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One-Pot Spaghetti Dinner

4.5 | 24 Reviews
Total Time:Prep: 10 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Carol Benzel-Schmidt, Stanwood, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 10, 2023

All you need is one pot to make this meal that features a simple homemade sauce. Allspice adds a unique taste, but you can use Italian seasoning if you prefer. —Carol Benzel-Schmidt, Stanwood, Washington

Spaghetti Dinner Tips

Can you cook spaghetti in spaghetti sauce?

Yes, you can cook pasta noodles in spaghetti sauce. This easy technique lets you skip the cumbersome task of boiling the pasta in water and draining separately. The tomato juice in this recipe gives the sauce enough liquid to cook the dried pasta. While the ingredients are simmering, stir occasionally to avoid sticking.

How do you cook spaghetti in a pot?

To cook spaghetti in a pot, you first need to pour the sauce in and season it with salt. Seasoning pasta water (or sauce!) with salt is a crucial step to impart flavor. Allow the sauce to come to a boil before adding the spaghetti. Stir occasionally.

How do you make "regular" spaghetti better?

To make your regular spaghetti better: make homemade sauce (try one of these homemade pasta sauce recipes). I add Better Than Bouillon to make storebought sauce taste like it’s been simmering forever, explains field editor Angela Lively.
TEST KITCHEN APPROVED

One-Pot Spaghetti Dinner

4.5 | 0 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:25 min
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Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1-3/4 cups sliced fresh mushrooms
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground mace, optional
  • 6 ounces uncooked multigrain spaghetti, broken into pieces
  • Optional: Fresh mozzarella cheese pearls or shaved Parmesan cheese
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Directions

  1. In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings.
  2. Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

Nutrition Facts

1-1/2 cups: 414 calories, 10g fat (4g saturated fat), 71mg cholesterol, 925mg sodium, 48g carbohydrate (15g sugars, 6g fiber), 33g protein.
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