One Pan Spaghetti

Name: One Pan Spaghetti
Yield: 10 servings
Ingredients: 1 pound 90% lean ground beef; 1 medium onion, chopped; 3 1/2 cups water; 1 can (15 ounces) low-sodium tomato sauce; 1/2 teaspoon sugar; 2 teaspoons dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon rosemary; 1/4 teaspoon black pepper; 16 ounces spaghetti noodles, broken; 1 cup Parmesan cheese, shredded

Source: Food Hero Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Perfect for a busy weeknight, this one pan spaghetti dish has grains, vegetables, meat, and dairy. Enjoy it with a side of fruit.

Makes

10 servings

Ingredients

1 pound 90% lean ground beef
1 medium onion, chopped
3 1/2 cups water
1 can (15 ounces) low-sodium tomato sauce
1/2 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon rosemary
1/4 teaspoon black pepper
16 ounces spaghetti noodles, broken
1 cup Parmesan cheese, shredded

Directions

Wash hands with soap and water.
Brown meat and onions in a large skillet over medium-high heat (300 degrees F in an electric skillet). Drain fat.
Stir in water, tomato sauce, sugar, and spices; bring to a boil.
Add spaghetti, cover pan, and simmer 10 to 15 minutes, stirring often to prevent sticking.
When spaghetti is tender, top with grated cheese.
Refrigerate leftovers with in 2 hours.

Notes

For 16 ounces of broken spaghetti noodles, use about 1/3 of a one pound box. Learn more about: Onions Tomatoes Herbs

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.