This post may contain affiliate links. Please read our disclosure policy.

This super easy one pot spaghetti recipe is ready in just 30 minutes, and cleanup is minimal! The meaty tomato sauce with herbs and mozzarella is comforting and flavorful.

You may also enjoy my One Pot Taco Spaghetti or Spaghetti and Meatballs next.

closeup of one pot spaghetti with kitchen tongs

Why you’ll love it

After a busy workday, getting dinner on the table fast is a priority. That’s where this simple spaghetti recipe comes in! Fewer dishes means more time for enjoying other things. It’s a family-friendly pasta that’s made with pantry ingredients like canned tomatoes.

I add a touch of cheese to this one pot pasta to make it really special. The tomato meat sauce becomes silky and hearty, and mozzarella is delicious with inexpensive ground beef and tomatoes. We’ve also got Italian herbs and garlic in this tasty one pot wonder!

What you’ll need

  • Ground beef – leaner is great so you can skip the step of draining the fat
  • Tomato paste – for delicious concentrated tomato flavor
  • Garlic, onion powder, and salt – for more savory goodness
  • Sugar – it’s an old chef’s trick for cutting the acidity of the tomatoes and balancing flavors
  • Oregano and Italian seasoning – pantry herbs I always keep on hand
  • Red pepper flakes – optional, but they add a little warmth
  • Beef broth – it’s what enables this to be a one pot meal. The pasta cooks right in it! It also adds depth of flavor.
  • Tomatoes – canned crushed tomatoes are convenient and perfectly ripe
  • Spaghetti – we are using half a regular US-sized package of spaghetti
  • Mozzarella – for that melty cheesy goodness and richness
ingredients for one pot spaghetti in prep bowls

Helpful tips

  • The starch released by the pasta thickens the sauce as it cooks. As with any one pot recipe, keep in mind every stove/pot varies and you may need to adjust on the fly if needed.
  • For example, if you cook it on too high of a heat, the liquid may reduce too much before the pasta is done, so add in another splash of beef broth.
  • Conversely, if there’s too much liquid at the end of cooking time, you may need to cook it a little longer and/or let it sit until more of the liquid is absorbed by the spaghetti.

How to make one pot spaghetti

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

cooking ground beef in a soup pot and adding garlic and seasonings

In a soup pot, brown the beef, breaking it up with a spoon as you go. Drain excess fat. Add the tomato paste and garlic, and cook until fragrant. Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper.

adding in broth and tomatoes and spaghetti to a soup pot for one pot pasta

Pour in the broth and crushed tomatoes, and increase the heat. When it starts to boil, add the spaghetti. Cook until the pasta is al dente, turning the heat down when needed to maintain a constant simmer.

adding in mozzarella to one pot spaghetti and stirring with tongs

Turn off the heat, and add the mozzarella. Cover with a lid for a few minutes so it melts in and the liquid further reduces. Toss gently, season with pepper and extra salt if needed, and serve. Top with fresh parm if you want!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I like to use this Dutch oven for my one pot pasta recipes.
  • Kitchen tongs are a great way to toss and dish spaghetti, and I like to store the other half of the box of uncooked spaghetti in one of these airtight pantry containers.
  • Quickly mince the garlic with a garlic press. No need to peel them or spend time chopping the cloves!

Substitutions and variations

  • Tomato sauce (passata) should work as a sub, but it tends to be a bit more watery than crushed tomatoes, so you may end up with a thinner sauce than intended.
  • If you like a really herby sauce, feel free to up the Italian seasoning and/or oregano quantities.
  • This recipe has a small amount of crushed red pepper flakes, so it isn’t spicy. If you do want a bit of kick, increase the amount.
  • You can skip the mozzarella if you wish.

What to serve with one pot spaghetti

Leftovers and storage

  • Leftovers will keep for a few days in the fridge, but keep in mind that the spaghetti will continue to absorb the sauce/puff up, so I prefer eating leftovers within a couple of days.
  • I am not a big fan of freezing cooked spaghetti as it can change texture, and the cheese in here doesn’t freeze well either.
a bowl of one pot spaghetti with a fork

If you made this simple one pot spaghetti, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made this or any S&L recipe.

closeup of one pot spaghetti with kitchen tongs
5 from 5 votes

One Pot Spaghetti

This super easy one pot spaghetti recipe is ready in just 30 minutes, and cleanup is minimal! The meaty tomato sauce with herbs and mozzarella is comforting and flavorful.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 1 pound lean ground beef
  • 2 tablespoons tomato paste
  • 3-4 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt see note
  • 1 pinch crushed red pepper flakes optional
  • 3 cups beef broth
  • 1 (15 ounce) can crushed tomatoes
  • 8 ounces uncooked spaghetti
  • 1 cup shredded mozzarella
  • Pepper optional, to taste
  • Freshly grated parmesan cheese optional, for serving


  • Add the ground beef to a soup pot/Dutch oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
  • Stir in the tomato paste and garlic, and cook for about a minute.
  • Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper flakes.
  • Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
  • Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
  • Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has lots of sauce.
  • Gently toss it so the mozzarella is incorporated, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parm if desired.


  • Troubleshooting tip: as every pot/stove varies, cooking times are a guideline and you may need to adjust as needed. E.g., if you find the pasta isn’t quite cooked yet and the liquid is getting too low, add a splash more beef broth and/or turn the heat down. If there’s still too much liquid at the end of cooking time and/or the pasta isn’t yet cooked, cook it for a little longer. The pasta will absorb more liquid the longer it sits. 
  • If you’re using regular table salt rather the sea salt or kosher salt, you may want to add a bit less than suggested. If you’re particularly sensitive to salt, you can add less than suggested, but be sure to add enough salt as this recipe needs enough or it will be bland. 
  • 8 oz. is half a standard American-sized package of spaghetti.


Calories: 513kcal, Carbohydrates: 55g, Protein: 42g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 92mg, Sodium: 1419mg, Potassium: 1051mg, Fiber: 5g, Sugar: 9g, Vitamin A: 556IU, Vitamin C: 12mg, Calcium: 228mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! Iā€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Gina Schatzan says:

    5 stars
    This was very yummy. My family gave rave reviews. It was also very easy to make!! Thank you!

    1. Natasha says:

      Fantastic!!! šŸ˜€ Thanks for coming back to write me a review, Gina!

  2. Nural says:

    5 stars
    The whole family loved this, which makes me love it even more. I loved it and will be adding it to the regular rotation of meals because it was easy to make, easy to clean up, and easy to eat. šŸ˜‹

    1. Natasha says:

      That’s wonderful to hear! Thank you!!

  3. Mariah says:

    5 stars
    So good! I was surprised the spaghetti cooked through because my pot wasnt wide enough so i kept having to push it under the sauce but it turned out beautifully

    1. Natasha says:

      I’m thrilled it worked out, Mariah!! Appreciate your review!

  4. William Mott says:

    5 stars
    Adding this to the “make again” camp. Easy, delicious, even “rich” tasting. So much better than store bought sauce.

    1. Natasha says:

      That’s wonderful!! šŸ˜€ Thank you so much for your review, William!!

  5. Ashley says:

    This recipe is so yummy. It is simple but flavorful. I love that it is a one pot recipe. This will be a staple in my house.

    1. Natasha says:

      I’m so happy you enjoyed it, Ashley!! Thank you!!