| |

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!

Spaghetti white toasted bread in a white bowl on grey surface.

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!

Tablet and computer on white background.


Five proven portion control strategies to help you feel full and satisfied with less food. 

*100% privacy. No spam. Ever. When you sign up we will keep you updated with 1-2 emails per month. 

One-Pot Spaghetti Ingredients

Spaghetti ingredients on black background.

How to Make One-Pot Spaghetti

Overhead view of making one pot spaghetti.
Spaghetti ingredients in blue pot on grey background.

One-Pot Spaghetti with Broccoli and Meat Sauce

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Pin Recipe Print Recipe Rate Recipe
Healthy comfort food made in one pot with seven ingredients in 30 minutes. It doesn’t get much easier than that!


  • 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


  • 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.


Note 1: I recommend using 93/7 lean ground beef to avoid having to drain any excess fat and flavor.
Note 2: If using regular chicken stock (not low-sodium) omit the 1 tsp. salt


Serving: 1.5cups | Calories: 458kcal | Carbohydrates: 44g | Protein: 29g | Fat: 19g | Cholesterol: 60mg | Sodium: 682mg | Fiber: 6g | Sugar: 7g
Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating