue to cook, covered, for 15-20 minutes, or until the pasta is al dente and the sauce has thickened to your desired consistency. If the sauce becomes too thick before the pasta is cooked, you can add a splash more broth or water.
⏱️ 18 min - 6
Remove the pot from the heat. Serve immediately, topped with freshly grated Parmesan cheese.
⏱️ 1 min