One Pot Spaghetti Supper Recipes

ONE-POT SPAGHETTI WITH MEAT SAUCE

Steps:

• Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
• Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
• Serve topped with grated Parmesan cheese.

ONE-POT SPAGHETTI DINNER

Steps:

• 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., Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

QUICK AND EASY ONE-POT SPAGHETTI DINNER

Steps:

• Gather the ingredients.
• Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently.
• Peel the onion and garlic. Chop the onion finely and mince the garlic.
• Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend.
• To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed.
• Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes.
• Taste the spaghetti and season with salt and pepper to taste.
• Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table.
• Enjoy!

ONE-PAN PASTA

Steps:

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

ONE-POT MEATY SPAGHETTI

Steps:

• In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.

ONE-POT SPAGHETTI

Steps:

• Brown ground beef in crockpot by cooking frozen meat with 1 1/2- 2 cups of water (depending on how much meat you use) on HIGH for 2 1/2 hours. Stir to break up large pieces halfway though cooking. Drain excess water and return meat to crockpot.
• Mix in sauce, herbs (to taste- I use a couple tbsps of each), 1 cup of water, tomatoes (with juice) and meatballs. Cook on low for 6 hours.
• Break up 2 handfuls of spaghetti noodles into quarters and add to sauce. Cook on HIGH for 1 hour. (This will make your noodles very soft. If you want your noodles to not be as soft, just cook for less time.).

ONE POT SPAGHETTI

Steps:

• Brown ground meat in a large saucepan, along with mushrooms, garlic& onions.
• Drain and return to pan.
• Add water and broth and stir well.
• Add tomato paste, tomatoes, salt& pepper, and bring to a boil.
• Break spaghetti in half, and stir while adding it in.
• If you don’t stir enough, the spaghetti will harden and burn.
• Once spaghetti is mixed in, you only need to stir occasionally.
• Return mixture to a boil, and then reduce heat and simmer for 20 minutes, or until the mixture is the thickness that you desire.
• The longer you simmer it, the thicker it will become.
• I also had leftovers like white cooking wine& black olives, that I threw into the pot.
• Anything you would normally like in a spahghetti sauce can be used.
• Also, I was out of onions, so I used minced onions, which wasn’t the same as real onions, but it did the job.
• I served this with a salad and dinner rolls.
• Makes 4 servings.