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Spaghetti and Meatballs is an American classic, and this one pan version of the traditional meal is sure to knock their socks off!
Table of Contents
Easy One Pan Spaghetti
The beauty of one pot or one pan meals, like my one pan Green Chile Chicken Enchilada Pasta, is that you only need to use one pan, and it’s typically on the table in under thirty minutes, making it perfect for busy families.
The spaghetti noodles cook IN the sauce, so you only have one pan to wash! Add cheese and premade meatballs, or try my easy homemade meatballs, at the end. Perfectly simple spaghetti and meatballs any night of the week.
Ingredients
The ingredients for spaghetti and meatballs are common pantry ingredients! You will need:
- Garlic clove
- Italian seasoning (you can also use dried basil or oregano)
- Salt and pepper
- Bay leaf – These really add a boost of flavor,but be sure and remove it from the finished product.
- Spaghetti sauce
- Meatballs – Frozen, store bought meatballs are perfectly acceptable here, but you could also try out my simple recipe for Easy Homemade Meatballs.
How to Make One Pan Spaghetti and Meatballs
See recipe card below for ingredient quantities and full instructions.
This one pan spaghetti and meatballs dish is just as easy!
- Start by grabbing a 12″ skillet (be sure it has a lid because you’re going to cover it up later. (I use this stainless steel pan from Calphalon).
- Saute the garlic and seasonings for a minute before adding beef broth (or water) and spaghetti sauce. Bring that to a boil over medium heat.
- Break the spaghetti noodles in half so they will fit better in the pan and toss it in with the sauce. Turn down the heat and keep stirring the pasta every few minutes to make sure each noodle is covered in sauce so they cook evenly.
- When the noodles are about halfway cooked (they should be easily bendable but still a little hard in the middle), add the frozen meatballs, nestling them in the pasta. If the liquid is mostly gone, add another half cup of water.
- Cover the pan and let the noodles finish cooking and the meatballs warm. Frozen meatballs will heat through using this method but may take a little bit longer. It may be beneficial to defrost in the microwave first.
- Remove the pan from the heat, sprinkle on some cheese, and cover it back up to allow the cheese to melt. Alternatively, you could put the pan under the broiler for a few minutes, but this could end up toasting the noodles too.
Storage
Store: Place cooled leftovers in an airtight container and keep refrigerated. Enjoy within 3-4 days.
Freeze: You could also free the spaghetti for up to 3 months. Thaw before reheating.
Reheat: Reheat leftovers in the microwave for 60-90 seconds, stirring once halfway through.
Expert Tips
- You can see in the photo that the sauce is almost completely absorbed. I actually ended up needed to add a little more liquid which is reflected in the recipe below.
- With any one pot meal, if you notice it seems to be reducing too quickly, don’t be afraid to add a little more water or broth to the pan. You can always drain it out at the end if necessary.
- Double the recipe if you have a large enough pan. A deeper 12-inch saute or even a 5-6 quart dutch oven. This recipe makes about 4 servings.
- Don’t forget to remove the bay leaf before serving!
More One Pan Meals to Try
- One Pot Cheesy Sausage Pasta
- One Pot Mexican Chicken and Rice
- One Pan Ham & Cheese Tortellini
- One Pan Mexican Fried Rice
- One Pot Creamy Chicken and Noodles
Recipe
Easy One Pan Spaghetti and Meatballs
Spaghetti and Meatballs is an American classic, and this one pan version of the traditional meal is sure to knock their socks off!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
- 1 tablespoon Olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 Bay leaf
- 1 1/2 cups beef broth or water
- 1 1/2 cups spaghetti sauce
- 1/2 teaspoon salt
- 1/2 pound uncooked Spaghetti
- 12 meatballs frozen or homemade
- 1 cup shredded Mozzarella cheese
- 1/4 grated Parmesan
Instructions
- Place a 12-inch deep skillet (with a lid) and add olive oil. Saute the garlic, italian seasonings and bay leaf for a minute. Then add beef broth (or water) and spaghetti sauce. Bring to a boil over medium heat.
- Break the spaghetti noodles in half and toss with the sauce. Reduce heat to medium-low. Continue stirring the pasta every few minutes to make sure each noodle is covered in sauce so they cook evenly.
- When the noodles are about halfway cooked (7-9 minutes; they should be easily bendable but still a little hard in the middle), add the meatballs, nestling them in the pasta. If the liquid is mostly gone, add another 1/2-¾ cup of water.
- Cover the pan and let the noodles finish cooking as the meatballs warm. Note – Frozen meatballs will heat through using this method but may take a little bit longer. It may be beneficial to defrost in the microwave first.
- Remove the pan from the heat, sprinkle the cheese on top and place the lid on the skillet for 5 minutes while the cheese melts.
Notes
Just make sure to remove the Bay leaf before digging in!
It’s important to note, this recipe made about four servings, but we definitely could have eaten more. If you have a larger family, I would double the recipe.
Store: Place cooled leftovers in an airtight container and keep refrigerated. Enjoy within 3-4 days.
Freeze: You could also free the spaghetti for up to 3 months. Thaw before reheating.
Reheat: Reheat leftovers in the microwave for 60-90 seconds, stirring once halfway through.
Nutrition
Calories: 436kcalCarbohydrates: 48gProtein: 23gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgSodium: 1265mgPotassium: 599mgFiber: 3gSugar: 5gVitamin A: 601IUVitamin C: 7mgCalcium: 188mgIron: 2mg
One pot spaghetti meal was delicious, easy and a blessing on a tired night!!
Thanks,
Ed
This sounds awesome, and it’s great that it all fits in one pan! Thanks for sharing! 🙂