One Skillet Spaghetti (aka One Pot Spaghetti)

Side view of a cast iron skillet with baked spaghetti and meat sauce and slice cut out

One Skillet Spaghetti (aka One Pot Spaghetti)

This one-skillet spaghetti is a quick, cheesy, and family-friendly dinner perfect for busy weeknights. The pasta cooks right in the sauce, gets smothered in cheese and broiled for a bubbly finish—all in one pan. It’s fast, fuss-free, and totally kid-approved.

Course Main Course

Cuisine Italian

Keyword one pot spaghetti, skillet spaghetti

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 278kcal

Author Laura Bashar | Family Spice

Ingredients

1 tablespoon extra virgin olive oil
¼ cup chopped onion
1 lb ground turkey or beef
1 tablespoon dried basil
2 garlic cloves crushed
1 teaspoon salt
28 oz canned diced tomatoes
2 cup water
8 oz spaghetti broken into 1-inch pieces
¼ cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Get Recipe Ingredients

Instructions

Preheat broiler to 500ºF and adjust rack to upper-middle position.
In an oven-safe large non-stick skillet or cast iron, over medium-high heat and add olive oil, onions and ground turkey.
Break up meat and as it cooks, season with basil, garlic and ½ teaspoon salt.
Once meat is cooked, stir in tomatoes, water and ½ teaspoon salt.
Stir in spaghetti pieces.
Stir often until spaghetti starts to soften, about 7 minutes.
Reduce heat to medium-low, cover skillet and simmer for another 7 minutes.
Turn off heat and stir in cream, ¼ cup grated Parmesan and ¼ cup shredded mozzarella.
Sprinkle top with ¼ cup grated Parmesan and ¼ cup shredded mozzarella.
Place skillet in the broiler until the top browns, about 3 minutes.
Let spaghetti cool for 5 minutes and serve.

Notes

Serving Suggestions: Great with ground sirloin or ground chicken, too. Mix it up with different kinds of pasta, too!

Cooking Tips: If your picky eater doesn't like tomato chunks, use your hand blender and puree your tomatoes until smooth. Then add to the pan. You can also substitute the canned tomatoes with 2 ½ cups of marinara sauce.

TO STORE: Store any leftover pasta in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can freeze leftovers individually or the whole casserole dish itself. Once cooled completely, transfer to a freezer safe container, seal and freeze for up to 4 to 6 months. To reheat, thaw overnight for larger portions and microwave until hot.

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