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One-Pot Spaghetti with Broccoli and Meat Sauce
Healthy comfort food made in one pot with seven ingredients in 30 minutes. No draining or straining required. It doesn’t get much easier than that!
Helpful Hints
What does al dente mean and why does it matter? Al dente means to cook something until it is tender but still slightly firm when bitten. For this specific recipe, the spaghetti should be cooked al dente which will prevent it from becoming mushy. Remove the spaghetti from heat about a couple minutes before the pasta is entirely cooked through.
Leftovers are awesome. I personally use this recipe as meal prep for work lunches because it is so easy and the leftovers taste just as good as when it is freshly cooked, if not better.
Spaghetti Tip: Break the uncooked spaghetti in half before putting it in the pot. It is easier to cook and combine all the ingredients.
Greek yogurt? Huh? Greek yogurt is listed as an optional topping for this spaghetti recipe which may sound odd. However, a small dollop of full-fat plain Greek yogurt adds a rich tangy flavor that works so perfectly with the spaghetti. I HIGHLY recommend giving it a try!
One-Pot Spaghetti Ingredients
How to Make One-Pot Spaghetti
One-Pot Spaghetti with Broccoli and Meat Sauce
Ingredients
- 1 lb. ground beef*, (see note 1)
- 1 yellow onion
- 1 can crushed tomatoes, (15 oz. can)
- 1/2 lb. spaghetti
- 4 cups low-sodium chicken stock, (see note 2)
- 1 head broccoli, (about 4-6 cups cut into pieces)
- 1/2 cup parmesan
- 1 tsp. salt
- Greek yogurt, optional
- fresh basil, optional
Instructions
- Prep Ingredients: Chop onion. Remove stems of broccoli and cut into small pieces.
- Cook Beef: In a large deep pan or large pot, cook the ground beef, onion and salt over medium/high heat for 8-10 minutes or until the ground beef is cooked through.
- Add Pasta & Veggies: Add crushed tomatoes, spaghetti, chicken stock and broccoli to the pan. Stir to combine. Bring to a boil (a lot of rapid bubbles) and then reduce the heat to a simmer (slower moving bubbles). Stirring occasionally, cook until the pasta is al dente(almost cooked through/slightly firm) and most of the liquid has been absorbed (about 9-13 minutes). The remaining liquid should look like a thin sauce. TIP: Break spaghetti in half before adding it to the pot for easier cooking.
- Add Parmesan: Remove from heat and stir in the parmesan cheese. This will slightly thicken the remaining liquid/sauce.
- Enjoy: Serve immediately with a dollop of Greek yogurt (optional) and topped with fresh basil (optional). Refrigerate leftovers.
